CHAMPIGNONS GRILLES
[Broiled Mushroom Caps]

Broiled mushroom caps are used as a garniture, usually on steaks. They may also be served as a separate vegetable, or as a hot hors d'oeuvre on toast.

Fresh mushrooms of whatever size you wish	
Preheat broiler to moderately hot. Separate the mush room caps from the stems. Wash and dry the caps. Sterns may be minced and turned into a duxelles.

Melted butter
A shallow, buttered baking dish
Salt and pepper
Paint the mushroom caps with melted butter. Arrange them hollow‑side up in the baking dish. Sprinkle lightly with salt and pepper. Place 4 to 5 inches from heat, and broil rather slowly for minutes. Turn the caps, and broil 5 minutes more or until the caps are tender and lightly browned.

Optional: Beurre Maître d'Hôtel (butter mixed with lemon juice, parsley, and seasonings)
OR: Beurre pour Escargots (butter mixed with herbs, shallots, and garlic)
The caps may then, if you wish, be filled with parsley butter into which you may also incorporate finely minced shallots with or without a bit of mashed garlic. Spread the butter in the caps, filling them by about a third.

Just before serving, heat them for a moment or two under the broiler until the butter is bubbling.