The Magic Of Mushroom Seasoning: A Guide

Mushrooms are a versatile ingredient that can be seasoned in a variety of ways. The best way to make sautéed mushrooms is with butter and olive oil. For extra flavour, you can add soy sauce, balsamic vinegar, herbs, and garlic. Mushrooms have a high water content, so it's important not to overcrowd the pan, as this will cause them to steam instead of sear. When cooking mushrooms, it's best to use a large pan to give them enough space to brown. You can also add onions, shallots, or garlic to your mushrooms, but these should be added at different stages of the cooking process to avoid overcooking.

Use oil and butter

Using oil and butter is a great way to season mushrooms and get a rich, satisfying flavour. This method is perfect for serving with steak, pasta, or as a side dish.

First, clean and cut the mushrooms into thick, similarly-sized pieces. Then, heat butter and oil in a medium to a large pan over medium-high heat. Olive oil, avocado oil, or grapeseed oil are all good options. Once the butter is melted and the mixture is hot, add the mushrooms in small batches, leaving space between them. Do not overcrowd the pan.

Cook the mushrooms without stirring for 3-5 minutes, then stir and allow them to finish cooking for a few more minutes. The mushrooms will get a nice brown sear on the bottom, and you can flip them over to brown the other side. Once the mushrooms are browned on both sides, season with salt and pepper to taste.

For extra flavour, you can add garlic, herbs, and other ingredients. For example, soy sauce, vinegar, and fresh herbs like parsley or thyme can be added to the mushrooms. You can also deglaze the pan by adding a splash of liquid such as water, wine, stock, cream, or sherry after cooking, stirring until the liquid evaporates.

Add garlic and herbs

Garlic and mushrooms are a match made in heaven. The sharp depth of flavour from garlic enhances the rich, earthy, umami flavour of mushrooms.

How to Sauté Mushrooms with Garlic and Herbs

First, choose your mushroom variety. You can use white button mushrooms, cremini (baby bella), chanterelle, portobello, or shiitake mushrooms. Clean the mushrooms with a damp paper towel or a lightly damp sponge. Avoid running them under water, as they will absorb too much liquid and become soggy.

Slice the mushrooms or leave them whole, depending on your preference. If you slice them, they will be easier to eat and cook faster, so adjust your cooking time accordingly.

Heat olive oil or butter in a large pan over medium-high heat. Add the mushrooms and season with salt and pepper. Cook for 4-7 minutes, stirring occasionally, until they are tender and most of the liquid has evaporated. If you like, you can cook the mushrooms without stirring for the first few minutes to get a nice brown sear on them.

Now it's time to add the garlic. Fresh garlic cloves will give you the best flavour. You can add as much or as little as you like, or omit it altogether if you prefer. If you're using sliced garlic, add it now and cook for another 3-4 minutes, stirring frequently. If you're using minced or crushed garlic, add it towards the end of the cooking process so it doesn't burn.

Finally, stir in your herbs of choice. Fresh parsley, thyme, tarragon, dill, or chives will all work well. Give it a taste and adjust the seasoning as needed. Serve hot, with a sprinkle of extra herbs on top.

Variations

There are endless ways to customize your sautéed mushrooms. Here are a few ideas:

• Add a splash of soy sauce, Worcestershire sauce, or balsamic vinegar for extra depth of flavour.
• Include some white wine, red wine, or cooking wine for a savoury boost.
• Finish with a shower of freshly grated Parmesan cheese.
• Make it spicy with some crushed red pepper flakes.
• Experiment with different types of mushrooms and herbs to find your favourite combinations.

Storage

Sautéed mushrooms can be refrigerated in an airtight container for up to 4-5 days and frozen for up to 3-6 months. To reheat, use a skillet on the stovetop over medium-low heat or pop them in the microwave.

Deglaze the pan

Deglazing is a process that involves adding liquid to a hot pan to remove the 'sucs' or 'fond'—the brown, flavorful bits stuck to the pan after cooking at high temperatures. This process allows you to harness all of that extra flavor that would otherwise be lost. The fond is key to building a richer flavor, but it can burn if the heat is too high or the mushrooms aren't stirred often enough.

When deglazing a pan of mushrooms, the first step is to remove any meat from the pan and set it aside to rest or keep warm. If there is an excessive amount of fat left in the pan, drain it off, and if there are any burnt bits of food, remove them.

Next, add a splash of liquid to the pan. You can use water, wine, stock, cream, or sherry. Add a few tablespoons of liquid and stir until it evaporates. Keep in mind that dairy can be more difficult to work with in pan sauces due to the risk of curdling. If you want to make a cream sauce, it's easier to deglaze with water or stock first and then add the cream at the end. If making a soup or other liquid-based dish, you may want to deglaze while the main ingredients are still in the pan, just before adding the extra liquid.

Finally, add your desired seasonings and ingredients to create your sauce. Shallots, garlic, and fresh herbs like rosemary and thyme are popular choices. You can also add spices, mustard, or even peanut butter for a fusion sauce. Remember to avoid seasoning during deglazing; wait until the sauce is finished and ready to serve.

Season with salt and pepper

When seasoning mushrooms with salt and pepper, it's important to consider the cooking technique, the type of salt and pepper, and the desired level of seasoning. Here are some detailed instructions on how to season mushrooms with salt and pepper:

Preparing the Mushrooms:

Before seasoning, it's crucial to clean and slice the mushrooms. Use a damp paper towel to gently wipe away any dirt, and avoid soaking or rinsing them as mushrooms tend to absorb water, which can affect their texture and browning capability. Remove any hard stems, and cut the mushrooms into evenly sized pieces, aiming for a thickness of about 1/4 inch.

Heating the Pan:

Use a large skillet or pan to heat a combination of butter and olive oil over medium to medium-high heat. The butter adds flavour, while olive oil has a higher smoke point, preventing burning. You can also add some minced garlic at this stage for extra flavour.

Cooking the Mushrooms:

Place the mushrooms in the pan, leaving space between them to prevent steaming. Cook the mushrooms without stirring for 2 to 5 minutes to allow them to develop a nice golden brown sear. Then, stir or flip the mushrooms and cook for an additional 2 to 5 minutes.

Seasoning with Salt and Pepper:

Now it's time to season! Sprinkle salt and pepper over the mushrooms. You can use regular sea salt, or try truffle or porcini salt for a deeper mushroom flavour. Freshly ground black pepper will add a bold kick to the dish. The amount of salt and pepper added can be adjusted to taste, but it's generally recommended to go easy on the salt, as you don't want to mask the natural flavour of the mushrooms.

Finishing Touches:

After seasoning, stir the mushrooms for about 30 seconds to a minute to ensure the seasonings are evenly distributed. At this point, you can also add other ingredients like butter, lemon juice, fresh herbs (such as parsley, thyme, or tarragon), or a splash of liquid (water, wine, stock, or cream) to deglaze the pan and infuse extra flavour. Serve the mushrooms immediately, or store them in the refrigerator for up to 4 days.

Don't overcrowd the pan

When cooking mushrooms, it is important not to overcrowd the pan. This is a crucial step in achieving a good sear on your mushrooms. If the pan is overcrowded, the mushrooms will steam instead of searing. This is because mushrooms have a high water content and will release moisture as they cook. If they are spread out in the pan, the water will evaporate, and the mushrooms will brown and crisp around the edges. If they are piled up on top of each other, they will steam in their released moisture and become soggy.

To avoid overcrowding, use a large pan or skillet with plenty of room. If you are cooking a large batch, consider using two pans or cooking the mushrooms in smaller batches. Cut your mushrooms into similar-sized pieces, but not too thin as they will shrink during cooking. Meaty pieces work best.

When cooking, spread the mushrooms out in a single layer in the pan. This will ensure that they brown nicely. If your pan is crowded, you will need to cook the mushrooms for longer.

Additionally, it is important to preheat your pan before adding the mushrooms. This will help to achieve a good sear and prevent sticking.

Frequently asked questions