Julia Child's Sauteed Mushrooms

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Use these mushrooms either as a vegetable alone or in a combination with other vegetables, or in an integral part of such dishes as Coq au Vin, Boeuf Bourguignon, or Poulet en Cocotte. Successfully sauteed mushrooms are lightly browned and exude none of their juices while they are being cooked; to achieve this the mushrooms must be dry, the butter very hot, and the mushrooms must not be crowded in the pan. If you saute too many at once they steam rather than fry; their juices escape and they do not brown. So if you are preparing a large amount, or if your heat source is feeble, saute the mushrooms in several batches.

Ingredients:

• 2 Tbsp butter
• 1 Tbsp oil
• 1/2 lb fresh mushrooms, washed, well dried, left whole if small or quartered if large

Directions:

1. Place a 10" enameled (or non-stick) 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.
2. Toss and shake the pan for 4 - 5 minutes. During their saute 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.
3. As soon as they have browned lightly , remove from heat.

NOTE: Sauteed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.

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