Champignons au Beurre

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.

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