Mastering the Art of French Cooking Vol.1: The 40th Anniversary Edition
Published by Knopf
When mushrooms are used in white sauces, or in a garniture in which they must remain white, they are cooked this way.
Make Ahead RecipeYes
One Pot MealYes
Recipe CourseSide Dish
Dietary ConsiderationEgg-free, Gluten-free, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Five Ingredients or LessYes
Taste and TextureButtery, Herby, Light, Savory, Umami
Type of DishVegetable
- ¼ lb. fresh mushrooms
- 1/3 cup water
- 1/8 tsp salt
- ½ Tb lemon juice (which helps keep mushrooms white)
- 1 Tb butter
- A 4- to 6-cup enameled saucepan
Trim and wash the mushrooms; cut as directed in your recipe.
Bring the water, salt, lemon juice, and butter to the boil in the saucepan. Add the mushrooms and toss to cover them with the liquid. Cover and boil moderately fast, tossing frequently, for 5 minutes.
Set aside until ready to use.
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1961, 1983, 2001 Alfred A. Knopf