Perfectly Browned Sautéed Mushrooms
User Reviews
5
Perfectly Browned Sautéed Mushrooms
Description
This recipe uses sliced baby portobello mushrooms sautéed in butter with kosher salt to develop rich color and concentrated flavor. Initially, mushrooms are spread in an even layer in a warm skillet without stirring for several minutes, allowing moisture to evaporate and the mushrooms to gain a caramelized surface. Stirring then flips them to brown evenly, repeating the process until mushrooms are deeply browned with minimal pan liquid remaining. This cooking approach ensures a balance of tender texture and intense umami notes.
The use of salted butter regulates seasoning, but adjustments can be made if substituting unsalted butter or alternative fats like olive oil or ghee. The mushrooms can be served simply with black pepper or incorporated into other recipes, benefiting from their intensified flavor and meaty texture.
Washing sliced mushrooms under running water or rinsing in a colander is acceptable; drying is not required. The technique yields a versatile ingredient suitable for various meals.
Ingredients
- 2 tablespoons butter see notes for unsalted, salted
- 16 oz. mushroom washed (I prefer baby portobello, sliced
- 1/4 teaspoon kosher salt more if using unsalted butter
- black pepper for serving, optional, fresh cracked
Instructions
- Melt the salted butter (2 tablespoons) in a large, preferably nonstick skillet over medium-high heat.
- Add the sliced mushrooms and the kosher salt (1/4 teaspoon) to the skillet. Stir to coat in the butter, and spread the mushrooms out in an even layer, with as much surface area in contact with the skillet as possible.
- Allow the mushrooms to cook, WITHOUT STIRRING, for about 5 minutes, until much of the liquid has been drawn out of the mushrooms and has almost fully evaporated.
- Stir the mushrooms, trying to flip them over as much as possible (but not being obsessive about it). Spread them in an even layer again, and allow to cook for another 2-3 minutes without stirring.
- Stir one more time and allow to cook for another 2-3 minutes, until mushrooms are deeply browned and there is almost no liquid in the pan.
- Adjust seasoning if needed, adding black pepper if desired. Serve as is, or use in other recipes such as pasta or quiche.
Notes
- When using unsalted butter, increase kosher salt to 1/2 teaspoon for proper seasoning.
- Olive oil or ghee can replace butter for vegan or dairy-free versions.
- Washing mushrooms under running water is fine; just shake off excess moisture before cooking.
- Adjust salt and pepper to taste after cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Calories | 75kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 15mg | 5% |
| Sodium | 201mg | 8% |
| Potassium | 361mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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