How to saute mushrooms

Ever wondered how sautéed mushrooms never come out looking as good as they taste or smell? Here is how to beat the cheeky buggers and make them as aesthetically pleasing on the plate as in the moss under an oak tree.

1. Wash mushrooms in cold water, drain and set aside in a colander. Don't believe those who will tell you mushrooms are too tender to wash. Yappety-yap. There is nothing to spoil your plate of lovely sautéed mushrooms as grains of sand on your teeth.
   
   
2. Heat a frying pan on low medium fire. Dip the mushrooms into the pan. Use no oil or butter at this stage. Gently stir from time to time to prevent the mushrooms from burning and remove the juice in a separate bowl.
   
   
3. When the mushrooms stop oozing the juice and have reduced roughly twice in size, remove them in a separate bowl.
   
   
4. Melt some butter in the pan and fry until the froth turns nice golden brown colour. Add some finely sliced garlic and when it turns golden, add a generous amount of finely chopped shallots. Fry until golden brown.
   
   
5. Add salt or even better fish sauce and, perhaps, a couple of bay leaves. Tip the mushrooms and the juice into the pan and allow too simmer on a low fire for a few minutes. Season with pepper and serve as a main with grilled bread, as a side dish or on top of pasta.