Emma Wilson
Sautéed mushrooms are a versatile dish that can be served as a side or topping, or mixed into other dishes. They are easy to make, flavourful, and can be prepared in just 10 to 15 minutes. This simple dish can be made with a variety of mushrooms, including white, cremini, shiitake, portobello, and more. The key to achieving the perfect sautéed mushrooms is to avoid overcrowding the pan, which can cause the mushrooms to steam instead of sauté, and to ensure that the pan is hot enough to prevent the mushrooms from stewing in their juices. Sautéed mushrooms can be customised with various seasonings and ingredients, such as garlic, thyme, parsley, rosemary, and balsamic vinegar, to create a flavour profile that complements your meal or mood.
How to Sauté Whole Mushrooms
| Characteristics | Values |
|---|---|
| Mushroom Types | White, cremini, shiitake, portobello, chanterelles, maitake, oyster, baby 'bellas' |
| Seasoning | Salt, black pepper, garlic, thyme, rosemary, parsley, red pepper flakes, soy sauce, balsamic vinegar |
| Aromatics | Butter, oil, wine, chicken stock, cream, marsala cooking wine, red wine |
| Other Ingredients | Thyme, marsala cooking wine |
| Cooking Instructions | Heat oil/butter in a pan, add mushrooms in a single layer, cook without stirring for 3-4 minutes, flip and cook for another 2-3 minutes, season with salt and pepper |
| Storage | Refrigerate in an airtight container for up to 4 days, freeze for up to 6 months |
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What You'll Learn
Heat pan with oil and butter
To sauté whole mushrooms, you'll need to heat a pan with oil and butter. Here's a step-by-step guide:
Heating the Pan
Start by choosing a medium to large pan, depending on the quantity of mushrooms you're cooking. Place the pan on your stovetop and turn the heat to medium-high. This heat level is important because it will help moisture evaporate quickly, giving your mushrooms a nice caramelization.
Adding Oil and Butter
Once the pan is heated, add a mixture of oil and butter. The combination of these two fats is key to achieving the best flavor and allowing for cooking at a high temperature without burning. You can use olive oil, which is a popular choice for sautéing mushrooms, or another type of cooking oil you prefer. As for butter, you can use regular butter or, if you want to add a savory twist, try clarified butter (also known as shmaltz).
Heating the Oil and Butter
Let the oil and butter heat up before adding your mushrooms. You'll know it's ready when the butter has melted and starts to bubble, and the oil begins to shimmer. At this point, the pan is hot enough to sear your mushrooms and create that delicious browning effect.
Adding Mushrooms
Now it's time to add your whole mushrooms to the pan. Make sure they are clean and dry before adding them to the hot oil and butter. Place them in a single layer, leaving some space between each mushroom. Avoid overcrowding the pan, as this can lead to steaming instead of sautéing. If you have a large batch of mushrooms, you may need to cook them in smaller batches to ensure even cooking.
Cooking the Mushrooms
Let the mushrooms cook without stirring for about 3-4 minutes. You'll see them sizzle and start to brown on the bottom. When they release easily from the pan and have a golden edge, it's time to flip or stir them. Then, continue cooking for another 2-3 minutes until they are golden on the other side and tender.
Seasoning
Season your mushrooms with salt and pepper, but it's best to add salt after the mushrooms have browned, as salt will draw out moisture, and too much moisture in the pan can lower the temperature. You can also experiment with other seasonings like garlic, fresh herbs (such as thyme, parsley, or rosemary), or a splash of balsamic vinegar for a tangy twist.
Sautéing whole mushrooms is a delicious and versatile cooking technique. With these steps, you'll be able to achieve perfectly cooked and flavored mushrooms to use as a side dish, topping, or ingredient in a variety of recipes.
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Add mushrooms in a single layer
When adding the mushrooms to the skillet, avoid overcrowding the pan. If the mushrooms are too close together, they will steam instead of sautéing. It is important to leave space between the mushrooms, and if you have a lot of mushrooms, cook them in batches.
Add a single layer of mushrooms to the skillet and let them cook without stirring for about 3-4 minutes. They should sizzle and start to brown on the bottom. When they easily release from the pan and have a golden edge, it's time to stir or flip them.
Flip or stir the mushrooms, then continue cooking for another 2-3 minutes until golden on the other side and tender. It is important not to stir or flip the mushrooms too early, as this will prevent them from browning properly.
If you are cooking a large batch of mushrooms, push the mushrooms to the edges of the pan as they brown and add the next batch until all of the mushrooms are cooked.
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Cook without stirring for 3-4 minutes
When cooking whole mushrooms, it is important to ensure that they are not overcrowded in the pan. This is because mushrooms that are too close together will steam instead of sautéing. Therefore, it is recommended to cook the mushrooms in batches, adding a single layer of mushrooms to the skillet at a time.
Once the mushrooms are in the pan, they should be left to cook without stirring for 3-4 minutes. During this time, the mushrooms should sizzle and start to brown on the bottom. It is important to be patient during this step and to avoid the temptation to stir or flip the mushrooms before the 3-4 minutes are up. This will allow the mushrooms to develop a golden edge and ensure that they have a nice sear.
After the initial cooking time, the mushrooms can be flipped or stirred and then cooked for an additional 2-3 minutes. This will ensure that both sides of the mushrooms are evenly cooked and have a golden colour.
It is worth noting that some cooks recommend adding salt to the mushrooms at the beginning of the cooking process, while others suggest adding it at the end. Adding salt at the beginning may draw out moisture from the mushrooms, which can affect the temperature of the pan. However, adding salt at the end may result in a rubbery texture, which some people prefer.
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Season with salt and pepper
Seasoning with salt and pepper is a simple yet crucial step in sautéing whole mushrooms. It adds flavour and enhances the taste of the dish. Here is a detailed guide on seasoning with salt and pepper when sautéing whole mushrooms:
Firstly, it is important to season the mushrooms at the end of the cooking process. This is a crucial step as seasoning too early can draw out moisture from the mushrooms, making them soggy and affecting their texture. Waiting until the end ensures the mushrooms retain their desired texture.
When seasoning, it is recommended to use freshly ground black pepper for the best flavour. Add the pepper along with salt to the mushrooms after they have been sautéed and are ready to be served. This ensures the spices adhere to the mushrooms evenly.
The amount of salt and pepper added can be adjusted to personal preference and taste. A generous pinch of each is a good starting point, but you can add more or less depending on your desired level of seasoning.
Additionally, you can experiment with different types of salt and pepper to add unique flavours to your mushrooms. For example, using sea salt or kosher salt can add a different flavour profile than regular table salt. Similarly, trying different varieties of pepper, such as white pepper or red pepper flakes, can bring a subtle spicy kick to your dish.
Finally, don't be afraid to get creative and combine other spices and herbs with salt and pepper to create unique flavour profiles. For example, garlic powder, thyme, or Italian seasoning pair well with mushrooms and can be added along with salt and pepper to create a more complex and robust flavour profile.
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Add aromatics and sauce
Aromatics are ingredients that add aroma and flavour to your dish. They are typically added after the mushrooms have been sautéed. Examples of aromatics include garlic, thyme, rosemary, shallots, and onions. You can add your aromatics to butter and sauté until fragrant. For instance, you can sweat some minced shallot in butter, then add your garlic and thyme at the end of cooking. You can also add soy sauce, which will help to caramelise the mushrooms.
If you want to add a sauce to your mushrooms, you can deglaze the pan with a splash of wine vinegar mixed with a bit of water to pick up any browned bits stuck to the pan. This will give your mushrooms a subtle pop of acidity that balances their earthiness. You can also add a splash of balsamic vinegar or soy sauce during the final minute of cooking for a slightly sweet glaze.
If you want to add a richer flavour to your sauce, you can use a combination of butter and olive oil. You can also add wine or Worcestershire sauce in small quantities while the pan is very hot. For a simple sauce, heat olive oil and butter in a large saucepan over medium heat, then add mushrooms, wine, teriyaki sauce, sliced garlic, garlic salt, and black pepper. Cook and stir until the mushrooms are lightly browned, which should take about 5 minutes.
You can also steam your mushrooms first by putting them in a pan, covering it, and allowing the heat to build up rapidly. This encourages the mushrooms to release their water, and once the lid comes off, the water evaporates and the mushrooms are ready to sauté and brown.
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Frequently asked questions
First, clean the mushrooms with a damp towel or give them a quick rinse and dry. Then, heat a skillet on high heat with a quarter cup of water and add quartered or sliced mushrooms. Once the water has cooked off, add half a teaspoon of oil, reduce the heat to medium, and stir-cook until the mushrooms begin to brown.
You can use olive oil or a combination of butter and olive oil for a richer flavor.
Let the mushrooms cook without stirring for about 3-4 minutes. They should sizzle and start to brown on the bottom. When they easily release from the pan and have a golden edge, it’s time to stir or flip them. Then, cook for another 2-3 minutes until golden on the other side and tender.
Sautéed mushrooms are a great side dish and can be served with steak, pasta, potatoes, or as a topping for burgers.
