6,904 saute recipes

Fresh spinach, mushrooms, and leeks sauté in olive oil, then top a pizza crust with crumbled feta, sliced tomatoes, and black olives for a vegetarian Mediterranean pizza in 30 minutes.

Simply saute the beet greens with some garlic, a little olive oil and balsamic vinegar, mix the soft goat cheese with some fresh thyme leaves, which are placed on top of toasted bread. Great flavor and texture all in one bite.

Instead of frozen veggies we used fresh broccoli and cauliflower and steamed them part way. We also used swiss cheese instead of cheddar and the results were surprisingly good.

Mushroom croustades: hollowed crusty rolls filled with garlic-rosemary butter and a creamy mushroom saute. A French-leaning vegetarian starter with dinner-party drama.

This is really easy and quick to prepare. Only used one skillet. I added asparagus while sauteing the onions. This was delicious.

Shrimp Andre sautes mushrooms, onion, and butterflied shrimp in butter with sherry, then folds in a lemony Mornay sauce. A classic French bistro plate over rice pilaf, ready in 20 minutes.

Mushrooms with onions sautés sliced mushrooms, sweet onion, and garlic in oil with dried epazote until the pan goes dry. Serve as a side, taco filling, or quesadilla stuffing.

Sausage quesadillas loaded with sauteed sausage, ripe mango, roasted poblano, jalapeno, cilantro, and melted Monterey Jack between crisp flour tortillas. A sweet-heat Tex-Mex appetizer that eats like a party.

Easy four-ingredient summer veggie sauté with yellow squash, zucchini, tomatoes, and onion. A farmers market side dish that highlights peak-season produce with minimal fuss.

After cooking this trout and asparagus, my husband and kids all enjoyed it very much, will try again!Awesome!

Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.

Pork stew with green chilies, jalapeno, and oregano slow-simmered until fork-tender. A New Mexican-style chile verde served rolled in warm flour tortillas.

They are a favorite among the Polish for their rich and interesting flavor.

This is a nice change of pace for green beans, with an interesting, complex flavor. I steamed the beans instead of boiling to retain more of the nutrients. Lightly toasting the almonds boosted the nutty flavor.

I seasoned the fish with a bit salt and black pepper, cooked the asparagus in a hot skillet with a bit olive oil and freshly minced garlic, then seasoned with salt and black pepper, baked for 10 minutes, and it came out absolutely delicious and super light!

Juicy chicken breasts, stuffed with cream cheese and then wrapped in bacon. Just 4 ingredients transform themselves into oozy gooey goodness!