Sautéed Mushrooms

Substituting vegan margarine for butter, this is Julia Child's technique for perfectly-sautéed mushrooms that are great as a vegetable alone or in combination with other vegetables. 

• 1 tablespoon oil, plus more as needed
• 2 tablespoons non-hydrogenated vegan margarine, plus more as needed
• 8 ounces fresh mushrooms, washed and well dried, left whole if small, sliced or quartered if large
• 1 to 2 tablespoons minced shallots or scallions, optional
• Salt and pepper to taste

Preheat a 10-inch nonstick skillet on high about 2 minutes. Add oil and heat until shimmering, add then margarine. Toss a drop of water into the pan; it’s hot enough if the water sizzles.

Add as many mushrooms as will fit in the pan without crowding. Having too many mushrooms in the pan at once will cause them to steam rather than fry, and they will give off moisture and will not brown.

Toss and shake the pan for 4 to 5 minutes, and flip mushrooms occasionally. During the first 2 to 3 minutes the fat will first be absorbed, then reappear on the surface of the mushrooms. By 4 or 5 minutes the mushrooms will have lightly browned. Transfer browned mushrooms to a bowl and repeat with remaining mushrooms.

After all mushrooms are browned, sauté shallots or scallions (if using) over medium heat about 2 minutes, then add them to mushrooms and toss.

Season mushrooms with salt and pepper to taste just before serving. If cooking in advance, set aside, reheat when needed, and season just before serving.