By Anne Willan
Published 1989
In a shallow frying pan, heat two to three tablespoons of butter until foaming, or oil until hot. If you like, add a little chopped onion or shallot and sauté until soft. Add 1 lb/500 g mushrooms, sliced or cut in large pieces, with salt and suitable flavorings such as a chopped garlic clove, a sprig of thyme, a pinch of nutmeg or coriander. A classic accompaniment to almost any type of mushroom is a persillade (see Parsley), finely chopped.
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