Sarah Brown
Sliced mushrooms are a versatile dish that can be used as a topping, filling, or side. They are also easy to cook, requiring only a hot skillet, oil, and 15 minutes. The key to sautéing mushrooms is to brown and caramelize them, concentrating their earthy flavors and umami while developing their sweetness and nuttiness. The technique is simple: heat oil in a skillet, add the sliced mushrooms, and toss to coat in the oil. Sauté undisturbed for 5 minutes, then toss again. Repeat every 5 minutes until the mushrooms release their water content and the liquid evaporates. Once the liquid cooks off, reduce the heat and cook for a further 3-4 minutes until the edges are golden brown and crisp.
| Characteristics | Values |
|---|---|
| Time | 10-25 minutes |
| Heat | Medium-high |
| Ingredients | Mushrooms, oil, butter, garlic, salt, pepper, herbs |
| Technique | Slice mushrooms, heat oil and butter, add mushrooms, toss to coat, sauté, add garlic, deglaze, season |
| Result | Golden brown, crispy edges |
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What You'll Learn
Cleaning and slicing the mushrooms
To clean mushrooms, start by trimming off the stems. This removes any woody, dried-out, or dirty sections and creates a flat base, making slicing easier and safer. If your mushrooms are not visibly dirty, you don't need to wash them. However, if they are dirty, there are several ways to clean them:
- Use a damp paper towel or a soft mushroom brush to wipe each mushroom individually to remove dirt.
- Rinse the mushrooms in a colander under cool running water for about 10 seconds, then gently pat them dry with paper towels or a clean kitchen towel.
- Soak the mushrooms in lightly salted water to remove any remaining insects and dirt. Change the water as needed until the dirt and debris are removed, then rinse and pat the mushrooms dry.
Once your mushrooms are clean, you can start slicing them. There are a few different ways to slice mushrooms, depending on your preference and the recipe you are following:
- Slice the mushrooms thinly with a knife.
- Use an egg slicer to slice the mushrooms.
- Chop the mushrooms roughly, then pulse them in a food processor until they are in small pieces.
- Use a meat grinder to mince the mushrooms.
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Choosing the right oil
When it comes to sautéing sliced mushrooms, selecting the appropriate oil is essential. The oil you choose can significantly impact the flavour and texture of the final dish. Here are some factors to consider when choosing the right oil:
Flavour
The flavour of the oil should complement the mushrooms and other ingredients in your dish. Extra virgin olive oil, for instance, has a fruity and slightly bitter taste that can enhance the earthiness of the mushrooms. Alternatively, a more neutral-flavoured oil like avocado oil may be preferable if you want the natural flavours of the mushrooms to shine through without any competing tastes.
Smoke Point
The smoke point of an oil refers to the temperature at which it begins to burn and smoke. Oils with lower smoke points may not be suitable for sautéing, as the high heat can cause them to smoke and impart an unpleasant burnt flavour to your dish. Refined oils, such as refined avocado oil or light olive oil, often have higher smoke points than unrefined varieties, making them better suited for high-heat cooking methods like sautéing.
Health Benefits
Consider the health benefits associated with different oils. For instance, extra virgin olive oil is known for its high content of monounsaturated fats and antioxidants, which can have positive effects on heart health. Avocado oil is also rich in monounsaturated fats and vitamins, making it a nutritious choice. On the other hand, some oils, like canola oil, may undergo heavy processing and lose some of their nutritional value.
Allergies and Dietary Restrictions
Be mindful of any allergies or dietary restrictions that you or your guests may have. For example, if you are cooking for someone who is allergic to nuts, you may need to avoid nut-based oils like walnut oil or peanut oil. Additionally, those following a vegan diet may prefer an oil that is not derived from animal products, such as olive oil or avocado oil.
Availability and Cost
Consider the availability and cost of the oil. Some specialty oils may be more expensive or difficult to find in your local grocery store. Opting for a more readily available and affordable option, such as olive oil or canola oil, can be more practical for everyday cooking.
In summary, choosing the right oil for sautéing sliced mushrooms depends on various factors, including flavour preferences, smoke point suitability, health considerations, and cost. By taking these factors into account, you can select an oil that will enhance the taste, texture, and overall quality of your mushroom dish.
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Timing and heat
Firstly, prepare the mushrooms by cleaning them and slicing them thinly. It is important to note that mushrooms should not be soaked in water, as this will make them soggy and difficult to brown. Instead, wipe them with a damp towel or quickly rinse and dry them.
To begin sautéing, heat a mixture of olive oil and butter in a skillet over medium-high heat. Add the sliced mushrooms and toss them in the fat to ensure they are evenly coated. Increase the heat to high and let the mushrooms cook undisturbed for 5 minutes. Then, toss them again and repeat this process every 5 minutes. This allows the mushrooms to release their water content and for the liquid to evaporate.
After about 10-15 minutes, the mushrooms will be soft and will have released most of their water content. Continue cooking for another 5 minutes or so, until the water has completely cooked off and the edges of the mushrooms start to turn golden brown and crispy. At this point, reduce the heat to medium-high and add garlic, stirring frequently. Deglaze the pan by scraping up any browned bits stuck to the bottom and stirring until the liquid is absorbed. Finally, season with salt and pepper and garnish with fresh herbs.
The total cooking time for perfectly sautéed mushrooms is typically around 15-20 minutes, depending on the type of mushroom, the size of the slices, and the pan used. It is important to adjust the heat as needed and keep an eye on the mushrooms to prevent overcooking or burning.
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Adding other ingredients
Sautéed mushrooms are a versatile dish that can be served as a side or used as a topping or filling for other dishes.
Onions
The classic duo of mushrooms and onions is a popular choice. The intense sweetness of caramelized onions blends beautifully with the meaty, earthy flavour of mushrooms. Start by adding sliced onions to the hot skillet and cooking over medium-high heat until they begin to turn golden, about 4 to 5 minutes, before adding the mushrooms. You can also add garlic and seasoning during the last minute of cooking.
Garlic
Garlic is another popular ingredient to add to sautéed mushrooms. It is typically added towards the end of the cooking process, after the mushrooms have released their liquid and are starting to brown. This helps to ensure that the garlic doesn't burn and adds a bold flavour to the dish.
Herbs
Fresh herbs such as thyme, parsley, and rosemary can be added during the last minute of cooking to provide additional flavour and aroma to the dish.
Teriyaki Sauce
Teriyaki sauce is a key ingredient in some sautéed mushroom recipes, providing a salty and savoury flavour that enhances the earthiness of the mushrooms. It can be purchased or made at home.
Wine
A splash of red cooking wine can enhance the flavour of sautéed mushrooms. It is typically added along with the teriyaki sauce and other ingredients, allowing the mushrooms to absorb the wine's flavour as they cook.
Meat
Sautéed mushrooms are commonly used as a topping for meat dishes, such as steak, ground beef patties, and pork chops. They can also be added to dishes like beef stew or served as a side to meat-based meals.
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Seasoning and serving
The key to perfectly sautéed mushrooms is to get them as dry as possible after cleaning. You can season your mushrooms with thyme, salt, and ground black pepper before spreading them over cheesy sourdough toasts. You can also add garlic powder and black pepper. You can add salt, but the teriyaki sauce should be salty enough.
Sautéed mushrooms are brown on the outside, moist and tender on the inside. They are excellent as a side dish, and there aren't too many savory foods that they can't complement. They’re a classic topping for steaks, burgers, and sandwiches. They are also delicious in omelets and with other egg dishes, a good vegan filling for tacos and quesadillas, and wonderful over grains and baked potatoes. You can also add them to veggies and cheese to fill an omelet or add them to pasta with olive oil and grated Parmesan cheese.
If you want to add a few extra ingredients, you can add a splash of red wine, teriyaki sauce, or butter. You can also add a few tablespoons of water, wine, stock, cream, or sherry to the pan after the mushrooms are done cooking. Keep the temperature up and stir until the liquid evaporates.
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Frequently asked questions
Sliced mushrooms should be sautéed for 10 to 15 minutes, or 20 to 25 minutes if you're cooking a larger batch of 1-1.5 pounds.
Sliced mushrooms should be cooked over a medium-high heat.
Wipe off excess dirt with a damp towel or give mushrooms a quick rinse and dry. Do not place them under running water or soak them as they will become soggy.
You will need olive oil, butter, and sliced mushrooms. You can also add sliced onions, garlic, salt, pepper, and fresh herbs.
Your mushrooms are done sautéing when they have released their liquids, the water content has evaporated, and they are golden brown with crispy edges.
