How to Sauté Mushrooms
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5
How to Sauté Mushrooms
Description
How to Sauté Mushrooms involves cleaning and cutting mushrooms into thick, uniform pieces, then cooking them in a heated combination of butter and olive oil. The mushrooms are cooked in small batches to avoid crowding the pan, allowing them to brown properly and evaporate any excess liquid. The method calls for minimal stirring initially, then occasional stirring until they reach a rich golden brown and tender texture. Freshly cracked salt and pepper are added to taste.
The finished mushrooms provide a savory, earthy flavor with a balance of crisped edges and tender inside. The cooking fats add richness and help develop caramelization. Serving suggestions include topping steak, folding into pasta, or serving as a side dish.
The recipe also includes optional flavor variations like adding garlic or herbs at the end, incorporating shallots midway, or cooking mushrooms with onions to add sweetness and depth. Techniques such as deglazing the pan after cooking with liquids like wine or stock can enhance the sauce. Tips for storing, reheating, and freezing are provided to maintain quality.
Ingredients
- 1 pound mushrooms fresh
- 2 Tablespoons olive oil
- 2 Tablespoons butter
- black pepper to taste, freshly cracked
- salt to taste, freshly cracked
Instructions
- Clean mushrooms and cut with a knife into similarly shaped thick pieces, if desired. Do not cut the mushrooms thin.
- Add butter and olive oil to a pan. Heat over medium-high heat.
- Once butter is melted and the mixture is hot, add mushrooms in small batches allowing room between mushrooms. Avoid crowding the pan. Allow mushrooms to cook, without stirring for 3-5 minutes.
- Stir only occasionally allowing mushrooms to finish cooking completely for another few minutes. Add salt and pepper to taste. Cook time varies depending on the size of the mushroom. If the mushrooms give off a lot of liquid, keep cooking until the liquid has evaporated and the mushrooms are browned on both sides.
- Serve warm over steak, in pasta, or as a side.
Notes
- Cook mushrooms in small batches without crowding the pan for better browning.
- Mushrooms can be sautéed ahead and refrigerated for 3-4 days; reheat gently in a skillet.
- Freezing cooked mushrooms may alter texture; freeze flat and thaw before reheating.
- Deglaze the pan with water, wine, stock, cream, or sherry after cooking to create a sauce.
- Add garlic and herbs like thyme, parsley, or rosemary during the last minute of cooking for enhanced flavor.
- Include minced shallots halfway through cooking for added sweetness.
- Combine mushrooms and sliced onions for a sweeter, layered dish; cook onions until translucent and browned.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 137 kcal
% Daily Value*
| Calories | 137kcal | 7% |
| Carbohydrates | 4g | 1% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 56mg | 2% |
| Potassium | 362mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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