[1] It is served as a side dish, used as an ingredient in dishes such as coq au vin, beef bourguignon, and foods such as duxelles, as a topping for steaks and toast, and also as a garnish.

[1][5][6] Overcooking may create an inferior dish by causing the mushrooms to lose moisture and becoming shriveled.

[7] The dish can be flavored with lemon juice, various herbs and seasonings, salt and pepper.

[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] 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).