Mushroom sautéed with shallots from Appetites: A Cookbook (page 245) by Anthony Bourdain

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on November 17, 2025

    The mushroom lovers around my table gave high praise. I liked that while this is meant to be made at the last minute, it does come together very quickly. I added fresh thyme to the pan in addition to using the parsley at the end. An easy idea to scale as needed that will be repeated.

  • clcorbi on December 26, 2016

    This is a simple, delicious way to prepare mushrooms. I love how Bourdain says to cook the mushrooms until they start "squeaking" when moved around the pan--and they really do! Lovely bit of writing there. We made these to go with his roasted chicken from this book, and really enjoyed the whole meal.

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