Recipe by Queen Dragon Mom
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.
- 1 1⁄2 tablespoons unsalted butter
- 1 tablespoon very finely chopped shallot
- 1 lb finely chopped whole cultivated mushroom
- black pepper, freshly ground