Emily Johnson
Mushrooms are a versatile ingredient that can be used in anything from pasta to burgers. However, their high water content can make them tricky to sauté. The traditional method involves cooking them in small batches in a hot, dry pan with a little oil or butter, but this can be time-consuming and may result in floppy, greasy mushrooms. A technique developed by America's Test Kitchen recommends starting with a cold pan and a small amount of water, then adding butter or oil once the water has evaporated. This prevents the mushrooms from burning and absorbing too much oil, and yields tasty, tender mushrooms.
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What You'll Learn
Use a small amount of oil and a very hot pan
To water sauté mushrooms, you can use a small amount of oil and a very hot pan. This technique was developed by Dan Souza and colleagues in America's Test Kitchen. It is a simple and neat method that yields tasty and tender mushrooms.
To start, chop your mushrooms into quarters. Avoid slicing them too finely, as they will shrink during cooking. Next, heat a small amount of oil in a heavy-bottomed pan over medium-high heat. Make sure the oil is hot before adding the mushrooms. Do not overcrowd the pan, as this will cause the mushrooms to release too much moisture and steam instead of browning.
Once the mushrooms are in the pan, stir them constantly for a few minutes. This prevents sticking and allows some browning to occur before the mushrooms release their moisture. When the mushrooms have released their liquid and it has evaporated, add a bit more oil to lubricate them and help them brown nicely.
Finally, season your mushrooms with salt, pepper, herbs, or spices of your choice. You can also deglaze the pan with a splash of vinegar, wine, or stock to add a glossy sheen and extra flavour. Serve your mushrooms as a side dish, or use them in sauces, omelettes, or quiches.
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Avoid overcrowding the pan
Mushrooms have a high water content, so when sautéing, it's important to avoid overcrowding the pan. This is because, when cooked in a crowded pan, the mushrooms will release too much moisture and steam rather than brown. Cooking in smaller batches allows the water to evaporate efficiently and prevents the mushrooms from stewing.
To avoid overcrowding the pan, you should only add a handful of mushrooms at a time. This will allow the heat to work its magic, causing the mushrooms to release liquid, which will cook off as they brown. Stirring occasionally will prevent burning.
If you are cooking a large volume of mushrooms, you can try steaming them first. This involves putting the mushrooms in a pan, covering it, and heating it. This will encourage the mushrooms to release their water in much less time. Once the lid comes off, the water will evaporate, and the mushrooms will be ready to sauté and brown without absorbing too much oil.
Another way to avoid overcrowding is to cook the mushrooms in a dry pan first. This involves putting them in a pan with some water, bringing it to a boil, and cooking for a few minutes. The liquid in the pan will turn brown, indicating that some of the mushroom's water has come out. You can then continue cooking until the water evaporates, before adding oil to the pan.
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Steam mushrooms first
To begin the process of water sautéing mushrooms, it is important to first steam them. This technique is counterintuitive but effective, as it allows you to cook a large volume of mushrooms all at once without the need to cook in batches.
To steam mushrooms, start by rinsing your mushrooms and patting them dry with a paper towel. You can remove any hard stems and cut or tear your mushrooms into similar-sized pieces, but be sure not to slice them too finely. A good rule of thumb is to cut your mushrooms large enough to avoid the risk of over-drying before the exterior browns, ensuring you are left with meaty-textured and well-browned mushrooms.
Next, heat a little oil or butter in a skillet. It is important not to overcrowd the skillet to avoid excessive steaming, so use a wide, heavy-bottomed pan if you have one. Throw in your prepared mushrooms, ensuring they are in a single layer and not piled on top of each other.
Cover the skillet and let the mushrooms steam. The intense heat of the steam will soften the cell structure of the mushrooms, collapsing the internal air pockets. Once the lid comes off, the water will quickly evaporate, and the mushrooms will be ready for the next step.
At this point, you can add aromatics like fresh thyme, garlic, and shallots to enhance the flavour of your mushrooms. You can also add salt, but it is recommended to add it towards the end of the cooking process, as salt draws out moisture and can lead to steaming.
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Add butter and oil after the mushrooms release water
When sautéing mushrooms, the traditional method involves adding oil to a hot pan, followed by the mushrooms. However, this can lead to the mushrooms absorbing a lot of oil and not browning nicely. An alternative method is to start by cooking the mushrooms in water, which prevents them from absorbing too much oil and ensures even browning.
To water sauté mushrooms, first, rinse and dry your mushrooms, then cut them into evenly-sized pieces. Be careful not to slice them too thinly, as they will shrink during cooking. Next, warm a heavy pan over medium heat. Add a small amount of water to the pan—just enough to create a thin layer on the bottom. Then, add a handful of mushrooms to the pan, ensuring that you do not overcrowd the pan, as this will cause the mushrooms to steam rather than brown.
Cook the mushrooms for 8-12 minutes on medium-high heat. Stir occasionally to prevent burning. The mushrooms will release their water, which will cook off as they brown. Once the water has evaporated and the mushrooms are browned, it's time to add butter or oil. This will help to brown the mushrooms further and add flavour. You can also add fresh herbs like thyme, or a splash of white wine or vinegar, for additional flavour. Continue to cook the mushrooms for a couple of minutes, stirring frequently, until they reach your desired level of doneness.
By using this method, you'll end up with perfectly browned, flavourful mushrooms that haven't absorbed too much oil.
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Add seasoning like salt, pepper, and herbs
When it comes to seasoning, salt, pepper, herbs, and spices can all be used to enhance the flavour of your sautéed mushrooms. It is recommended that you add salt to your mushrooms at the beginning of the cooking process, as this will allow the salt to soak into the mushrooms, seasoning them through and through. Black pepper can also be added at the start of cooking, along with your chosen fat, such as butter or oil.
Fresh herbs like thyme, rosemary, and parsley can be added at the end of cooking, just long enough to cook the raw flavour out of the herbs without burning them. You could also add some minced garlic at this stage, which will add a savoury note to your mushrooms.
If you want to add dried herbs, you could try Italian seasoning or oregano. These can be added at the beginning of the cooking process, along with salt and pepper.
For an extra flavour boost, you could deglaze your pan with a splash of white wine vinegar or lemon juice mixed with a bit of water. This will pick up any browned bits stuck to the pan and give your mushrooms a subtle acidity that balances their earthiness.
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Frequently asked questions
To prevent your mushrooms from getting soggy, avoid overcrowding the pan. Mushrooms have a high water content and will release a lot of moisture when cooked. Cooking them in small batches will allow the moisture to evaporate quickly and efficiently, resulting in beautifully browned mushrooms.
The best oils to use for water sautéing mushrooms are those with a high smoke point, such as regular olive oil, avocado oil, or grapeseed oil. Extra virgin olive oil is not recommended as it has a low burning point.
The cooking time will depend on the thickness of your mushroom slices and the temperature of your pan. Generally, mushrooms will take around 8-15 minutes to cook.
You can add a variety of ingredients to your mushrooms to enhance their flavour. Try adding butter, salt, and pepper to your mushrooms at the beginning of cooking. You can also add herbs such as thyme, rosemary, or parsley, and shallots or onions halfway through cooking. For extra flavour, deglaze your pan at the end of cooking with a splash of vinegar, wine, or stock.
