Sarah Brown
Mushrooms are versatile and can be seasoned in a variety of ways. They can be sautéed in olive oil, avocado oil, or grapeseed oil, and seasoned with salt, pepper, garlic, herbs, and wine. They can also be roasted with olive oil, salt, pepper, and herbs. When sautéing mushrooms, it is important to ensure they are spread out in a single layer in the pan and not crowded, so they brown instead of steam. Additionally, it is recommended to add salt towards the end of cooking, as it brings out moisture and prevents mushrooms from browning.
| Characteristics | Values |
|---|---|
| Type of Mushroom | Cremini, Shiitake, Portobello, Oyster, Wild Mushrooms, Trumpet, Baby Bella |
| Cooking Method | Sautéing, Roasting |
| Seasonings | Salt, Pepper, Thyme, Parsley, Rosemary, Oregano, Italian Seasoning, Sage, Garlic Powder |
| Other Ingredients | Butter, Olive Oil, Red Wine, Balsamic, Soy Sauce, Vinegar, Lemon, Shallots, Onion |
| Storage | Refrigerate in an airtight container for 3-5 days, freeze for up to 6 months |
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What You'll Learn
Salt and pepper
First, brush off any dirt from the mushrooms with a damp paper towel. Avoid submerging them in water or rinsing them, as mushrooms act like sponges and will absorb water, resulting in a less flavorful and browned dish. Cut away and discard any hard stems. Chop the mushrooms into 1/4-inch slices, or, if they are larger, cut them into 1/4-inch cubes.
Next, heat olive oil in a large, wide skillet over medium heat. Add the mushrooms and spread them into a single layer. Cook without stirring for 3 to 5 minutes, or until browned on one side. Then, stir and cook for another 3 to 5 minutes, or until they are mostly golden brown on all sides.
Now, stir in the salt and pepper. You can also add butter, thyme, and lemon for extra flavor. For lemon garlic mushrooms, add garlic, lemon zest, and more butter.
If you want to try something different, you can swap regular sea salt for truffle or porcini salt, which deepens the mushroom flavor.
If you are roasting the mushrooms, slice them to your preference, toss them in olive oil with salt and pepper, and maybe some Italian seasoning or oregano. Lay them out in a single layer on a sheet tray and roast at around 425 degrees Fahrenheit for 10 to 15 minutes, or until they are a nice golden brown.
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Garlic and herbs
Sautéed mushrooms with garlic and herbs are a delicious and easy side dish that can be prepared in about 15 minutes.
Ingredients
- Mushrooms (white button mushrooms, cremini mushrooms, baby bella mushrooms, chanterelle, portobello mushrooms, shiitake, etc.)
- Butter
- Olive oil
- Salt
- Black pepper
- Garlic
- Fresh herbs (parsley, thyme, rosemary, dill, chives, etc.)
Instructions
- Clean the mushrooms with a damp paper towel or a quick rinse in a colander. Then, slice or quarter the mushrooms.
- Heat olive oil in a large pan over medium-high heat.
- Add the mushrooms and season with salt and pepper. Quickly toss to coat the mushrooms with oil, then spread them into a single layer.
- Cook for 4 minutes without stirring.
- Stir once, trying to flip the mushrooms to brown both sides, and cook for another 2 minutes without stirring.
- Reduce the heat to medium-low and add butter and garlic. Cook for 3-4 more minutes, stirring frequently, until the mushrooms are fully cooked, the butter is melted, and the garlic is fragrant.
- Finally, add the fresh herbs. Stir and serve immediately.
Variations
You can experiment with different variations of this recipe, such as adding a splash of wine, soy sauce, balsamic vinegar, or lemon juice to enhance the flavor of the mushrooms. For an extra garlicky kick, add 1 to 2 additional cloves of garlic. If you prefer your mushrooms with a crispy texture, try roasting them in the oven for up to 40 minutes.
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Onions
To make sautéed onions and mushrooms, start by slicing a large onion and adding it to a pan with olive oil over medium heat. You can also add a small amount of butter for a richer flavour. Cook the onions, stirring occasionally, until they are translucent, slightly browned, and soft. This should take around 5-10 minutes.
Once the onions are cooked, add sliced mushrooms to the pan and increase the heat to high. You can use a variety of mushrooms, such as Swiss brown, white button, cremini, portobello, oyster, shiitake, or wild mushrooms. Stir the mushrooms occasionally and cook until they are tender and lightly browned, which should take about 5-10 minutes.
At this point, you can add additional ingredients such as garlic, herbs, and seasonings. For garlic, add 2-3 cloves or to taste, and cook for about 30 seconds until fragrant. For herbs, try parsley, thyme, or rosemary. Season with salt and pepper to taste, being careful not to add too much salt as this can make the mushrooms watery.
Stir everything together for a couple of minutes and then serve. You can also deglaze the pan by adding a splash of liquid such as water, wine, stock, cream, or vinegar, and stir until the liquid evaporates. This will infuse extra flavour into the dish.
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Wine
When it comes to seasoning mushrooms with wine, there are a few things to keep in mind. Firstly, the type of wine you use can vary depending on your preference. Red wine is commonly used in mushroom recipes, adding a savoury flavour to the dish. However, white wine is also an option if you're looking for a lighter touch.
The cooking process is important. Sautéing is a popular method for preparing mushrooms with wine. To achieve the best results, it's recommended to start with a clean and cut batch of mushrooms. You can use a damp towel to wipe off any dirt, and cut the mushrooms into evenly sized pieces, avoiding thin slices as they tend to shrink during cooking.
The next step is to heat some olive oil in a pan over medium-high heat. Once the oil is hot, add the mushrooms and season with salt and pepper. Give them a quick toss to coat evenly with oil, and then spread them out in a single layer. Cook for about four minutes without stirring, and then flip them to brown both sides evenly.
Now, here comes the wine! After the mushrooms have developed a nice golden-brown colour, it's time to deglaze the pan with a splash of wine. You can use red or white wine, depending on your preference. This step adds a subtle acidic note to the dish, balancing the earthiness of the mushrooms.
For a more complex wine flavour, you can try marinating the mushrooms in wine before cooking. Simply soak the mushrooms in your chosen wine for about 30 minutes before sautéing. This will infuse the mushrooms with a more intense wine flavour.
Additionally, you can experiment with different types of wine to find your favourite pairing with mushrooms. Some people also like to add a splash of cooking wine to the pan while cooking, which can enhance the overall flavour of the dish.
Remember, when seasoning mushrooms with wine, it's essential to cook them thoroughly to allow the alcohol to evaporate. This ensures that the final dish is safe to consume and that the flavours have melded beautifully.
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Roasting
To roast mushrooms, first, clean them using a damp paper towel to wipe off any dirt or debris. Avoid washing the mushrooms under running water as they will soak it up and won't crisp up in the oven.
Next, chop the mushrooms into bite-sized pieces. Small mushrooms can be quartered or halved, while larger varieties can be torn or sliced. Try to keep the pieces similar in size to ensure even cooking.
Season the mushrooms with your choice of oil, butter, vinegar, tamari, salt, and pepper. You can also add herbs like parsley, chives, tarragon, thyme, or rosemary. For extra flavour, use garlic, lemon juice, or truffle butter. Toss the mushrooms with your chosen seasonings until they are evenly coated.
Spread the mushrooms in a single layer on a large baking sheet. Roast them in a preheated oven at a moderate temperature, around 450°F, for 18 to 20 minutes, stirring or tossing halfway through. The mushrooms are ready when they are tender and golden brown.
Roasted mushrooms make a delicious and easy side dish. They can also be tossed with pasta, added to frittatas, or used in soups. Leftover roasted mushrooms can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.
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Frequently asked questions
You can season mushrooms with salt, pepper, herbs, garlic, butter, olive oil, wine, stock, shallots, onions, soy sauce, vinegar, and teriyaki sauce.
You can sauté, roast, fry, or caramelize mushrooms.
Heat olive oil, avocado oil, or grapeseed oil in a pan over medium-high heat. Add the mushrooms, salt, and pepper, and toss them with the oil. Cook for four minutes without stirring. Stir once, trying to flip to brown both sides, and cook for two more minutes without stirring.
Slice the mushrooms, toss them in olive oil, salt, pepper, and Italian seasoning or oregano. Lay them out in a single layer on a sheet tray and roast at around 425 degrees for 10-15 minutes, or until they are a nice golden brown.
