Emily Johnson
Sautéed mushrooms are a versatile dish that can be served as a side or used as a topping for burgers, steaks, sandwiches, and more. The process of sautéing involves browning and caramelizing the mushrooms, enhancing their natural flavours with rich, sweet, and nutty notes. It also transforms their spongy consistency into a juicy, meaty texture. The key to achieving this is using a high-heat oil like olive or canola, and a large skillet to prevent overcrowding, which can lead to sogginess. The cooking time varies depending on the type and size of the mushroom, but it typically ranges from 8 to 15 minutes. Seasonings such as salt, pepper, garlic, herbs, and butter can be added to taste, making this dish a delicious and simple way to elevate your meals.
| Characteristics | Values |
|---|---|
| Cook time | 5-15 minutes |
| Oil | Olive, canola, safflower, avocado, or butter |
| Seasoning | Salt, pepper, garlic, herbs, truffle salt, etc. |
| Clean | Wipe with damp towel or quick rinse and dry |
| Cut | Thick, similarly-sized pieces |
| Pan | Large skillet, medium-high heat |
| Quantity | Small batches, do not overcrowd the pan |
| Browning | Stir occasionally |
| Storage | Refrigerate for up to 4 days or freeze for up to 6 months |
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What You'll Learn
Preparation and cleaning
Before you start cooking, you'll need to clean and prepare your mushrooms. First, wipe off any excess dirt with a damp towel or give them a quick rinse and then dry them thoroughly. If they are very dirty, you may need to give them a brief rinse, but don't soak them.
Once they're clean, you can start cutting your mushrooms. Cut bigger mushrooms into similarly-sized pieces, but don't cut them too thin as they will shrink during cooking. Keep the pieces fairly large, especially if you're using large mushrooms, as these can be cut into halves or chunks. If your mushrooms are not too large, you can leave them whole.
If you're adding other ingredients to your dish, such as onions or shallots, prepare these now. Slice one large onion and add it to the pan with some olive oil, cooking for a few minutes before adding the mushrooms. Mince or chop your shallots and add them about halfway through the cooking process.
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Cooking time and temperature
The cooking time for sautéed mushrooms is typically between 8 and 15 minutes, depending on the thickness of the slices and the temperature of the pan. It is important to note that mushrooms shrink a lot during the cooking process, so it is recommended to cut them into slightly larger pieces.
When it comes to temperature, a medium-high heat setting is generally recommended for sautéing mushrooms. This allows the moisture to evaporate quickly, resulting in beautifully caramelized mushrooms. It is important to ensure that the oil or butter is hot before adding the mushrooms to the pan.
To achieve the desired texture and browning, it is crucial not to overcrowd the pan. Cooking the mushrooms in small batches allows for better searing and prevents sogginess. Leaving space between the mushrooms in the pan ensures that they cook evenly and helps to reduce the overall cooking time.
During the cooking process, it is recommended to stir the mushrooms occasionally, especially after the initial 3 to 5 minutes. This ensures that they cook evenly on all sides. For the last few minutes of cooking, the heat can be lowered to medium-low, and ingredients such as garlic, herbs, or shallots can be added for additional flavour.
It is important to cook the mushrooms until the liquid they release has evaporated, which typically takes around 5 to 8 minutes. This technique ensures that the mushrooms are tender and have a juicy, meaty texture. Once the liquid has evaporated, continue cooking and stirring the mushrooms for a couple of minutes until the pan is dry.
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Oil and butter
The combination of oil and butter allows you to cook at a high temperature and brings flavor to your mushrooms. You can use a variety of oils, such as olive, canola, safflower, or avocado, as these are best for holding up under the sustained heat required to caramelize mushrooms. If you are using butter, it is recommended to use clarified butter.
How to Sauté Mushrooms with Oil and Butter
- Clean and slice the mushrooms into similar-sized pieces. Avoid cutting them too thin, as they will shrink while cooking.
- Heat oil and butter in a medium to large pan over medium-high heat.
- Add mushrooms, leaving space between them. Do not overcrowd the pan, as this will cause the mushrooms to become soggy.
- Cook the mushrooms for 3-5 minutes before turning.
- Stir and allow the mushrooms to finish cooking for a couple of minutes.
- Season with salt and pepper to taste.
- Continue cooking until the liquid has evaporated and the mushrooms are browned on both sides.
- Serve warm as a side dish or with steak or pasta.
Tips
- If your mushrooms are giving off a lot of liquid, keep the heat going until it has evaporated.
- You can add a splash of white wine and fresh herbs like thyme for extra flavor.
- For a dry start, begin with a cold pan and a pile of mushrooms with a 1/4 cup of water to prevent burning. Cook on medium-high heat for 8-12 minutes until the pan is dry, then add butter/oil and sauté.
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Seasoning and flavouring
The flavouring and seasoning of mushrooms can be done in a variety of ways. The most common herbs used are thyme, parsley, rosemary, and chives. Garlic is also a popular addition to mushrooms. To enhance the mushroom flavour, a dash of truffle oil can be added.
For a more complex flavour, deglaze the mushrooms with brandy or sherry, and add some heavy cream. Reduce until the cream is mostly absorbed.
If you're looking for an Asian-inspired flavour profile, teriyaki sauce, soy sauce, and a splash of red wine or rice wine can be added.
For a more simple flavour profile, salt and pepper are typically used. It is recommended to add salt at the beginning of the cooking process, as this improves the flavour.
When cooking mushrooms, it is important to use oils with a high smoke point, such as canola, olive, safflower, and avocado oil. This is because mushrooms release a lot of water, and a high-heat oil will help to achieve the desired caramelisation.
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Serving suggestions
Sauteed mushrooms are a versatile dish that can be served in many ways. Here are some serving suggestions:
As a Side Dish
Sauteed mushrooms can be served as a simple side dish with a little butter, olive oil, or truffle oil. You can season them with salt (or truffle salt), pepper, and/or fresh herbs like thyme, parsley, rosemary, or chives.
With Meat
Sauteed mushrooms go well with meat dishes. You can serve them on top of a juicy steak, grilled ground beef patty, or pork chops. They can also be used as a topping for burgers.
With Potatoes
Sauteed mushrooms pair well with potatoes. You can put them over baked or grilled potatoes.
In Crepes
Mushroom asparagus crepes are a delicious way to use sauteed mushrooms creatively.
With Eggs
Sauteed mushrooms can be served on toast with a poached egg or as a side dish with a fried egg.
In Salads or Sandwiches
Sauteed mushrooms can be added to salads or sandwiches for extra flavour and texture.
With Pasta
Sauteed mushrooms can be served with pasta.
Storage and Reheating
You can store leftover sauteed mushrooms in an airtight container in the refrigerator for up to four days. They can be reheated in the microwave or on the stove. For longer storage, you can freeze them for up to six months.
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Frequently asked questions
Clean and slice the mushrooms into thick pieces. Add butter and oil to a pan and heat over medium-high heat. Add the mushrooms in small batches, leaving space between them. Cook the mushrooms for 3-5 minutes without stirring. Stir occasionally and let them finish cooking for a few minutes. Season with salt and pepper.
It takes about 15 minutes to sauté mushrooms.
White mushrooms, creminis, shiitakes, morels, and other wild mushrooms are great for sautéing.
Oils with a high smoke point, such as canola, olive, safflower, and avocado oil, are best for sautéing mushrooms.
Sautéed mushrooms go well with steak, burgers, sandwiches, pasta, or as a side dish.
