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Sautéed Shitake Mushrooms
There is nothing quite like the mild, earthy flavor of exotic wild mushrooms to tantalize the palate. This recipe is similar to the one prepared at Bern’s, but I also like to prepare it with a combination of oyster, white and shitake.
- 1 pound Shitake mushrooms
- 2 to 3 tablespoons clarified* butter
- 2 tablespoons heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Wipe mushrooms clean.
Remove stems and save for use in other recipes.
Using a very sharp knife, slice mushrooms about 1/8’ wide.
Heat butter and when button foams add the mushrooms and cook until just done.
Add in the heavy cream, cook another 2 minutes.
Serve hot and garnish with fresh chopped parsley.
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