Recipe for Mushrooms with Fine Herbs 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1/2 lb Mushrooms, (such as cepes, chanterelles, champignons de Paris, or oyster mushrooms), up to 2
Half a lemon, Juice of
3 tbl Unsalted butter
3 x Shallots, minced
1 tbl Minced fresh tarragon, chervil, or flat-leaf parsley
Salt
Freshly ground pepper
Instructions:
Instructions: Cut the mushrooms into halves or quarters. If they are small, leave whole.

Place in a bowl and sprinkle with lemon juice. In a large saute pan, heat 2 tablespoons butter. Add the shallots and tarragon and saute over moderate heat for 1 minute.

Add the mushrooms and saute until tender. Strain off any excess liquid, return mushrooms to the pan with the remaining 1 tablespoon butter, and over high heat cook until golden brown.

Season with salt and pepper.

Presentation: Place the mushrooms in a warm serving dish, sprinkle with fines herbs and serve.

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