Assemble these supplies:
- 1/3 pound shiitake mushrooms, if available
- 2/3 pound fresh mushrooms, or 1 pound if not using shiitake
- 6 cloves garlic
- 1 head butter or red-leaf lettuce
- 1 large lemon
- 1 tablespoon chopped fresh tarragon leaves, or 1 teaspoon dried
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil
- Salt
- Freshly ground pepper
- 1 teaspoon chopped fresh tarragon for garnish (optional)
- 1 loaf French bread (optional)
Steps in preparation:
- Clean mushrooms with damp paper towels.
- Using paring knife, trim stem ends and cut each cap into 3 or 4 slices. Set aside.
- Peel garlic and cut into slivers. Set aside.
- Wash lettuce and dry in salad spinner or pat dry with paper towels.
- Divide among 4 salad plates. Set aside.
- Juice lemon. Strain out pits and reserve juice.
- In large heavy-gauge non-aluminum skillet, heat butter and oil over high heat.
- When butter foams, add mushrooms and saute, stirring with wooden spoon, 3 to 4 minutes.
- Add garlic, tarragon, and lemon juice, and stir 2 to 3 minutes longer, or until liquid is reduced by one third.
- Season with salt and pepper to taste and spoon over lettuce-lined plates while still warm.
- Garnish with chopped fresh tarragon and serve with warm French bread, if desired.
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