and mushrooms cooking in their broth.
skin and clean the eels and cut them into 1-1/2-inch pieces. throw away the heads. put the butter in a large pan and add the eels and the raw mushrooms, trimmed and washed, left whole or cut in pieces, depending on size. cover the pan and heat slowly for 5 to 6 minutes. add enough wine to cover the eel pieces and put the pan on high heat until the liquid boils. reduce the heat and simmer 10 minutes.
remove the eel pieces to a heated serving dish with a slotted spoon. cover to keep warm. boil down the liquid rapidly to half its original quantity. 