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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Sautéed Mushrooms


1 /4 cup           Butter

1 /4 cup           Shallots, chopped

1 Tbsp             Garlic, minced

1 /2 tsp            Salt

1 /2 tsp            Black pepper

2 lbs                Whole, small button mushrooms, or medium sized cut into quarters

1 /4 cup           Wine, red or white (dependent on accompanying dish)


Heat butter in a large skillet over medium heat. Add garlic, shallots, salt and pepper. Cook for four to five minutes. Do not brown. Add mushrooms stirring well. Continue cooking for eight minutes, stirring often. Add wine and simmer an additional five minutes. Serve immediately.

Yield: eight to ten servings

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