The Ultimate Guide To Sautéeing Mushrooms

Sautéing mushrooms is a great way to complement their natural flavours with rich, sweet and nutty notes. The process involves browning and caramelising the mushrooms, transforming their spongy consistency into a juicy, meaty texture. While various types of mushrooms can be used, it is important to cut them into appropriate sizes to avoid over-drying. The traditional method involves sautéing in small batches to prevent steaming and promote proper roasting. However, a counterintuitive approach involves steaming the mushrooms first by covering the pan to trap heat and encourage the release of liquid, followed by uncovering to sear and brown them. The choice of oil or fat is crucial, with options like canola, olive, safflower, avocado, or clarified butter being ideal for high-heat cooking. Seasonings such as garlic, thyme, rosemary, and shallots can be added to enhance the flavour. Sautéed mushrooms are versatile and can be served as a side dish, topping for steaks and burgers, or used in omelettes, tacos, and pasta dishes.

Choose the right type of mushroom

When choosing the right type of mushroom, there are several factors to consider, from the specific variety to the growing and handling conditions. Here are some detailed guidelines to help you select the best mushrooms for your needs:

Variety and Versatility:

Popular mushroom varieties like portobello, button, shiitake, cremini, and oyster mushrooms are versatile and can be used in various dishes. These mushrooms are widely available and suitable for sautéing, roasting, or adding to recipes like pasta, steak, stew, or as a side dish.

Health and Wellness:

If you're interested in the health benefits of mushrooms, look into functional mushrooms like Reishi, Lion's Mane, and Cordyceps. These mushrooms are often used in supplement form and can promote wellness, help relieve stress, boost immunity, improve brain function, and enhance sleep.

Growing Conditions:

The growing conditions of mushrooms can significantly impact their quality and nutritional content. When purchasing mushrooms, ensure they have been grown with care and on the appropriate substrate or growing medium. Natural and organic substrates are crucial for optimal mushroom growth and nutrient absorption.

Handling and Processing:

Proper handling and processing of mushrooms are essential to retain their freshness and nutritional value. Look for mushrooms that have been well-handled, stored appropriately, and processed without unnecessary fillers or potentially harmful additives. Avoid products with pesticides and heavy metals, which can be dangerous to your health.

Freshness and Storage:

Opt for fresh mushrooms that are firm and dry. Avoid mushrooms that feel slimy or have visible signs of spoilage. When storing mushrooms, keep them in an airtight container in the refrigerator for up to 5 days, or freeze them for longer-term storage.

By considering these factors when choosing mushrooms, you can ensure that you select the right variety, support ethical growing practices, maximize nutritional benefits, and create delicious meals or supplements for your health and enjoyment.

Prepare the mushrooms

Firstly, select your mushrooms. White button, portobellos, baby bellas, and brown buttons are all great options. If you're feeling fancy, you could opt for morels or shiitakes, but be aware that these varieties may require a different cooking approach.

Before cooking, wipe off any dirt from the mushrooms with a paper towel or soft brush. Avoid rinsing them, as mushrooms are porous and will absorb water, which can inhibit browning. If they are very dirty, a brief rinse followed by thorough drying is acceptable.

Next, cut the mushrooms into uniform pieces. The size will depend on the type of mushroom and your desired outcome. For larger mushrooms like portobellos, cutting them into halves or 1/2-inch pieces is recommended. For medium to large white button or cremini mushrooms, quartering or halving, respectively, is a good approach. Remember that mushrooms shrink considerably during cooking, so don't cut them too thin.

If you plan to cook onions with your mushrooms, slice the onions first. Onions take longer to brown, so giving them a head start ensures they cook evenly with the mushrooms.

Cooking with onions:

If you're cooking onions with your mushrooms, the process is a little different. Start by adding sliced onions to your hot skillet with a tablespoon of olive oil. Cook the onions over medium-high heat for 4 to 5 minutes, stirring frequently, until they turn golden. Then, add your mushrooms and continue the process as outlined below.

Heat oil or butter in a skillet

To sauté mushrooms, heat oil or butter in a skillet over medium to medium-high heat. A wide, heavy-bottomed pan is ideal, as it allows you to spread out the mushrooms without overcrowding the pan. Overcrowding the pan will cause the mushrooms to steam instead of sear and brown. You can use extra virgin olive oil, but note that it has a low burning point, so you'll need to be careful not to burn the mushrooms. Other options include regular olive oil, butter, or a combination of both. Butter adds a rich, satisfying flavour, while oil is better for searing.

Before adding the fat to the pan, you can start by cooking the mushrooms dry. This method concentrates the flavour by evaporating the liquid that the mushrooms release. Once the liquid has cooked off, you can add the oil or butter.

When heating the oil or butter, you want it to get hot before adding the mushrooms. The mushrooms should sizzle when they hit the pan. If you're using butter, be careful not to let it burn.

Once the fat is hot, add the mushrooms to the pan in a single layer. They should not be layered on top of each other. Stir them occasionally as they cook. Depending on the amount of liquid and the size of your pan, the mushrooms will take 8 to 10 minutes to sauté, or longer if your pan is crowded. You'll know they're done when they're tender and most of the juices have cooked away. If there's still a lot of liquid in the pan, you can drain it off to speed up the process.

Add mushrooms and cook

Now it's time to add your mushrooms to the pan. If you're cooking a large batch, it's best to cook them in two halves to avoid overcrowding the pan. Overcrowding will make it difficult to brown the mushrooms as they will steam instead.

Add the mushrooms and stir to coat them as evenly as possible in the fat. It's fine if every mushroom isn't equally coated, just do your best. Do not season the mushrooms at this point. Leave the mushrooms to cook without stirring for 2-3 minutes, to brown the first side.

Continue to cook the mushrooms, stirring every minute or two. After a while, the mushrooms will release moisture into the pan. Keep cooking until the liquid evaporates, which should take around 5-6 minutes. Then, continue cooking the mushrooms, stirring every 15-30 seconds for a couple of minutes.

If you're cooking onions with your mushrooms, they will take longer to brown so start them first. Add the sliced onions to the hot skillet and cook, stirring frequently, over medium-high heat until they just begin to turn golden, which should take 4-5 minutes. Then add your mushrooms.

If you're adding garlic, add it in the last minute of cooking.

Season and serve

The seasoning you use to complement your mushrooms depends on your taste and the dish you are preparing. Salt and black pepper are a classic combination, but you can also use other herbs and spices. Thyme, parsley, rosemary, tarragon, sage, and garlic are all popular choices. You can add these seasonings towards the end of cooking to avoid burning them.

If you want to add some acidity to your mushrooms, you can deglaze the pan by adding a few tablespoons of liquid such as water, wine, stock, cream, or sherry at the end of cooking. Stir until the liquid evaporates and you're left with a flavourful sauce.

Sautéed mushrooms are very versatile and can be served as a side dish or topping for meats, fish, grains, and vegetables. They are a classic topping for steaks, burgers, and baked potatoes, and they are also delicious in omelettes, tacos, quesadillas, and pasta. You can even serve them as an appetizer on toasted or grilled bread for a crostini.

If you have any leftover sautéed mushrooms, you can store them in an airtight container in the refrigerator for up to four days. They can also be frozen for up to six months, although their texture may change slightly. To freeze, spread the mushrooms on a cookie sheet and place them in the freezer until they are completely frozen, then transfer them to a freezer-safe container.

Frequently asked questions