Champignons sautés au beurre... Sautéed Mushrooms...

Another principle from Julia Child. You can use these mushrooms either as a vegetable alone, with other veges or as a part of stews etc. It's very easy to make them and I assure you that they are delicious (I used them in a scramble eggs - yum!). They have that burn, buttery, almost like wild mushrooms taste. So as per Julia's 'Mastering the art...' here it is.

How to make it...

- 500 g fresh mushrooms (washed, well drained, let whole if small or quartered if big)
- 1 tablespoon butter
- 1 tablespoon oil
As soon as butter and oil start to foam on the hot pan add mushrooms. Toss and shake the pan for about 5 minutes. Wait till the mushrooms will begin to brown. Turn them so they can brown evenly. As soon as the have browned lightly, remove from the heat. Put aside - they are ready.

- 500 g chopped shallots or spring onions
Toss the shallots or spring onions with the mushrooms. Saute over a moderate heat for 2 minutes.

Sauteed mushrooms may be cooked in advance, then reheated when needed. Season them to taste just before serving.