Emily Johnson
Frying mushrooms is a great way to add a delicious, earthy, and rich flavor to your dishes. The key to frying mushrooms perfectly is to let them caramelize and add aromatics like garlic, thyme, rosemary, or sage. You can use any type of mushroom, from white button mushrooms to wild mushrooms, and the technique is simple: heat a pan, add your sliced mushrooms, and let them cook without stirring too much so that they form a crust. Once they're golden brown, add your choice of seasonings and butter or oil, if desired. With this guide, you'll be frying mushrooms like a chef in no time!
How to Fry Mushrooms Healthy:
| Characteristics | Values |
|---|---|
| Pan Type | Wide skillet |
| Pan Material | Cast iron, hard anodized aluminum |
| Pan Size | Large |
| Heat | Medium-high |
| Oil | Olive oil, coconut oil |
| Butter | Vegan or regular |
| Salt | Truffle, porcini, regular sea salt |
| Seasoning | Pepper, garlic, fresh herbs, rosemary, sage, thyme, chili flakes |
| Aromatics | Soy sauce, wine, Worcestershire sauce, teriyaki sauce |
| Mushrooms | Any variety, sliced or chopped |
| Cooking Time | 3-10 minutes |
| Storage | Store in an airtight container in the refrigerator for up to 4-5 days, or freeze for up to 6 months |
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What You'll Learn
Use a wide, heavy-bottomed pan
When frying mushrooms, it is best to use a wide, heavy-bottomed pan. This is because mushrooms have a high water content, and a wide pan allows you to spread the mushrooms out in a single layer, so they brown and crisp rather than steam. A heavy-bottomed pan, such as one made from cast iron or hard anodized aluminium, will help prevent the mushrooms from sticking and burning.
To fry mushrooms in a wide, heavy-bottomed pan, start by cleaning the mushrooms with a damp paper towel to remove any dirt. Then, heat the pan over medium-high heat and add a small amount of olive oil or butter. You can also dry sauté the mushrooms without adding any fat, in which case you would heat the dry pan and add the mushrooms without any oil or butter, allowing them to cook in their own juices.
Once the pan is hot, add the mushrooms in a single layer, being careful not to overcrowd the pan. Allow the mushrooms to cook without stirring for 3-5 minutes, or until they are browned on one side. Then, stir or toss the mushrooms and spread them back into a single layer to cook on the other side. Continue cooking and stirring until the mushrooms are golden brown on all sides.
Once the mushrooms are browned to your liking, you can add your desired seasonings. Salt, pepper, garlic, fresh herbs, and butter are all popular choices. You can also add a splash of wine, Worcestershire sauce, or soy sauce for extra flavour. Stir the mushrooms and seasonings together, then remove them from the heat and serve.
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Clean mushrooms with a damp paper towel
To clean mushrooms with a damp paper towel, start by gathering your mushrooms and a paper towel. If you have a large quantity of mushrooms, you may need more than one paper towel. Dampen the paper towel with water. You can do this by running the paper towel under a tap or by spraying it with water from a spray bottle. Make sure the paper towel is damp but not soaking wet.
Next, take one mushroom and gently wipe it with the damp paper towel. Use gentle strokes to remove any dirt or debris from the surface of the mushroom. Be careful not to press too hard, as mushrooms can be delicate and may break or bruise easily. Repeat this process for each mushroom, using a fresh section of the paper towel for each one to avoid transferring dirt from one mushroom to another.
It is important to clean mushrooms properly before cooking or consuming them to remove any dirt, bacteria, or pesticides that may be present. Using a damp paper towel is a gentle and effective method that helps to preserve the texture and colour of the mushrooms. While some sources suggest that you can rinse mushrooms with water, this may affect their texture and is therefore not recommended.
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Don't crowd the pan
When frying mushrooms, it is important not to crowd the pan. This is because mushrooms contain 80 to 90% water, and when they are cooked, they release this moisture. If the mushrooms are crowded in the pan, they will steam rather than fry, and this will prevent them from browning and crisping.
To avoid this, use a wide, heavy-bottomed pan, such as a skillet, to give the mushrooms more room. Heat the pan over medium-high heat, and add the mushrooms in a single layer, ensuring they are not overlapping. Allow them to cook without stirring until they are browned on one side, which should take around 3 to 5 minutes. Then, give them a quick stir and spread them out again so that they can brown on the other side.
Once the mushrooms are golden brown on both sides, you can add your choice of seasoning, such as salt, pepper, garlic, fresh herbs, or butter. If you are using butter, you may want to reduce the heat or remove the pan from the heat to prevent it from burning.
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Add aromatics like thyme or rosemary
Adding aromatics to fried mushrooms
Aromatics like thyme or rosemary can be added to fried mushrooms to enhance their flavour. Here are some tips and instructions for doing so:
Thyme
To add thyme to your fried mushrooms, first heat some olive oil in a wide skillet or frying pan over medium heat. Spread the mushrooms into a single layer in the pan and cook without stirring until browned on one side, which should take around 3 to 5 minutes. Then, stir and cook for another 3 to 5 minutes, or until the mushrooms are mostly golden brown on all sides.
At this point, you can add in the thyme. Simply stir it in along with some butter, garlic, and lemon zest. Cook for about 2 more minutes, or until the garlic is fragrant and the butter has been absorbed into the mushrooms. Finally, remove the skillet from the heat and stir in some lemon juice.
Rosemary
To incorporate rosemary into your fried mushrooms, start by heating olive oil and butter in a large frying pan over medium-high heat. Chop the mushrooms into quarters or halves, depending on their size, and add them to the pan. Cook, stirring occasionally, until they start to release their juices, which should take around 3 to 4 minutes.
Then, season with salt and pepper and add a whole rosemary sprig. Once the mushrooms have released most of their water, remove the sprig and add in some garlic and vegetable broth. Increase the heat and cook, stirring occasionally, until most of the broth has evaporated, which should take around 4 to 5 minutes. Finally, stir in some fresh minced rosemary and cook for another 2 to 3 minutes, or until the mushrooms are slightly browned and caramelized around the edges.
Oyster mushrooms with rosemary
If you are using oyster mushrooms, a two-step method can be employed. First, pan-fry the mushrooms until golden brown. Then, in a separate pan, melt some butter and add rosemary. Toss the fried mushrooms in this rosemary butter until they are fully coated.
Alternatively, you can oven-roast the oyster mushrooms. To do this, toss the mushrooms with extra-virgin olive oil and spread them out on a large parchment-lined baking sheet. Bake at 425°F/218°C for 10 to 12 minutes, turning halfway through, until browned and crispy. Then, toss them in the rosemary butter.
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Finish with a sauce
To finish your fried mushrooms with a sauce, you can add aromatics and seasonings to the pan. Firstly, it is important to avoid overcrowding the pan with mushrooms, as this will cause them to steam instead of fry. It is also important to allow the mushrooms to caramelize, which means leaving them undisturbed to form a crust.
For a silky garlic butter sauce, add butter, garlic, fresh lemon zest, fresh thyme leaves, and a bit of lemon juice to the pan. For a lighter sauce, you can simply add olive oil and seasonings such as salt and pepper.
For extra flavor, you can add wine, soy sauce, or Worcestershire sauce to the pan. You can also try adding sliced garlic, garlic salt, and black pepper, or a combination of butter, garlic, lemon, and thyme. For a more elevated flavor, you can swap regular salt for truffle or porcini salt.
If you want to add a shower of freshly grated parmesan cheese to your mushrooms, finish the dish just before serving.
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Frequently asked questions
Frying or sauteing mushrooms is a great way to cook them healthily. Use a wide, heavy-bottomed pan for the best results and avoid overcrowding the pan. Mushrooms contain a lot of water, so they will steam if layered, but will crisp up if given space.
You can use olive oil, coconut oil, or a mix of oils. You can also use butter, or a mix of butter and oil, for a richer flavour.
Clean the mushrooms with a damp paper towel to wipe away any dirt. Cut away any hard stems and slice the mushrooms into 1/4-inch slices, or cubes if they are larger.
Fry mushrooms for 3-5 minutes without stirring, then turn them over and fry for another 3-5 minutes until golden brown. Add your seasoning of choice and fry for a further 2 minutes.
You can use salt, pepper, garlic, fresh herbs, lemon juice, thyme, rosemary, sage, or chilli flakes. For a healthier option, use little to no butter and avoid oils with a high saturated fat content.
