← Back to Search Results
sauteeing American, French
Sautéed Mushrooms

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%)
3mg (0%)
1mg (2%)
49mcg RAE (2%)
180mg
5mg
2g
1g
1g
2g
15mg (5%)
149mg (6%)
6g (32%)
9g (14%)
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

food-to-live-by Food to Live By
by Myra Goodman
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
amor-y-tacos Amor Y Tacos
by Deborah Schneider
cook-with-jamie Cook with Jamie
by Jamie Oliver
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
cooking-for-friends Cooking for Friends
by Gordon Ramsay
martin-yans-china Martin Yan's China
by Martin Yan
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
Already a member? Sign in here
Close_overlay

Sign up to 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

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?