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photo copyright © 1987 by Elaine Radford, all rights reserved
Welcome to my cookbook, which is a collection of recipes scribbled on 3x5 cards, torn out of magazines, or (since the early 1990s) printed out on computer paper. It's time to get these unruly recipes whipped into shape. I have given credit wherever I can, but I don't know the origin of all of these recipes. If you recognize one of your recipes, please let me know so that I can give you a credit, the proper copyright notice, and/or add a link to your site.

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Mushrooms Sauteed in Butter

Note: You can use any mushrooms you like, but it's good with plain old button mushrooms and superlative with oysters.

Ingredients:

  • mushrooms -- more is better, they shrink when cooked
  • salt
  • peppermill with fresh ground black pepper at the ready
  • 1 ts. lemon juice
  • 1 ts. Worcestershire sauce
  • butter -- yes, it must be real butter, no exceptions!

Not much to this one. Clean and shop the mushrooms. Salt, pepper, sprinkle with lemon and Worcestershire. Let sit for 5 minutes. Melt a generous amount of butter in saute pan. Add mushrooms. Fry in the butter until lightly browned.

 

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