Sauteed Mushrooms
51 people added this to their Recipe Box
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.
Servings: 1-1/2 cups (375 mL), or 4 servings
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 117 |
| pro | 2 g |
| total fat | 9 g |
| sat. fat | 4 g |
| carb | 5 g |
| fibre | 2 g |
| chol | 15 mg |
| sodium | 188 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 10% |
| vit A | 7% |
| vit C | 8% |
| folate | 7% |
Suggested Recipes
-
2 tbsp (25 mL) butter
1 tbsp (15 mL) extra-virgin olive oil
2 shallots, thinly sliced
2 cloves garlic, thinly sliced
12 oz (375 g) mushrooms (about 3 cups/750 mL), sliced
1/4 tsp (1 mL) each dried thyme, salt and pepper
2 tbsp (25 mL) brandy, wine or 2chicken stock
2 tbsp (25 mL) minced fresh parsley
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.
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.
Tags:
Source
Canadian Living Magazine: March 2008
For more great recipes when you're on the go, get Canadian Living Mobile! Access Canadian Living's Tested Till Perfect recipes anytime, anywhere -- and best of all, it's FREE! Get it now: visit m.canadianliving.com on your BlackBerry® or iPhone™.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »