SAUTEED MUSHROOMS WITH HERBS, GARLIC AND SHALLOTS (for four)
a 12 inch enamel skillet
4 tablespoons butter
2 tablespoons olive oil
1 pound fresh mushrooms (portabella, crimini, shiitake, oyster), washed, well dried, left whole if small, sliced or quartered if large
2 to 3 tablespoons minced shallots or green onions
2 small cloves minced garlic
salt and pepper to taste
6 tablespoons minced fresh parsley, chervil, chives, and tarragon, or parsley only
- 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 sauté 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.
- Stir in the shallots or green onions and garlic and toss over moderate heat for 2 to 3 minutes.
- Just before serving, season to taste and toss with the herbs.
adapted from Julia Child, Mastering the Art of French Cooking, volume I