The Fungal Saute

1. 1

   In a 10-inch heavy saute pan, heat 1-ounce of clarified butter over high heat.

2. 2

   Add sliced mushrooms one handful at a time to saute pan.

3. 3

   As mushrooms begin to develop rich, brown color, push them to the outside of the saute pan.

4. 4

   Turn the mushrooms over as they begin to color.

5. 5

   When pan becomes dry, add remaining clarified butter to the pan.

6. 6

   Add another handful of mushrooms to the pan and continue until all mushrooms have been added.

7. 7

   Season with salt and pepper after the last addition to the pan has been made.

8. 8

   Make a hole in the middle of the pan and add the shallots.

9. 9

   Deglaze pan with cognac, scraping up any browned mushroom bits.

10. 10

    Add the chives.

11. 11

    Adjust seasoning with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.