Mushrooms In A Lemon Butter Sauce (a la Bordelaise)

This is a simple but amazing appetizer to make and enjoy on your deck this summer. I use the brown and white button mushrooms (the really nice large size) but you can use whatever mushrooms you like. Try to avoid the tiny ones for fear you would over cook them.

  • 1 lb. mushrooms
  • 1/4 cup butter
  • 1/2 tsp. lemon zest
  • 2 tsp. freshly squeezed lemon juice
  • 3 tbsp. olive oil
  • 2 tbsp. finely minced shallot
  • 1/2 tsp. minced garlic
  • pinch of salt
  • pinch of pepper
  • 2 tbsp. fresh parsley, finely chopped
  • Artisanal bread, toasted

To begin, brush the mushrooms to remove any debris, remove the stems and cut each mushroom in as equal a size as you can and set aside.

In a large frypan, melt together the butter, lemon zest and juice. Stir in the mushrooms and toss them in the pan to coat. Cover and let cook for about 5 minutes. Remove the lid and add the olive oil. Increase the heat and cook for about 2 minutes.

Reduce the heat to low and cook, stirring occasionally, for about 15 minutes. Stir in the shallot, garlic salt and pepper and cook for about 4-5 minutes until they become tender and have softened.

Remove from the heat, add the salt and pepper. Toast your bread and sprinkle the mushrooms with the chopped parsley leaves. Enjoy!

It is truly a different way to serve mushrooms but is truly fantastic to consume.

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