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Champignons Saut�s Au Buerre [Saut�ed Mu




Source of Recipe


Mastering the Art of French Cooking


List of Ingredients




A 10-inch enameled skillet
2 tablespoons butter
1 tablespoon oil
� pound fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
1 to 2 tablespoons minced shallots or green onions (optional)
Salt and pepper

Recipe





Place the skillet over high heat with the butter and oil. As soon as you see the butter foam has begun to subside, indicating that it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their saut� the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.

Toss the shallots or green onions with the mushrooms. Saut� over moderate heat for 2 minutes.

Saut�ed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.