Sauteed Mushrooms with Caraway Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Cooking Club · Sauces and Marinades · Vegetable Dishes

Sauteed Mushrooms with Caraway

From Dorothy McNett's recipes at www.dorothymcnett.com.

1 pound fresh mushrooms (chanterelles when in season)
1/4 cup unsalted butter
1 small onion or shallots (about 1/2 cup diced)
1/2 - 3/4 teaspon caraway seeds
pinch of sea salt

Gently scrub the mushrooms, using a soft mushroom brush or your hands. Do not let them soak in water as they will absorb too much of it. Slice into thin slices and set aside. Heat a 9-10 inch heavy bottomed skillet over medium high heat, add the butter and allow to melt. Stir in the diced onion and cook and stir about 4-5 minutes, to cook them and to start them browning a bit. Toss in the mushroom slices and caraway. Cook and stir about 2-4 minutes, until most of their juice has been evaporated. Season with salt, if desired.

Recipe created 2014-03-04.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.