Emma Wilson
Sautéed mushrooms are a versatile dish that can be served as a side or used as a topping for pasta, steak, burgers, and more. The key to achieving tasty sautéed mushrooms is to avoid overcrowding the pan, which can make the mushrooms soggy. It's also important to cook the mushrooms over medium-high heat until they release their moisture and begin to brown. Butter, olive oil, garlic, and herbs are popular additions to enhance the flavor of the mushrooms. For a creamy variation, heavy cream can be added towards the end of the cooking process.
| Characteristics | Values |
|---|---|
| Type of mushroom | Cremini, baby bella, shiitake, oyster, trumpet, chanterelles, hedgehog |
| Clean | Wipe with a damp towel, rinse and dry, brush with a sponge |
| Cut | Thick slices, not too thin |
| Oil | Olive oil, extra virgin olive oil has a low burning point |
| Butter | Unsalted |
| Garlic | Fresh cloves |
| Herbs | Thyme, rosemary, parsley |
| Spices | Salt, black pepper, garlic powder |
| Other ingredients | Shallots, onions, wine, soy sauce, balsamic vinegar, red wine, sherry, brandy, heavy cream |
| Pan | Large |
| Heat | Medium-high |
| Cook time | 8-15 minutes |
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What You'll Learn
Clean and cut the mushrooms
Before you start cooking, it's important to clean and cut your mushrooms. The cleaning process will depend on the type of mushrooms you're using. Wild mushrooms, for example, will require a different cleaning method than cultivated mushrooms. If you've purchased your mushrooms from a grocery store, they are most likely cultivated.
For cultivated mushrooms, start by inspecting them for dirt. If they appear relatively clean, simply brush off any remaining dirt with a damp towel or sponge. Alternatively, you can use a moist paper towel to gently wipe away any excess dirt or grit. Try to avoid rinsing or submerging the mushrooms in water for an extended period, as they absorb water quickly, which can affect their texture and cooking process. If you do choose to wash them, make sure to dry them thoroughly afterward. It is important to only clean your mushrooms right before using them to prevent any moisture buildup, which can lead to mold.
For wild mushrooms, the cleaning process may vary depending on the specific type of mushroom. Some wild mushrooms, such as Morel, Hen of the Woods, Chicken of the Woods, and Puffballs, have unique cleaning methods. Therefore, it is essential to research the appropriate cleaning technique for each type of wild mushroom you are using.
Once your mushrooms are clean, you can start cutting them. Most mushrooms need to be trimmed before cutting. Remove any woody or dried-out pieces of the stems. For mushrooms like shiitake, chanterelle, and portobello, it is best to remove the stems entirely as they tend to be woody and dried out. After trimming, you can cut the mushrooms into slices, quarters, cubes, or dices, depending on your desired size and the requirements of your recipe.
When slicing, place the mushroom stem side down on your cutting board. Hold the mushroom with your non-dominant hand, pressing your knuckles towards the knife to protect your fingers. Slice the mushroom to your desired thickness. If you want to quarter the mushrooms, slice it in half, rotate it 90 degrees, and then slice it in half again. For dicing, cut the mushroom slices into matchsticks and then rotate your cutting board or knife 90 degrees to dice them into small pieces.
Keep in mind that mushrooms shrink during cooking, so avoid cutting them too thin. For sautéing, it is recommended to cut the mushrooms into similarly shaped thick pieces. Additionally, make sure to cut the mushrooms into uniform sizes to ensure even cooking.
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Use a large pan
Sautéing mushrooms is a great way to add flavour to a dish. The secret to achieving this is to use a large pan and be patient. Mushrooms have a high water content, so they will cook down substantially.
To start, clean the mushrooms by wiping off any dirt with a damp towel, a wet tea towel, or a sponge. You can also give them a quick rinse under running water, but make sure to dry them before cooking as mushrooms absorb water like sponges. Cut bigger mushrooms into thick slices of a similar size. Do not cut them too thin as they will shrink while cooking.
Next, heat a large pan over medium-high heat. Add extra virgin olive oil, which has a higher smoke point than butter. When the oil is hot, add the mushrooms in small batches, allowing room between them. Avoid overcrowding the pan as this will lead to soggy mushrooms.
Allow the mushrooms to cook without stirring for 3-5 minutes. You can stir occasionally, allowing them to finish cooking for a few more minutes. If you want to add garlic, add it towards the end of cooking. If you are adding onions, add them a few minutes before the mushrooms, along with an additional tablespoon of olive oil. Stir occasionally and cook until the onions are translucent, slightly browned, and soft.
Finally, season with salt and pepper, and perhaps some fresh parsley. You can also deglaze the pan by adding a few tablespoons of water, wine, stock, cream, or sherry. Keep the temperature up and stir until the liquid evaporates.
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Heat oil and butter
To sauté mushrooms, heat oil and butter in a large pan over medium-high heat. Olive oil is a good choice because it has a higher smoke point than butter, so it can withstand higher temperatures without burning. Extra virgin olive oil, however, is not recommended for this reason. Heat the oil first, and add the butter later to embellish the mushrooms.
The amount of oil and butter you use is up to you. You can use a mixture of both, or just one or the other. Using both oil and butter can provide a good balance of searing heat from the oil and rich flavour from the butter. If you are using butter, it is recommended to use unsalted butter so that you can control the amount of salt added to your dish.
Before adding the mushrooms, make sure the oil or butter is hot. This will help to ensure that the mushrooms don't become soggy.
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Add mushrooms and seasonings
Now, it's time to add the mushrooms! If you're using a mix of different types of mushrooms, try to cut them into similar-sized pieces. It's important not to cut them too thin, as they will shrink during cooking. You also don't want to overcrowd the pan, so cook the mushrooms in small batches. This will ensure they cook properly and don't become soggy.
Add the mushrooms to the pan, leaving space between them. Allow them to cook without stirring for a few minutes. You can give them an occasional stir, but try to let them cook completely for the best results.
The cooking time will depend on the amount of liquid in the pan and the size of your pan. If your pan is crowded, you'll need to cook the mushrooms for longer. The mushrooms are ready when they release their moisture and start to brown.
At this point, you can add some seasonings. Freshly chopped garlic is a great addition, as it complements the flavour of the mushrooms. You can also add some shallots and sauté them with the mushrooms. If you're using garlic powder instead of fresh garlic, you can add it towards the end of cooking, along with some black pepper.
For an extra flavour boost, you can deglaze the pan by adding a small amount of liquid. This can be water, wine, stock, cream, or even brandy or sherry. Keep the temperature up and stir until the liquid evaporates.
Finally, add some fresh herbs like thyme, parsley, or rosemary. These will enhance the flavour of the mushrooms and make your dish look more appealing.
And that's it! You've successfully sautéed your mushrooms and added the perfect seasonings. Enjoy your delicious creation!
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Deglaze the pan
Deglazing the pan is an important step in the process of sautéing mushrooms. It involves adding a liquid—such as water, wine, stock, cream, or sherry—to the pan after the mushrooms are done cooking. This step not only adds flavour to the mushrooms but also helps to loosen and dissolve any browned bits or fond stuck to the bottom of the pan.
To deglaze, simply pour in your chosen liquid and use a wooden spoon or spatula to gently scrape up any fond. Keep the heat up and continue to stir until the liquid has evaporated. This process concentrates the flavours in the pan, creating a rich and tasty sauce for your mushrooms.
You can also get creative with your choice of deglazing liquid. While water, wine, stock, cream, and sherry are common options, you could experiment with other liquids such as brandy or even a splash of liquor. The key is to add a small amount, just enough to loosen the fond and create a flavourful sauce.
Additionally, deglazing at the right time is crucial. It should be done after the mushrooms are cooked to your desired level of doneness. This ensures that the mushrooms themselves don't overcook or become soggy from the added liquid. Timing your deglazing step perfectly will result in mushrooms that are both flavourful and retain their ideal texture.
Finally, deglazing is a versatile technique that can be adapted to suit your taste preferences and the overall flavour profile of your dish. For example, if you're making creamy mushroom sauce, you might deglaze with cream or a combination of cream and wine. On the other hand, if you're aiming for a lighter dish, a simple deglaze with water or stock might be preferable.
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Frequently asked questions
You can clean mushrooms by wiping off any dirt with a damp towel or paper towel. You can also brush away dirt with a clean sponge or quickly rinse them under running water and dry them before cooking.
Many types of mushrooms taste great when sautéed. Presliced cremini (baby bella) mushrooms are widely available at grocery stores and can be used. You can also use a mix of mushrooms, such as trumpet, oyster, and shiitake. Avoid plain white button mushrooms as they lack flavor.
You can use a variety of ingredients to enhance the flavor of your sautéed mushrooms. Here are some options:
- Butter
- Olive oil
- Garlic
- Shallots
- Wine
- Soy sauce
- Balsamic vinegar
- Thyme
- Parsley
- Rosemary
