Mushrooms in tarragon
Instructions
Clean the mushrooms, the chapels separated from the stems and keep them aside for another occasion.
Place the chapels in a baking pan lined with aluminum foil and place in preheated oven at 160 degrees the time it takes for the water to evaporate.
If the chapels were very large record the cover with a knife.
Just ready, roundtrip in a pan where you left melt the butter and let them flavor by adding tarragon, salt and pepper.
After 20 minutes sprinkled with lemon juice, let it evaporate and serve.
Ingredients and dosing for 4 persons
- 8 heads mushrooms
- 50 g of butter
- 1 lemon
- 1 sprig of fresh tarragon (or 1 teaspoon dried tarragon)
- Salt
- Pepper