sauteed mushrooms
Sautéing is derived from the French word “Jump!” Sauteing involves quickly cooking food in a pan at a very high heat. Sautéing is a quick-moving process in which you must have all of the ingredients within reach pre-cut or prepped and ready for use. Knowing how to sauté is critical in cooking and it you can sauté you can quickly master many main dishes and make several side dishes quick and easy. Almost any small food type can be sautéed. Below is a step by step on how to sauté mushrooms. Chopped garlic and parsley is commonly added to sautéed mushrooms.
First shop the mushrooms into thirds or halves. Add a tablespoon of olive oil to a large pan or smaller saucepan. Place the pan on the stove over a medium-high heat. Keep extra olive oil, water, wine, or stock nearby in case the ingredients begin to stick to the pan during cooking. While the pan is heating salt and pepper the mushroom to your taste. Once the oil is up to full heat, carefully lay the ingredients in the hot pan the so the olive oil does not spatter. For even cooking, and to allow the ingredients to move freely while sautéing. Try not to put too many items in the pan at once. If the food begins to stick, add more fat or liquid. Once one side of the mushroom appears to be cooked properly, turn them over. This can be done with a wooden or heat safe plastic spoon or carefully tossed if you are familiar with this method. In the case of larger ingredients such as chicken you may want to use tongs to turn as it browns on one side. Always cook the ingredients evenly, being careful not to overcook. Remove the mushrooms to a plate and serve warm. Other vegetables great for sautéing include: green beans, asparagus, spinach, onions and peppers.
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Great post, good work. It Couldnt be written any better. Reading this post reminds me of my previous co worker! He constantly kept blabbing about this recipe. I will forward this one to him. Pretty sure he will love it. Thanks for sharing!