Champignons Sautes a la Bordelaise

These may garnish a meat or vegetable platter.
Mushrooms Sauteed with Shallots, Garlic, and Herbs - Julia Child.
Yield 4 servings
Ingredients

½ pound fresh mushrooms whole if small, quartered if large
1 tablespoon oil
2 tablespoons butter
3 tablespoons minced shallots or green onions
1 small garlic clove, minced (optional)
3 tablespoons fine, white, dry bread crumbs
Salt and pepper to taste +
3 tablespoons minced fresh parsley, chervil, chives, and tarragon, or parsley only

1 Saute the mushrooms in oil and butter until lightly browned.
2 Stir in the shallots or green onions, optional garlic, and bread crumbs, and toss over moderate heat for 2 to 3 minutes.
3 Just before serving, season to taste, and toss with the herbs.
notes
Back to original recipe for Champignons Sautes a la Bordelaise
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