Directions: one line for each direction. When saved the lines will be numbered.
In a 10-inch heavy saute pan, heat 1 ounce of clarified butter over high heat. Add sliced mushrooms one handful at a time to saute pan. As mushrooms begin to develop rich, brown color, push them to the outside of the saute pan. Turn the mushrooms over as they begin to color.
When pan becomes dry, add remaining clarified butter to the pan. Add another handful of mushrooms to the pan and continue until all mushrooms have been added. Season with salt and pepper after the last addition to the pan has been made.
Make a hole in the middle of the pan and add the shallots. Deglaze pan with cognac, scraping up any browned mushroom bits. Add the chives. Adjust seasoning with salt and pepper.
This recipe yields 4 servings.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 82
Calories from Fat 96.6%
Total Fat
6g
Cholesterol
16mg
Sodium
1mg
Carbohydrate
trace
Dietary Fiber
0g
Protein
trace
Exchanges: 0 Grain(Starch)
Rating: ()
Added On: February 29, 2008
* GOOD EATS with Alton Brown - (Show # EA-1B13) - from the TV FOOD NETWORK
