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THE FUNGAL SAUTE
2
2
pounds cremini mushrooms, 1/4−inch sliced
tablespoons clarified butter
Kosher salt and cracked black pepper
1
1
2
tablespoon minced shallots
1/2 ounces cognac
teaspoons fresh chopped chives
1
2
3
) In a 10−inch heavy sauté pan, heat 1 ounce of clarified butter over high heat.
) Add sliced mushrooms one handful at a time to sauté pan.
) As mushrooms begin to develop rich, brown color, push them to the outside of the sauté
pan.
4
5
6
) Turn the mushrooms over as they begin to color.
) When pan becomes dry, add remaining clarified butter to the pan.
) Add another handful of mushrooms to the pan and continue until all mushrooms have
been added.
7
8
9
1
1
) Season with salt and pepper after the last addition to the pan has been made.
) Make a hole in the middle of the pan and add the shallots.
) Deglaze pan with cognac, scraping up any browned mushroom bits.
0) Add the chives.
1) Adjust seasoning with salt and pepper.
Yield: 4 servings
THE FUNGAL SAUTE
35
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