Michael Davis
Sautéed mushrooms are a versatile dish that can be served as a side or used as a topping for burgers or steak. They can be cooked in butter or oil, or a combination of both. The choice of cooking fat depends on the desired texture and flavour of the mushrooms. Using butter alone can cause the mushrooms to burn at high temperatures, while oil helps achieve a nice sear. On the other hand, oil can give the mushrooms a chewy texture, while butter adds a rich flavour.
| Characteristics | Values |
|---|---|
| Oil | Olive oil, avocado oil, grapeseed oil |
| Butter | Unsalted butter |
| Seasonings | Salt, black pepper, garlic powder |
| Other ingredients | Fresh garlic cloves, fresh parsley, thyme, rosemary, wine, teriyaki sauce |
| Cooking technique | Heat oil/butter to medium-high heat, add mushrooms, cook without stirring for 3-5 minutes, stir and cook for another 2-4 minutes |
| Pan | Large pan, preferably non-stick |
| Mushroom type | White, cremini, shiitake, morels, oyster, trumpet, baby bella, wild mushrooms |
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What You'll Learn
Use olive oil, avocado oil, or grapeseed oil for a higher smoke point than butter
When sautéing mushrooms, it is recommended to use a cooking fat with a high smoke point, such as olive oil, avocado oil, or grapeseed oil. These oils have higher smoke points than butter, which can burn at high temperatures. By using oils with higher smoke points, you can avoid burning the mushrooms and achieve a nice sear.
To sauté mushrooms, heat your chosen oil in a pan over medium-high heat. Olive oil is a popular choice due to its ability to impart a rich flavor to the mushrooms. However, extra virgin olive oil is not recommended for this purpose because of its low burning point. Once the oil is hot, add the mushrooms to the pan. It is important to leave space between the mushrooms and not overcrowd the pan. This allows for even cooking and browning.
After adding the mushrooms, season them with salt and pepper, and toss them with the oil. For the next few minutes, resist the urge to stir the mushrooms. This step is crucial in achieving a beautiful golden brown sear on the bottom of the mushrooms. Once they have browned on one side, give them a quick stir to allow the other side to brown as well. Continue sautéing without stirring for the best results.
While some recipes call for using only oil, others suggest adding butter to the pan after the mushrooms have browned. Butter adds a rich, satisfying flavor to the dish. By adding butter later in the cooking process, you can embellish the mushrooms with its delicious taste without worrying about burning the butter. This technique combines the benefits of searing with oil and enhancing flavor with butter.
In summary, when sautéing mushrooms, using oils with higher smoke points than butter, such as olive oil, avocado oil, or grapeseed oil, is recommended. This ensures that the mushrooms are properly seared without burning the cooking fat. By following this approach and the subsequent cooking steps, you can create delicious and golden brown sautéed mushrooms.
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Add butter later for a rich flavor
Sautéing mushrooms in butter or oil, or a combination of both, is a popular choice. However, if you want to add butter later for a rich flavor, here's a step-by-step guide:
Firstly, clean the mushrooms by wiping off any dirt with a damp cloth or paper towel. You can also use a brush to gently remove any debris. Avoid rinsing the mushrooms in water, as they tend to absorb it and become soggy. After cleaning, cut the mushrooms into similarly-shaped thick pieces.
Next, heat a pan on medium-high heat and add a small amount of water, as recommended by America's Test Kitchen. You can also start with a dry pan, but there's a risk of the mushrooms burning. Add a pile of mushrooms to the pan and cook for 8 to 12 minutes until the pan is dry and the mushrooms have released their moisture. This step ensures that when you add butter later, the mushrooms don't become soggy.
Once the pan is dry, add butter to the mushrooms and sauté until they reach your desired level of browning. You can also add a splash of white wine and fresh herbs like thyme for extra flavor. Continue cooking until the butter is melted and the mushrooms are fully cooked.
Finally, season the mushrooms with salt and pepper to taste. You can also add other seasonings like garlic powder or fresh garlic cloves for a bolder flavor. Some people also like to add soy sauce, balsamic vinegar, or Worcestershire sauce for an extra kick.
Remember, when adding butter later, you can control the richness of the flavor by adjusting the amount of butter you use. This method of sautéing mushrooms ensures that they develop a nice sear and a chewy texture while retaining their moisture. Enjoy your delicious and flavorful mushrooms as a side dish or topping for steak, pasta, or sandwiches.
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Season with salt and pepper
When sautéing mushrooms, seasoning with salt and pepper is essential to enhancing their flavour. Salt and pepper are added at different stages of the cooking process, depending on the desired texture and taste.
Some recipes recommend adding salt and pepper to the pan right after the mushrooms are added, along with the fat (butter or oil). This allows the salt to soak into the mushrooms along with the fat, flavouring them from within. It is important to note that salt should not be added until all the moisture has evaporated from the pan, as it can draw out more moisture from the mushrooms, resulting in a soggy texture.
Other recipes suggest adding salt and pepper after the mushrooms have been sautéed. This method seasons the mushrooms from the outside, creating a flavourful crust while maintaining their juicy interior.
When seasoning with salt, it is crucial to consider the amount of salt already present in other ingredients or seasonings used in the dish. For example, if using soy sauce or teriyaki sauce, which tend to be salty, you may want to reduce the amount of salt added directly to the mushrooms to avoid over-salting.
Additionally, the type of salt used can also impact the flavour. Fine sea salt or kosher salt are commonly used for sautéed mushrooms, as they dissolve quickly and distribute evenly. However, larger crystal salts, such as flaky sea salt or Himalayan pink salt, can add a crunchy texture and a burst of flavour when sprinkled on top just before serving.
Pepper, on the other hand, can be added at the beginning or end of the cooking process, depending on personal preference. Freshly ground black pepper is often preferred for its stronger flavour and aroma compared to pre-ground pepper. It adds a subtle heat and complexity to the dish.
When seasoning with salt and pepper, it is essential to taste as you go and adjust the amounts according to your preference and the other ingredients in the dish. Remember, you can always add more, but it's challenging to fix an overseasoned dish.
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Add garlic and herbs for extra flavor
Sautéed mushrooms are a versatile dish that can be served as a side or used as a topping. They are also a great addition to soups, stews, and cooked rice. The key to achieving the perfect flavour is to allow the mushrooms to caramelize and add aromatics such as garlic and herbs.
Garlic and mushrooms are a match made in heaven. The slow process of infusing garlic in butter releases the full garlic flavour into the butter without burning it. This flavour coats the mushrooms when tossed in the garlic butter sauce. The garlic flavour complements the earthy and savory notes of the mushrooms.
Fresh herbs like thyme, rosemary, and parsley add a tasty touch of freshness to the dish. Thyme and rosemary lend a woodsy aroma, while parsley brightens the dish by balancing the richness of the mushrooms and butter.
To enhance the flavour even more, you can add a dash of soy sauce, which lends an unexpected umami touch. Alternatively, a splash of balsamic vinegar adds a lightly sweet and acidic note, balancing the butteriness and giving depth to the dish.
When sautéing mushrooms, it is important to use an oil with a higher smoke point than butter, such as olive oil, avocado oil, or grapeseed oil. Heat the oil over medium-high heat, then add the mushrooms, ensuring they are in a single layer with space between them to avoid overcrowding the pan. Season with salt and pepper, and let the mushrooms cook without stirring for about four minutes to get a nice sear. Then, quickly give them a stir, trying to brown both sides. Finally, add butter and garlic, cooking for a few more minutes until the mushrooms are fully cooked and the garlic is fragrant.
With these tips, your sautéed mushrooms will be packed with flavour and a delight to savour!
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Don't overcrowd the pan to avoid soggy mushrooms
When sautéing mushrooms, it is important not to overcrowd the pan. Mushrooms have a very high water content, and if the pan is overcrowded, the mushrooms will steam instead of roast, resulting in a sad, soggy, and unappetizing texture.
To avoid this, it is recommended to cook mushrooms in small batches, allowing plenty of room in the pan for the excess moisture to evaporate. This will give you beautifully browned mushrooms with a meaty texture. While it may take a little longer, the results will be well worth the extra time and effort.
One technique to speed up the process is to steam the mushrooms first. By covering the pan immediately after adding the mushrooms, you trap the heat, causing the mushrooms to release their water much faster. Once the lid is removed, the water quickly evaporates, and the mushrooms are then ready to sauté and brown without becoming soggy or greasy. This method also allows you to cook a larger volume of mushrooms at once, eliminating the need for multiple batches.
However, if you prefer to stick to the traditional method, be sure to use a pan that is large enough for the mushrooms to fit in a single layer with space between them. This will ensure even cooking and allow for proper evaporation of moisture.
Additionally, it is important to cut your mushrooms into similarly sized thick pieces. Avoid cutting them too thin, as they will shrink during cooking. Thick pieces will also help prevent the mushrooms from drying out before they have a chance to brown properly.
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Frequently asked questions
White, cremini, shiitake, morels, baby bella, oyster, and other wild mushrooms sauté well. Avoid plain white button mushrooms as they lack flavor.
Olive oil, avocado oil, or grapeseed oil are good choices as they have a higher smoke point than butter.
Heat oil and butter in a pan over medium-high heat. Add mushrooms, leaving space between them. Cook the mushrooms for 3-5 minutes without stirring. Then stir occasionally and cook for another few minutes. Add salt and pepper to taste.
Sautéed mushrooms go well with steak, chicken, pasta, burgers, potatoes, or as a side dish.
