Emma Wilson
Sautéed button mushrooms are a versatile dish that can be served as a side or topping for a variety of meals, from steaks to burgers to grilled cheese sandwiches. The key to achieving the perfect golden brown colour and flavour is to cook the mushrooms in a mixture of olive oil and butter over medium-high heat, ensuring they are spread out in a single layer. The mushrooms should be cooked undisturbed until they release their moisture and begin to caramelise, then ingredients such as garlic, butter, herbs, and wine can be added to enhance the flavour.
| Characteristics | Values |
|---|---|
| Ingredients | Butter, olive oil, garlic, salt, pepper, wine, teriyaki sauce |
| Type of Mushroom | White, cremini, baby bella, portobello, oyster, shiitake, chanterelle, maitake, hedgehog, button |
| Cook Time | 5-15 minutes |
| Pan Type | Large pan, skillet, frying pan |
| Pan Temperature | Medium-high heat |
| Storage | Refrigerate for up to 4 days, freeze for up to 6 months |
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What You'll Learn
Choosing the right mushrooms
Common Varieties
White button mushrooms are the most common variety used for sautéing. They are versatile and readily available. However, you can also opt for cremini (also known as baby bella) mushrooms, which have a slightly more robust flavour and add a nice touch of colour to your dish.
Mix and Match
For a truly gourmet experience, consider using a variety of mushrooms. Mixing different types of mushrooms, such as shiitake, enoki, and white button, can create unique textures and flavours in your dish. Each type of mushroom has its own distinct characteristics, so feel free to experiment and find a combination that suits your taste.
Freshness and Quality
When choosing mushrooms, always select those that are firm, dry, and free of bruises or slimy spots. Fresh mushrooms should have a pleasant earthy aroma and be free of any signs of decay. Check the underside of the caps to ensure the gills are intact and not too dark, as this can indicate age.
Quantity
Depending on the number of people you're serving, you'll need to adjust the quantity of mushrooms accordingly. As a general guideline, one pound of sliced button mushrooms should comfortably serve about four people.
Preparation
Before cooking, wipe the mushrooms with a damp paper towel to clean them. Avoid washing mushrooms under running water, as they tend to soak up moisture like a sponge, which can affect their ability to brown properly during cooking.
By following these tips and choosing the right mushrooms, you'll be well on your way to creating delicious and flavourful sautéed mushroom dishes.
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Preparing the mushrooms
Once you have selected your mushrooms, it is important to cut them to a consistent size to ensure even cooking. The exact cutting method will depend on the type of mushroom. For instance, portobello mushrooms should be stemmed and halved, then cut into 1/2-inch pieces. For white button or cremini mushrooms, quarter them if they are large or medium-sized (1 1/2 to 3 inches in diameter), or halve them if they are small (1 to 1 1/2 inches in diameter). The goal is to have the mushrooms release their liquid at a similar rate while cooking, so adjust your cutting size accordingly.
Next, heat a little oil or butter in a skillet or large saute pan over medium-high heat. Extra virgin olive oil is not recommended for this step as it has a low burning point. You can also add a small amount of water to the pan to prevent the mushrooms from burning. Once the pan is hot, add the mushrooms and season with salt and pepper. Quickly toss to coat the mushrooms with the oil, then spread them into a single layer.
Cook the mushrooms undisturbed for 4-8 minutes on medium-high heat without stirring. This step is crucial to achieving the desired golden brown color through caramelization. After this initial cooking period, give the mushrooms a quick stir to allow the other side to brown. Reduce the heat and add the butter and garlic, stirring to create a silky glistening coating. Cook for an additional 3-4 minutes, being careful not to overcook the mushrooms once the butter is added.
Finally, sprinkle with fresh herbs such as parsley, dill, chives, or thyme to add a savory touch. Your mushrooms are now ready to serve!
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Cooking the mushrooms
The key to achieving perfectly sautéed button mushrooms is to cook them over high heat, undisturbed, until they are caramelised—a rich golden brown colour. This is where the flavour comes from, as opposed to soggy, watery, bland mushrooms.
To begin, heat a little oil or butter in a skillet or large sauté pan over medium-high heat. When the pan is hot, add the mushrooms and season with salt and pepper. Quickly toss to coat the mushrooms with the oil, then spread them into a single layer.
Cook the mushrooms without stirring for four minutes on medium-high heat. Stir once, trying to flip the mushrooms to brown both sides, then cook for two more minutes without stirring. Reduce the heat to low and simmer for five to eight minutes, or until the mushrooms are tender.
At this point, add the butter and garlic, and stir. The butter will melt, creating a silky glistening coating, and the garlic should smell very fragrant. Cook for three to four minutes and remove from the heat. Garnish with a sprinkle of fresh parsley and serve.
The traditional technique to achieve perfectly browned mushrooms is to sauté them in very small batches, avoiding a crowded pan so that the mushrooms avoid steaming and go straight to roasting. Cutting the mushrooms to a consistent size is also key for even cooking and an enjoyable eating experience.
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Adding flavour
To add flavour when sautéing button mushrooms, you can use a variety of ingredients.
Firstly, heat a little oil or butter in a skillet or pan. Extra virgin olive oil has a low burning point, so it is not recommended for sautéing mushrooms, as the heat needs to be high. Instead, opt for a high smoke point oil.
Once the oil is hot, add the mushrooms and season with salt and pepper. You can also add other seasonings such as garlic powder, or fresh herbs like thyme, rosemary, dill, chives, or parsley. Stir the mushrooms so that they are coated in the oil and cook without stirring for around four minutes on medium-high heat. Then, stir again to ensure both sides of the mushrooms brown evenly.
After both sides are browned, reduce the heat and add butter and garlic. You can also add a splash of wine, such as red cooking wine, Marsala, or white wine, for extra flavour. Stir the mushrooms and cook for another three to four minutes.
Finally, sprinkle with fresh herbs such as parsley, and serve.
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Storing leftovers
If you want to store fresh button mushrooms, the refrigerator is the best place. They will last for about five to seven days. Avoid the crisper drawer, as it is often too moist for storing mushrooms. Instead, keep them in the main section of the refrigerator on a shelf.
There are several ways to store fresh mushrooms to keep them fresh and slime-free. One popular method is to use a brown paper bag. Simply put whole, unwashed mushrooms in a brown paper bag and fold the top over to seal. The paper bag will absorb any moisture, keeping your mushrooms safe. If you want to take an extra step, try lining the bag with a paper towel to absorb even more moisture.
Another option is to wrap the mushrooms in a paper towel and place them in a bowl in the refrigerator. Like the bag, the paper towel will absorb moisture, helping the mushrooms stay fresh. You can also store them in a net bag, such as the kind onions are packaged in, and hang the bag from a hook or nail. If they're near a window, they'll absorb vitamin D.
It's best to keep your mushrooms dry when storing them, so wait until you're ready to use them before washing or cleaning them. Avoid plastic containers or bags, as plastic traps moisture, which can cause mushrooms to become slimy or mouldy.
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