CEPS Anchovy Butter
Instructions
Clean the mushrooms and cut them into slices.
Brown garlic in oil; Add the mushrooms and sauté for a few minutes.
Season with salt and pepper and let stand for 5 minutes.
Drain and keep warm.
Apart from melt the butter over low heat; combine the anchovies with a wooden spoon until mix.
Turn off the heat and mix in lemon juice and chopped parsley.
Pour piping hot on the mushrooms.
Ingredients and dosing for 4 persons
- 1000 g of mushrooms
- Garlic
- 4 tablespoons of olive oil extra virgin
- 50 g of butter
- 3 anchovies
- 1 tablespoon of lemon juice
- Parsley
- Salt
- Pepper