Sauteed Mushrooms from FWDGT

fricassee de champignons sauvages

"The mushrooms are cleaned without water, with only a clean, dry towel and a paring knife. A bit of oil and butter is put in the frying pan, and when it's sizzling hot, the mushrooms are sauteed with some very finely sliced shallots, lemon juice, parsley, and salt and pepper. That appetizer with a glass of Champagne is, to my mind and palate, one of the greatest food-and-wine pairings."