Emma Wilson
Sautéing mushrooms is a great way to concentrate their earthy flavours and umami, developing their sweetness and nuttiness through caramelisation. The process transforms their spongy consistency into a juicy, meaty texture. To achieve this, you'll need a hot skillet, oil, butter, and about 15 minutes. First, wipe the mushrooms with a damp towel or brush off any dirt. Cut bigger mushrooms into similar-sized pieces, but not too thin as they will shrink while cooking. Next, heat oil and butter in a medium to large pan over medium-high heat. Add mushrooms, leaving space between them, and cook for 3-5 minutes before turning. When you notice the liquid has evaporated, continue cooking the mushrooms, stirring every 15 to 30 seconds for a couple of minutes. Turn off the heat, season with salt, pepper, and fresh herbs, and serve.
How to sauté mushrooms
| Characteristics | Values |
|---|---|
| Preparation | Wipe off excess dirt with a damp towel or brush with a soft brush. Rinsing is not recommended as mushrooms are porous and will absorb water. |
| Cutting | Cut bigger mushrooms into similar-sized pieces. Keep pieces fairly large as mushrooms shrink a lot during cooking. |
| Cooking | Use a large skillet and a high-heat oil like olive or canola oil. Heat the oil over medium-high heat. Add mushrooms, leaving space between them. |
| Stirring | Stir sparingly to allow mushrooms to tenderize. |
| Timing | Cook for 3-5 minutes before turning. Continue cooking 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, paprika, cayenne, red chili powder, apple cider vinegar, red wine vinegar, sherry vinegar, lemon juice, soy sauce, miso, yuzu |
| Storage | Can be stored in the fridge for 2-4 days or frozen for up to six months. |
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What You'll Learn
How to clean and prepare mushrooms for sautéing
When shopping for mushrooms, look for those without grey-brown spots on the cap, which can indicate decay. The bottom of the stem can be discoloured, but it shouldn't be overly dry or mushy. Dirt on the mushrooms is not an indication of freshness or quality, but cleaner mushrooms are better to work with as they require less cleaning.
To clean mushrooms, gently wipe away any dirt with a damp paper towel or a soft mushroom brush. If there is a lot of dirt, you may need to rinse them quickly under cold running water and immediately pat them dry with a salad spinner or paper towel.
Before sautéing, cut the mushrooms into evenly-sized pieces. They should be thick, as they will shrink while cooking. You can quarter the mushrooms or cut them into 1/2-inch pieces, depending on the variety.
To sauté the mushrooms, heat butter and olive oil in a large pan over medium-high heat. Add the mushrooms in small batches, ensuring there is space between them. Avoid overcrowding the pan, as this will cause the mushrooms to steam and become soggy. Allow the mushrooms to cook without stirring for 3-5 minutes, then stir and cook for a few more minutes. The mushrooms are done when they are browned on both sides. Season with salt and pepper to taste.
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The best oils and fats for sautéing mushrooms
The choice of fat for sautéing mushrooms often comes down to personal preference. However, there are some key differences between using oil and butter that are worth considering.
Butter
Butter has a rich, creamy taste that enhances the earthiness of mushrooms. The milk solids in butter help provide a nice browning on the mushrooms, and when heated, it develops a nutty aroma that adds depth of flavour to the dish. Butter also boosts the umami taste of mushrooms. However, butter has a lower smoke point than oil—ranging from 350°F–375°F—and can burn more easily. It also contains about 15% water, which can absorb some of the moisture from the mushrooms. This means mushrooms may steam more gently and cook down better when sautéed in butter, resulting in a slightly crispy, crunchy texture.
Oil
Oil has a more neutral taste that doesn't overpower the natural flavour of mushrooms. Oils like canola, vegetable, and olive oil will still allow the mushrooms to caramelize and develop colour. Olive oil, in particular, adds a fruity flavour and is a good option for those following a plant-based diet. Avocado oil is another option for those who want a dairy-free alternative. Oils help keep the mushrooms light and tender. However, oil has no moisture, so with oil, you may end up with wet, soggy mushrooms if you don't cook over high heat to allow the moisture to evaporate.
Other fats
If you're feeling adventurous, you can also try using duck fat, lard, or rendered bacon fat when sautéing mushrooms. These options add loads of flavour but are best used with mushrooms that don't have strong or unique flavours.
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How to avoid overcrowding the pan
To avoid overcrowding the pan, it is recommended to use a large pan or skillet to cook the mushrooms. This will allow enough space for the mushrooms to cook evenly and prevent them from steaming instead of sauteing. A wide, heavy-bottomed pan is ideal as it provides a larger surface area for the mushrooms to spread out.
When preparing the mushrooms, it is important not to cut them too thinly. Quartering or slicing them into similarly sized thick pieces is recommended. This ensures that the mushrooms do not cook too quickly and helps to achieve the desired browning.
Once the pan is heated, add the mushrooms in small batches, leaving space between them. They should be arranged in a single layer or close to it, with enough room for them to cook without layering. This allows the heat to draw out the moisture and promotes even cooking.
Stirring the mushrooms occasionally is important to prevent burning, but it should be done minimally. Overstirring can interfere with the browning process and prevent the mushrooms from developing a concentrated flavor.
If you are making a large batch or have limited pan space, you can cook the mushrooms in multiple batches. By working in smaller quantities, you can ensure that the mushrooms have sufficient space to cook properly without overcrowding the pan.
Additionally, it is important to note that mushrooms have a high water content, and overcrowding can lead to excess moisture in the pan. This can result in steamed or soggy mushrooms instead of the desired browned and crispy texture.
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Seasoning and flavour combinations
The goal of sautéing mushrooms is to brown and caramelize them, enhancing their natural flavours with rich, sweet, and nutty notes. Mushrooms have a porous nature and will absorb lots of water, so it is best to keep them dry and gently wipe them with a paper towel or brush them with a soft brush.
When it comes to seasoning and flavour combinations, you can experiment with a variety of ingredients:
- Salt and Pepper: Season your mushrooms with salt (or truffle salt) and black pepper to taste.
- Herbs: Mushrooms pair well with most herbs, including thyme, parsley, rosemary, sage, and tarragon. You can use fresh herbs or substitute them with dried herbs. The general rule of thumb is to use one tablespoon of fresh herbs or one teaspoon of dried herbs.
- Garlic: Add garlic to your mushrooms for extra flavour. It is recommended to add garlic towards the end of cooking to avoid burning.
- Onions: The sweetness of caramelized onions blends beautifully with the earthy flavours of mushrooms. Start by cooking the onions first until they turn golden, then add the mushrooms and sauté together.
- Wine: A splash of wine, such as red wine, white wine, or Marsala cooking wine, can enhance the flavour of your mushrooms. You can also use other acidic liquids like apple cider vinegar, wine vinegar, sherry vinegar, or lemon juice to brighten the flavours.
- Soy Sauce: Adding soy sauce to your mushrooms can give them a savoury boost. You can also try other sauces like teriyaki sauce.
- Spices: If you like your mushrooms spicy, try adding smoked paprika or regular sweet paprika. You can adjust the spiciness to your preference. Alternatively, you can use cayenne or Indian red chilli powder.
- Butter and Oil: The combination of butter and oil not only allows for cooking at high temperatures but also brings flavour to your mushrooms. Clarified butter is recommended if you prefer using butter.
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How to store and reheat sautéed mushrooms
Sautéed mushrooms are a delicious and versatile dish that can be made ahead of time and stored for later use. Here is a detailed guide on how to store and reheat your sautéed mushrooms to ensure they stay fresh and tasty.
Storing Sautéed Mushrooms:
To store your cooked mushrooms, allow them to cool to room temperature. Place the mushrooms in an airtight container, making sure to leave no extra space in the container. Store them in the refrigerator, where they will keep well for 3 to 5 days.
Freezing Sautéed Mushrooms:
If you wish to store your mushrooms for an extended period, you can freeze them. Spread the cooked mushrooms on a cookie sheet and place them in the freezer until they are completely frozen. Then, transfer the frozen mushrooms to a freezer-safe container or bag. Frozen sautéed mushrooms can be stored for up to 3 to 6 months.
Reheating Sautéed Mushrooms:
When you are ready to enjoy your mushrooms, simply reheat them in a skillet on the stovetop over medium-low heat. You can also use a microwave to reheat single portions. Ensure that you do not overheat the mushrooms, as this can affect their texture and taste. It is best to reheat them gently until they are warm and maintain their juicy, buttery flavour.
Sautéed mushrooms are a versatile dish that can be served as a side or added to various recipes. When reheating, consider adding a handful of spinach or serving them with scrambled eggs for a tasty breakfast option. You can also include them in casseroles, egg dishes, soups, or as toppings for steak or burgers.
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Frequently asked questions
Clean and slice the mushrooms into similar-sized pieces. Heat oil and/or butter in a large pan over medium-high heat, ensuring the entire surface is covered. Add the mushrooms, leaving space between each piece. Cook for 3-5 minutes, stirring occasionally, until the liquid evaporates. Continue cooking, stirring every 15-30 seconds, for a couple of minutes. Season with salt, pepper, and/or fresh herbs, and serve.
White mushrooms, creminis, shiitakes, morels, and other wild mushrooms sauté well.
Avoid overcrowding the pan, as this can lead to soggy mushrooms. Additionally, do not stir the mushrooms too often, as they need time to tenderize.
You can add flavor to your mushrooms by including herbs such as thyme, parsley, rosemary, or sage. Spices like paprika or cayenne can also be used. For added flavor, you can deglaze the pan by adding a splash of liquid (water, wine, stock, cream, or vinegar) after cooking and stirring until the liquid evaporates.
