SAUTEING
This technique infers rapid cooking on fairly high heat, sort of a hyper frying, but like many other cooking terms it is more often attached to the product that the process itself, as in “sauté the onions.”
In the book both onions and mushrooms are prepared to add to a stew and they are sautéed according to our usage. The length of time required doesn't have as much to do as continuing the process until the food is ready.
From the book I have chosen cooking the small mushrooms to put in the stew.
Wash small mushrooms. Contrary to rumor, mushrooms will not absorb water when washed rapidly. They aren't Nature's sponges.
Small, whole mushrooms were the choice here. If you see some that are too big, cut them in halves or quarters to fit the size. These are also cooked over medium heat, using the same pan again, tossing or stirring often until they give up some of their own juices.
Notice that they are quite unceremoniously dumped into the cooking pot with the onions and meat.
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