From the French verb sauter, meaning “to jump,” sautee refers to the way food jumps around in the hot pan as the food is shaken and tossed.
Proper saut?g produces a browned exterior, which intensifies flavour.
Pan size is important. If it is too large, food can dry out or burn. If it is too small, food will steam instead of brown.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2008
- 2 tablespoons butter
- 1 tablespoon extra-virgin olive oil
- 2 shallots thinly sliced
- 2 cloves garlic thinly sliced
- 12 oz mushrooms (about 3 cups/750 mL) sliced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons brandy wine or chicken stock
- 2 tablespoons minced fresh parsley
MethodIn 12-inch (30 cm) skillet, heat 1 tbsp (15 mL) of the butter and oil over medium-high heat until fragrant and shimmering but not smoking. Add shallots and garlic; cook, stirring, until slightly softened and translucent, about 3 minutes.
Add mushrooms, thyme, salt and pepper; sautee stirring and shaking pan, until deep golden brown and no mushroom liquid remains, 8 to 10 minutes.
Stir in brandy, scraping up brown bits. Stir in parsley and remaining butter; cook until slightly saucy and mushrooms are glazed, about 2 minutes.
Nutritional facts Per serving: about
- Sodium 188 mg
- Protein 2 g
- Calories 117.0
- Total fat 9 g
- Cholesterol 15 mg
- Saturated fat 4 g
- Total carbohydrate 5 g
- Iron 10.0
- Folate 7.0
- Calcium 1.0
- Vitamin A 7.0
- Vitamin C 8.0