| 词条 | Sautéed mushrooms | |||||
| 释义 |
Sautéed mushrooms (French: Champignons sautés au beurre) is a flavorful dish prepared by sautéing edible mushrooms. It is served as a side dish, used as an ingredient in dishes such as coq au vin and beef bourguignon, in foods such as duxelles, as a topping for steaks and toast, and also as a garnish. Overview{{Multiple image|direction=vertical|align=right|image1=Sauté de grisets.jpg |caption1=Sautéed mushrooms is a common dish prepared by the sautéing of sliced or whole edible mushrooms.[3] Butter is typically used when sautéing the dish,[5][6] and margarine and cooking oils such as olive oil and canola oil are also used.[6][8] Clarified butter can be used, as can a mixture of oil and butter.[9] The dish is typically cooked for over a high heat until the mushrooms are browned, with the oil or butter being very hot in a pan before the mushrooms are added.[8][9] Overcooking may create an inferior dish by the causing the mushrooms to lose moisture and becoming shriveled.[9] During the cooking process, the dish can be deglazed with the use of wine,[8] and wine can be used as an ingredient in and of itself without deglazing.[15] The dish can be flavored with lemon juice, various herbs and seasonings, salt and pepper.[8][9] Additional ingredients such as minced green onions and shallots can also be used. The dish is vegetarian, and may have a meat-like texture.[20][21] UsesSautéed mushrooms is sometimes served as a side dish, and is also used as an ingredient in the preparation of dishes and foods such as beef bourguignon, coq au vin, poulet en cocotte,[8] Poulet Saute Chasseur,[24] soups and stews, sauces, and duxelles, a paste prepared by sautéing mushrooms, onions, shallots, and herbs in butter.[8][9] Sautéed mushrooms is also used as a topping for cooked steaks and toast,[15][28][29] as a side dish meant to specifically accompany steaks,[30] and as a garnish.[8] The dish can serve to add significant flavor to various dishes, in part per the glutamic acid present in the cells of edible mushrooms[5] (see also: glutamate flavoring). GallerySee also{{portal|Food}}
References1. ^1 2 3 4 5 6 7 {{cite book | last=Ruhlman | first=M. | last2=Ruhlman | first2=D.T. | title=Ruhlman's Twenty: 20 Techniques, 200 Recipes, A Cook's Manifesto | publisher=Chronicle Books | year=2011 | isbn=978-0-8118-7643-8 | url=https://books.google.com/books?id=IUrMTywPNDUC&pg=PA236 | page=236}} [1][2][3][4][5][6][7][8][9][10][11][12]2. ^1 2 3 4 5 {{cite book | last=Gisslen | first=W. | last2=Griffin | first2=M.E. | title=Professional Cooking for Canadian Chefs | publisher=John Wiley & Sons | year=2006 | isbn=978-0-471-66377-5 | url=https://books.google.com/books?id=EzSwCGBHr3YC&pg=PA558 | page=558}} 3. ^1 2 {{cite book | last=Lampe | first=R. | last2=Beisch | first2=L. | title=Ribs, Chops, Steaks, & Wings | publisher=Chronicle Books LLC | year=2012 | isbn=978-1-4521-0035-7 | url=https://books.google.com/books?id=YZp6lEWkIVgC&pg=PA95 | page=95}} 4. ^1 {{cite book | last=Tramonto | first=R. | last2=Goodbody | first2=M. | last3=Fink | first3=B. | title=Steak with Friends: At Home, with Rick Tramonto | publisher=Andrews McMeel Publishing | year=2010 | isbn=978-0-7407-9257-1 | url=https://books.google.com/books?id=x3Y3lfZbihYC&pg=PA244 | page=244}} 5. ^1 {{cite book | last=Peterson | first=J. | title=Glorious French Food: A Fresh Approach to the Classics | publisher=Houghton Mifflin Harcourt | year=2012 | isbn=978-0-544-18655-2 | url=https://books.google.com/books?id=lubHmYXyfLYC&pg=PT397 | page=397}} 6. ^1 2 {{cite book | author=Good Housekeeping | title=The Good Housekeeping Illustrated Cookbook | publisher=Hearst Books | year=2001 | isbn=978-1-58816-070-6 | url=https://books.google.com/books?id=TucnTDr5qdAC&pg=PA287 | accessdate=March 6, 2017 | page=287}} 7. ^1 {{cite book | last=Beard | first=J. | title=James Beard's Menus for Entertaining | publisher=Open Road Media | year=2015 | isbn=978-1-5040-0458-9 | url=https://books.google.com/books?id=IsYrCgAAQBAJ&pg=PT10 | page=pt10}} 8. ^1 {{cite book | last=Mosser | first=M. | last2=Oliver | first2=S. | last3=Roberts | first3=K. | last4=Oliver | first4=S. | title=Good Maine Food: Ancient and Modern New England Food & Drink | publisher=Down East Books | year=2010 | isbn=978-0-89272-965-4 | url=https://books.google.com/books?id=9H4YAwAAQBAJ&pg=PT221 | page=pt221}} 9. ^1 {{cite book | author=Betty Crocker | title=Betty Crocker Cookbook | publisher=Wiley | year=2007 | isbn=978-0-470-17163-9 | url=https://books.google.com/books?id=WlWVBIZTYfQC&pg=PA459 | accessdate=March 6, 2017 | page=459}} 10. ^1 2 {{cite book | last=Hudgens | first=T. | title=The Commonsense Kitchen: 500 Recipes + Lessons for a Hand-Crafted Life | publisher=Chronicle Books | year=2011 | isbn=978-1-4521-0033-3 | url=https://books.google.com/books?id=Ofmv1W-P4LUC&pg=PA237 | page=237}} 11. ^1 {{cite book | title=New Woman | publisher=Allied Publications | issue=v. 27, nos. 9-12 | year=1997 | url=https://books.google.com/books?id=BqwbAQAAMAAJ | page=44}} 12. ^1 {{cite book | last=Forest | first=J. | last2=Vesanto Melina | first2=R.D. | title=Cooking Vegetarian: Healthy, Delicious and Easy Vegetarian Cuisine | publisher=Wiley | year=2012 | isbn=978-1-118-00891-1 | url=https://books.google.com/books?id=A9YzKNVARk0C&pg=PA98 | accessdate=March 6, 2017 | page=98}} }} Further reading
External links{{Commons category|Sauteed mushrooms}}
2 : Food and drink decorations|Mushroom dishes |
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