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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Chinese gongfu tea tray — drainage system for tea ceremony
Round cast iron grill pan — steaks, chicken, vegetables indoors
Classic whistling kettle — alerts when water boils, stovetop staple
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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Chinese gongfu tea tray — drainage system for tea ceremony
Round cast iron grill pan — steaks, chicken, vegetables indoors
Classic whistling kettle — alerts when water boils, stovetop staple
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Heat Butter in a large skillet over medium heat. Add mushrooms, green onions, and mustard. Saute for 10 minutes, or until tender. Add lemon juice, worcestershire sauce and parsley to the skillet. Cook for 1 minute. Stir in whipping cream. Heat over low-medium heat to serving temperature; do not boil. Spoon over steak.