Julee Rosso, Sheila Lukins

Enoki Saute

Preparation info

  • 2

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

A bunch of enoki mushrooms sautéed intact makes a delightful and dramatic presentation as a first course or a side vegetable. Serve them on dishes of contrasting colors so that they stand out. If you can find chives with blossoms, garnish each plate with one.

Ingredients

  • 2 bunches fresh enoki mushrooms (from two 3½-ounce packages)
  • 1 tablespoon unsalted bu

Method

  1. Trim about ½ inch off the bottom of the bunches, leaving the mushrooms attached.
  2. Melt the butter in a small skillet over medium-high heat. Add the enoki and sauté until golden on one side, 2 minutes. Turn the mushrooms over, and pour the soy sauce and lemon juice over them. Cook 2 minutes.
  3. Lift the mushrooms onto two plates, and spoon the cooking liqu