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“A simple 3-step preparation. Courtesy Gourmet Magazine/Sara Moulton A good way to use mushroom stems after you make stuffed mushrooms or something with just the caps.”
READY IN:
16mins
YIELD:
1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. In a skillet melt the butter over moderate heat.
  2. Add and cook the shallot for about 30 seconds.
  3. Add the chopped mushrooms, salt and pepper and cook until the liquid rendered from the mushrooms evaporates, about 10 minutes.

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