Stewed Mushrooms

• ¼ lb. fresh mushrooms
• 1/3 cup water
• 1/8 tsp salt
• ½ Tb lemon juice (which helps keep mushrooms white)
• 1 Tb butter

Equipment:

• A 4- to 6-cup enameled saucepan

Trim and wash the mushrooms; cut as directed in your recipe. Bring the water, salt, lemon juice, and butter to the boil in the saucepan. Add the mushrooms and toss to cover them with the liquid. Cover and boil moderately fast, tossing frequently, for 5 minutes. Set aside until ready to use.