Sarah Brown
Sauteed mushrooms and onions are a delicious vegan and gluten-free side dish. However, the order in which the ingredients are added to the pan can affect the cooking time and flavour. Some people suggest adding the onions first, allowing them to caramelise, and then adding the mushrooms, as mushrooms release a lot of water and can prevent the onions from browning. Others recommend adding the mushrooms first, as they take longer to cook and are difficult to overcook.
Do you add mushrooms or onions first?
| Characteristics | Values |
|---|---|
| Mushrooms first | Mushrooms release a lot of water, so it is better to cook them first and remove them from the pan before adding the onions. |
| Onions first | Onions take longer to cook than mushrooms, so it is better to cook them first. This also allows the onions to caramelize. |
| Other methods | Some people suggest cooking the mushrooms and onions separately to avoid the onions steaming in the mushroom water. |
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What You'll Learn
Mushrooms first, then onions
When cooking mushrooms and onions, there are differing opinions on whether to cook the mushrooms or onions first. However, here is a guide for cooking mushrooms first and then adding onions.
Firstly, it is important to prepare your mushrooms. Never wash mushrooms with water as this will make them watery and slimy. Instead, wipe them with a damp paper towel to remove any dirt and dry them with a paper towel. Slice the mushrooms evenly, including the stems, so they cook evenly.
Next, heat butter and olive oil in a large skillet or pan over medium-high heat. You can also add other oils, such as avocado oil, or bacon grease to add flavour. Once the butter has melted, add the mushrooms and sauté until they start to turn golden brown. This should take around 5 minutes, stirring every 1-2 minutes.
Once the mushrooms are golden brown, add the onions. Slice the onions into strips and add them to the pan. Continue to cook on medium-high heat until the onions are lightly browned on the edges and translucent. This should take around 5 minutes, stirring every 1-2 minutes.
Finally, reduce the heat to low and add the garlic. Stir continuously to avoid burning the garlic, as it burns easily and becomes bitter. Add salt and pepper to taste, and sprinkle with fresh herbs such as parsley, rosemary, or thyme.
This method ensures that both the mushrooms and onions are cooked properly and have time to develop flavour. It also prevents the onions from steaming in the mushroom's released liquid, which can happen if they are cooked together.
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Onions first, then mushrooms
When sautéing onions and mushrooms, it is generally recommended to cook the onions first, followed by the mushrooms. This is because onions typically take longer to cook than mushrooms, and caramelizing the onions first ensures better flavor development.
To start, heat some olive oil in a pan over medium-high heat. Slice your onions into strips or chop them according to your desired size, then add them to the pan. It is recommended to add a pinch of salt to help the onions caramelize without burning. Cook the onions, stirring occasionally, until they become translucent and lightly browned around the edges.
Once the onions are cooked to your liking, it's time to add the mushrooms. Wipe the mushrooms clean with a damp paper towel to remove any dirt, then slice them to a similar thickness as the onions. Adding the mushrooms to the pan, increase the heat to high to ensure they sauté properly without releasing too much water. Stir the mushrooms frequently to prevent them from burning.
After a few minutes, when the mushrooms start to brown, add another teaspoon of olive oil and season with salt and pepper, stirring well. Continue cooking the onions and mushrooms together for an additional couple of minutes to integrate the flavors.
For optimal flavor, you can also add garlic to the pan during the last minute of cooking. Reduce the heat to low, as garlic burns easily, and stir continuously. At this stage, you can also add a splash of white wine, soy sauce, Worcestershire sauce, or balsamic vinegar for extra flavor.
And that's it! You now have delicious sautéed onions and mushrooms that can be served as a side dish or used as an ingredient in various recipes. Enjoy!
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Don't wash mushrooms
When it comes to cooking mushrooms, there are a few things to keep in mind to ensure they turn out perfectly. While some people advocate for washing mushrooms before cooking, others suggest that this can make them watery and slimy. Here are some reasons why you shouldn't wash mushrooms and how to ensure they are clean and ready for cooking:
Firstly, mushrooms are like sponges and can absorb a lot of water if washed. This additional water will affect the cooking process and may result in a diluted flavor and a rubbery, slimy texture. Mushrooms should be slightly crispy and browned on the outside and tender on the inside for the best flavor and texture.
Secondly, cultivated mushrooms, such as button and portobello mushrooms, are typically grown in heat-treated compost, which is practically sterile. This process eliminates common plant pathogens like mold, bacteria, viruses, worms, and bugs. Additionally, cooking mushrooms further kills any remaining germs. Therefore, washing cultivated mushrooms is unnecessary and may do more harm than good in terms of flavor and texture.
Instead of washing mushrooms, it is recommended to use a damp paper towel or a cooking brush to wipe off any visible dirt or grime. This method ensures that the mushrooms remain dry and preserves their natural texture and flavor. It is important to slice the mushrooms evenly to ensure uniform cooking.
Finally, when sautéing mushrooms, it is best to cook them on high heat without adding salt, as salt can draw out moisture and make the mushrooms watery. Season the mushrooms with salt only after they have browned. By following these tips, you can ensure that your mushrooms turn out perfectly every time.
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Caramelise onions
Caramelising onions is a simple process that takes time and patience. The result is a rich, sweet, and deeply savoury flavour that can be added to a variety of dishes. Here is a step-by-step guide to achieving perfectly caramelised onions:
Prepare the Onions: Start by selecting the right onions. Yellow onions are a popular choice for caramelisation due to their sugar content, which makes them easier to caramelise. Red onions can also be used, but they may be better suited for standalone dishes. Remove the outer skin and the first layer of flesh, as it tends to be tough. Cut off the top and bottom of the onion, then cut it in half lengthwise. Peel off any remaining skin and cut out the core. Finally, cut the onion into thin strips or slices about 1/4-inch wide. Be careful not to cut the onions too thin, as they may burn more easily.
Choose Your Cooking Vessel: Use a large skillet, sauté pan, or Dutch oven made of cast iron or stainless steel. A wider pan with a large surface area is preferable as it allows for more even cooking and moisture escape, promoting better caramelisation.
Heat and Oil: Heat your pan to medium-high or high heat. Add your choice of cooking oil or fat. Options include olive oil, butter, or a combination of both. Butter adds flavour, while oil has a higher smoke point. You can also add a pinch of salt to help draw out moisture.
Cook the Onions: Place the onions in the pan and stir to coat them evenly with the oil or fat. Cook the onions, stirring regularly, until they start to brown around the edges. This process can take around 15-20 minutes. If the onions are browning too quickly, reduce the heat slightly. If the pan starts to dry out, add a small splash of water or another liquid such as broth, wine, balsamic vinegar, or soy sauce to deglaze and continue cooking. You can also add a little sugar to enhance the caramelisation and flavour.
Finalise and Serve: Continue cooking the onions until they reach your desired level of doneness. Some prefer their onions with a jammy texture, while others may like them softer or more well-done. Taste and season with salt or other seasonings as needed. Caramelised onions can be served immediately or stored in the refrigerator for future use. They make a delicious topping or side dish and can enhance the flavour of burgers, steaks, sandwiches, soups, and more.
Caramelising onions is a straightforward process that requires time and attention. By following these steps, you'll be able to create a versatile and flavourful addition to your culinary creations.
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Mushrooms release water
Mushrooms have a high water content, and it is normal for them to release water when cooking. To prevent excessive moisture, you can try the following:
Firstly, do not wash the mushrooms with water as this will make them watery and slimy. Instead, wipe them with a damp paper towel to remove any dirt and dry them with a paper towel. You can also use a cooking brush to clean them. It is also important to note that salt will draw out the moisture from mushrooms, so only season with salt at the end once they have browned.
Secondly, slice the mushrooms evenly to a similar thickness so they cook evenly. Then, spread the sliced mushrooms out on a tray and let them air dry for a bit before cooking. This will help reduce the amount of water that is released during cooking.
Thirdly, when cooking, use a high heat to help evaporate the moisture quickly. Also, avoid overcrowding the pan, which can trap moisture. Instead, cook the mushrooms in small batches, ensuring there is space around each mushroom. This will help the water evaporate instead of steaming the mushrooms.
Finally, if you want to avoid the issue of water release altogether, you can try a two-stage process. First, cook the mushrooms with some salt and water, covered, over medium heat for 5-10 minutes. Drain the mushrooms, reserving the released mushroom water, and dry the pan. Return the pan to a high heat, and when it is very hot, add some oil and the mushrooms. When they are nicely browned, deglaze the pan with the mushroom water.
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Frequently asked questions
It depends on the desired texture and the other ingredients in the dish. If you want your onions to be caramelized, it's best to cook them first. If you're adding other ingredients that require less cooking time, like peppers, cook the mushrooms first, then add the onions and other ingredients towards the end.
Onions usually take longer to cook than mushrooms and are often sautéed for several minutes until they become translucent and lightly browned. Cooking them first ensures they are given enough time to properly cook without burning.
Mushrooms release a lot of water when cooked, which can make it difficult to achieve a good colour on the onions. Cooking the mushrooms first allows you to cook the onions to your desired level of doneness without them becoming overcooked or soggy.
Yes, when cooking onions and mushrooms together, it's important to slice them to a similar thickness so they cook evenly. You can also add a pinch of salt when sautéing the onions to help them caramelize without burning.
