Mushroom Cap Garnish

By junerodgers

Used a garnish for filet mignon

Ingredients

• 10 large mushrooms
• Juice of 1/2 lemon
• 2 T butter
• 1 tsp salt

Preparation

Step 1

Cut off each mushroom stem flush with the edge of mushroom cap; do not pull stem ou,t or the cap may collapse when cooked. Peel caps by loosening skin at outer edge and pulling off toward center. With a small, sharp knife, cut a large X about 1/8" deep in the peeled cap to mark the surface into quarters. Make designs by gently pressing the tip of he knife into caps to make A V-shaped indentation.

Bring 2 cups water to a boil with lemon juice, butter and salt. Add mushrooms and cook 3 minutes; drain thoroughly.