Sautéed Mushrooms Three Ways

Name: Sautéed Mushrooms Three Ways
Ingredients: 1 pound Mushrooms (Cremini, white button, or your favorite variety); 6 tablespoons Butter; 2 tablespoons All-purpose flour; 0.25 teaspoon Onion juice (Optional); 0.5 teaspoon Salt; 0.125 teaspoon Black pepper; 1 tablespoon Fresh parsley (Finely chopped); 0.25 cup Boiling water (For simple sautéed mushrooms); 4 slices Toast (Dry or buttered, for serving); 1.33 cups Brown Sauce (For Mushrooms à la Sabine (see instructions)); 3 tablespoons Grated cheese (Parmesan, Gruyere, or your favorite, for Mushrooms à la Sabine); 4 large Oysters (For Mushrooms à l’Algonquin); 1 cup Béchamel Sauce (Optional, for Mushrooms à l’Algonquin)

Three variations on sautéed mushrooms: simple sautéed mushrooms, Mushrooms à la Sabine with brown sauce and cheese, and Mushrooms à l’Algonquin with oysters and sauce.

Ingredients

1 pound Mushrooms (Cremini, white button, or your favorite variety)
6 tablespoons Butter
2 tablespoons All-purpose flour
0.25 teaspoon Onion juice (Optional)
0.5 teaspoon Salt
0.125 teaspoon Black pepper
1 tablespoon Fresh parsley (Finely chopped)
0.25 cup Boiling water (For simple sautéed mushrooms)
4 slices Toast (Dry or buttered, for serving)
1.33 cups Brown Sauce (For Mushrooms à la Sabine (see instructions))
3 tablespoons Grated cheese (Parmesan, Gruyere, or your favorite, for Mushrooms à la Sabine)
4 large Oysters (For Mushrooms à l’Algonquin)
1 cup Béchamel Sauce (Optional, for Mushrooms à l’Algonquin)

Instructions

1Wash the mushrooms thoroughly. Remove the stems and peel the caps. Break or slice the caps into bite-sized pieces.
2Melt 2 tablespoons of butter in a hot skillet or omelet pan over medium-high heat. Dredge the mushrooms with flour, then add them to the pan. Add onion juice (if using), salt, and pepper. Cook for 5 minutes, stirring occasionally.
3Add finely chopped parsley and boiling water to the pan. Cook for 2 minutes, stirring. Serve immediately on dry toast.
4Wash the mushrooms, remove stems, and peel caps. Sprinkle with salt and pepper, dredge with flour, and cook for 3 minutes in a hot frying pan with 2 tablespoons of butter, stirring occasionally.
5Add brown sauce to the pan and cook slowly for 5 minutes, stirring occasionally. Sprinkle with grated cheese. As soon as the cheese is melted, remove from heat.
6Arrange the mushrooms on pieces of toast and pour the sauce over them. Garnish with parsley.
7Wash large selected mushrooms. Remove stems, peel caps, and sauté caps in 2 tablespoons of butter until lightly browned. Place in a small buttered shallow pan, cap side up. Place one oyster on each mushroom cap, sprinkle with salt and pepper, and place a small bit of butter on each oyster.
8Cook in a hot oven (400°F/200°C) until oysters are plump, about 10-15 minutes.
9Serve with Brown Sauce or Béchamel Sauce.