Sautéing vegetables before using in a recipe does several things: it browns them, adding flavor; it causes them to release moisture, concentrating flavor; and it flavors the fat you're cooking them in, which adds flavor to the rest of the dish. Oh, one more: some flavors are fat-soluble, so cooking in fat releases those.
So doing that will make for a much better-tasting dish, whatever it is.
GG, that's a fact I didn't know. Could you elaborate please?
You pulled a cin and forgot the link.heres a link to a mushroom barley soup, that I have made in the past, that sautés the mushrooms. Recipe has step by step pics ( including the mushroom sautéing )
You pulled a cin and forgot the link.
I frequently "saute" mushrooms in dry sherry, especially if we are having them with grilled steak. I've also "sauteed" them with white wine. You have to pay attention to them, though, or they can go from moist to dry in the blink of an eye. The sherry gives them a rich, deep flavor that doesn't taste like alcohol...I suppose dry frying the mushrooms wouldn't work either.
Gillian
What if you can't consume a lot of oil for health reasons? In view of what you say about the oil releasing the flavours, I suppose dry frying the mushrooms wouldn't work either.
Gillian
Ive done it both ways, and its delicious both ways.
But as mentioned above, there is definitely a different taste ( and a different texture too)