Michael Davis
Sauteed mushrooms are a versatile dish that can be served as a side or used as a topping for steaks, burgers, or scrambled eggs. They can be cooked in butter, olive oil, or a combination of both, and are often seasoned with garlic, herbs, and soy sauce. While any type of mushroom can be used, cremini, baby bella, trumpet, oyster, and shiitake mushrooms are popular choices due to their flavour and availability. To achieve the best results, it is important to avoid overcrowding the pan, as this can prevent the mushrooms from browning properly. Additionally, allowing the mushrooms to release their liquid and evaporate before adding seasoning can enhance their flavour.
| Characteristics | Values |
|---|---|
| Types of mushrooms | Cremini, white button, portobello, oyster, shiitake, trumpet, maitake, chanterelles, baby bella |
| Preparation | Clean and cut mushrooms, avoid thin slices |
| Cooking method | Sauté in butter and oil, in small batches, on medium-high heat |
| Add-ins | Garlic, herbs (thyme, parsley, rosemary), shallots, onions, soy sauce, vinegar, wine, cream, salt, pepper |
| Serving suggestions | Steak, pasta, burgers, potatoes, rice, eggs, chicken, fish |
| Storage | Refrigerate in an airtight container for up to 4 days, freeze for up to 6 months |
Explore related products
What You'll Learn
Sauteed mushrooms with garlic and herbs
Sautéed mushrooms are a versatile dish that can be served as a side or used as a topping for steaks, burgers, or scrambled eggs. They are also a great addition to pasta or rice. This recipe uses garlic and herbs to enhance the earthy and savory flavors of the mushrooms.
Ingredients
- Mushrooms (cremini, baby bella, portobello, trumpet, oyster, shiitake, or a mix)
- Butter
- Olive oil
- Garlic
- Soy sauce or Worcestershire sauce
- Balsamic vinegar
- Fresh herbs (thyme, parsley, rosemary)
- Salt and pepper
Instructions
Start by cleaning the mushrooms with a damp paper towel or a mushroom brush. Do not rinse them under water, as they can absorb the moisture and become soggy or diluted in flavor. Cut the mushrooms into thick slices, about 1/2-inch in thickness. Keep in mind that they will shrink during cooking, so don't cut them too thin.
Heat a large pan with olive oil and butter over medium to medium-high heat. A combination of butter and oil adds richness and flavor to the dish. Once the butter is melted and the pan is hot, add the mushrooms in small batches, making sure not to crowd the pan. Allow space between the mushrooms and do not stir for 3-5 minutes. This will give them time to brown on one side and develop a crust.
After the mushrooms have browned, add the garlic and thyme, stirring occasionally, and continue cooking for another 3-4 minutes. You can also add some soy sauce or Worcestershire sauce for an unexpected touch of umami. If you want to include onions, add them at this point and cook for a couple of minutes before adding the herbs. Finish with some fresh herbs like thyme, parsley, or rosemary, and season with salt and pepper to taste.
The secret to sautéed mushrooms is patience and allowing the liquid released by the mushrooms to cook away completely, so they don't become soggy. You can also deglaze the pan by adding a splash of liquid (water, wine, stock, cream, or sherry) at the end of the cooking process to capture and infuse the flavors.
Sautéed mushrooms are a simple yet flavorful dish that can elevate any meal. Enjoy them as a side or get creative with your toppings and pairings!
Mushrooms on Whole30: What You Need to Know
You may want to see also
Sauteed mushroom recipes
Sautéed mushrooms are a versatile dish that can be served as a side or used as a topping for pizzas, pasta, burgers, or baked potatoes. They can also be served with steak, in an Air Fryer, or with a fried egg.
When choosing mushrooms to sauté, it is recommended to use pre-sliced cremini mushrooms (also called baby bella mushrooms) as they are widely available and easy to cook. You can also use a mix of mushrooms, such as trumpet, oyster, and shiitake, or portobello mushrooms. It is best to avoid plain white button mushrooms as they lack flavor.
To prepare the mushrooms, clean them with a damp paper towel or sponge, rather than running them under water, as they will absorb too much liquid and become soggy. Cut the mushrooms into thick pieces, as thin pieces will fall apart during cooking.
To cook the mushrooms, heat butter and olive oil in a large pan over medium-high heat. Add the mushrooms in small batches, leaving space between them to avoid overcrowding, which can make the mushrooms soggy. Cook the mushrooms without stirring for 3-5 minutes, then stir occasionally until they are tender and the liquid has cooked away. If your pan becomes overcrowded, drain off the excess liquid before continuing to cook.
Once the mushrooms are cooked, you can add flavorings such as soy sauce, balsamic vinegar, or red wine. For extra flavor, you can also deglaze the pan by adding a splash of liquid such as water, wine, stock, cream, or sherry, and stirring until the liquid evaporates.
Finally, add your herbs and seasonings. Fresh thyme, parsley, and rosemary are excellent choices for herbs. You can also add minced garlic, shallots, or onions for additional flavor.
- Red Wine Mushrooms: Omit the soy sauce and balsamic vinegar and instead add 2 tablespoons of red wine.
- Balsamic Mushrooms: Increase the amount of balsamic vinegar to 2-3 teaspoons.
- Parmesan Mushrooms: Top the mushrooms with freshly grated Parmesan cheese before serving.
- Extra Garlic Mushrooms: Add 1-2 additional cloves of garlic to the recipe. You can also add a splash of lemon juice.
Straw Mushrooms: Healthy or Harmful?
You may want to see also
Sauteed mushroom cooking techniques
Sautéed mushrooms are a versatile side dish that can be paired with a variety of main courses, from steak to pasta. They are also a great addition to burgers, pizzas, and sandwiches. The key to achieving the perfect sautéed mushrooms is to follow these cooking techniques:
Choosing the Right Mushrooms:
When selecting mushrooms for sautéing, it is recommended to avoid plain white button mushrooms as they lack flavour compared to other varieties. Cremini mushrooms, also known as baby bella mushrooms, are widely available in grocery stores and make an excellent choice for convenience. For a more elevated dish, consider using a mix of mushrooms such as trumpet, oyster, and shiitake. Portobello mushrooms are another popular variety that can be sliced before sautéing or used in burgers.
Preparing the Mushrooms:
Before cooking, it is important to clean the mushrooms gently with a paper towel, a mushroom brush, or by rinsing them quickly under running water. After cleaning, cut the mushrooms into thick slices of similar sizes. Avoid cutting them too thin as this can affect their texture and cooking time.
Sautéing Technique:
The secret to successful sautéed mushrooms is using a large pan and exercising patience. Mushrooms have a high water content, so they will release a lot of liquid during cooking and shrink substantially. It is crucial to cook the mushrooms until this liquid evaporates to achieve a desirable texture and browning. Start by heating butter and olive oil in a pan over medium-high heat. Once the butter is melted, add the mushrooms in small batches, ensuring they have enough space in the pan. Allow the mushrooms to cook without stirring for 3-5 minutes, then stir occasionally until they are tender and browned on both sides. If desired, you can also add minced shallots or onions halfway through the cooking process for enhanced flavour.
Seasoning and Flavour Variations:
Sautéed mushrooms pair well with various seasonings and flavour combinations. Here are some popular options:
- Garlic and Herbs: Fresh garlic, especially when paired with butter, enhances the flavour of mushrooms. Add minced garlic towards the end of cooking for a bold flavour. For herbs, thyme, parsley, and rosemary are excellent choices.
- Soy Sauce and Balsamic Vinegar: A splash of soy sauce adds umami and helps caramelize the mushrooms. Balsamic vinegar contributes a lightly sweet and acidic note to the dish.
- Red Wine: For an enhanced savoury flavour, omit the soy sauce and vinegar, and instead add a few tablespoons of red wine to the mushrooms.
- Parmesan Cheese: Just before serving, top the sautéed mushrooms with freshly grated Parmesan cheese for a savoury touch.
- Deglazing: After sautéing, deglaze the pan by adding a splash of liquid such as water, wine, stock, cream, or sherry. Stir until the liquid evaporates, capturing and infusing flavour back into the mushrooms.
Microdosing Magic Mushrooms: How Many Milligrams?
You may want to see also
Explore related products
Sauteed mushroom serving suggestions
Sauteed mushrooms are a versatile side dish that can be served in a variety of ways. Here are some serving suggestions:
As a Side Dish
Sauteed mushrooms make a delicious and easy side dish that can be served with a variety of main courses. They pair well with steak, grilled ground beef patties, pork chops, or baked chicken, salmon, or pork tenderloin. They can also be served with baked potatoes or used as a topping for burgers.
With Pasta or Noodles
Sauteed mushrooms can be served with pasta or noodles. Try them with a hearty pasta dish like lasagna or baked ziti, or toss them with sesame soba noodles for a savory and satisfying meal.
On Polenta
For a creamy and indulgent option, serve sauteed mushrooms with polenta. This combination creates a rich and comforting dish.
In a Grain Bowl
Sauteed mushrooms are a tasty addition to a grain bowl. Try them with farro, roasted chickpeas, and pesto for a well-rounded and flavorful meal.
As a Pizza or Sandwich Topping
Add a unique twist to your pizza or sandwich by using sauteed mushrooms as a topping. For a sandwich, skip the herbs and stuff the mushrooms into a seared tofu banh mi for a hearty and flavorful bite.
With Eggs
Sauteed mushrooms go well with eggs and can be scrambled together or served with a fried or poached egg on top. For an extra boost of flavor, dissolve some miso paste in hot water and beat it into your eggs before scrambling.
With Rice
Sauteed mushrooms can be served with rice, and the mushroom liquid can be drizzled over the dish for extra flavor.
As an Ingredient in Casseroles or Egg Dishes
Sauteed mushrooms can be frozen and then added to casseroles or egg dishes, such as egg white bites or frittatas. This extends their shelf life and allows for easy incorporation into other recipes.
Mushrooms' Intriguing Self-Healing: Nature's Intricate Design
You may want to see also
Sauteed mushroom storage
Sauteed mushrooms are a versatile dish that can be served as a side or paired with steak, pasta, or fried eggs. They can also be frozen and stored for later use.
Storing Sauteed Mushrooms
Sauteed mushrooms can be stored in an airtight container in the refrigerator for up to four days.
Freezing Sauteed Mushrooms
Freezing is a great way to preserve your sauteed mushrooms for later use. Here are the steps to follow:
- After cooking, spread the mushrooms out on a cookie sheet and place them in the freezer.
- Once frozen, transfer the mushrooms to a freezer-safe container or a zip-top freezer bag.
- Label the container or bag with the date, and try to use the mushrooms within six months for the best quality.
- To use the frozen mushrooms, simply thaw and reheat them in a pan over medium heat.
Tips for Freezing Mushrooms
- Freezing may alter the texture of the mushrooms, so they are best used in cooked dishes rather than fresh preparations like salads.
- It is important to remove as much air as possible from the storage container or bag to prevent freezer burn and extend the shelf life of the mushrooms.
- Some mushrooms are better dehydrated than frozen, so check which method is recommended for the specific type of mushrooms you are using.
- If you plan to mince or blend the mushrooms, freezing may be a good option even if it alters the texture.
Storing Fresh Mushrooms
Fresh mushrooms should be cooked within two days of purchasing. They can be stored in the vegetable section of your refrigerator until you are ready to cook them.
Tips for Storing Fresh Mushrooms
- Do not wash mushrooms with water, as they are porous and will absorb it. Instead, use a damp paper towel or a soft-bristled mushroom brush to gently remove visible dirt.
- Avoid storing mushrooms for too long, as they are delicate and can easily bruise.
By following these storage guidelines, you can enjoy sauteed mushrooms as a tasty side dish or ingredient in a variety of recipes, while also taking advantage of sales and preserving your mushrooms for future use.
Mushroom Gummies: Do They Contain THC?
You may want to see also
Frequently asked questions
Cremini, trumpet, oyster, shiitake, portobello, and baby bella mushrooms are all good varieties to sauté.
You can add butter, olive oil, garlic, soy sauce, balsamic vinegar, and herbs like thyme, rosemary, or parsley.
Mushrooms have a high water content, so they will cook down substantially. To avoid sogginess, cook the liquid that the mushrooms release all the way off or drain it away. Avoid overcrowding the pan so that the mushrooms don't simmer in their juices.
