Name: Buttered mushrooms
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 400 gm mixed mushrooms, such as pine, Swiss brown and field mushrooms; 150 gm cultured butter (see note), coarsely chopped; 2 golden shallots, thinly sliced; 2 garlic cloves, thinly sliced; 2 lemons, finely grated rind and juice only; ½ cup coarsely chopped flat-leaf parsley; ¼ cup coarsely chopped oregano; To serve: buttered toasted baguette; To serve: lemon wedges

Buttered mushrooms

Australian Gourmet Traveller French breakfast/lunch recipe for buttered mushrooms.

Serves 2

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

For a fabulous breakfast, supper or snack, use a good-quality cultured butter as this will impart a distinct flavour. A poached egg makes a nice addition.

Ingredients

400 gm mixed mushrooms, such as pine, Swiss brown and field mushrooms

150 gm cultured butter (see note), coarsely chopped

2 golden shallots, thinly sliced

2 garlic cloves, thinly sliced

2 lemons, finely grated rind and juice only

½ cup coarsely chopped flat-leaf parsley

¼ cup coarsely chopped oregano

To serve: buttered toasted baguette

To serve: lemon wedges

Method

Main

1.Brush mushrooms clean, halve larger ones and set aside. Heat butter in a large frying pan over medium-high heat until foaming. Add shallot and garlic and cook until soft (4-5 minutes). Add mushrooms and cook, stirring, until just tender (4-5 minutes). Add lemon rind and juice, herbs, season to taste and serve with buttered toasted baguettes and lemon wedges.

Cultured butter has lactic acid cultures added to it, imparting a slightly tangy flavour.
Drink Suggestion: Bier de Garde. Drink suggestion by Max Allen
Notes

Styling by Emma Knowles

Ingredients

Method

Main

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