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The Palm Restaurant Sauteed Mushrooms


SAUTEED MUSHROOMS
The Palm Restaurant Recipe

12 large, firm white mushrooms, brushed clean, stem end trimmed flush
1/4 cup clarified butter
2 tablespoons fresh lemon juice
1/4 cup dry white wine
1/2 cup chicken stock
fine sea salt
2 tablespoons unsalted butter, at room temperature

Preheat the broiler to high heat. Place the mushrooms, rounded side up, in a large, oven proof saute pan that will fit under your broiler. Brush the tops liberally with clarified butter, hair place under the hot Broiler until golden brown. Transfer the pan to the stove top over high heat, and add the lemon juice and white wine. Simmer for 6 minutes, until the liquid has reduced by half.  Then add chicken stock. Continue to simmer until the liquid has again reduced by half, about 4 minutes. Seems a little salt, and swirl and butter,  shaking the pan vigorously to emulsify the sauce. Using tongs, transfer the mushrooms to individual plates or a serving platter, and drizzle with the sauce. Serves 4.

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