Sautéed Mushrooms
Adapted from Mastering The Art of French Cooking Vol.1 by Julia Child.
Ingredients:
2 Tb butter
1 Tb oil
1/2 lb fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
Optional: 1 to 2 Tb minced shallots or green onions
Salt and pepper
begin to brown. As soon as they have browned lightly, remove from heat.
Methods:
1. Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their sauté the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will
Toss the shallots or green onions with the mushrooms. Sauté over moderate heat for 2 minutes.
Sautéed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving
