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Sauteed Mushrooms with Caraway
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 pound fresh mushrooms (chanterelles when in season)
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.