Julia Child’s Sauteed Mushrooms (Because they’re the best and easy)

20 Jan


  • 2 Tb salted butter
  • 1 Tb vegetable oil
  • 1/2 lb. fresh mushrooms, washed, well dried, quartered
  • 3 green onions, sliced, white and green parts
  • salt
  • black pepper

Heat a 10″ skillet over high heat with the butter and oil. As soon as the butter foam has begun to slow, indicating it is hot enough, add the mushrooms. Toss the mushrooms for 4 to 5 minutes. (During their saute the mushrooms will 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 add the green onions and saute for 2 more minutes over medium heat. If you are serving right away then season with salt and black pepper, or hold off on the seasoning if you’re not ready to serve these quite yet.

Tips: Sautéed mushrooms may be cooked in advance, set aside, then reheated when needed. Season with salt and pepper just before serving.Sauteed Mushrooms served over Pork Roast

Suggestions: Serve over pork, beef, chicken, pasta or as a side dish. These are just out of this world, I promise.

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Posted by on January 20, 2012 in Vegetables


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