Sauteed Mushrooms Julia Child Recipes

Steps:

• Heat olive oil and butter over medium high in a heavy skillet until butter foams. Add shallot and cook, stirring, until it begins to soften, about two minutes. Add mushrooms and season with salt and pepper. Cook, stirring, until mushrooms begin to soften, about four minutes, and add sherry. Continue cooking and stirring until liquid has evaporated and mushrooms are tender and beginning to brown. Serve immediately.

Steps:

• Heat the butter and oil in a skillet over high heat. It is hot enough when the foam on the butter has begun to subside.
• Add the mushrooms and saute for 4-5 minutes or until they begin to brown.
• Add the shallots and saute over moderate heat for 2 more minutes. Serve.

Steps:

• Preheat the oven to 325 degrees.
• Dry the pork chops on paper towels.
• Heat the fat or oil in the casserole until it is moderately hot, then brown the chops, 2 or 3 at a time, on each side for 3 to 4 minutes. As they are browned transfer them to a side dish.
• Season with salt, pepper, and 1/4 teaspoons thyme if they have not been previously marinated.
• Pour the fat out of the casserole and add the butter and garlic if using.
• Return the chops to the casserole, overlapping slightly, and baste them with the butter.
• Cover and heat the casserole until the meat is sizzling, then set in lower third of preheated oven for 25 to 30 minutes.
• Turn and baste the chops once or twice.
• Remove chops to serving platter.
• Remove all but 2 Tb. of fat from the casserole and add in the white wine.
• Boil rapidly, scraping up coagulated cooking juices until you have about 1/2 cup of concentrated sauce. Pour sauce over chops.