Laura Smith
Sautéing mushrooms is a great way to bring out their earthy, umami-rich flavour and achieve a caramelized, golden-brown finish. The key to nailing this dish is to keep it simple and let the mushrooms shine. You can use any type of mushroom you like, from porcini to portobello to shiitake, and the process is the same. First, clean the mushrooms with a damp paper towel or a brush, and cut them into even slices. Then, heat a large skillet with oil or butter over medium-high heat. Add the mushrooms, leaving space between them, and cook for 3-5 minutes before stirring or turning. Continue cooking until the liquid evaporates, then season with salt, pepper, and fresh herbs. Sautéed mushrooms make a delicious side dish or topping for steak, pasta, or baked potatoes.
| Characteristics | Values |
|---|---|
| Preparation | Wipe off excess dirt with a damp towel or brush with a soft brush. Rinsing with water is not recommended as mushrooms absorb water. |
| Cutting | Cut bigger mushrooms into similar-sized pieces. Keep them thick for a meatier texture. |
| Cooking | Use a large skillet, a high-heat oil like olive or canola, and a spatula or wooden spoon to move the mushrooms. |
| Quantity | Do not overcrowd the pan as mushrooms release a lot of water. |
| Temperature | Medium-high heat. |
| Timing | Cook for 3-5 minutes before turning. Continue cooking for 5-6 minutes until the liquid evaporates. Then cook for a couple of minutes, stirring every 15-30 seconds. |
| Seasoning | Salt, pepper, fresh herbs, butter, olive oil, truffle oil, garlic, shallots, onions, wine, stock, cream, sherry, thyme, parsley, rosemary, oregano, tarragon, sage, etc. |
| Storage | Can be stored covered in the fridge for 3-4 days. Can be frozen for up to six months. |
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What You'll Learn
Trimming and cleaning mushrooms
The first step to preparing your mushrooms is to clean them. Mushrooms are porous and will absorb water if washed, so it is best to gently wipe them with a damp paper towel or brush them with a soft brush. If they are very dirty, you can give them a quick rinse under running water and then pat them dry with a tea towel or paper towel. Avoid soaking the mushrooms.
Once they are clean, you can start trimming and cutting them. If the mushrooms have tough stems, you can remove or trim them. Keep in mind that mushrooms shrink considerably during cooking, so you want to cut them into evenly sized thick pieces, especially if you prefer a meatier texture. Avoid cutting them too thin, as they will shrink and toughen during cooking. If you are using larger mushrooms, you may want to cut them into halves or chunks.
Some cooks recommend peeling the mushrooms, especially if they are very dirty or muddy. This can be done with a small paring knife or a vegetable peeler. You can also trim the edges to remove any discoloured parts.
After trimming and cutting, your mushrooms are now ready for the next step in your recipe. Remember to cook mushrooms in small batches to avoid overcrowding your pan, which can lead to soggy mushrooms.
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Slicing
First, clean the mushrooms gently by wiping them with a damp paper towel or a wet tea towel. If they are very dirty, you can rinse them quickly under running water, but make sure to pat them dry thoroughly afterward. Mushrooms are porous and will absorb water, which can affect their texture and inhibit browning during cooking.
When slicing, aim for thick, meaty pieces. Cutting the mushrooms into similar-sized chunks or halves is ideal. Avoid slicing them too thin, as they will shrink during cooking. Keep the pieces fairly large, especially if you want a meatier texture. If the mushrooms are large, cut them into halves or quarters. Smaller mushrooms can be left whole if desired.
It is also important to not overcrowd the pan when sautéing mushrooms. Cooking in small batches ensures that the mushrooms have enough space to brown properly. Mushrooms release a lot of moisture, so giving them room to breathe in the pan helps achieve the desired caramelization.
Additionally, consider the type of mushroom you are using. Some varieties, like Portobello or Porcini, may require slightly different slicing techniques due to their size and shape. Remember, the key to slicing mushrooms for sautéing is to create evenly sized pieces that will cook consistently.
Finally, feel free to experiment with different slicing techniques to find what works best for you. Some people prefer thicker slices for a meatier texture, while others may like thinner slices for a crispier result. Ultimately, the slicing technique you choose will depend on your personal preference and the desired outcome for your sautéed mushrooms.
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Dicing
When dicing mushrooms for sautéing, it is important to cut them into similarly-sized pieces. They should not be cut too thin, as mushrooms shrink while cooking. Aim for meaty pieces. If you are using multiple varieties of mushrooms, cut them into similar sizes to ensure they cook evenly.
For diced mushrooms, you can use a mix of mushrooms, such as trumpet, oyster, shiitake, and cremini. White button mushrooms are not recommended as they lack flavor compared to other varieties.
To dice the mushrooms, use a sharp knife to cut them into small cubes or rectangular pieces. Try to maintain uniformity in the size of the pieces to ensure even cooking.
After dicing, follow the standard procedure for sautéing mushrooms. Heat a little oil or butter in a skillet over medium-high heat. Add the mushrooms, leaving space between them to avoid overcrowding the pan, which can lead to steaming instead of browning. Cook the mushrooms for 3-5 minutes before turning them. Stir and allow them to finish cooking for a couple more minutes. Season with salt and pepper to taste.
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Cubing
The first step is to clean the mushrooms. Use a damp paper towel to wipe off any excess dirt or mud. If the mushrooms are very dirty, you can rinse them quickly under running water, but make sure to pat them dry before cooking.
Next, cut the mushrooms into cubes of a desired, consistent size. Keep in mind that mushrooms shrink considerably during cooking, so avoid cutting them too small. Aim for thick cubes if you prefer a meatier texture.
After preparing the mushrooms, heat a large skillet or pan over medium-high heat. Add a cooking fat, such as olive oil, canola oil, or butter. For the best flavour, a combination of oil and butter is recommended.
Once the pan is hot and the butter has melted, add the cubed mushrooms in a single layer. Leave some space between the cubes to avoid overcrowding the pan, as this can lead to steaming instead of browning. Cook the mushrooms for 3-5 minutes before turning them.
Continue cooking the mushrooms, stirring occasionally every 15 to 30 seconds. When the liquid from the mushrooms evaporates, the cubes will start to brown and caramelize. At this point, you can add seasonings like salt, pepper, and fresh or dried herbs such as thyme, rosemary, or parsley.
For extra flavour, you can deglaze the pan by adding a splash of liquid such as water, wine, stock, or cream. Stir the mushrooms until the liquid evaporates, then serve them as a side dish or use them in your desired recipe.
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Quartering
Step 1: Clean the Mushrooms
Before cutting, it is important to clean the mushrooms. You can do this by gently wiping each mushroom with a damp paper towel or a soft mushroom brush. Alternatively, you can lightly rinse the mushrooms in cool water and then dry them with a paper towel.
Step 2: Remove the Stems
Use a sharp knife to cut off the stems of the mushrooms, as close to the cap as possible. This step is known as trimming and is necessary because mushroom stems can be tough and fibrous, especially when sautéing.
Step 3: Quarter the Caps
Now, you are ready to quarter the mushroom caps. Hold a mushroom cap with your knuckles, keeping an eye on the blade, and carefully slice it into four equal parts. Repeat this step for each mushroom.
Step 4: Slicing (Optional)
Depending on your preference and the recipe, you may want to slice the mushroom quarters into smaller pieces. This will give you more evenly sized pieces for cooking and ensure that the mushrooms cook through more quickly when sautéing.
Tips:
- If you want a simpler approach, you can just tear the mushrooms into quarters instead of using a knife.
- Make sure your skillet is large enough (at least 12 inches) to avoid overcrowding the pan. This will help the mushrooms cook properly and achieve the desired browning and crispness.
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Frequently asked questions
Mushrooms are porous and will absorb lots of water, which inhibits browning. It is best to gently wipe them with a damp paper towel or brush them with a soft brush. If they are very dirty, you can give them a quick rinse and then pat them thoroughly dry.
Mushrooms release a lot of water, so it is important not to overcrowd the pan, or you will have difficulty browning them. If you have a large number of mushrooms, it is better to sauté in two batches, ensuring that there is enough space for the water to evaporate.
You should cook the mushrooms for 3-5 minutes before turning them. After turning, continue cooking for another 5-8 minutes, stirring every 15-30 seconds. You will know they are done when the liquid has evaporated and the mushrooms are tender.
