Tested till perfect Sauteed Mushrooms

Sauteed Mushrooms

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2008

  • rating starrating starrating starrating starrating star
  • Portion size 1-1/2 cups (375 mL), or 4 servings

Ingredients

  • 2 tbsp 2tbspbutter
  • 1 tbsp 1tbspextra-virgin olive oil
  • 2 2shallotshallots, thinly sliced
  • 2 2cloves garlic, thinly sliced
  • 12 oz 12ozmushroommushrooms, (about 3 cups/750 mL) sliced
  • 1/4 tsp 1/4tspdried thyme
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 tbsp 2tbspbrandy, wine or chicken stock
  • 2 tbsp 2tbspminced fresh parsley
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Preparation

In 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.

Additional information : How-tos
•Cut foods into uniform size and thickness to brown evenly.
•Use enough fat to just film pan's surface. The more natural fat that the food has, the less fat will be needed in pan.
•Heat pan before adding fat.
•Heat fat until shimmering but not smoking before adding food.
•Swirl in fresh herbs and a little butter or cream at the end of cooking to add flavour and body.
•Allow for carryover cooking, which is when saut? foods continue to cook a little after being removed from heat.

Nutritional Information Per serving: about

cal 117 pro 2g total fat 9g sat. fat 4g
carb 5g fibre 2g chol 15mg sodium 188mg

% RDI:

calcium 1 iron 10 vit A 7 vit C 8
folate 7
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