| Yield 1X: | 40.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Onion, dairy | ||
| Portions: | 6.7 | ||||
| Shelf life: | Five days | ||||
| Date: | 7.17.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Whole butter | 4.00 | 8.00 | 12.00 | |||
| Shallots, minced | 4.00 | 8.00 | 12.00 | |||
| Trumpet mushrooms, sliced | 2 | 8.00 | 5 | 7 | 8.00 | |
| Oyster mushrooms, separated | 1 | 8.00 | 3 | 4 | 8.00 | |
| White beech mushrooms (Pack) | 2.00 | 4.00 | 6.00 | |||
| Brown beech mushrooms (Pack) | 2.00 | 4.00 | 6.00 |
Carefully measure and prepare all ingredient. Save mushroom trim for mushroom soup. OK to freeze. Melt the butter in a saute pan, then add the shallots. Heat through, then start cooking the mushrooms. Work in small batches so they don’t boil in their water.
Seaon lightly with salt and pepper mix. Cool completely on a sheetpan, then transfer to a storage container. Cover tightly, label, date, and initial. Store refrigerated.