2 tablespoons butter [200 calories]
1 tablespoon oil [120 calories]
1/2 pound fresh mushrooms (We chose baby Portobello mushrooms that came pre-sliced) [50 calories]
1 tablespoon shallots (minced)
Salt and pepper to taste
Use a damp paper towel to “clean” the mushrooms; this basically just means wiping off whatever dirt is left on the surface of the mushrooms. Do not soak/rinse them directly in water. Thoroughly pat dry the mushrooms afterwards; if they’re slightly damp, they won’t cook properly.Heat oil and butter in large pan over high heat. As soon as the foam from the butter starts to subside, add the mushrooms. Apparently, if you crowd the pan with too many mushrooms at once, “they will fry, not steam” and you’ll never be able to achieve a nice browning effect. If you don’t have a really large skillet/pan to cook the mushrooms in (at least 10 inches wide), cook them in batches so they have plenty of room. Toss/shake the pan for 4-5 minutes. The mushrooms will absorb the butter in the first 2-3 minutes, then release the fat, which serves as the browning medium. Once the mushrooms have browned lightly, remove from heat, and finally season to taste with salt and pepper. Toss the shallots with the mushrooms, and then sauté over medium heat for 2 minutes or until the shallots have fully cooked.If you want to make these ahead of time, say for use in another dish or as a side, complete all steps except for the seasoning and addition of the shallots. When ready to serve, reheat mushrooms on the stove top, then season and add shallots as described above.