Michael Davis
Sautéing mushrooms is a simple process that can elevate any dish. The key to achieving golden brown, fork-tender mushrooms is timing and temperature control. By heating a pan to medium-high heat with oil or butter, adding mushrooms in a single layer, and allowing them to cook without stirring for several minutes, you can achieve a delicious sear. The addition of ingredients like garlic, butter, herbs, and seasonings further enhances the flavor. With patience and proper technique, you can transform soggy, bland mushrooms into a mouthwatering side dish or ingredient that complements a variety of entrées.
| Characteristics | Values |
|---|---|
| Pan type | Wide, heavy-bottomed pan |
| Pan size | Large |
| Pan temperature | Medium-high heat |
| Oil type | Olive oil, avocado oil, grapeseed oil |
| Oil quantity | Enough to coat the mushrooms |
| Oil temperature | Hot |
| Mushroom type | Any variety, e.g. white, cremini, shiitake, morels, portobello, oyster, wild |
| Mushroom preparation | Cleaned, cut into similar-sized pieces, dried |
| Mushroom quantity | Small batches, in a single layer |
| Mushroom seasoning | Salt, black pepper |
| Cooking time | 3-5 minutes before turning, 8-10 minutes in total |
| Deglazing liquid | Water, wine, stock, cream, sherry |
| Additional ingredients | Garlic, herbs (thyme, parsley, rosemary), shallots, onions |
| Storage | Refrigerate in an airtight container for up to 4-5 days, freeze for up to 6 months |
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What You'll Learn
Use a wide pan to avoid overcrowding
To sauté mushrooms, it is important to use a wide pan to avoid overcrowding. Mushrooms have a high water content and will cook down substantially. If you use a small pan, you will have to cook the mushrooms in batches, which is not ideal. A wide pan allows you to spread the mushrooms out so they can brown and crisp around the edges. If you pile them up, they will steam and become soggy.
When you start with a wide pan, it will look like a ridiculous amount of mushrooms, but you will end up with a much smaller amount at the end. You want to give the mushrooms enough space in the pan so that they can sauté for 8 to 10 minutes. If your pan is crowded, you will need to cook them for longer.
To get a nice sear on the mushrooms, it is important to start with an oil that has a high smoke point. Olive oil, avocado oil, or grapeseed oil work well. Heat the oil in the pan over medium-high heat. Add the mushrooms and season with salt and pepper. Quickly toss the mushrooms to coat them with oil, then spread them into a single layer.
Cook the mushrooms without stirring for 4 minutes. This will give them a nice brown sear on the bottom. Then, give them a quick stir so that the browned side is up and the other side can brown. Sauté for another 2 minutes without stirring.
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Cook on medium-high heat
To sauté mushrooms on the stove, start by heating a pan on medium-high heat. Choose an oil with a high smoke point, such as olive, avocado, or grapeseed oil. Avoid using butter at this stage, as it will burn at high heat.
Once your oil is hot, add your mushrooms, leaving space between them. Season with a little salt and pepper, and toss the mushrooms with the oil in the pan. Keep the heat on medium-high and do not stir the mushrooms for about four minutes. This will give them a nice brown sear on the bottom. After four minutes, give them a quick stir, so that the browned side is up, and the other side can brown. Don't worry about flipping each mushroom over perfectly.
Continue to sauté the mushrooms for another two minutes without stirring. In total, the mushrooms should cook for 3-5 minutes on one side, then a further couple of minutes on the other side. If your mushrooms are larger, they may take a little extra time.
Keep the heat up to help moisture evaporate quickly, giving you a beautifully caramelized mushroom. If your mushrooms are giving off a lot of moisture, keep the heat going until it's gone.
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Use oil with a high smoke point
To sauté mushrooms on the stove, it is recommended to use an oil with a high smoke point. Olive oil, avocado oil, or grapeseed oil are all good options. Butter has a low smoke point and will burn at high heat, so it is best to use a combination of butter and oil for the best flavor.
To get started, heat a large, wide pan on the stove over medium-high heat. Add enough oil to coat the bottom of the pan, and heat it until it is hot but not smoking. While you're waiting for the oil to heat up, clean and slice your mushrooms into similar-sized pieces. Keep in mind that the mushrooms will shrink while cooking, so don't cut them too thin.
Once the oil is hot, carefully add the mushrooms to the pan. Make sure to leave space between the mushrooms so that they have room to sear properly. Season the mushrooms with a little salt and pepper, and then let them cook undisturbed for about four minutes. This will give them a nice brown sear on one side. After four minutes, give them a quick stir and let them cook for another two minutes so that the other side can brown as well.
If you're cooking a large batch of mushrooms, you may need to cook them in smaller batches to avoid overcrowding the pan. Overcrowding the pan will cause the mushrooms to steam instead of sear, resulting in soggy mushrooms. It's important to be patient and take your time when sautéing mushrooms to ensure the best results.
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Deglaze with wine, stock, or cream
After sautéing your mushrooms, you will notice some bits of the mushroom clinging to the bottom of your pan. To capture this flavour, add a splash of liquid at the end of the cooking process and stir it all up. You can use a few tablespoons of water, wine, stock, cream, or sherry. Keep the temperature up and stir until the liquid evaporates.
If you want to use wine, you can use either red or white wine. A tablespoon of red cooking wine will enhance the flavour of the sautéed mushrooms. You can also use cooking sherry or Marsala wine. If you want to use vinegar, you can use white wine vinegar, red wine vinegar, or apple cider vinegar. You can also use lemon juice or lemon instead of vinegar. If you are using wine instead of vinegar, use 1/4 cup (60ml) and omit the water.
If you want to add more ingredients to your mushrooms, you can add onions or shallots, garlic, herbs, or butter. You can also add spinach to make a vegetable side dish.
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Add garlic and herbs at the end
When sautéing mushrooms on the stove, it's best to add garlic and herbs at the end of the cooking process. This is because garlic can burn easily, so it only needs to be cooked for a short time to develop its flavour.
To add garlic and herbs at the end of cooking, first heat butter and oil in a large skillet over medium-high heat. As soon as the foam from the butter subsides, add the mushrooms and toss and shake the pan for about five minutes, or until they are lightly browned. Then, reduce the heat to medium-low and add the garlic and herbs, stirring constantly for 30 seconds to one minute, until fragrant. Finally, remove the mushrooms from the heat and serve immediately.
You can use fresh or powdered garlic, depending on your preference. Fresh garlic cloves have the best flavour, but you can also use sliced or chopped garlic, or even garlic salt or powder. If you're using fresh garlic, it's important to mince or crush it before adding it to the pan. This will help to release the flavours and ensure that the garlic cooks evenly.
As for herbs, thyme, parsley, and rosemary are all great options to pair with mushrooms. You can also add other ingredients, such as soy sauce, vinegar, or wine, to enhance the flavour of your mushrooms.
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