Sauteed Mushrooms (Serves 6)

method

1. Choose white mushrooms with about a 1 to 1¹/₂ inch cap and cut off the stems ¹/₄ to inch ¹/₂ below the caps.

2. Cut into 4 or 6 pieces but do not slice. Immediately put the mushrooms, without cutting them, into water to which 1 cup vinegar has been added. Wash twice.

3. Drain, wipe dry. Put into a frying pan with ¹/₃ the butter and the juice of ¹/₂ lemon.

4. Cook over a medium heat, uncovered, stirring frequently until the water has evaporated and the mushrooms are cooking only in butter.

5. Add the remaining butter, salt, pepper and brown over a very low heat until cooked, preventing the butter from darkening.

6. To serve, sprinkle with parsley, with or without garlic.

Preparation time: 10 min

Cooking time: 35 min