Recipe by Oxmoor House January 1983


Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • To Clean: There is every reason for washing mushrooms, and only one reason for not doing so: the gills absorb water. You may clean them with a damp cloth or a mushroom brush. Or take the route of many professional cooks and wash them in a large pan of cool water into which you have swished a handful of flour. With a rapid hand-washing movement, rub mushrooms lightly against one another, immediately place them in a cloth towel, and dry them quickly. Trim base of stems. Mushrooms may be prepared whole using the caps and chopping the stems, or they may be thinly sliced.

  • To Sauté: Melt butter in a large skillet over medium heat; add mushrooms and cook, uncovered, 8 minutes or until tender, stirring frequently. (If mushrooms are sliced, cook 4 minutes or until tender.) Add salt and pepper to taste. Serve immediately.

  • Other Cooking Methods: Broil; deep-fry; stuff and bake.

  • Serving Suggestions: Sautéed mushrooms may be served with Drawn Butter, French Dressing, Lemon-Butter Sauce, or Oil and Lemon Sauce.


Oxmoor House Homestyle Recipes