Sautéed Mushrooms of LOVE!
Cooked Mushrooms
How to Caramelize Mushrooms
Wipe mushrooms with a damp paper towel. You can quickly rinse them, but don’t soak them, or they’ll become soggy. Dry them well after rinsing.
Use both butter and olive oil for better flavor.
Don’t overcrowd the pan; mushrooms need space to caramelize, not steam.
Avoid stirring too often—let them sit on one side to form a crust.
Cook on high heat and add small amounts of wine or Worcestershire sauce for extra flavor while the pan is hot.
Sautéed Mushroom Basics
Sautéed mushrooms are a versatile dish made by cooking sliced mushrooms in a hot pan with fat, such as butter or oil, until they are tender and browned.The key to achieving a good sear is to avoid overcrowding the pan and to let the mushrooms cook undisturbed for a few minutes to release their moisture and brown properly. Sautéed mushrooms can be served as a side dish, a topping for steaks, burgers, and eggs, or incorporated into pasta, tacos, and other savory dishes.
How to Sauté Mushrooms
Prepare the mushrooms:
Clean the mushrooms by wiping them with a paper towel or mushroom brush, then slice them into thick pieces.
Heat the pan: First
Add a combination of butter and oil to a large skillet and heat over medium-high heat.
Sear the mushrooms:
Add the mushrooms to the hot pan in a single layer, season with salt and pepper, and cook without stirring for 2-4 minutes to allow them to brown.
Continue cooking:
Stir the mushrooms occasionally and continue cooking until they are soft and well-browned.
Add aromatics:
Add minced garlic and herbs like thyme or tarragon to the pan and cook for another minute or two until fragrant.
Finish and serve:
Deglaze the pan with a splash of white wine or a drizzle of rice vinegar, if desired, then remove from heat and serve.
Tips for Success
Don't overcrowd the pan:
Cook mushrooms in batches if necessary to ensure they brown rather than steam.
Use a large pan:
A large skillet provides enough space for the mushrooms to cook evenly.
Be patient:
Allow the mushrooms to cook undisturbed for a few minutes to develop a golden-brown sear.
Use a combination of fats:
Butter adds flavor, while oil allows for higher heat and helps prevent burning.
Serving Suggestions
As a side dish: Serve alongside steak, chicken, or pork.
On toast or bread: Spoon sautéed mushrooms onto toasted bread for a crostini.
In egg dishes: Add to omelets or other breakfast egg dishes.
With grains: Top polenta, rice, or baked potatoes with sautéed mushrooms.
In pasta dishes: Toss with pasta, Parmesan cheese, and herbs for a quick meal.
Sauteed Mushrooms
Sauteed Mushrooms are an amazing side dish or make a great topping for steaks or burgers! The key to the deep rich flavor is to allow the mushrooms to caramelize.
Ingredients
1 pound- "Maitaki" mushrooms, (more commonly known as Maitake or "Hen of the Woods"), brown mushrooms or white, cremini, or portobello mushrooms
2 tablespoons olive oil
2 tablespoons butter
¼ cup white wine optional
1 sprig fresh thyme or a pinch of dried thyme
Instructions
Clean mushrooms by gently wiping with a paper towel or using a mushroom brush. Slice into thick slices (about ½").
Heat your pan over medium high heat, then add butter and oil to a pan
Add the mushrooms to the pan and toss with olive oil mixture. Do not stir allow to cook about 4-5 minutes without disturbing to brown on one side.
Add white wine if using and allow to evaporate. Add thyme (if using). Continue cooking an additional 3-4 minutes stirring occasionally until cooked.
Season with salt to taste.
Nutrition Information
Calories: 142, Carbohydrates: 4g, Protein: 4g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 15mg, Sodium: 307mg, Potassium: 370mg, Fiber: 1g, Sugar: 2g, Vitamin A: 175IU, Vitamin C: 3.2mg, Calcium: 6mg, Iron: 0.7mg
