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Easy
By Alma Lach
Published 1974
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.