Champignons Sautés

Sautéed Mushrooms

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 pound mushrooms
  • ¼ pound butter
  • ½ teaspoon


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.