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From “I Know How to Cook,” by Ginette Mathiot. Serves 6.
Ingredients
6-12 large fresh porcini, white or portobello mushrooms, depending on size
1/3 cup butter
1 handful of mixed herbs, such as flat-leaf parsley, chervil and tarragon, chopped
Salt and pepper
Directions
Wipe the mushrooms clean with a damp cloth. Cut off the stems and put the caps on a griddle pan, rounded sides downward. Pour 3 tablespoons of the butter over them and cook for 10-12 minutes over gentle heat. Mix the remaining butter with the herbs and season with salt and pepper. Arrange the mushrooms on a serving dish and fill with the herb butter.
