CookEat Recipe
Caesar’s Mushrooms with Butter and Parmesan
Thinly sliced Caesar’s mushrooms cooked gently in butter and finished with grated Parmesan.
Method
Steps
Step 1
Gather the ingredients: 400 g young Caesar’s mushrooms, Amanita caesarea, professionally identified and supplied for food; 30 g butter; 20 g finely grated Parmesan; Salt and black pepper; A little hot water only if needed.
Step 2
Obtain the mushrooms from a competent food supplier who has identified them as edible Caesar’s mushrooms. Do not identify mushrooms from their colour, shape or this photograph. Clean them, rinse briefly and cut into thin slices, about 3–4 mm.
Step 3
Melt the butter in a wide pan, add the slices and season lightly with salt and pepper. Cook gently to moderately for about 20–30 minutes, stirring often, until the mushrooms are thoroughly cooked and tender. Add a small splash of hot water if needed to keep the butter from scorching. Follow any longer cooking directions from the supplier.
Step 4
Scatter in the grated Parmesan, turn the slices gently to combine and serve hot. For a richer version, add 2–3 tablespoons prepared reduced meat jus during the last few minutes of cooking; this is optional and is additional to the plain butter-and-cheese version.
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