Spicy Mushrooms from New York Times Menu Cookbook by Craig Claiborne
Clean and slice the mushrooms. Place them in a one-and-one-half-quart pan. Rinse, drain, and cover. Place the pan over medium heat and when the cover is hot, re
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Mortar and pestle
- Measuring spoon
- Colander
Ingredients
- 2 tablespoons all-purpose flour
- Freshly ground black pepper
- 1 teaspoon salt
- 2 tablespoons chopped fresh parsley
- 2 whole cloves
- 3 tablespoons butter
- 1 pound fresh mushrooms
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