Sauteed Mushrooms
INGREDIENTS
1 1⁄2 pounds mixed mushrooms (1 to 3 varieties)
2 tablespoons olive oil
Juice of 1⁄2 lemon
1 tablespoon unsalted butter
Salt and freshly ground pepper
2 tablespoons chopped parsley
1 ounce grated Comté cheese
Yield: 4 Servings
2 tablespoons olive oil
Juice of 1⁄2 lemon
1 tablespoon unsalted butter
Salt and freshly ground pepper
2 tablespoons chopped parsley
1 ounce grated Comté cheese
Yield: 4 Servings
RECIPE
Clean the mushrooms with paper towels (or clean pastry brush), and slice coarsely.
Heat the oil in a frying pan, add the lemon juice and mushrooms, and cook for a few minutes. Add the butter, and cook a few minutes more, until the liquid has evaporated.
Season with salt and pepper to taste, and add the parsley.
Add the cheese, and cook a minute or so more, just until the cheese starts to melt. Mix gently, and serve immediately.
Heat the oil in a frying pan, add the lemon juice and mushrooms, and cook for a few minutes. Add the butter, and cook a few minutes more, until the liquid has evaporated.
Season with salt and pepper to taste, and add the parsley.
Add the cheese, and cook a minute or so more, just until the cheese starts to melt. Mix gently, and serve immediately.
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