Sauteed mushrooms
by Irene Vlach
Ingredients
- 1 tsp huile d'olive
- 1 lb chanterelles, ou autres
- 1 tsp sel
- 2 echalottes, hachees
- 2 tsp beurre
- 1/4 cup estragon, hachee, estragon, ciboulette, perseil
- 1/2 tsp poivre
Instructions
Clean mushrooms, blanche for 15 seconds, dry and cut into 1/2" pices.
Heat oil in skillet. Add mushrooms and salt, and cook, stirring 2-3'. Add shallots, butter and herbs. Cook for another 1-2'. Season with pepper and serve.
Journal