Laura Smith
Portobello mushrooms are a great addition to any meal, whether as a side dish or as the main event. They are incredibly meaty in texture and rich in flavour. This guide will teach you how to sauté them to perfection. First, you'll want to clean the mushrooms and slice them into strips. Next, heat a pan to medium-high heat and add some olive oil. Add the mushrooms and sauté until they release their water and it evaporates. Then, add butter, balsamic vinegar, and seasonings such as salt and pepper. Finally, serve hot, warm, or at room temperature and enjoy!
| Characteristics | Values |
|---|---|
| Pan | Large heavy skillet, preferably cast-iron |
| Heat | Medium-high |
| Oil | Extra virgin olive oil, avocado oil, organic canola oil |
| Butter | Unsalted or salted |
| Spices | Garlic, shallots, thyme, salt, pepper, cayenne, red pepper flakes, basil |
| Vinegar | Balsamic vinegar |
| Wine | White wine |
| Mushrooms | Cleaned with a damp paper towel, gills removed, sliced into 1/4" strips |
| Cooking | Mushrooms should be cooked until they release their juices, then cooked until they start to caramelize and brown |
| Serving | Hot, warm, or room temperature |
| Storage | Refrigerated in an airtight container for up to 3-5 days |
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What You'll Learn
How to clean portobello mushrooms
Portobello mushrooms are a versatile ingredient, perfect for grilling, sautéing, or baking. Before you cook with them, it's important to clean them correctly and thoroughly. Here's a step-by-step guide on how to do it:
Step 1: Remove the Stems
The stems of portobello mushrooms can be woody and fibrous, and while they are technically edible, they are usually discarded. To remove the stems, pinch the stem firmly at the base where it meets the cap. Slowly and gently pry it off, trying to remove as little of the inner cap as possible. Alternatively, you can use a small knife or a spoon to help with the removal.
Step 2: Clean the Mushroom Caps
If you have large mushroom caps, you can use a moist sponge or a damp paper towel, mushroom cleaning brush, or cloth to clean each one individually. Fill a cup with water, soak the sponge, and squeeze out the excess. Gently wipe the caps, making sure to get the underside and stems until no dirt or debris remains. If you have smaller mushrooms, you can quickly rinse them under cold running water for 10-20 seconds. You can also use a colander to spray the mushrooms with water until any debris is removed.
Step 3: Remove the Gills (Optional)
The gills of portobello mushrooms are edible and have a savory flavor. However, they can sometimes add a bitter, unpleasant taste, and their dark brown color may transfer to your dish, giving it an unappetizing appearance. To remove the gills, hold the mushroom in your palm and use a paring knife to slice off the inner edges, slowly rotating the mushroom. Then, use a dessert spoon to gently scrape away the gills, being careful not to go too deep into the mushroom's flesh.
Storage
Once your portobello mushrooms are clean and dry, store them in an open plastic bag in the refrigerator. The ventilation will help keep them fresh for a few days. Keep in mind that mushrooms spoil relatively quickly, so it's best to cook them within four to seven days of purchasing.
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Choosing the right oil
The choice of oil is important when sautéing portabella mushrooms. The oil you choose can affect the flavour, texture, and overall success of the dish. Here are some factors to consider when selecting an oil for sautéing portabella mushrooms:
Flavour
The flavour of the oil should complement the earthy and umami taste of the mushrooms. Extra-virgin olive oil is a popular choice for sautéing portabella mushrooms due to its fruity and slightly bitter flavour, which pairs well with the mushrooms. Other options include avocado oil, organic canola oil, or garlic-infused olive oil.
Smoke Point
The smoke point of an oil refers to the temperature at which it begins to burn and smoke. Different oils have varying smoke points, and selecting an oil with a suitable smoke point is crucial for sautéing. Avocado oil, for instance, has a high smoke point, making it suitable for cooking at higher temperatures. On the other hand, extra-virgin olive oil has a lower smoke point, so it is better suited for dishes that require gentle cooking at lower temperatures.
Health Benefits
Consider the health benefits associated with different types of oils. For instance, extra-virgin olive oil is known for its high content of monounsaturated fatty acids, which are considered a healthier type of fat. Avocado oil is also rich in healthy fats and antioxidants. If you're preparing a vegan dish, you may want to opt for oils that are plant-based and free of animal products.
Availability and Cost
Some oils may be more readily available or affordable than others. Olive oil, for example, is a common pantry staple and is relatively inexpensive. However, specialty oils, such as avocado oil or organic canola oil, may be more costly and less easily accessible.
Personal Preference
Ultimately, the choice of oil may come down to personal preference. Some people may prefer the flavour, texture, or performance of a particular oil in their cooking. It's always a good idea to experiment with different oils to find the one that best suits your taste and cooking style.
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Adding herbs and spices
Portobello mushrooms have a very umami and earthy flavour. They are incredibly "meaty" in texture and rich in flavour. When adding herbs and spices, it is important to consider the flavour profile you are aiming for.
A popular herb pairing with portobello mushrooms is thyme. Fresh thyme is recommended over dried thyme as it adds more value and flavour to the mushrooms. Thyme is often used in recipes that include wine, such as white wine or sherry, as it complements the aroma of the dish. Parsley is another herb that goes well with portobello mushrooms. It can be used in place of or in combination with thyme.
Other herbs and spices that can be added to sautéed portobello mushrooms include garlic, basil, red pepper flakes, cayenne, and black pepper. Some recipes also call for balsamic vinegar, which gives the mushrooms a tangy flavour. When using salted butter, it is important to decrease the amount of salt added to the dish to avoid oversalting.
Additionally, you can experiment with different types of wine to find the combination that suits your taste preferences. Portobello mushrooms are versatile and can be seasoned in a variety of ways to create delicious dishes.
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Cooking time and temperature
To sauté portabella mushrooms, start by slicing the mushrooms into strips about 1/4" thick. The pan should be heated to medium-high heat. It is important to ensure that the pan is hot before adding the mushrooms. If the mushrooms are dry, add a tablespoon of water to the skillet.
Once the pan is hot, add 1-2 tablespoons of olive oil. You can also add a bit of kosher salt to encourage the mushrooms to release their water. After the mushrooms release their water (5-10 minutes), continue cooking until they turn golden brown. This should take around 5 to 8 minutes.
At this point, you can add 2 tablespoons of butter to the pan and turn the heat down to medium. If you want to add balsamic vinegar, add about 2 tablespoons now and continue cooking for a couple of minutes. The mushrooms will absorb the vinegar and take on a tangy flavor.
Finally, season the mushrooms with salt and pepper to taste, and sprinkle with 1-2 tablespoons of parsley or tarragon before serving.
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Storing and reheating
Sauteed portabella mushrooms are best consumed fresh. However, if you have leftovers, you can store them in an airtight container or Ziploc bag and refrigerate them for up to four to five days. It is not advisable to store them in plastic bags as this can cause the mushrooms to break down faster due to trapped moisture.
If you want to store your sauteed mushrooms for longer, you can freeze them. To do this, let the cooked mushrooms cool completely, then spread them onto a baking sheet and place them in the freezer. Once frozen solid, transfer the mushrooms to a freezer bag or airtight container. Frozen sauteed mushrooms can be stored for up to a month.
To reheat your sauteed portabella mushrooms, you can use a microwave or stovetop. For the microwave, heat the mushrooms at 50% power for about 2 minutes per cup of mushrooms. On the stovetop, use a non-stick skillet over medium heat, adding a tablespoon of water if the mushrooms are dry. Cover and heat until the mushrooms are steaming hot. If you are reheating frozen mushrooms, remember to thaw them in the fridge overnight before gently warming them in a pan.
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Frequently asked questions
You can use extra virgin olive oil, avocado oil, organic canola oil, or butter.
You can add garlic, shallots, thyme, salt, pepper, sherry, tarragon, parsley, balsamic vinegar, red peppers, onions, white wine, or soy sauce.
Heat your pan to a medium-high temperature.
Cook the mushrooms for 5-10 minutes, or until they release their water and it evaporates. Then cook for another few minutes until they are golden brown.
