Even white button mushrooms can have a lot of flavor if they're cooked right. Use this technique to make the Hearty Gourmet Mushroom Soup (page 252). These mushrooms can also be served over steaks, with eggs, or with polenta.

• Place a large skillet over medium heat. Add 1 tablespoon of butter and 1 tablespoon of oil.

• Once the butter has stopped foaming, add one large handful of mushrooms. Sprinkle them lightly with salt and pepper. Cook for several minutes on each side, or until they've shrunk in size and turned dark brown. Remove from skillet and keep them warm.

• Repeat with the rest of the butter, oil, and mushrooms until all of the mushrooms are cooked.

• If the skillet is dry, add a small amount of oil. Add the shallots and stir frequently for 5 minutes, or until they're soft and starting to brown.

• Return the mushrooms to the skillet and stir occasionally for 3 minutes, or until the mushrooms are hot again. Serve hot.