Sauteed Mushrooms

Filed under Vegetables

Julia Child's mushrooms for Coq au Vin. They can be cooked ahead and reheated; season just before serving.

Ingredients

2 tbsp Butter
1 tbsp Vegetable oil
1/2 lb Mushroom, fresh, washed and well dried, whole if small, sliced or quartered if large
2 tbsp Shallot, 1 to 2 tablespoons minced, or green onions, optional
Salt
Black pepper

Directions

Heat the butter and oil in a skillet over high heat. As soon as the foam begins to subside, add the mushrooms and toss and shake the pan 4 to 5 minutes. They'll absorb the fat at first; in 2 to 3 minutes it reappears and they begin to brown. When lightly browned, remove from the heat.
Toss in the shallots or green onions, if using, and saute over moderate heat 2 minutes. Season just before serving.