John Miller
Sauteed mushrooms are a versatile dish that can be served as a side or used as an ingredient in a variety of recipes. The process of sauteing dried mushrooms involves rehydrating them in water or stock, and then cooking them in a pan with or without oil or butter. The decision to dry saute or cook with oil or butter impacts the flavour and texture of the mushrooms. Dry sauteing results in a chewy texture and a concentrated mushroom flavour, while cooking with oil or butter results in a softer, more tender mushroom with added flavour.
How to saute dried mushrooms
| Characteristics | Values |
|---|---|
| Rinse mushrooms | Ok to rinse, but do not wash as this can make them soggy |
| Cut mushrooms | Even pieces, not too thin |
| Pan | Heavy-bottomed, large skillet |
| Heat | Medium-high |
| Oil | Olive oil, butter, or a mixture of both |
| Spices | Salt, black pepper, garlic, thyme, rosemary, parsley, vinegar, sherry, wine, teriyaki sauce |
| Cooking time | 3-8 minutes, stirring occasionally |
| Deglaze | Add water, wine, stock, cream, or sherry after cooking |
| Rehydration | Use water, milk, or stock |
| Storage | Refrigerate in an airtight container for up to 4 days, or freeze for up to 6 months |
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What You'll Learn
Rehydrating dried mushrooms
Choosing a Rehydration Liquid
The first step is to select a suitable liquid for rehydrating the mushrooms. You can use water, stock, milk, or wine for this purpose. Each liquid will contribute a unique flavour to the mushrooms, so choose one that complements your dish. For example, stock can add depth of flavour, while milk can result in a creamier texture.
Preparing the Mushrooms
Before rehydrating, clean the dried mushrooms by gently wiping them with a damp paper towel or soft-bristled brush to remove any dirt or debris. It is not recommended to wash the mushrooms directly with water, as this can make them soggy.
Rehydrating the Mushrooms
Place the cleaned dried mushrooms in a bowl and cover them with your chosen rehydration liquid. Ensure that the liquid is near-boiling or at least very hot, as this will help the mushrooms absorb it more effectively. Allow the mushrooms to soak for as long as you like, depending on how dry they are and how plumped up you want them to be. The longer they soak, the more hydrated and tender they will become. Remember to stir or shake the mushrooms occasionally during soaking to dislodge any grit or sand that may accumulate at the bottom of the bowl.
Using the Soaking Liquid
After rehydrating the mushrooms, do not discard the soaking liquid, also known as the "liquor." This liquid has absorbed a lot of flavour from the mushrooms and can be used to enhance your dish. If your recipe includes a reduction step with wine, stock, or another ingredient, add the liquor and reduce it accordingly. Alternatively, add the liquor towards the end of the sautéing process and reduce it to a small amount before proceeding with the rest of your recipe.
Measuring the Mushrooms
Once the mushrooms have been rehydrated, it is a good idea to measure them, especially if your recipe requires precise quantities. Rehydrated mushrooms will have a different volume and weight compared to their dried state, so measuring them at this stage ensures you are using the correct amount in your dish.
Cooking the Mushrooms
Now that your mushrooms are rehydrated, you can proceed with sautéing them. Remember to pat them dry before adding them to the pan to avoid excess moisture. Sautéing rehydrated mushrooms is similar to cooking fresh mushrooms, and you can follow standard recipes and techniques for this step.
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Choosing the right pan
Pan Material
The best pan for sautéing dried mushrooms is typically made of materials that can evenly distribute heat. Stainless steel, cast iron, or copper pans are ideal as they retain heat well and ensure consistent cooking. These materials also tend to have longer lifespans, making them a worthwhile investment for your culinary adventures.
Pan Size and Depth
Opt for a large skillet or pan with a heavy bottom. This provides ample space to arrange the mushrooms in a single layer without overcrowding. A larger pan also allows for better evaporation of the released moisture, reducing the likelihood of steaming instead of browning. A deeper pan with higher sides can help contain the mushrooms' splatter during the cooking process, keeping your stovetop cleaner.
Non-Stick Coating
Consider using a non-stick pan to prevent the mushrooms from sticking to the surface and making cleanup easier. Non-stick pans are particularly useful when cooking without oil or butter, as the lack of added fat can make mushrooms more likely to adhere to the pan.
Pan Weight
A heavier pan is generally preferable for sautéing mushrooms. The weight contributes to the pan's ability to maintain a consistent temperature and prevent hot spots that can burn your mushrooms. A heavier pan also provides stability when stirring and tossing the mushrooms during cooking.
Pan Shape
Select a pan with a flat, wide cooking surface. This shape allows for more surface area for the mushrooms to cook evenly and promotes better evaporation of the released moisture. A flat, wide pan also makes it easier to stir and toss the mushrooms for uniform browning.
Remember, the right pan will enhance your mushroom sautéing experience and help you achieve the desired texture and flavor.
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Cooking without oil
Dry-sautéing is a technique for cooking mushrooms on a stovetop that yields browned, ultra-flavoursome mushrooms. This method involves cooking mushrooms in a dry pan without any added oil or other liquids.
To dry-sauté mushrooms, start by rinsing your mushrooms and quartering them. Avoid slicing them too finely, as thinner slices will cook much faster and may burn rather than brown. Warm a heavy pan over medium heat. Once the pan is warm, add a handful of mushrooms, being careful not to crowd the pan. If there are too many mushrooms in the pan, they will release too much moisture, resulting in steamed mushrooms.
Let the heat work its magic. The heat of the hot, dry pan will cause the mushrooms to release liquid. This liquid will cook off as the mushrooms brown. Stir occasionally to prevent burning. The mushrooms are ready when they are browned, which should take about 4-5 minutes.
At this point, you may choose to enhance their flavour by adding butter, salt, olive oil, parsley, thyme, garlic, vinegar, or sherry. However, if you want to avoid oil, simply skip this step and serve the mushrooms as-is.
Dry-sautéing mushrooms is a great way to intensify their flavour and achieve a concentrated mushroom taste. This method is often used in dishes where a strong mushroom flavour is desired, such as risottos or pasta sauces.
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Adding flavour
When it comes to adding flavour to your sautéed dried mushrooms, you have a variety of options. Firstly, consider rehydrating your dried mushrooms in a flavourful liquid such as stock, milk, or a mixture of wine and stock. This will impart flavour to the mushrooms before they even hit the pan. If you're cooking with fresh mushrooms as well, you can also let the moisture from the fresh mushrooms rehydrate the dried ones in the pan.
Once your mushrooms are sautéed, you can add butter, salt, olive oil, parsley, thyme, garlic, vinegar, or sherry to taste. You can also deglaze the pan by adding a few tablespoons of water, wine, stock, cream, or sherry after cooking the mushrooms and stirring until the liquid evaporates. This will infuse flavour back into the mushrooms.
If you're cooking with oil, consider using a mixture of olive oil and butter to achieve the richest flavour. You can also add garlic to the pan during the last minute of cooking for a fragrant touch. Season your mushrooms with salt and pepper to taste, and sprinkle with fresh herbs if desired.
For an extra kick of flavour, try incorporating teriyaki sauce, either store-bought or homemade. A tablespoon of red cooking wine will also enhance the flavour of your dish.
Remember, the key to adding flavour is to experiment and find the combinations that you enjoy the most!
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Storing and reheating
Storing
Sauteed mushrooms should be cooled and then stored in an airtight container in the refrigerator. They will keep for up to four days. They can also be frozen for up to six months.
Reheating
Sauteed mushrooms can be reheated in a microwave or on the stove. When reheating on the stove, use a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan, along with any desired additional ingredients such as onions or garlic. Add the mushrooms and spread them out in an even layer. Cook for approximately five minutes, stirring occasionally until heated through. Avoid excessive stirring to prevent the mushrooms from becoming mushy.
To reheat in the microwave, place the mushrooms in a microwave-safe dish and sprinkle some water over them to retain moisture. Reheat until warmed through, avoiding overheating.
For an oven-baked approach, preheat the oven to 350°F (175°C). Place the mushrooms in an oven-safe dish, adding a small amount of olive oil or butter on top. Cover the dish tightly with aluminium foil and bake for about 10 minutes until heated through.
Enhancing Flavours
The flavours of sauteed mushrooms can be enhanced by adding dashes of soy sauce, balsamic vinegar, or a sprinkle of salt and pepper while reheating. Grated Parmesan cheese, minced garlic, or herbs like thyme, rosemary, or parsley can also be added before baking.
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