Champignons Sautes Au Beurre (sauteed Mushrooms) Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
1 tbsp: Oil,
1/2 lbs: Fresh mushrooms, washed well dried, left whole if small, sliced or quartered if large
OPTIONAL
1 tbsp: Minced shallots or green onions, 1-2T
Salt and pepper,
Directions:
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 Childs Mastering The Art Of French Cooking Volume 1
Posted by Lisa Greenwood
Submitted By LISA GREENWOOD On 06-20-95
Source from luhu.jp
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 Childs Mastering The Art Of French Cooking Volume 1
Posted by Lisa Greenwood
Submitted By LISA GREENWOOD On 06-20-95
Source from luhu.jp