Emma Wilson
Sautéed mushrooms are a versatile dish that can be served as a side or topping for a variety of meals, including steak, burgers, pasta, and more. They are typically cooked in butter or oil, or a combination of both, and seasoned with salt, black pepper, garlic, and herbs. The key to achieving the perfect texture and flavour is to avoid overcrowding the pan, as this can lead to soggy mushrooms. Instead, cooking in small batches or steaming first can help to ensure that the mushrooms are nicely browned and full of flavour.
| Characteristics | Values |
|---|---|
| Type of mushroom | White, cremini, shiitake, morel, wild, portobello, baby bella, hedgehog |
| Oil | Olive oil |
| Butter | Yes |
| Seasoning | Salt, black pepper, garlic powder, garlic, shallots, thyme, parsley, rosemary |
| Other ingredients | Wine, teriyaki sauce, soy sauce, balsamic, onion |
| Cooking technique | Small batches, medium-high heat, deglaze, steam first |
| Storage | Refrigerate for 3-4 days, freeze for up to 6 months |
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What You'll Learn
Sautéed mushrooms as a side dish
Sautéed mushrooms are a versatile side dish that can complement a variety of main courses, from steak to chicken or fish. They are easy to prepare and can be made ahead of time, making them a convenient option for busy cooks. Here is a step-by-step guide to creating delicious sautéed mushrooms as a side dish:
Preparation:
First, select your mushrooms. White mushrooms, creminis, shiitakes, morels, and other wild mushrooms are excellent choices for sautéing. Clean the mushrooms by wiping them with a damp paper towel or sponge; avoid rinsing them under water, as they can absorb too much liquid and become soggy. Cut the mushrooms into similar-sized pieces, but avoid cutting them too thin, as they will shrink during cooking. Larger pieces are best, and a consistent size ensures even cooking.
Sautéing:
Heat a mixture of oil and butter in a large pan over medium-high heat. Using both oil and butter adds flavour and allows for a higher cooking temperature. Olive oil is a good choice, and you can add butter for a rich taste. Next, add the mushrooms, ensuring there is space between them. Cook the mushrooms for 3-5 minutes before turning them. Stir and continue cooking for a few more minutes.
Seasoning:
Season the mushrooms with salt and pepper to taste. You can also add other seasonings like garlic powder, fresh garlic, or herbs such as thyme, parsley, or rosemary. A squeeze of lemon juice can also elevate the flavour. If you want an extra kick of flavour, try deglazing the pan by adding a few tablespoons of water, wine, stock, cream, or sherry after the mushrooms are cooked. Keep the temperature up and stir until the liquid evaporates, infusing flavour back into the mushrooms.
Storage and Reheating:
Sautéed mushrooms can be made ahead of time and stored in the refrigerator for up to four days. Reheat them in a skillet or a small frying pan until warm. You can also freeze cooked mushrooms by placing them flat on a cookie sheet and then transferring them to a freezer-safe container once frozen. However, freezing may alter their texture.
Serving Suggestions:
Sautéed mushrooms are incredibly versatile and can be served as a side dish with various main courses. They pair well with steak, chicken, fish, or eggs. You can also add them to pasta, sandwiches, or pizzas for a tasty topping. Sautéed mushrooms are a simple yet delicious addition to any meal and are sure to impress!
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Sautéed mushrooms on steak
Sautéed mushrooms are a versatile dish that can be served as a topping for steak, potatoes, burgers, or even pizza. They can also be added to pasta, stew, or served as a side dish. The process of sautéing involves cooking the mushrooms in a mixture of oil and butter, which allows for cooking at a high temperature and brings flavour. White button mushrooms, creminis, shiitakes, morels, and other wild mushrooms are good options for sautéing. It is important to clean and cut the mushrooms into similarly sized pieces before cooking, ensuring they are not cut too thin as they will shrink during cooking.
To make sautéed mushrooms, heat butter and olive oil in a large saucepan or skillet over medium to medium-high heat. Add the mushrooms, leaving space between them to avoid overcrowding, as this can result in soggy mushrooms. Cook the mushrooms for 3-5 minutes before turning, stirring occasionally. Season with salt, pepper, and herbs such as thyme, parsley, and rosemary. You can also add garlic, either in the form of fresh cloves or garlic powder, for extra flavour.
For sautéed mushrooms specifically meant to be served with steak, consider adding some Worcestershire sauce for an extra umami flavour. You can also include a tablespoon of red cooking wine to enhance the flavour. When serving with steak, cook the steak to your desired doneness and let it rest for a few minutes before slicing and topping it with the sautéed mushrooms.
Sautéed mushrooms can be made ahead of time and stored in the refrigerator for up to four days. They can also be frozen by placing them flat on a cookie sheet until frozen, and then transferring them to a freezer-safe container. To reheat, simply warm them in a skillet or pan over medium heat.
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Sautéed mushrooms on pizza
Sautéed mushrooms are a great topping for pizza. They add a rich, savoury flavour to the dish. Sautéing the mushrooms before putting them on a pizza prevents them from drying out and becoming shrivelled or soggy.
To make a pizza with sautéed mushrooms, you will need to start by preparing the dough. You can either make the dough yourself or buy ready-made dough. If you are making the dough yourself, you will need to let it rest for about 45 minutes. In the meantime, you can sauté the mushrooms.
To sauté mushrooms, clean them with a damp paper towel or sponge. Do not rinse them under water, as they will absorb too much liquid. Cut the mushrooms into thick, similarly-sized pieces. Heat olive oil and butter in a large pan over medium heat. Make sure the pan is not overcrowded, as this can cause the mushrooms to become soggy. Add the mushrooms to the pan, leaving some space between them. Cook the mushrooms for 3-5 minutes, stirring occasionally, before turning them over. Continue cooking for a couple of minutes, then season with salt and pepper. You can also add other ingredients to the mushrooms as they cook, such as garlic, onions, herbs, or soy sauce.
Once the mushrooms are cooked, you can assemble your pizza. Preheat the oven to 500°F (260°C) and place a pizza stone, steel, or inverted baking sheet in the centre rack. Spread your sauce of choice over the dough, right up to the edge. Common sauce choices for mushroom pizzas are white sauce or tomato sauce. Then, add cheese—a combination of mozzarella and parmesan is classic, but you can also add goat cheese or feta for a tangy flavour. Finally, distribute the sautéed mushrooms evenly over the cheese.
Place the pizza in the oven and cook until the crust is golden and the cheese is melted. Now you have a delicious pizza with juicy, savoury sautéed mushrooms!
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Sautéed mushrooms with garlic
To make sautéed mushrooms with garlic, start by cleaning the mushrooms with a damp paper towel or a mushroom brush. You can also quickly rinse them in water, but they shouldn't be left in the water for too long, as they will absorb the liquid and become soggy. Cut the mushrooms into thick slices of about 1/2 inch. Avoid cutting them too thin, as they will shrink during cooking.
Heat olive oil and butter in a large pan over medium to medium-high heat. It is important to use a large pan to avoid overcrowding, which can lead to soggy mushrooms. Add the sliced mushrooms, leaving space between them, and cook for 3-5 minutes before turning. If you are using wine, soy sauce, or Worcestershire sauce, add it now and let it evaporate.
Next, add the garlic. Fresh garlic cloves are recommended for the best flavor, but you can also use garlic powder or garlic salt. Cook for an additional 3-4 minutes, stirring occasionally, until the mushrooms are tender and browned.
Finally, season with salt and pepper to taste. Enjoy your sautéed mushrooms with garlic as a delicious side dish or topping!
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Sautéed mushrooms with wine
Sautéed mushrooms are a versatile dish that can be served as a topping or side and go well with a variety of meats and vegetables. White button mushrooms, cremini, shiitake, morels, and other wild mushrooms are all good options for sautéing.
To make sautéed mushrooms with wine, you'll need the following ingredients:
- Mushrooms (a pound of sliced button mushrooms should serve about four people)
- Oil and butter (olive oil is recommended)
- Wine (red cooking wine is commonly used, but you can also use white wine or cooking sherry)
- Seasonings (such as garlic, garlic powder, garlic salt, black pepper, and salt to taste)
- Optional ingredients: teriyaki sauce (store-bought or homemade), soy sauce, balsamic vinegar, herbs (such as thyme, parsley, rosemary, or basil), and red pepper flakes
Here's a step-by-step guide to sautéing mushrooms with wine:
Preparing the Mushrooms:
- Clean the mushrooms by wiping them with a damp paper towel or sponge. Avoid rinsing them under running water as they can absorb too much liquid and become soggy.
- Cut the mushrooms into similarly sized thick pieces. Avoid cutting them too thin as they will shrink during cooking.
Sautéing the Mushrooms:
- Heat a mixture of oil and butter in a large saucepan or skillet over medium to high heat. The combination of oil and butter allows for high-temperature cooking and adds flavour.
- Add the mushrooms to the pan, leaving space between them to avoid overcrowding. Overcrowding can lead to soggy mushrooms.
- Cook the mushrooms for 3-5 minutes before turning them. Larger mushrooms may take a little longer to cook.
- Continue to cook for a couple more minutes, stirring occasionally.
Adding the Wine and Seasonings:
- Add the wine to the pan. You can also make a red wine sauce by whisking together the wine with other ingredients like soy sauce, balsamic vinegar, and herbs before adding it to the mushrooms.
- Season the mushrooms with garlic, garlic powder, garlic salt, black pepper, and salt to taste. Fresh garlic is recommended for the best flavour.
- Continue to cook the mushrooms for another 5-10 minutes, stirring frequently.
- If desired, add a pat of butter to thicken the sauce and further deglaze the pan. Deglazing infuses flavour back into the dish.
Serving the Sautéed Mushrooms:
- Transfer the mushrooms to a serving dish and garnish with herbs like parsley.
- Sautéed mushrooms can be served immediately as a side dish or topping for steak, burgers, potatoes, or pizza.
- They can also be stored in an airtight container in the refrigerator for up to four days and reheated when needed.
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Frequently asked questions
Sautéing is a cooking technique that involves frying food over high heat. Sautéed mushrooms are cooked in butter, oil, or a combination of the two, until they are browned.
White, cremini, shiitake, morel, baby bella, and wild mushrooms are all suitable for sautéing.
Seasonings vary but can include salt, black pepper, garlic, shallots, thyme, rosemary, and parsley.
Sautéed mushrooms are a versatile ingredient. They can be served as a side dish, used as a topping for steak, burgers, or toast, or added to pasta, soups, stews, or sauces.
Sautéed mushrooms can be stored in an airtight container in the refrigerator for up to four days or frozen for up to six months.
