Champignons sautes au beurre (sauteed mushrooms)

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
1 tablespoon Oil
½ pounds Fresh mushrooms, washed well dried, left whole if small, sliced or quartered if large
1 tablespoon Minced shallots or green onions (1-2T)
Salt and pepper

Directions

OPTIONAL

Place a 10 inch enameled 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 4-5 mins. During their saute the mushrooms will at first absorb the fat. In 2-3 mins the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.

If using, toss shallots or green onions with the mushrooms. Saute over moderate heat 2 minutes.

From Julia Child's Mastering The Art Of French Cooking Volume 1 Posted by Lisa Greenwood

Submitted By LISA GREENWOOD On 06-20-95

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