- 1 1/2 to 2 lb mushrooms
- Juice of 1/2 a lemon
- 2 tbsp FINES HERBS
- 3 tbsp unsalted butter
- 3 shallots, minced
- Salt and freshly ground pepper
Cut the mushrooms into halves or quarters. If they are small, leave whole. Place in a bowl and sprinkle with lemon juice. In a large saute pan, heat 2 tbsp butter. Add the shallots and 1 tbsp FINES HERBS and saute over moderate heat for 1 minute. Add the mushrooms and saute until tender. Strain off any excess liquid, return mushrooms to the pan with the remaining 1 tbsp butter and Fines Herbs, and over high heat cook until golden brown. Season with salt and pepper.
Photo Credit: Blog Chef
