Sautéed mushrooms

A steak topped with sautéed shiitake mushrooms

Sautéed mushrooms is a common dish prepared by the sautéing of sliced or whole edible mushrooms.^[1][2] Butter is typically used when sautéing the dish,^[1][3][4] and margarine and cooking oils such as olive oil and canola oil are also used.^[4][5] Clarified butter can be used, as can a mixture of oil and butter.^[6] The dish is typically cooked 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.^[1][5][6] Overcooking may create an inferior dish by causing the mushrooms to lose moisture and becoming shriveled.^[6]

During the cooking process, the dish can be deglazed with the use of wine,^[5] and wine can be used as an ingredient in and of itself without deglazing.^[7] The dish can be flavored with lemon juice, various herbs and seasonings, salt and pepper.^[1][5][6] Additional ingredients such as minced green onions and shallots can also be used.^[1] The dish is vegetarian, and may have a meat-like texture.^[8][9]

Sautéed 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,^[1][5] Poulet Saute Chasseur,^[10] soups and stews, sauces, and duxelles, a paste prepared by sautéing mushrooms, onions, shallots, and herbs in butter.^[5][6] Sautéed mushrooms is also used as a topping for cooked steaks and toast,^[7][11][12] as a side dish meant to specifically accompany steaks,^[13] and as a garnish.^[5] The dish can serve to add significant flavor to various dishes, in part per the glutamic acid present in the cells of edible mushrooms^[3] (see also: glutamate flavoring).

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  A close-up view of sautéed baby bella mushrooms
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  Sautéed champignon mushrooms
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  Duxelles being cooked
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  Sautéed field mushrooms on toast, with several additional ingredients
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  A beef fillet garnished with sautéed mushrooms

• Stuffed mushrooms
• List of mushroom dishes