Sautéed mushrooms

Sautéed mushrooms (French: Champignons sautés au beurre) is a dish prepared by sautéing edible mushrooms.^[1] It is served as a side dish, used as an ingredient in dishes such as coq au vin, beef bourguignon, and foods such as duxelles, as a topping for steaks and toast, and also as a garnish.

Sautéed mushrooms

Baby bella (portobello) mushrooms being sautéed
Alternative names	Champignons sautés au beurre
Type	Dish
Course	Side dish
Main ingredients	Mushrooms
Ingredients generally used	Butter
Media: Sautéed mushrooms

Overview

 

A steak topped with sautéed shiitake mushrooms

Sautéed mushrooms is a common dish prepared by the sautéing of sliced or whole edible mushrooms.^[1][2] Butter is typically used when sautéing the dish,^[1][3][4] and margarine and cooking oils such as olive oil and canola oil are also used.^[4][5] Clarified butter can be used, as can a mixture of oil and butter.^[6] The dish is typically cooked over a high heat until the mushrooms are browned, with the oil or butter being very hot in a pan before the mushrooms are added.^[1][5][6] Overcooking may create an inferior dish by causing the mushrooms to lose moisture and becoming shriveled.^[6]

During the cooking process, the dish can be deglazed with the use of wine,^[5] and wine can be used as an ingredient in and of itself without deglazing.^[7] The dish can be flavored with lemon juice, various herbs and seasonings, salt and pepper.^[1][5][6] Additional ingredients such as minced green onions and shallots can also be used.^[1] The dish is vegetarian, and may have a meat-like texture.^[8][9]

Uses

Sautéed mushrooms is sometimes served as a side dish, and is also used as an ingredient in the preparation of dishes and foods such as beef bourguignon, coq au vin, poulet en cocotte,^[1][5] Poulet Saute Chasseur,^[10] soups and stews, sauces, and duxelles, a paste prepared by sautéing mushrooms, onions, shallots, and herbs in butter.^[5][6] Sautéed mushrooms is also used as a topping for cooked steaks and toast,^[7][11][12] as a side dish meant to specifically accompany steaks,^[13] and as a garnish.^[5] The dish can serve to add significant flavor to various dishes, in part per the glutamic acid present in the cells of edible mushrooms^[3] (see also: glutamate flavoring).

Gallery

•  
  A close-up view of sautéed baby bella mushrooms
•  
  Sautéed champignon mushrooms
•  
  Duxelles being cooked
•  
  Sautéed field mushrooms on toast, with several additional ingredients
•  
  A beef fillet garnished with sautéed mushrooms

See also

•  Food portal

• Stuffed mushrooms
• List of mushroom dishes

References

1. Child, J. (1970). Mastering the Art of French Cooking. Рипол Классик. p. 513. ISBN 978-5-87962-076-4.
2. Betty Crocker (2007). Betty Crocker Cookbook. Wiley. p. 459. ISBN 978-0-470-17163-9. Retrieved March 6, 2017.
3. Hudgens, T. (2011). The Commonsense Kitchen: 500 Recipes + Lessons for a Hand-Crafted Life. Chronicle Books. p. 237. ISBN 978-1-4521-0033-3.
4. Good Housekeeping (2001). The Good Housekeeping Illustrated Cookbook. Hearst Books. p. 287. ISBN 978-1-58816-070-6. Retrieved March 6, 2017.
5. Ruhlman, M.; Ruhlman, D.T. (2011). Ruhlman's Twenty: 20 Techniques, 200 Recipes, A Cook's Manifesto. Chronicle Books. p. 236. ISBN 978-0-8118-7643-8.
6. Gisslen, W.; Griffin, M.E. (2006). Professional Cooking for Canadian Chefs. John Wiley & Sons. p. 558. ISBN 978-0-471-66377-5.
7. Lampe, R.; Beisch, L. (2012). Ribs, Chops, Steaks, & Wings. Chronicle Books LLC. p. 95. ISBN 978-1-4521-0035-7.
8. New Woman. Allied Publications. 1997. p. 44.
9. Forest, J.; Vesanto Melina, R.D. (2012). Cooking Vegetarian: Healthy, Delicious and Easy Vegetarian Cuisine. Wiley. p. 98. ISBN 978-1-118-00891-1. Retrieved March 6, 2017.
10. Peterson, J. (2012). Glorious French Food: A Fresh Approach to the Classics. Houghton Mifflin Harcourt. p. 397. ISBN 978-0-544-18655-2.
11. Beard, J. (2015). James Beard's Menus for Entertaining. Open Road Media. p. pt10. ISBN 978-1-5040-0458-9.
12. Mosser, M.; Oliver, S.; Roberts, K.; Oliver, S. (2010). Good Maine Food: Ancient and Modern New England Food & Drink. Down East Books. p. pt221. ISBN 978-0-89272-965-4.
13. Tramonto, R.; Goodbody, M.; Fink, B. (2010). Steak with Friends: At Home, with Rick Tramonto. Andrews McMeel Publishing. p. 244. ISBN 978-0-7407-9257-1.

Further reading

• Beard, James (2015). The New James Beard. Open Road Media. pp. pt179–180. ISBN 978-1-5040-0457-2.
• Dubois, U.; Bernard, É. (1856). La cuisine classique: études pratiques, raisonnées et démonstratives de l'école française appliquée au service à la russe (in French). les auteurs. p. 233.

External links

 

Wikimedia Commons has media related to Sauteed mushrooms.

• "Press Table: Take your time with these caramelized mushrooms". LNP.
• Sautéed wild mushrooms (recipe). BBC Food.