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Kitchen Tip: How to Sauté Mushrooms
Whether whole, sliced or diced, sautéed mushrooms are easy to cook and delicious to enjoy. Add them as an ingredient, a garnish or simply eat them on their own.
Not only do sautéed mushrooms add a rich, umami flavor, they also carry an impressive health halo. Mushrooms are always fat-free, cholesterol-free and gluten-free, plus they’re naturally low in sodium and calories (meaning you can cut added salt from your favorite recipes).
How to Sauté Mushrooms
Instructions:
- Brush pan with oil or butter and heat on high.
- Add a single layer of mushrooms to the pan; don’t stir.
- Once browned on one side, flip and repeat on the other side. Remove from heat and season to taste.
Tips and tricks for a perfect sauté:
- For a nice golden brown, it’s best to sauté mushrooms in small batches.
- Sautéing can cause shrinkage, so avoid slicing mushrooms too thinly. Hearty, thick slices work best, no matter the variety you choose to use.
- Add sautéed mushrooms to pastas, meats or additional veggies for an added burst of flavor.
What are your favorite ways to eat or incorporate sautéed mushrooms? Show us how you sauté and tag us on social media!
Sautéed Mushroom Recipes
Broiled Top Sirloin Steak with Sautéed Maitake and Shiitake Mushrooms
This steak is simple to make but sure to impress. A blend of maitake and shiiitake mushrooms sauteed in butter sit atop a tender sirloion steak for a dinner perfect for any occasion.
Soba Noodles with Sautéed Oyster Mushrooms
Sautéed oyster mushrooms tossed in a homemade sauce add flavor to this noodle bowl.
Sautéed Mushroom and Sundried Tomato Avocado Toast
Add an earthy, umami taste to classic avocado toast with sundried tomatoes and sautéed white button mushrooms.
Sautéed Mushroom and Brie Puff Pastry Bites
Sautéed baby ‘bellas paired with creamy brie cheese create the perfect appetizer for any party or occasion.
Comments (1)
I’ve been sauteing mushrooms for years, decades actually, pretty much the way you outline here, that is, until I watched Cook’s Illustrated Lan Lam’s 12/05/2018 presentation (you can find it easily with search). Ms. Lam explained that mushrooms are little sponges that are capable of absorbing oil and liquids once their own jus has been driven off. This should be done first by heating a skillet-full of quartered or sliced mushrooms on high in just 1/4 cup of water. When the internal water plus this 1/4 cup is driven off, and the skillet is almost dry, just 1/2 tsp of oil is added, the temperature is reduced to medium, or just a little less than medium, and the fungi are stir-cooked until they begin to brown. Then, and only then should aromatics in butter be added, and finally, red wine, chicken stock, creme or whatever is added if a sauce is desired, say for chicken Marsala. They are, of course, ready to serve after aromatics. And, that original 1/4 cup of water is present only to keep the mushrooms from burning until they begin to exude their jus, sort of a bridge. I have, since seeing this video, switched my cooking technique to always drive off their water first, before proceeding with the saute. What do you think of this method?