Supporting roles: Add to the bounty of your Thanksgiving table with three simple vegetable side dishes
1/2 lemon, juiced
4 tablespoons unsalted butter
3 shallots, minced
3 tablespoons mixed minced fresh tarragon, chervil, Italian parsley, and dill
Freshly ground black pepper
Cut the mushrooms into bite-sized halves or quarters, or leave small ones whole. In a mixing bowl, toss them with lemon juice.
In a large saute pan, melt 2 1/2 tablespoons of butter over medium heat. Add the shallots and 1 tablespoon of the herbs, and saute for about 1 minute. Add the mushrooms, and saute until tender, 5 to 7 minutes. Strain off any excess liquid.
Add the remaining butter, and raise the heat to high. Continue sauteing until the mushrooms begin turning golden brown, 2 to 3 minutes. Season to taste with salt and pepper, transfer to a serving dish, and serve immediately.