White beech mushrooms in butter and parsley
Simple, classic and refined. These white beech mushrooms are briefly fried in butter with soft shallot and finished with parsley and a little lemon juice. Delicious as a side dish or on toasted bread.
Serves: 4 people
Preparation: 5 minutes
Cooking: 10 minutes
Total time: 15 minutes
Ingredients
- 400 g white beech mushrooms
- 2 small shallots
- 50 g butter
- 2–3 tbsp flat-leaf parsley
- 1–2 tsp lemon juice
- salt
- freshly ground black pepper
Preparation
- Cut off the bottom, tough part of the clusters of beech mushrooms and pull the mushrooms apart into smaller bunches.
- Peel the shallots and finely chop them.
- Finely chop the parsley.
Method
- Melt the butter
Heat a large frying pan over a medium-high heat and melt the butter. - Soften the shallot
Add the shallot and let it soften gently for 2–3 minutes, without colouring. - Fry the beech mushrooms
Turn the heat up slightly and add the beech mushrooms. Fry them for 3–5 minutes, stirring regularly, but also leave them undisturbed from time to time so that the moisture can evaporate. The mushrooms are cooked when they are just tender, but still clearly have some bite. - Season to taste
Season with salt and freshly ground black pepper. - Finish the dish
Remove the pan from the heat and add the parsley and lemon juice to taste. Serve immediately.
