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Sauteed mushrooms

Posted: Wednesday, March 04, 2009

12-ounces fresh mushrooms, cleaned and sliced

Commercially grown mushrooms are grown in a sterile environment. To clean, simply brush mushrooms with a soft brush or wipe clean with a paper towel. Mushroom is porous, so never wash them in water.

3 tablespoons butter

1 tablespoon vegetable oil

3 tablespoons Japanese sake or Madeira wine, optional

Salt and pepper to taste

In a large skillet, melt butter in oil over medium-high heat. Add mushrooms and saut until mushrooms are brown and soft. Add wine, if using, and stir until liquid evaporates. Add salt and pepper to taste. Remove mushrooms from pan and set aside. Cover mushrooms with aluminum foil to keep warm until ready to use.



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