BUTTERY PORTOBELLO MUSHROOMS WITH FRIED SAGE LEAVES

BUTTERY PORTOBELLO MUSHROOMS WITH FRIED SAGE LEAVES
The flavors of butter-fried sage, lemon, and portobello mushrooms
make this an outstanding first course. It’s easiest to serve the
mushrooms whole for a sit-down meal. For a “walk around” party,
I like to cut the mushrooms into squares and serve with toothpicks.
SERVES 4

4 large portobello mushrooms(see Note)
4 tablespoons butter
¼ cup olive oil
5 bunches fresh sage leaves(about 40 leaves)
Salt
Pepper
1 lemon, halved

1. Preheat the oven to 400°F.
2. Trim the stems off the mushrooms
and save for another
use or discard. Arrange the
mushrooms, gill sides up, in a
shallow casserole.
3. In a small skillet, heat the
butter and olive oil until bubbly.
Add the sage leaves and cook
over medium heat until the
leaves are crispy.
4. Arrange the sage leaves on
the mushrooms and drizzle the
caps with the butter and olive
oil mixture. Sprinkle with salt
and pepper to taste.
5. Bake, uncovered, for 10 minutes,
or until the mushrooms
are tender. Squeeze the lemon
over the mushrooms and serve......

NOTE: For serving buffet-style,
cut the mushrooms into 1-inch
squares before you put them
in the casserole. Serve with
sliced bread, or offer toothpicks
for spearing.