The Fungal Saute
In a 10-inch heavy saute pan, heat 1 ounce of clarified butter over high heat. Add sliced mushrooms one handful at a time to saute pan. As mushrooms begin to develop rich, brown color, push them to the outside of the saute pan. Turn the mushrooms over as they begin to color. When pan becomes dry, add remaining clarified butter to the pan. Add another handful of mushrooms to the pan and continue until all mushrooms have been added. Season with salt and pepper after the last addition to the pan has been made.
More Recipes and Ideas:
Honeyed Mango and Chicken Saute with Toasted Cashews, Saute of Shrimp over Fried Green Tomatoes with Warm Remoulade Sauce, Clam Saute: Sote di Vongole, Portobello Mushroom Recipes, Roasted Broccoli Recipes, Baked Beans, Acorn Squash Recipes, Mushroom Side Dish Recipes, Sauerkraut Recipes