Sarah Brown
White button mushrooms may be lacking in flavour compared to other varieties, but with the right seasoning, they can be delicious. The key to cooking mushrooms is to avoid adding water, salt, butter or oil at the beginning of the cooking process. Instead, put the mushrooms in a dry pan on medium-high heat and let them cook until they release their juices and the water evaporates. Then, add your choice of seasoning. Popular options include salt, pepper, garlic, butter, thyme, rosemary, spinach, and white wine.
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What You'll Learn
Cleaning and preparing the mushrooms
Cleaning and preparing mushrooms is a simple process, but there are a few things to keep in mind to ensure the best results. Firstly, it's important to buy fresh mushrooms that are firm, plump, and free from bruises or visible moisture on the outside. Avoid slimy or spotted mushrooms, and for white mushrooms, ensure the gills on the underside are tightly closed.
When it comes to cleaning mushrooms, there are a few different methods you can use. One popular method is to use a damp paper towel, soft mushroom brush, or clean kitchen towel to gently wipe each mushroom and remove any dirt. If you're short on time, you can also give the mushrooms a quick rinse under running water and then pat them dry with paper towels. Just be sure not to soak the mushrooms, as they can absorb water and may not brown nicely when cooked.
If you're dealing with a large batch of mushrooms with a lot of visible dirt, you might find it more efficient to give them a quick rinse, shake, and dry. You can place the mushrooms in a colander or salad spinner and rinse them under running water to remove dirt specks. Just be sure to pat them dry thoroughly before cooking.
Another option is to fill a large bowl with water and dunk the mushrooms, swirling the water with your hands before draining and laying them on a towel to pat dry. This method is especially useful if you're de-stemming the mushrooms, as you can save the stems for stuffing or broth.
For wild-foraged mushrooms, such as morels and chanterelles, a more thorough cleaning process is required. These mushrooms can be very dirty, so use a brush and some water to clean the crevices as best you can. Cut a thin slice off the bottom of each morel stem, and if desired, cut the mushrooms in half lengthwise before washing and drying.
Once your mushrooms are clean and dry, you can start chopping or slicing them as needed for your recipe. For white mushrooms, you can put them stem-side down or stem-side up and chop or slice them into wedges or crosswise. Mushrooms shrink when cooked, so don't worry too much about imperfect cuts.
If you're working with portobello mushrooms, you may want to remove the gills before cooking. Simply use a small metal spoon to scrape the gills from the underside of the cap. However, note that removing the gills will sacrifice a bit of flavour.
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Choosing the right cooking fat
The cooking fat you choose will depend on the type of heat you are cooking with and the desired texture of your mushrooms. Mushrooms are like sponges and will absorb water, so it is best to avoid soaking them in water. Instead, brush off any dirt with a soft brush or a damp paper towel.
If you want to cook your mushrooms in a dry pan, you can do so without any oil, butter, or salt until the very last step. The mushrooms will release their own moisture, which will then evaporate completely. After this, you can add your cooking fat of choice.
If you want to cook your mushrooms with oil or butter, it is important to choose a fat with a high smoke point, especially if you are cooking at high heat. Olive oil, avocado oil, or grapeseed oil are good choices as they have higher smoke points than butter, which would burn at high heat.
You can also use a combination of oils and butter to get the benefits of both. Oil will help to achieve a good sear, while butter adds a rich, satisfying flavor.
For a vegan alternative, you can use vegan butter or simply skip it altogether.
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Adding aromatics
Aromatics are added to mushrooms at the very end of the cooking process to enhance their flavour. It is important to note that mushrooms should not be overcrowded in the pan, as this will cause them to steam instead of browning.
Firstly, it is recommended to use a dry pan on medium-high heat without any oil, butter or salt. This is because mushrooms consist of 80 to 90% water and will release their moisture into the pan. This moisture should be allowed to evaporate completely.
Once the mushrooms have browned, butter and aromatics can be added. Aromatics include herbs such as rosemary, sage, thyme, or parsley. Fresh herbs are preferred over dried herbs. Garlic is also a popular aromatic added to mushrooms, and some recipes include extra garlic for a stronger flavour.
Other aromatics include spinach, lemon juice, white wine, and chilli flakes. A sprinkle of salt can be added at the end if unsalted butter is used.
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Seasoning with salt and pepper
When seasoning white mushrooms with salt and pepper, it is important to keep a few things in mind. Firstly, make sure to use a wide skillet or pan to cook the mushrooms. This will prevent them from steaming and help them to brown and crisp around the edges. Secondly, keep the mushrooms dry. Use a slightly damp paper towel to brush off any dirt, and avoid rinsing or submerging them in water, as mushrooms act like sponges and will absorb the water.
To start, heat olive oil in a large, wide skillet over medium heat. You can also add butter to the pan for extra flavor. Once the oil is hot, add the mushrooms and spread them into a single layer. It is important not to crowd the mushrooms in the pan, as this will cause them to steam instead of brown.
After adding the mushrooms to the pan, season them with salt and pepper. You can also add other seasonings at this point, such as garlic powder, Italian seasoning, or oregano. Toss the mushrooms with the oil and seasonings to coat them evenly.
Let the mushrooms cook without stirring for 3 to 5 minutes, or until they are golden brown on one side. Then, stir and cook for another 3 to 5 minutes, or until they are golden brown on all sides. If you are using thicker slices of mushrooms, you may need to adjust the cooking time accordingly.
Once the mushrooms are golden brown and cooked to your desired level of doneness, they are ready to be served. You can also add additional ingredients at this point, such as garlic, lemon, thyme, or butter, for extra flavor.
Some people prefer to add salt and pepper to their mushrooms at the end of cooking. However, adding the seasonings at the beginning allows the salt to soak into the mushrooms along with the fat, infusing them with flavor.
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Serving suggestions
Sautéed white mushrooms can be served as a side dish with steak, chicken, or pork chops. They can also be added to pasta, sandwiches, casseroles, soups, burgers, or pizza.
If you're serving them with eggs, heat them up in a frying pan with some spinach to make the perfect vegetable side dish to go with your scrambled eggs.
You can also add them to a breakfast skillet, breakfast casserole, omelette, spaghetti sauce, or beef stew.
For a simple dish, sautéed mushrooms can be served on their own. They can also be used as a filling for grilled cheese sandwiches or added to a salad with some extra herbs.
If you're feeling fancy, finish your mushrooms with a shower of freshly grated Parmesan cheese just before serving.
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Frequently asked questions
To season white mushrooms, start by sautéing them in a dry pan with no oil, butter, or salt. This will allow the mushrooms to release their moisture. Once the water has evaporated, add butter, salt, and aromatics of your choice. You can also add some spinach to make a vegetable side dish.
You can use herbs like rosemary, thyme, or sage to season white mushrooms. You can also add some garlic for extra flavour.
It is recommended to use an oil with a high smoke point, such as olive oil, avocado oil, or grapeseed oil.
White mushrooms should be cooked for around 8-15 minutes. This will allow the mushrooms to release their moisture and for the water to evaporate completely.
