Sauteed Mushrooms

By The Canadian Living Test Kitchen

70 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	117117 cal
pro	2 g2g pro
total fat	9 g9g total fat
sat. fat	4 g4g sat. fat
carb	5 g5g carb
fibre	2 g2g fibre
chol	15 mg15mg chol
sodium	188 mg188mg sodium
% RDI:	-
calcium	11 calcium
iron	1010 iron
vit A	77 vit A
vit C	88 vit C
folate	77 folate

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.

Ingredients

2 tbsp butter 2 2tbsp tbspbutter
1 tbsp extra-virgin olive oil 1 1tbsp tbspextra-virgin olive oil
2 shallots , thinly sliced2 2shallotshallots, thinly sliced
2 cloves garlic , thinly sliced2 2cloves garlic, thinly sliced
12 12oz ozmushroommushrooms, (about 3 cups/750 mL) sliced
1/4 tsp dried thyme 1/4 1/4tsp tspdried thyme
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
2 tbsp brandy , wine or chicken stock2 2tbsp tbspbrandy, wine or chicken stock
2 tbsp minced fresh parsley 2 2tbsp tbspminced 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.

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.

Source : Canadian Living Magazine: March 2008