Sauteed Mushrooms with Caraway Recipe

From Dorothy McNett's Recipe Book.

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Sauteed Mushrooms with Caraway

From Dorothy McNett's recipes at

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.

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