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Mushrooms in Butter

4 servings

Ingredients

• Mushrooms, small and closed (as needed)
• Butter (a little)
• Cloves (a little)
• Lemons (a little)
• Salt, dry (a little)

Instructions

1. Use very small, still closed, non-wormy mushrooms.
2. Cut off the stems, wash the unpeeled mushrooms in cold water, and let them dry on a cloth.
3. Bring a generous amount of clarified butter to a boil, add the mushrooms with a few cloves and the juice of a few lemons, and briefly cook while stirring constantly.
4. As soon as they are hot enough to release juice, remove from heat, fill into small glasses with their juice, and pour another finger's width of melted butter over them.
5. After complete cooling, add a finger-thick layer of dry salt on top and place the glasses in a cold, airy location.

Modernized from a treasured 19th-century German cookbook.