Filets Meunière Aux Champignons

Fillets with Mushrooms

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Sauté fillets crisp. Surround with sautéed sliced mushrooms and serve with Beurre à la Meunière.

The name of the dish changes with the garnish—if fried eggplant, aubergines