John Miller
Sliced mushrooms are a versatile ingredient that can be used in a variety of dishes, from pasta to sandwiches. Sautéing is a simple way to cook sliced mushrooms, enhancing their earthy flavours and concentrating their umami taste. To achieve perfectly sautéed sliced mushrooms, a hot skillet, oil or butter, and medium-high heat are required. The process begins with heating the skillet, adding the fat, and then the mushrooms, ensuring an even coating. The mushrooms are left to cook without stirring, releasing moisture, and then stirred occasionally until the liquid evaporates. The addition of ingredients like garlic, herbs, and wine enhances the flavour, resulting in golden brown mushrooms with a slight crispness.
| Characteristics | Values |
|---|---|
| Ingredients | Mushrooms, oil, butter, wine, teriyaki sauce, garlic, seasonings |
| Type of oil | Olive oil, canola oil, safflower oil, avocado oil |
| Type of butter | Clarified butter, salted butter |
| Seasonings | Salt, black pepper, garlic powder, garlic salt, thyme, parsley, rosemary, shallots, onions |
| Cookware | Skillet, saucepan, cast iron pan |
| Temperature | Medium-high heat |
| Cook time | 5-15 minutes |
| Recipe steps | Clean and slice mushrooms, heat oil/butter, add mushrooms, stir to coat in fat, cook without stirring, season to taste |
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What You'll Learn
How to choose the right oil or fat
The choice of oil or fat depends on the desired flavour and texture of the mushrooms. For a rich flavour, a mixture of olive oil and butter is a good option. If you want to avoid butter, oils such as canola, safflower, and avocado can be used alone and are ideal for achieving a good sear and caramelization. Olive oil has a low burning point, so extra virgin olive oil is not recommended for sautéing mushrooms as it will burn at high heat. If you prefer to use butter, clarified butter is a better choice as it has a higher smoke point than regular butter.
For a more intense flavour, you can also add a splash of wine, sherry, or cooking liquor to the pan. This technique is called deglazing and involves adding a few tablespoons of liquid to the pan after cooking the mushrooms and stirring until the liquid evaporates. This captures the flavour of the browned bits of mushroom that cling to the bottom of the pan and infuses it back into the dish.
Additionally, the choice of oil or fat may depend on the type of mushrooms being used. Some mushrooms, such as shiitake, are sliced during preparation, while others may be left whole if not too large. The size and variety of the mushrooms will impact the cooking time and the amount of liquid released during cooking. Keeping the mushroom pieces similar in size will help them cook more evenly.
Finally, it is important to consider the cooking temperature and the smoke point of the oil or fat. Oils with high smoke points, such as canola, safflower, and avocado oil, are suitable for sautéing mushrooms as they can withstand the sustained heat required for caramelization without burning.
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The importance of salting before cooking
Sliced mushrooms can be cooked in a variety of ways, but sautéing is a popular choice. Sautéed mushrooms are a versatile dish that can be served as a side or used in pasta, quiche, burgers, sandwiches, or on top of steak or meatloaf.
To sauté sliced mushrooms, it is important to first clean and slice the mushrooms. A dry skillet should be heated to just over medium, and then a fat such as butter or oil is added. The mushrooms are then added to the pan and stirred to coat them evenly in the fat. It is important not to season the mushrooms at this point. The mushrooms are left to cook without stirring for 2-3 minutes, to brown the first side. They are then cooked for another 5-6 minutes, stirring every minute or two, until they release moisture into the pan. The liquid is allowed to simmer until it evaporates, and then the mushrooms are cooked for a further couple of minutes, stirring every 15-30 seconds. Only once the pan is dry should the mushrooms be seasoned with salt, pepper, and/or fresh herbs.
Salting the mushrooms before cooking can affect the final dish in several ways. Firstly, salt draws out the water from the mushrooms, which means more water can evaporate during cooking, resulting in a drier dish. This is important because browning does not occur until the water has evaporated. Therefore, salting before cooking can result in a browner, more caramelized dish. Salting before cooking can also improve the flavor of the mushrooms. This process, known as brining, can enhance the flavor of the mushrooms by allowing the salt to penetrate the protein. However, it is important to note that the decision to salt before or after cooking is a matter of personal preference, and some cooks may find success with either method.
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Cooking in small batches
Cooking mushrooms in small batches is a crucial step in achieving the perfect sauté. Mushrooms release a lot of moisture when cooked, and if there are too many in the pan, they will cook in their juices and fail to caramelise. This results in soggy, unappetising mushrooms. Therefore, it is important to leave enough space in the pan for evaporation and a good sear.
To cook in small batches, start by heating a dry skillet at medium-high heat. Add a tablespoon each of butter and oil per 10 ounces of mushrooms. Heat until the butter is melted and the oil is shimmering. Next, add the mushrooms to the pan and stir to coat them in the fat. It is fine if every mushroom isn't equally coated.
Leave the mushrooms to cook without stirring for about 2 to 5 minutes. This allows the first side to brown and releases moisture into the pan. Continue cooking, stirring every minute or two. After about 5 minutes, the liquid will evaporate. At this point, increase the stirring frequency to every 15 to 30 seconds for a couple of minutes.
Once the pan is dry, turn off the heat and season as desired. You can also add garlic and herbs like thyme, parsley, and rosemary towards the end of cooking to enhance the flavour.
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Adding ingredients like garlic and wine
When adding ingredients like garlic and wine to your sautéed mushrooms, there are a few methods you can follow. Firstly, decide whether you want to use white wine or red wine. White wine is a popular choice for deglazing the pan after adding garlic to the mushrooms. A small amount of wine—a "whisper"—is enough to add depth to the dish. Red wine, on the other hand, can be used in place of soy sauce or balsamic vinegar to enhance the savoury flavour of the mushrooms.
If you are using white wine, you can add it to the pan after the garlic has become aromatic. Allow the wine to reduce for about 30 seconds, then turn off the heat. You can also add a generous sprinkle of salt and pepper, as well as thyme leaves, and stir to incorporate all the ingredients.
If you are using red wine, simply omit the soy sauce or balsamic vinegar and replace it with two tablespoons of red wine.
You can also add other ingredients like butter, olive oil, and herbs such as thyme and sage. It is recommended to use olive oil with a high smoke point and add butter later to embellish the mushrooms. Fresh garlic cloves are preferred over sliced or powdered garlic as they have the best flavour. You can also add aromatics like thyme and soy sauce to help the mushrooms caramelise and develop a deep golden brown colour.
Additionally, consider the type of mushrooms you are using. Baby Bella mushrooms are a popular choice, but you can also use a mix of shiitake, oyster, and other wild mushrooms. Slice the mushrooms into thick slices, about 1/2-inch in thickness.
Finally, remember that the key to delicious sautéed mushrooms is allowing them to caramelise. To achieve this, make sure your pan is hot before adding the mushrooms, and do not stir them too much. This will allow the mushrooms to form a crust and develop a rich flavour.
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How to deglaze
Sliced mushrooms can be cooked in a variety of ways, but sautéing is one of the best ways to cook them as it allows their true flavour and texture to shine. To get the best results when sautéing sliced mushrooms, it is important to know how to deglaze.
Deglazing is a simple process that involves adding a few tablespoons of liquid to the pan after the mushrooms are done cooking. This can include water, wine, stock, cream, or sherry. Keep the temperature high and stir until the liquid evaporates. This process captures the flavour of the mushrooms that cling to the bottom of the pan and infuses it back into the dish.
Tips for Deglazing
- Use a wooden spoon or rubber spatula to gently scrape up the browned bits from the bottom of the pan.
- If your fond (the browned bits at the bottom of the pan) starts to look black instead of brown, skip the deglazing step to avoid giving the mushrooms a burnt flavour.
- You can also deglaze with shoyu and lemon juice for a unique twist.
- Deglazing the pan and adding garlic, rosemary, and thyme can bring out the earthy flavour of the mushrooms.
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Frequently asked questions
Oils with a high smoke point, such as canola, olive, safflower, and avocado, are best for sautéing sliced mushrooms.
Any mushrooms will do, but cremini mushrooms are inexpensive and a little more flavourful than regular white mushrooms.
Use a tablespoon of oil for every 10 ounces of mushrooms.
The mushrooms should be cooked for 8-15 minutes, depending on how thick they are cut and what temperature the pan is at.
You can add a splash of wine, garlic, herbs, shallots, onions, salt, and pepper to taste.
