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Supporting roles: Add to the bounty of your Thanksgiving table with three simple vegetable side dishes

By Wolfgang Puck, Tribune Content Agency on

1/2 lemon, juiced

4 tablespoons unsalted butter

3 shallots, minced

3 tablespoons mixed minced fresh tarragon, chervil, Italian parsley, and dill

Kosher salt

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.

ARTICHOKE MOUSSE

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(c) 2017 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

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