Emma Wilson
Caramelized mushrooms are a tasty treat, with a satisfying, meaty texture and a rich umami flavor. They are a great topping for steak or burgers, or a side dish for any meal. The key to achieving perfect caramelization is to avoid rinsing the mushrooms and to slice them thinly (about 1/4 inch thick). You can use any type of mushroom, from cremini to shiitake, and any large pan, from a cast iron skillet to a nonstick pan. Heat butter or oil in the pan, add the mushrooms, and cook until they release their liquid and it evaporates. Then, continue to cook until the mushrooms turn a golden brown color. You can add herbs like thyme, garlic, and black pepper for extra flavor.
| Characteristics | Values |
|---|---|
| Pan type | Stainless steel, cast iron, non-stick, skillet, air fryer, Dutch oven |
| Pan size | Large, about 12 inches |
| Oil/Butter | Extra virgin olive oil, butter, unsalted butter |
| Spices | Garlic, thyme, black pepper, crushed red pepper, fresh herbs, brown sugar |
| Mushroom type | Cremini, white, shiitake, oyster, portobello, porcini, baby bella, maitake |
| Mushroom preparation | Not rinsed with water, cleaned with a damp cloth, sliced thinly (about 1/4 inch thick) |
| Cooking time | 10-20 minutes |
| Cooking temperature | Medium-high heat |
| Storage | Stored in an airtight container in the fridge for up to 5-7 days, or in the freezer for up to 10-12 months |
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What You'll Learn
Pan type and size
When it comes to the type of pan, you can use a stainless steel sauté pan, a non-stick pan, a cast-iron skillet, or any other type of large pan. Using a pan that is too small will result in overcrowding, making it difficult to achieve even caramelization. Therefore, it is recommended to use a fairly large pan, with a size of about 12 inches being ideal.
If you are cooking a large batch of mushrooms, a bigger pan will help to ensure that the mushrooms are not crowded and have enough space to caramelize properly. A skillet or a Dutch oven are also good options, especially if you are cooking a larger quantity. These larger pans provide a more even distribution of heat and allow for better air circulation, promoting more effective evaporation of the mushroom juices.
Cast iron skillets are a popular choice for caramelizing mushrooms because they retain heat well and provide even heating. Stainless steel pans are also a good option as they are durable and conduct heat efficiently. Non-stick pans can be used as well, but keep in mind that they may not produce the same degree of browning as other pan types.
The size of the pan is an important consideration. A pan that is too small will not only crowd the mushrooms but also cause them to steam rather than caramelize. This is because the mushrooms will release their juices, and a small pan will not allow for adequate evaporation. A larger pan provides a greater surface area, facilitating better evaporation and promoting the desired caramelization.
Additionally, the thickness of the pan can also make a difference. A thicker pan, such as a cast-iron skillet, will retain heat better and provide more even cooking. This can be advantageous when caramelizing mushrooms as it helps to prevent hot spots and ensures that the mushrooms cook evenly. Thinner pans may not retain heat as effectively, potentially impacting the consistency of the final product.
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Mushroom preparation
Firstly, select your mushrooms. Any type of mushroom will work, but popular options include cremini, white, shiitake, and oyster mushrooms. You can either buy pre-sliced mushrooms or slice them yourself at home. If you're slicing them yourself, aim for a thickness of about 1/4 inch.
Before cooking, clean the mushrooms with a damp cloth to remove any dirt. Avoid rinsing or submerging them in water, as this can affect the caramelization process.
To caramelize mushrooms, you will need a large pan, such as a 12-inch stainless steel sauté pan, a nonstick pan, a cast-iron skillet, or any other type of large pan. Using a pan that is too small will result in overcrowding, making it difficult to achieve even caramelization.
Add a tablespoon or two of oil or butter to the pan and turn the heat to medium-high. You can also add salt at this stage, as it helps the mushrooms release their liquid. However, if you are adding garlic, it's best to wait until the mushrooms are caramelized, as garlic may burn if added too early.
Place the mushrooms in a single layer in the pan and let them cook without stirring for 5 minutes. Then, stir and cook for an additional 3 minutes. The mushrooms will release their liquid, which will need to evaporate before caramelization can occur. This may take some time, so be patient.
Once the liquid has evaporated, the mushrooms will start to turn a golden brown color. Stay by the stove and stir frequently to prevent burning. When the mushrooms are golden and caramelized, you can add other ingredients like garlic, thyme, black pepper, or other herbs.
Caramelized mushrooms can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 10-12 months. They make a delicious side dish or topping for steak, burgers, pasta, and more.
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Cooking time and temperature
The cooking time and temperature for caramelizing mushrooms depend on the cooking method and the type of mushrooms used.
If you are using a skillet or frying pan, heat the pan to a medium-high temperature and add the mushrooms. It is important to use a large enough pan to avoid overcrowding the mushrooms, which can make it difficult to caramelize them evenly. The mushrooms should be sliced thinly, about 1/4 inch in thickness, to ensure even cooking.
The cooking time will vary depending on the amount of mushrooms you are cooking, but typically it takes around 10 to 15 minutes over medium heat. It is important to stir the mushrooms frequently to prevent burning and adjust the heat as needed. As the mushrooms cook, they will release their juices, and you should continue cooking until the liquid evaporates and the mushrooms start to turn a golden brown color.
If you are using an air fryer, preheat the air fryer to 350ºF for about 3 minutes before adding the mushrooms. Toss the mushrooms with olive oil, garlic, salt, and pepper in a bowl to ensure even coating, then cook for 10 to 15 minutes, stirring occasionally.
The key to successful caramelization is patience and allowing enough time for the mushrooms to release their moisture and brown properly. Depending on the volume of mushrooms, this process can take anywhere from 15 to 35 minutes.
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Adding other ingredients
Once you have achieved the perfect caramelization on your mushrooms, you can add a variety of other ingredients to make the dish your own and give it a whole new flavor profile.
One popular way to vary the dish is to make caramelized mushrooms and onions together. Slice half a sweet Vidalia onion and add it to the mushrooms. Cook it the same way, and these are best served with burgers. You can also toss it with sauteed or steamed green beans. Caramelized onions and mushrooms are a perfect side dish for steak and one of the best burger toppings. It is important to note that the onions should be caramelized separately, and then the mushrooms are browned and the two are combined later.
You can also add garlic to the caramelized mushrooms, but it is important to wait until the mushrooms are caramelized before adding it to the pan, as adding it earlier in the cooking process may cause it to burn. Thyme is another classic combination with mushrooms, but you can also add other herbs such as fresh basil, parsley, tarragon, chives, and/or sage. Their dried counterparts will also work if you don't have any fresh herbs. Be sure to add fresh herbs toward the end of the cooking process to preserve their fresh flavor.
You can also add crushed red pepper to the mushrooms for a little kick. Additionally, brown sugar can be added to boost the flavor and bring out the caramelization, especially since mushrooms don't have a lot of natural sugars.
Caramelized mushrooms are a great addition to many dishes, including steak, grilled chicken, and pasta. They can also be garnished with fresh or dried herbs and served on their own.
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Storing leftovers
Storing leftover caramelized mushrooms is a great way to ensure you have a tasty, nutritious addition to your meals throughout the week.
Firstly, it's important to note that you should not store your mushrooms in plastic containers or bags. This is because plastic traps moisture, which causes discoloration, mould, and slime. Instead, store your leftover mushrooms in an airtight container in the fridge. They should keep for up to five days, although one source suggests they will last for up to seven days.
If you want to keep your mushrooms for longer, you can freeze them. Place them in a freezer-safe bag or a mason jar, ensuring you press out as much air as possible. They will keep in the freezer for up to 10-12 months.
If you want to freeze individual portions, you can freeze them in muffin tins. You can also vacuum seal your mushrooms to ensure the freshest flavor upon thawing.
It's worth noting that, even when stored properly, mushrooms won't last forever. Signs of spoilage include sliminess, wrinkling, sogginess, sponginess, and a darker color than their original shade. They may also develop a smell and mould. However, if your mushrooms only have a few dark spots, they are still safe to eat—just be sure to use them soon.
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Frequently asked questions
You can use a stainless steel sauté pan, a nonstick pan, a cast iron skillet, or any other type of large pan. Using a pan that is too small will result in overcrowding, making the mushrooms difficult to caramelize.
You can use any variety of mushroom, such as cremini, white mushrooms, shiitake mushrooms, or oyster mushrooms.
The cooking time can vary depending on the quantity and thickness of the mushrooms, but typically it takes around 10 to 20 minutes over medium to medium-high heat.
You can season the mushrooms with salt, pepper, garlic, thyme, butter, olive oil, or brown sugar. You can also add other herbs such as basil, parsley, tarragon, chives, or sage.
