These mushrooms sautéed in butter are typically meant to be added to dishes like boeuf bourguignon and coq au vin, but they make a fine side dish, as well.
Prep Time10 minutesmins
Cook Time10 minutesmins
CourseDinner
CuisineFrench
Keywordbeef bourguignon
Ingredients
1lbfresh button or baby bella mushrooms
4tbspbutter
olive oil
Instructions
Wash and dry mushrooms well in advance so that they are perfectly dry before cooking.
If mushrooms are small, leave them whole. If they are larger, quarter them. If a mix, treat each differently, ending with pieces of relatively the same size.
Heat skillet on high with butter and oil. When butter foam begins to subside, add the mushrooms, stirring to coat as much as possible. At first, the mushrooms will absorb the fat, then they will begin to brown, in all after about 5 minutes.
When lightly browned, remove from heat.
Notes
Julia shares a few important tip for this recipe in Mastering the Art of French Cooking. She warns that to ensure the mushrooms are sautéed and browned (and not steamed!), there are a few things to take care with: 1) that the mushrooms are very dry, 2) that the butter is very hot, and 3) that the pan is not crowded. Because I doubled the recipe, I started with two sauté pans and then consolidated them.