sautéed mushrooms

from mom, à la julia child

  • mushrooms -- shiitake or portobello are yummiest
  • 2 T butter
  • 1 T oil
  • salt
  • pepper
  • tarragon
  • splash of sherry

Heat oil and butter on medium high until the foam subsides from the butter.

CAREFULLY add sliced mushrooms -- half a pound for this amount of fat and a large skillet

Stir and sauté while they absorb the fat, begin to give it back and brown

Add flavors -- salt, pepper, maybe a few chopped green onions, or -- my style -- salt, pepper, tarragon, then a splash of sherry or other wine (2 - 3 T), which you then boil down over high heat till just the essence remains

works also well with portobello mushroom caps, but they take longer to sauté than little ones do.