Champignons Sautés

Sautéed 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

Ingredients

  • 1 pound mushrooms
  • ¼ pound butter
  • ½ teaspoon

Method

Wash mushrooms, drain, and dry. Cut stems even with caps; then cut mushrooms into quarters or halves to make them uniform in size. Save stems and use later. Sauté caps in butter for 3 minutes. Sprinkle with salt, pepper, and sugar. Toss to coat all mushrooms. Use as a garnish to a dish, or in other recipes.