10 oz (300 g) cultivated mushrooms
2 tbsp light olive oil
1 oz (30 g) butter
3 shallots, very finely chopped
3 tbsp fine fresh breadcrumbs
2 tbsp chopped parsley
1 tbsp chopped chives
salt and freshly ground pepper
2 tbsp light olive oil
1 oz (30 g) butter
3 shallots, very finely chopped
3 tbsp fine fresh breadcrumbs
2 tbsp chopped parsley
1 tbsp chopped chives
salt and freshly ground pepper
Serve with:
Rosti Potatoes or herb omelettes
method
1. Trim and wipe the mushrooms with a damp cloth or rinse and dry thoroughly with kitchen paper. Cut each mushroom in quarters. Heat the oil and butter in a large frying pan or shallow saucepan until the butter has stopped foaming.
2. Add the mushrooms and saute over a moderate heat for 3 4 minutes. Season with salt and pepper. Add the shallot, followed by the breadcrumbs, and continue frying for a further 2 - 3 minutes.
3. Draw aside from the heat, stir in the parsley and chives and serve at once on heated plates.
2. Add the mushrooms and saute over a moderate heat for 3 4 minutes. Season with salt and pepper. Add the shallot, followed by the breadcrumbs, and continue frying for a further 2 - 3 minutes.
3. Draw aside from the heat, stir in the parsley and chives and serve at once on heated plates.
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