Set the frying pan over high heat with the butter and oil. When the butter foam begins to subside, toss in the mushrooms. Toss frequently, swirling the pan by its handle, for several minutes, while the mushrooms absorb the butter. In a minute or two it reappears on their surface; toss with the chopped shallot or scallion a moment or two more if you wish them to brown lightly. Toss with a sprinkling of salt and grinds of fresh pepper. If they are to be part of a vegetable garnish, the sooner you serve them, the better.
Wine Pairing(s)
Gnarly Head Merlot
Palazzo Bandino Bandinello
Fetzer 'Five Rivers' Merlot
Zellerbach Merlot
Mount Riley Pinot Noir
Simi Cabernet Sauvignon
Vision 'Rosella's' Pinot Noir
San Valero 'Manyana' Tempranillo
Bremerton 'Old Adam' Shiraz
Duck Pond 'Desert Wind' Merlot
Calories From Fat 20 Protein 1 Total Fat 2 Carbohydrates 1
Calories 29 Calcium 2 Sodium 2 Vitamin A 51 Vitamin C 1 Cholesterol 3
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