Preparation info

    • Difficulty


Appears in

Culinary Artistry

By Andrew Dornenburg and Karen Page

Published 1996

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  • 1/4 cup unsalted butter
  • 1 1/4 cups (3 ounces) thinly sliced white mushrooms


  1. In a large sauté pan, melt the butter over medium-high heat. When the foam has subsided and the butter is just beginning to turn brown, add the white mushrooms and sauté, stirring, for 1 minute; then add the shiitakes and stir for another minute; finally, add the oysters and chanterelles, if using. Cook the mushrooms until all their liquid has evaporated, about 5 to 6 minut