![]() 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.
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]
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).
![]() 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.
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]
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).