← Back to Search Results
sauteeing American, French
Sautéed Mushrooms Recipe-12858

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Champignons Sautés au Beurre

Use these mushrooms either as a vegetable alone or in a combination with other vegetables, or as an integral part of such dishes as coq au vin, boeuf bourguignon, poulet en cocotte. Successfully sautéed mushrooms are lightly browned and exude none of their juice while they are being cooked; to achieve this the mushrooms must be dry, the butter very hot, and the mushrooms must not be crowded in the pan. If you sauté too many at once they steam rather than fry; their juices escape and they do not brown. So if you are preparing a large amount, or if your heat source is feeble, sauté the mushrooms in several batches.

Ingredients

  • 2 Tb butter
  • 1 Tb oil
  • ½ lb fresh mushrooms, washed, well dried, left whole if small, sliced or quartered if large
  • Optional: 1 to 2 Tb minced shallots or green onions
  • Salt and pepper

Equipment:

  • A 10-inch enameled skillet

Directions

Place the skillet over high heat with the butter and oil. As soon as you see that the butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for 4 to 5 minutes. During their sauté the mushrooms will at first absorb the fat. In 2 to 3 minutes the fat will reappear on their surface, and the mushrooms will begin to brown. As soon as they have browned lightly, remove from heat.

Toss the shallots or green onions with the mushrooms. Sauté over moderate heat for 2 minutes.

Sautéed mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.


© 1961, 1983, 2001 Alfred A. Knopf
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 4 servings, and includes 1/4 teaspoon of added salt.

93kcal (5%)
109mg (5%)
2g
1g
9g (14%)
0g
4g (20%)
4g
1g
15mg (5%)
1g
2g
5mg
180mg
49mcg RAE (2%)
1mg (2%)
3mg (0%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
new-american-table New American Table
by Marcus Samuelsson, Marcus Samuelsson
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?