John Miller
Sauteed mushrooms are a versatile dish that can be used as a side or topping for various meals. They are easy to make and can be cooked in a variety of ways, with different ingredients to add flavour. For example, some recipes suggest using butter, olive oil, garlic, thyme, rosemary, parsley, salt, and pepper. Other recipes suggest using soy sauce, wine, or vinegar. The key to cooking sauteed mushrooms is to allow them to brown, which adds flavour and texture to the dish.
| Characteristics | Values |
|---|---|
| Oil | Olive oil is preferable due to its higher smoke point than butter |
| Butter | Adds a rich, luxurious flavor |
| Garlic | Fresh garlic cloves have the best flavor and can be added at the end for fragrance |
| Salt | Coarse kosher salt is preferable |
| Pepper | Freshly cracked black pepper is preferable |
| Herbs | Thyme, Parsley, Rosemary, Tarragon, and dry sherry |
| Vinegar | Rice vinegar, apple cider vinegar, or white wine |
| Soy Sauce | Adds flavor and helps with caramelization |
| Worcestershire Sauce | Adds flavor |
| Wine | Red wine, white wine, or cooking wine |
| Meat | Pairs well with beef, chicken, pork, and fish |
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What You'll Learn
Using olive oil and butter
To cook mushrooms in olive oil and butter, you will first need to clean and cut the mushrooms. Wipe the mushrooms with a damp paper towel or gently clean them with a mushroom brush. Do not run the mushrooms under water, as they will absorb too much liquid and become soggy. Cut the mushrooms into thick slices, about 1/2 inch thick.
Next, heat a large pan on medium-high heat and add olive oil and butter. Once the butter is melted and the oil is hot, add the mushrooms in small batches, making sure not to crowd the pan. Allow the mushrooms to cook without stirring for 3-5 minutes, until they are golden brown. Stir the mushrooms, then cook for another few minutes until they are browned on both sides.
You can add salt and pepper to taste, as well as other seasonings like garlic, thyme, or rosemary. For extra flavor, you can also add a splash of liquid such as water, wine, or stock to the pan after the mushrooms are cooked and stir until the liquid evaporates.
Finally, serve the mushrooms as a side dish or use them as a topping for steaks, burgers, or scrambled eggs. Enjoy!
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Adding garlic and herbs
Sauteed mushrooms are a great side dish and can be cooked quickly. They can be paired with chicken, salmon, steak, burgers, sandwiches, pasta, and many other dishes.
To prepare the mushrooms, clean them by gently wiping them with a damp paper towel or using a mushroom brush. You can also use a damp cloth or simply rub the dirt off with your hands. Cut the mushrooms into thick slices (about 1/2-inch). Avoid rinsing the mushrooms under water as they have a spongy texture and can soak up water, resulting in soggy mushrooms.
To cook the mushrooms, heat olive oil in a pan over medium-high heat. Once the oil is hot, add butter, garlic, and thyme. You can also add other herbs like parsley and red pepper flakes. Stir the mixture. Then, add the mushrooms and cook for about 4-5 minutes without stirring to allow one side to brown. Continue cooking for another 3-4 minutes, stirring occasionally, until the mushrooms are cooked. Finally, season with salt and pepper to taste and sprinkle with parsley.
You can also add other ingredients like soy sauce, balsamic vinegar, or wine to enhance the flavor of the mushrooms. If you want extra garlicky mushrooms, simply add 1-2 additional cloves of garlic.
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Choosing the right mushrooms
Button mushrooms are a popular choice, as are cremini mushrooms, also known as baby bella mushrooms. These are versatile and can be used on their own or in combination with other mushrooms. White button mushrooms, in particular, are commonly used for sautéing. Portobello mushrooms are another option, but they need to be cut into smaller pieces due to their larger size.
For a more complex flavour and texture, a mix of mushroom varieties can be used. This could include enoki, shiitake, and cremini mushrooms, or oyster, maitake, and shiitake mushrooms. Oyster and maitake mushrooms have thin, fan-shaped lobes, while shiitake mushrooms are smaller and require different cutting techniques to ensure even cooking.
When choosing mushrooms, it is also important to consider their freshness and cleanliness. Mushrooms should be wiped clean with a damp paper towel rather than washed, as they absorb moisture easily and can become waterlogged, affecting their ability to brown during cooking.
Additionally, it is best to wait to clean the mushrooms until just before cooking to prevent them from turning slimy. When cutting mushrooms, it is recommended to cut them into consistent sizes to ensure even cooking and a pleasant texture.
By choosing the right mushrooms, you can create a delicious and versatile sautéed mushroom dish that can be enjoyed as a side or topping.
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Getting the right texture
Wipe, Don't Wash:
Mushrooms have a spongy texture and can easily absorb water. Instead of washing them, use a damp paper towel or a mushroom brush to gently wipe them clean. This ensures they don't become waterlogged, which can prevent browning during cooking.
Heat Control:
Heat plays a crucial role in achieving the right texture. Use medium to medium-high heat when cooking mushrooms. Start by heating olive oil or a combination of butter and olive oil in your pan. Olive oil has a higher smoke point than butter, helping to prevent burning.
Patience is Key:
Once you add the mushrooms to the hot pan, don't stir them for the first 2-4 minutes. This initial sear is essential for developing that desirable golden brown color. After the initial sear, continue cooking, stirring only occasionally, until they are soft and well-browned. The total cooking time will depend on the size and variety of mushrooms you are using.
Avoid Overcrowding:
Make sure not to overcrowd the pan. If you add too many mushrooms at once, they will simmer in their own juices instead of achieving that desirable caramelization. Cook them in batches if necessary to give them enough space to brown properly.
Size and Shape:
The size and shape of your mushroom pieces will also impact their texture. You can slice, halve, or quarter your mushrooms, depending on their original size. Thicker slices or halves will give you a meatier bite, while smaller pieces will cook faster and develop a more intense flavor.
Freezing and Reheating:
If you have leftover sautéed mushrooms, you can freeze them. However, keep in mind that their texture may change slightly upon freezing and thawing. To freeze, spread them in a single layer on a rimmed baking sheet and freeze flat. Once frozen, transfer them to a freezer bag or container. To reheat, use a small frying pan to warm them gently.
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Wine, soy sauce, and vinegar
Wine
When cooking mushrooms, you can use either red or white wine. A dry, fruity red wine, such as Pinot Noir or Zinfandel, will complement the earthy forest flavor of mushrooms. A dry white wine will also enhance the flavor of the mushrooms. You can also use Marsala cooking wine.
If you want to use wine instead of vinegar to deglaze the pan, use 1/4 cup (60ml) and omit any water.
Soy Sauce
Soy sauce can be used to flavor sauteed mushrooms. It adds great flavor and helps to caramelize the mushrooms to a deep golden brown. You can also use coconut aminos instead of soy sauce to reduce sodium.
Vinegar
Rice vinegar is a good option for sauteed mushrooms, as it adds tanginess to the dish. White wine vinegar is another option, as it offers a fairly neutral pop of acidity. You can also use other types of vinegar, such as red wine vinegar or apple cider vinegar, or another acid like lemon juice.
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Frequently asked questions
Sautéed mushrooms are flavorful on their own, but you can add ingredients like garlic, butter, olive oil, thyme, rosemary, parsley, salt, and pepper to enhance their flavor. You can also add a splash of wine, soy sauce, or Worcestershire sauce for extra flavor.
Start by cleaning your mushrooms with a damp paper towel or mushroom brush. Then, heat butter and olive oil in a pan over medium-high heat. Add the mushrooms and season with salt and pepper. Cook without stirring for 2-4 minutes to get a nice golden brown sear, then stir and cook for another 2-5 minutes until soft. Finally, add your choice of flavorings and stir for another 3-4 minutes.
Sautéed mushrooms are a versatile side dish that pairs well with various proteins and vegetables. You can serve them with steak, chicken, pork chops, burgers, mashed potatoes, roasted potatoes, fries, or a range of vegetables. They also add flavor to casseroles, soups, stews, pasta, polenta, pizza, and more.
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