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.
 Baby bella (portobello) mushrooms being sautéed | |
| Alternative names | Champignons sautés au beurre |
|---|---|
| Type | Dish |
| Course | Side dish |
| Main ingredients | Mushrooms |
| Ingredients generally used | Butter |
Overview edit
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
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
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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
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See also edit
References edit
- ^ a b c d e f g Child, J. (1970). Mastering the Art of French Cooking. Рипол Классик. p. 513. ISBN 978-5-87962-076-4.
- ^ Betty Crocker (2007). Betty Crocker Cookbook. Wiley. p. 459. ISBN 978-0-470-17163-9. Retrieved March 6, 2017.
- ^ a b Hudgens, T. (2011). The Commonsense Kitchen: 500 Recipes + Lessons for a Hand-Crafted Life. Chronicle Books. p. 237. ISBN 978-1-4521-0033-3.
- ^ a b Good Housekeeping (2001). The Good Housekeeping Illustrated Cookbook. Hearst Books. p. 287. ISBN 978-1-58816-070-6. Retrieved March 6, 2017.
- ^ a b c d e f g 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.
- ^ a b c d e Gisslen, W.; Griffin, M.E. (2006). Professional Cooking for Canadian Chefs. John Wiley & Sons. p. 558. ISBN 978-0-471-66377-5.
- ^ a b Lampe, R.; Beisch, L. (2012). Ribs, Chops, Steaks, & Wings. Chronicle Books LLC. p. 95. ISBN 978-1-4521-0035-7.
- ^ New Woman. Allied Publications. 1997. p. 44.
- ^ 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.
- ^ Peterson, J. (2012). Glorious French Food: A Fresh Approach to the Classics. Houghton Mifflin Harcourt. p. 397. ISBN 978-0-544-18655-2.
- ^ Beard, J. (2015). James Beard's Menus for Entertaining. Open Road Media. p. pt10. ISBN 978-1-5040-0458-9.
- ^ 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.
- ^ 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 edit
- 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 edit
