Sauté is high heat, fast sear, in a little fat. Will get a crisp exterior if desired. Clarified butter cooks at higher temps to get crisp without burning the milk solids in the butter but still imparting butter flavor.You don't saute morels, they have to be crunchy on the outside
Frying is fat immersion or deep fat (I believe a 1/4 inch becomes frying but not set in stone). I don't want greasy shrooms...