Mixed Mushrooms Recipe

Cooking Instructions

1. 1

   Prepare the Mushrooms

   Clean the oyster, trumpet, and beech mushrooms with a damp cloth to remove any dirt. Slice the larger mushrooms into bite-sized pieces.

2. 2

   Make the Tarragon Butter

   In a small bowl, mix the softened unsalted butter with finely chopped fresh tarragon. Add minced garlic, salt, and black pepper to taste. Set aside.

3. 3

   Sauté the Mushrooms

   In a large skillet over medium heat, add a tablespoon of the tarragon butter. Once melted, add the mixed mushrooms and sauté for about 5-7 minutes until they are golden brown and tender.

4. 4

   Finish with Tarragon Butter

   Reduce the heat to low and add the remaining tarragon butter to the sautéed mushrooms. Stir until the butter is melted and coats the mushrooms evenly. Adjust seasoning with salt and pepper if needed.

5. 5

   Serve

   Remove from heat and serve warm as a side dish or over toasted bread.