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Sautéing Mushrooms

Hey everyone, listen up: I genuinely enjoy sautéing mushrooms. The activity is exciting to me. I could do it for 3-5 hours a day if I really wanted to. Late last night, I even brought up the ‘General Settings’ page on WordPress, clicked into the ‘Site Title’ bar, and typed The Mushroom Sautéing Blog, erased it, then punched in The #1 Blog For Everything Involving Sautéing Mushrooms.

I paused there.

Then I thought, ‘Wait, I recently sautéed some other vegetable, which I can’t quite think of right now, and that was also enjoyable. Not as fun as mushrooms, though.’

This opened up a veritable Pandora’s Box of sauté-related issues for me—if I enjoy sautéing mushrooms this much, then there must exist a vast amount of other items that I would also enjoy dousing in olive/soybean/peanut oil—the strain of oil to be used as sautéing agent could be a topic for another post—and poking around on a hot surface as caramelization occurs.

I can tell right now that I would enjoy garlic.

Carrots too, though probably not as much as garlic.

Why stop at vegetables? Beef…..chicken….the pop of meat in a skillet is gratifying, no matter what delicious animal it comes from.

That’s all I’ve got.


It’s onions that I really enjoy sautéing, not mushrooms. Mushrooms are my second favorite.

Yeah, that’s the stuff




  1. Eva
    April 1, 2014 at 8:38 pm

    Red onions are the best. Full stop.

  2. April 1, 2014 at 9:09 pm

    Red onions shouldn’t be sauteed at all. White onions, garlic and mushrooms (with butter). They all smell so good, you must be doing something right. 🙂

  3. April 3, 2014 at 5:00 pm

    Aw, bummer! And I fell for it, too (thinking you meant ‘shrooms)!

  4. April 4, 2014 at 7:49 am

    That was a good one. I was yelling at my screen that onions are the best for sautéing. Onions! Onions! Then I finished the piece. Well done sir.

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