How to Saute Mushrooms
No-fail detailed directions on how to saute mushrooms to achieve that beautifully golden brown, restaurant-quality hearty caramelized mushrooms at home!
Ingredients
- 16 oz white or cremini mushrooms
- 2 tablespoons bacon fat or olive oil
- Pinch of salt optional
Optional:
- White wine or balsamic vinegar (1-2 tablespoons)
- Butter 1-2 tablespoons
- Minced garlic
- Minced shallot
- Fresh herbs
Instructions
- Rinse the mushrooms under running cold water to remove dirt. (Don't soak them in the water though.) Place the cleaned mushrooms on a paper towel in a single layer.
- Trim the ends and slice the mushrooms.
- Meanwhile, heat a 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.)
Nutrition
Calories: 88kcalCarbohydrates: 4gProtein: 4gFat: 7gSaturated Fat: 3gCholesterol: 7mgSodium: 16mgPotassium: 361mgFiber: 1gSugar: 2gVitamin C: 2mgCalcium: 3mgIron: 1mg
* Disclaimer: All nutrition information are estimates only.