Sarah Brown
Sautéing mushrooms is a great way to enhance their natural flavours and create a juicy, meaty texture. The process involves browning and caramelising the mushrooms, resulting in rich, sweet and nutty notes. To achieve this, a large skillet or pan, oil or butter, and spices are typically used. Mushrooms release a lot of water, so it's important not to overcrowd the pan to allow for proper evaporation. The cooking time varies, but it generally takes around 15 minutes to sauté mushrooms. They can be served as a side dish or used in various recipes, such as stir-fries, omelettes, and pasta. Sautéed mushrooms are versatile and can be paired with a range of entrées, from beef to fish.
| Characteristics | Values |
|---|---|
| Goal | To brown and caramelize the mushrooms, enhancing their natural flavors with rich, sweet, and nutty notes. |
| Texture | Juicy and meaty |
| Equipment | Large skillet, high-heat oil (olive, canola, safflower, avocado), spatula or wooden spoon |
| Preparation | Wipe off dirt, trim or remove tough stems, cut into halves or chunks not too thin |
| Cooking Process | Heat oil, add mushrooms in small batches, cook for 3-5 minutes, stir, cook for another 5-8 minutes, season |
| Seasoning | Salt, pepper, fresh herbs (thyme, parsley, rosemary, sage), garlic, shallots, onions |
| Variations | Butter, wine, sherry, vinegar, lemon juice, paprika, cayenne, red chili powder |
| Storage | Refrigerate for 2-4 days, freeze for up to 6 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 their caps, which can indicate decay. The bottom of the stem can be discoloured, but it shouldn't be overly dry or mushy. A little dirt on the cap or near the stem is fine and is not an indication of freshness.
To clean mushrooms, gently wipe away the 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.
Once cleaned, trim off the stems of the mushrooms. This removes any dried-out sections and creates a flat base, making slicing easier. Cut the mushrooms into evenly-sized thick pieces. They should not be cut too thin, as they will shrink while cooking.
If you are not cooking the mushrooms immediately, they can be stored in a plastic bag with the top left open or in a perforated plastic container in the refrigerator. Fresh mushrooms should last at least three to five days under optimal conditions.
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The best oils and fats for sautéing mushrooms
Sautéing mushrooms is a quick and easy way to cook them, and it helps to intensify their flavour and make them tender. The best fats and oils to use when sautéing mushrooms are those with a high smoke point, such as rice bran, peanut, and grapeseed oil. These oils can withstand high temperatures for a long time without breaking down. Olive oil is also a good option, but it has a lower burning point, so it's important to cook at a lower temperature when using it. Extra virgin olive oil, in particular, is best for foods that don't require high heat, as it lends great flavour, body, and texture.
If you're looking for a more decadent, meaty flavour, duck fat is a good option. It has a high smoke point and can add a savoury flavour to your mushrooms. Clarified butter is another option with a higher smoke point than regular butter, and it boosts the umami taste of mushrooms.
For those who want to experiment with different flavours, beef tallow can bring flavour to mushrooms, and bacon fat can elevate traditional favourites.
When sautéing mushrooms, it's also important to consider the thickness of your slices. Meatier pieces are best, and slices should not be thinner than 1/4 inch (0.6 cm). It's recommended to cut the mushrooms into quarters or halves from top to bottom.
Additionally, you can add aromatics such as garlic, herbs, or spices to further enhance the flavour of your sautéed mushrooms.
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How to avoid overcrowding the pan
To avoid overcrowding the pan, it is recommended to use a large, wide pan to allow the mushrooms to be spread out. This is because mushrooms release a lot of liquid, and it needs room to evaporate. If the mushrooms are piled up on top of each other, they will steam instead of sauté, resulting in a less desirable texture.
When cooking, add the mushrooms in small batches, leaving space between them. A wide, heavy-bottomed pan is ideal for this, as it provides a larger surface area. It is also important not to stir the mushrooms too much, as this can prevent browning.
If you are making a large batch of sautéed mushrooms, you may need to cook them in multiple batches to avoid overcrowding the pan. This will ensure that the mushrooms brown properly and develop a concentrated mushroom flavour.
Additionally, it is recommended to keep the heat high when sautéing mushrooms. This helps the moisture evaporate quickly, creating delicious caramelized mushrooms. If the mushrooms are giving off a lot of liquid, continue cooking until the liquid has evaporated and the mushrooms are browned on both sides.
By following these tips, you can avoid overcrowding the pan and ensure that your mushrooms are nicely browned and sautéed to perfection.
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Seasoning and flavour combinations
When sautéing mushrooms, you can experiment with different combinations of sauces, spices, and oils to find your perfect flavor profile. Here are some seasoning and flavor combinations to consider:
Butter and Oil
Using a combination of butter and oil allows for cooking at a high temperature and brings flavor. Heat butter and oil in a pan over medium to medium-high heat. As soon as the foam begins to subside, add the mushrooms and cook for 3-5 minutes before turning. Finish cooking for a couple of minutes and season with salt and pepper to taste.
Garlic and Herbs
Garlic and mushrooms are a perfect match, especially when combined with butter. Add fresh garlic and herbs such as thyme, parsley, or rosemary during the last minute of cooking. You can also add minced shallots halfway through the cooking process.
Soy Sauce and Vinegar
Stir in soy sauce and vinegar after the mushrooms have released their juices and most of it has cooked away. Then, add garlic and herbs such as parsley or thyme. Taste and adjust the seasoning as desired.
Wine and Teriyaki Sauce
Enhance the flavor of sautéed mushrooms by adding a tablespoon of red cooking wine or sherry. You can also use store-bought or homemade teriyaki sauce, which adds a bold umami flavor.
Onions
Add a large sliced onion and an additional tablespoon of olive oil to the pan a few minutes before adding the mushrooms. Cook until the onions are translucent, slightly browned, and soft, stirring occasionally.
Feel free to experiment with different combinations of these ingredients and adjust the quantities to suit your taste preferences.
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How to store and reheat sautéed mushrooms
Sautéed mushrooms are a versatile dish that can be served as a side or topping for a variety of meals. If you have leftovers, you can easily store and reheat them to enjoy again later. Here is a detailed guide on how to store and reheat your sautéed mushrooms:
Storing Sautéed Mushrooms:
- Allow the mushrooms to cool down after cooking.
- Place the mushrooms in an airtight container. Ensure that the container is specifically designed for freezer storage if you plan to freeze them.
- Refrigerate the mushrooms for up to 3 to 5 days.
- Alternatively, you can freeze the mushrooms for future use. Frozen mushrooms will maintain their quality for up to 3 months but can be stored for up to 6 months.
Reheating Sautéed Mushrooms:
- Thaw frozen mushrooms overnight in the refrigerator before reheating.
- Reheat the mushrooms gently in a skillet or frying pan on the stovetop over medium-low heat. Keep the heat low to prevent overcooking.
- Alternatively, you can reheat single portions in the microwave. Warm them gently without overheating.
By following these simple steps, you can enjoy your delicious sautéed mushrooms multiple times and reduce food waste.
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Frequently asked questions
First, wipe the mushrooms clean with a damp towel or brush off any dirt with a soft brush. If they are very dirty, rinse them quickly and dry them thoroughly. Cut the mushrooms into evenly sized pieces, but not too thin as they will shrink while cooking. Heat oil and/or butter in a large skillet over medium-high heat. Add the mushrooms, leaving space between them, and cook for 3-5 minutes before turning. Continue cooking, stirring occasionally, until the liquid evaporates. Season with salt, pepper, and/or fresh herbs, and serve.
White mushrooms, creminis, shiitakes, morels, and other wild mushrooms sauté beautifully. Button mushrooms are the least expensive and easiest to find. Portobello and baby bella mushrooms also work well.
You can season the mushrooms with salt (or truffle salt), pepper, and fresh herbs like thyme, parsley, rosemary, or sage. For extra flavor, you can deglaze the pan by adding a splash of liquid (water, wine, stock, cream, or vinegar) after the mushrooms are cooked and stirring until the liquid evaporates. You can also add garlic, shallots, or onions to the pan.
Yes, you can make a large batch and store them in an airtight container in the refrigerator for up to four days. You can also freeze them for up to six months. To reheat, simply sauté them in a skillet or pan over medium heat until warm.
