How to Saute Mushrooms
Here’s no-fail detailed directions on how to saute mushrooms to achieve that beautifully golden brown, restaurant-quality hearty mushrooms at home! There’s just one secret to perfectly caramelized mushrooms – screaming hot skillet!
This’s just a plain version, so you can add them to different meals throughout the week. But if you’re serving it as a side dish, jazz them up with a splash of wine, or balsamic vinegar, butter, garlic, fresh herbs at the end to add more flavor and character.
- 16oz white or cremini mushrooms
- 2 tablespoons bacon fat, or olive oil
- Pinch of salt, optional
- White wine, or balsamic vinegar (1-2 tablespoons)
- Butter (1-2 tablespoons)
- Minced garlic
- Minced shallot
- Fresh herbs
- Rinse the mushrooms under running cold water to remove dirt. (Don’t soak them in water though.) Place the cleaned mushrooms on paper towel in single layer.
- Trim the ends and slice the mushrooms.
- Meanwhile, heat 12-inch skillet over medium high heat. (It’s crucial to use a large skillet to give enough surface to cook mushrooms.)
- Once the skillet is hot, add bacon fat or olive oil.
- Add sliced mushrooms and spread them evenly. Cook the mushrooms, stirring occasionally, until nicely seared, about 10 minutes. During this process, you’ll notice more moisture in the pan, don’t quit. Keep the heat high and continue cooking until all the moisture evaporates. Once most of the water evaporates, the mushrooms will start browning and will shrink in size.
- Salt and pepper to taste, if desired. (Salt only at the end.)
- Store sautéd mushrooms in an airtight container in the fridge for up to 5 days. Add into your omelet, or pasta, or any dishes that call for mushrooms.
- Now, if you’re serving these mushrooms as a side dish, add a splash of wine or balsamic vinegar, butter, minced garlic, minced shallots, or any kind of fresh herbs.
No-fail detailed directions on how to saute mushrooms to achieve that beautifully golden brown, restaurant-quality hearty caramelized mushrooms at home!
If you think you hate mushrooms, I challenge you to give these deeply caramelized, properly sautéd mushrooms a try. Unlike soft and squishy out-of-can mushrooms, these sautéd mushrooms are hearty caramelized bites full of earthy flavor. It’s quite a treat!
What kind of mushrooms to use in everyday cooking?
White and cremini mushrooms are grocery store staples. And it’s on my weekly grocery list all the time. These mushrooms are mild, yet add just enough mushroom flavor to any dish.
Now, big question…
Should I wash mushrooms, or not?
Some people argue NEVER ever wash them mushrooms. They say mushrooms will soak up excess moisture and get slimy when cooked.
But I have to disagree, as I always wash them and they turn out fine. Actually more than fine, they come out delicious! And smart folk over at Serious Eats back me up with their in-house test!
Here’s what I do: I quickly rinse them under cold running water and lay them out on a paper towel before slicing them.
Yeah, properly sautéd mushrooms are full of concentrated flavor that add ton of flavor to many dishes.
To save time during weeknight cooking, I like to sauté the whole box of mushrooms all at once and store them in an air-tight storage container. And because I’ll be using them in different recipes, I keep the flavors to a minimum.
You can add it to your morning omelet, or any pasta dish, or these meatballs in mushroom gravy. Prepping the mushrooms in advance, you cut down a whole step in your cooking, which is a big deal on busy nights.
But if you’re serving it as a side dish, you can add a splash of wine, or balsamic vinegar, butter, garlic, fresh herbs at the end to add more flavor and character.