Never run mushrooms directly under water; they will absorb water like a sponge, and your saute will be far too soggy.
Instead, get a paper towel slightly damp, and using it, wipe mushrooms down. Slice the mushrooms.
Preheat a large skillet to medium high heat. (The larger the saucepan the better -- mushrooms need space to brown. Despite my photograph, they should not be overlapping if you can avoid it.) Add oil. Wait a minute or two for it to come up to medium-high heat, and add butter, then mushrooms immediately. Brown on both sides, and take off of heat. Add salt and pepper to taste; serve immediately.
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|Serving Size: 1 Serving (90g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 149 (93%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 15.3mg||5 %|
|Sodium 83.3mg||3 %|
|Potassium 230.7mg||6 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 1.6g|
|Protein 2.3g||3 %|
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Calories per serving: 160
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