Mushrooms with Herbs and Butter

1. 1

   Put the butter in a skillet over medium-high heat.

2. 2

   When the butter foam subsides, add the shallot and cook for a minute.

3. 3

   Reduce the heat to medium and add the mushrooms.

4. 4

   Cook, stirring occasionally, for about 5 minutes.

5. 5

   Add the remaining ingredients and cook, stirring, for another minute or two.

6. 6

   Turn off the heat and serve hot or warm; these can also sit for a little while and then be reheated.

7. 7

   Quite the luxury: Step 1 remains the same.

8. 8

   In step 2, before adding the herbs and garlic, stir in 1/2 cup heavy cream or creme fraiche.

9. 9

   Bring to a boil, stirring, then reduce the heat, add the remaining ingredients, and finish as directed.

10. 10

    In step 1, substitute extra virgin olive oil for the butter; omit the shallots.

11. 11

    In step 2, use parsley only (though it wont hurt to add the other herbs), along with 1 tablespoon minced garlic and about 1/4 cup fresh bread crumbs (page 580).

12. 12

    Finish with a few drops of fresh lemon juice.

* Per serving · 4 servings · Values may vary.

No additional tips available.