Julia Child’s Champignons SautÃƒÂ©s au Beurre (SautÃƒÂ©ed Mushrooms)
|Julia Child’s Champignons SautÃƒ©s au Beurre (SautÃƒ©ed Mushrooms)||
- a 10-inch skillet
- 2 T butter
- 1 T oil
- 1/2 lb. fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
- optional: 1 to 2 T minced shallots or green onions
- salt and pepper
- 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 sautÃƒ© 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. SautÃƒ© over moderate heat for 2 minutes.
The mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.
This recipe is for 1/2 lb. of mushrooms. The Boeuf Bourguignon recipe calls for a full pound.