Sarah Brown
Sautéing mushrooms is a simple and versatile way to cook them, enhancing their earthy and savoury flavours. The technique involves using a hot skillet, a little oil, and about 15 minutes of your time. The key to achieving the perfect sautéed mushrooms is to avoid overcrowding the pan, as this can lead to steaming and prevent proper browning. Instead, opt for cooking in small batches or using a larger skillet to ensure even cooking and browning. Additionally, the right choice of oil or fat is crucial, with oils like canola, olive, safflower, and avocado being ideal for withstanding the high heat needed for caramelization. While the basic technique is simple, there are endless ways to customize your sautéed mushrooms with flavourings and seasonings, making them a tasty and versatile side dish or ingredient.
| Characteristics | Values |
|---|---|
| Goal | To brown and caramelize the mushrooms, enhancing their natural flavors with rich, sweet and nutty notes |
| Texture | Transforms the spongy consistency into a juicy, meaty texture |
| Pan | Large skillet |
| Oil | High-heat oil like olive or canola |
| Spices | Salt, pepper, garlic, shallots, thyme, rosemary, chives, chervil, parsley, vinegar, white wine |
| Other ingredients | Butter, onions, miso paste, cheese |
| Quantity | Avoid overcrowding the pan, cook in batches if necessary |
| Cutting | Cut into halves or chunks, keeping the pieces fairly large |
| Cleaning | Wipe off any dirt, avoid rinsing before cooking |
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What You'll Learn
Preparation and cooking techniques
Firstly, wipe off any dirt from the mushrooms and trim or remove any tough stems. If the mushrooms are large, cut them into halves or chunks. Remember that mushrooms shrink a lot as they cook, so keep the pieces fairly large.
Next, heat a little oil or butter in a large skillet over medium-high heat. Oils like canola, olive, safflower, and avocado are best for holding up under sustained heat. If you prefer to use butter, clarified butter is recommended. For a pound of mushrooms, use a skillet that's at least 12 inches to give the mushrooms enough space to cook properly.
When the oil is hot, add the mushrooms and sprinkle with salt and pepper. Leave them undisturbed until they begin to brown, about 5 minutes, and then continue to cook, stirring every minute or so, until they stop releasing water and are deeply browned.
Now is the time to add any additional seasonings like garlic, shallots, thyme, rosemary, or chives. You can also add a splash of wine, sherry, or vinegar to enhance the flavour.
Finally, serve the mushrooms hot out of the skillet. They can also be refrigerated and gently reheated in a skillet over medium heat without any oil.
You can also try steaming the mushrooms first to help them retain their moisture and prevent them from absorbing too much oil. To do this, put the mushrooms in a pan, add a small amount of water, and cover the pan. Cook over medium-high heat for 8 to 12 minutes until the pan is dry, then uncover and add butter or oil and sauté until they are browned to your liking.
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Oil and fat choices
The choice of oil or fat is important when sautéing mushrooms. Olive oil is a popular choice as it has a higher smoke point than butter and gives the mushrooms a golden brown crust and flavour. Other options include garlic olive oil, or a mixture of olive oil and butter, which adds a rich flavour.
If you want to use butter, it is best to add it later in the cooking process, as it burns more easily than oil. Butter gives a rich, satisfying flavour and creates a silky, glistening coating on the mushrooms. You can also add other fats, such as lemon zest, for a light, buttery sauce.
You can also sauté mushrooms without using any fat. This method involves cooking the mushrooms in a hot pan without adding any oil, butter, or liquid. The mushrooms will release their juices and cook in their own liquid, concentrating the flavour. Towards the end of cooking, you can swirl in some butter for added flavour if desired.
When choosing oil or fat for sautéing mushrooms, it is important to consider the smoke point, flavour, and desired texture of the final dish.
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Flavour combinations
Sauteed mushrooms are a versatile side dish that can complement a variety of savoury dishes. Here are some flavour combinations to try:
Mushrooms and Onions
The classic combination of mushrooms and onions is a popular choice. The intense sweetness of caramelised onions blends beautifully with the meaty, earthy flavours of mushrooms. To prepare this dish, start by cooking sliced onions in a hot skillet over medium-high heat until they turn golden. Then, add your mushrooms and sauté until both the onions and mushrooms are tender and deeply browned.
Mushrooms with Aromatics
Adding aromatics like fresh thyme, garlic, and shallots can enhance the flavour of sauteed mushrooms. Start by sweating minced shallots in butter before adding the mushrooms. Towards the end of cooking, add minced garlic and thyme, ensuring they don't burn. You can also deglaze the pan with a splash of white wine vinegar mixed with water to add a subtle acidity that balances the earthiness of the mushrooms.
Mushrooms with Herbs and Spices
Experiment with different herbs and spices to add flavour to your sauteed mushrooms. Chives, chervil, or parsley can be used in place of thyme. For a kick of heat, add a pinch of crushed red pepper flakes. You can also use other woodsy herbs like rosemary or deglaze with lemon juice instead of vinegar.
Mushrooms with Dairy
Stirring in a spoonful of crème fraîche or sour cream after cooking can add a creamy dimension to your sauteed mushrooms. You can also shower them with grated Parmesan or another hard cheese for a salty, umami boost.
Mushrooms with Meat
Sauteed mushrooms are a classic topping for steaks and can be used as a vegetarian alternative to meat in sandwiches. They also pair well with eggs, making them a tasty addition to omelettes or other egg dishes.
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Serving suggestions
Sauteed mushrooms are a versatile dish that can be served in endless ways. Here are some serving suggestions:
As a Side Dish
Sauteed mushrooms can be served as a simple side dish to roasted or grilled meat, such as chicken, beef, or steak. They can also be served with fish, such as salmon. For a vegetarian option, serve them with a grain bowl, roasted vegetables, and a soft egg.
In Sandwiches and Burgers
Sauteed mushrooms can be used as a topping for hamburgers or as the "meat" in a vegetarian or vegan sandwich. For a burger, try topping with melted Havarti cheese. For a sandwich, spread some goat cheese on a baguette and top with the mushrooms for a tasty vegetarian option.
With Pasta or Pizza
Toss sauteed mushrooms with cooked pasta and grated Parmesan cheese for a simple and delicious meal. Or, scatter them over a pizza as soon as it comes out of the oven for an extra flavour boost.
As an Appetizer or Light Lunch
Spoon sauteed mushrooms over crostini, perhaps with some goat cheese, for an elegant appetizer or light lunch. Alternatively, serve them with an omelette and plenty of black pepper.
In Grain Bowls and Salads
Add sauteed mushrooms to your favourite grain bowl, along with other cooked vegetables and a soft egg. They can also be used to top a salad, providing a juicy, meaty texture and a savoury boost of flavour.
With Eggs
Try sauteed mushrooms with fried or poached eggs, either in a bowl of rice or grain, or on a bed of greens. The earthy flavour of the mushrooms pairs well with the richness of the egg yolk.
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Storage and reheating
Sauteed mushrooms can be stored in the refrigerator in their original packaging or a porous paper bag for up to a week. They can also be frozen for up to a month or even up to six months, according to some sources. To freeze, place the mushrooms in a zip-top freezer bag or a vacuum-sealed food storage bag with all the air removed. Do not freeze fresh mushrooms, as they will turn to mush upon thawing.
When reheating mushrooms, you can use a microwave or other means. It is a myth that microwaving mushrooms creates toxins.
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Frequently asked questions
To saute mushrooms, you will need a hot skillet, oil with a high smoke point, and about 15 minutes. Start by patting your mushrooms dry and trimming any tough stems. Then, heat a thin layer of oil in your skillet over medium-high heat. Add your mushrooms, leaving enough space for evaporation, and sprinkle with salt and pepper. After about 5 minutes, begin stirring every minute or so until they are deeply browned.
Mushrooms are prone to steaming instead of browning, so be sure not to overcrowd your pan. If you are cooking a large volume of mushrooms, it is better to saute in two batches. Additionally, avoid rinsing your mushrooms before cooking as they are porous and will absorb water, making them less likely to brown.
Shallots, thyme, garlic, rosemary, vinegar, and butter are all popular additions to sauteed mushrooms. For a splash of acidity, you can also deglaze the pan with white wine vinegar or lemon juice.
