Emily Johnson
Cooking the perfect batch of whole white mushrooms is simple and only takes a few minutes. The key is to avoid soggy, watery mushrooms by not soaking them in water and cooking them in a single layer so they don't steam. Start by cleaning the mushrooms with a damp paper towel to remove any dirt. Heat a large pan over medium-high heat and add a cooking oil with a high smoke point, such as olive, avocado, or grapeseed oil. When the pan is hot, add the mushrooms and season with salt and pepper. Cook the mushrooms without stirring for 4 minutes, then stir and cook for an additional 2 minutes. For added flavour, you can include aromatics such as rosemary, sage, or thyme, as well as ingredients like garlic and butter.
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What You'll Learn
Clean and cut the mushrooms
To clean and cut whole white mushrooms, start by examining the mushrooms. If they are cultivated mushrooms from the grocery store, they are likely to be fairly clean and will only need to be brushed off with a dry towel or mushroom brush. If there are more stubborn bits of dirt, use a damp paper towel to wipe them off.
If the mushrooms are wild or foraged, they are likely to be dirtier and may need to be rinsed. Fill a large bowl with cold water and add a few mushrooms at a time. Swirl them around in the water for about 10 seconds to loosen any dirt, then immediately remove them to a clean, lint-free towel and pat them dry. If there are still dirty spots, use a damp paper towel to wipe them off.
Once the mushrooms are clean, you can start cutting them. Use a sharp, non-serrated knife to cut the mushrooms into halves or quarters, or slice or chop as needed. If you are stuffing the mushrooms, you can use a melon baller to create a cavity for the filling. If you are using white button mushrooms, you can also mince them in a food processor.
It is important to note that mushrooms are porous and will absorb water, so if you are washing them, be sure to dry them thoroughly before cooking. Additionally, only clean the mushrooms right before you intend to use them, as moisture can encourage mold growth.
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Use a dry pan
Using a dry pan is a great way to cook whole white mushrooms. This method is called "dry sautéing" and it's a unique way to cook mushrooms on the stovetop that yields perfectly browned, ultra-flavorful mushrooms.
To start, make sure your mushrooms are fresh. Older mushrooms that are a bit dried out won't have enough moisture for this method. Clean the mushrooms with a damp paper towel to wipe away any dirt. You can also rinse them, but this is not necessary and may affect their texture and colour.
Slice the mushrooms into similar-sized pieces. It's important not to cut them too thin, as they will shrink while cooking.
Heat a large, relatively stick-free skillet on high heat. Cast iron or hard anodized aluminum pans work well. If you have a non-stick pan, you'll need to stir the mushrooms more frequently to prevent sticking.
Add the sliced mushrooms to the hot, dry pan and stir. Spread the mushrooms into a single layer to avoid overcrowding, which can cause them to steam instead of brown. Lower the heat to medium-high.
As the mushrooms heat up, they will start to brown and release their moisture. Continue to cook, stirring occasionally, until the mushrooms are tender and all the liquid in the pan has evaporated.
Once the mushrooms have released most of their moisture and are lovely and brown, they're done! At this point, you can add some butter, salt, and pepper to taste. The mushrooms will soak up the richness of the butter, creating a delicious flavour.
You can serve your mushrooms as a side, or add them to pasta, burgers, or steak. Enjoy!
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Add oil and butter
To season whole white mushrooms with oil and butter, you can sauté them. This method works with almost any type of mushroom, but white (button), cremini, or baby bella mushrooms are the most common.
First, heat a pan on the stove over medium-high heat. It is important to start with an oil with a high smoke point, such as olive oil, avocado oil, or grapeseed oil. Butter has a lower smoke point and will burn at high heat.
Once the oil is hot, add the butter and let it melt. You can add as much or as little butter as you like. If you are using unsalted butter, you can also add salt to taste.
Add mushrooms
Next, add the mushrooms to the pan. Make sure the mushrooms are spread out in a single layer and not overcrowded, so they brown instead of steam.
Cook
Cook the mushrooms without stirring for 3-5 minutes. This will give them a nice brown sear on the bottom. Then, quickly give them a stir, so that the other side can brown as well.
Season and serve
Once the mushrooms are browned on both sides, season with salt and pepper, and any other desired seasonings. Serve immediately.
You can also add other ingredients like garlic, fresh herbs, or soy sauce to enhance the flavor of the mushrooms.
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Season with salt, pepper, garlic, and herbs
Sautéed mushrooms are a quick, easy, and flavorful side dish. They can be cooked in advance and stored in the refrigerator for up to four days.
To season whole white mushrooms with salt, pepper, garlic, and herbs, you can follow these steps:
Firstly, choose your mushroom variety. White button mushrooms are a standard variety, but you can also use cremini mushrooms (baby bella), chanterelle, portobello, or shiitake mushrooms.
Clean the mushrooms with a damp paper towel to gently remove any dirt. You can also briefly rinse them in a colander, but avoid soaking them in water as they can become soggy.
Next, heat olive oil in a large pan over medium-high heat. Once the oil is hot, add the mushrooms and season with salt and pepper. Quickly toss them to coat with oil, then let them cook without stirring for about four minutes to get a nice brown sear on one side.
Give the mushrooms a quick stir, and cook for another two minutes without stirring. Reduce the heat to medium-low, and add butter and garlic. Continue cooking for 3-4 minutes, stirring frequently, until the mushrooms are fully cooked, the butter is melted, and the garlic is fragrant.
Finally, remove the pan from the heat and stir in your choice of herbs. Recommended herbs include thyme, parsley, rosemary, dill, or chives. Taste and adjust the seasoning as desired. Serve immediately, garnished with extra herbs.
You can also add other ingredients to customize the dish to your taste. For example, soy sauce, balsamic vinegar, or Worcestershire sauce can add depth of flavor. Shallots, onions, or red pepper flakes can also be added for additional aroma and spice.
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Serve as a side dish
White mushrooms can be seasoned and served as a side dish in a variety of ways. Here are some ideas:
Sautéed Mushrooms
Sautéing is a popular way to cook mushrooms, and they can be served as a side dish with steak, chicken, or pasta. To sauté mushrooms, start by cleaning and slicing the mushrooms into similarly-sized thick pieces. Avoid cutting them too thin, as they will shrink during cooking. Heat butter and olive oil or another oil of your choice in a pan over medium-high heat. Once the butter is melted, add the mushrooms in small batches, leaving space between them to avoid overcrowding the pan.
Cook the mushrooms without stirring for 3-5 minutes, then stir and let them finish cooking for a few more minutes. If your mushrooms release a lot of liquid, continue cooking until the liquid evaporates and the mushrooms are browned on both sides. Season with salt and pepper to taste. You can also add other ingredients like garlic, onions, or herbs like parsley and thyme for extra flavour.
Roasted Mushrooms
Another option is to roast your mushrooms. Clean and slice the mushrooms, then toss them in olive oil with seasonings like salt, pepper, Italian seasoning, or oregano. Spread the mushrooms in a single layer on a sheet tray and roast at around 425 degrees Fahrenheit for 10-15 minutes, or until they are golden brown.
Other Ideas
Mushrooms are versatile and can be cooked in various ways to serve as a side dish. You can try grilling or frying them, or even cooking them in a sauce like teriyaki or cream-based sauce. Experiment with different herbs and spices to find your favourite flavour combinations.
Remember, when preparing mushrooms, it's best to avoid soaking them in water, as they can become soggy and absorb too much water. Instead, use a damp towel to wipe off any dirt, or quickly rinse them and ensure they are thoroughly dried before cooking.
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Frequently asked questions
Use a damp paper towel to wipe away any dirt. Avoid rinsing or soaking them in water, as mushrooms tend to absorb water and this will affect their texture and flavour.
Sautéing is a great way to cook whole white mushrooms. Heat a pan to medium-high heat, add oil or butter, and then add the mushrooms. Ensure the mushrooms are not overcrowded in the pan, as this will cause them to steam instead of brown.
Season the mushrooms towards the end of cooking. Salt draws out moisture, so seasoning at the beginning will result in soggy mushrooms.
Salt and pepper are a simple and classic combination. You could also try garlic, lemon, thyme, rosemary, sage, or chilli flakes.
Sautéed mushrooms are a great side dish for steak, chicken, or pasta. They can also be served on toast or sandwiches.
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