Champignons au Beurre (shorn-peen-yon oh bur) are used as a garnish for steak, chicken or roasts, or combined with other
vegetables such as carrots or onions. If you have a lot of mushrooms, cook them in several batches so that you only have
one layer in the pan, otherwise they will steam rather than brown.
1½ oz. butter 1 garlic clove, crushed 8 oz. mushrooms, washed and thinly sliced
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped parsley
In a large frying-pan, melt the butter over high heat. When the foam subsides, add the garlic and cook for 1 minute, stirring constantly. Add the mushrooms to the pan and saute them for 4 to 5 minutes, or until they are lightly browned.
Shake the pan so that the mushrooms become coated with the butter and brown evenly.
Season the mushrooms with salt and pepper. Remove the pan from the heat and sprinkle with the parsley.