Sautéed mushrooms
| Baby bella (portobello) mushrooms being sautéed Baby bella (portobello) mushrooms being sautéed | |
| Alternative names | Champignons sautés au beurre |
|---|---|
| Type | Dish |
| Course | Side dish |
| Main ingredients | Mushrooms |
| Ingredients generally used | Butter |
| |
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.
Overview
[edit | edit source]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
[edit | edit source]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
[edit | edit source]-
A close-up view of sautéed baby bella mushrooms -
Sautéed champignon mushrooms -
Duxelles being cooked
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Sautéed field mushrooms on toast, with several additional ingredients
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A beef fillet garnished with sautéed mushrooms
_mushrooms.jpg)
See also
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References
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Further reading
[edit | edit source]- Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).
- Lua error in Module:Citation/CS1/Configuration at line 2172: attempt to index field '?' (a nil value).
