Perfectly Browned Sauteed Mushrooms

 Perfectly Browned Sauteed Mushrooms

Have you ever attempted to make sauteed mushrooms only to be let down by the sloppy texture and unimpressive flavor? If so, you MUST attempt this method for browning and enhancing the flavor of mushrooms when sauteing them. How often you stir it—spoiler alert—is key to getting properly cooked mushrooms. NOT very frequently.

                                                                                                              These mushrooms can be served on top of steak or meatloaf, added to pasta or quiche, or eaten on their own as a wholesome vegetable side dish.

If you've had trouble cooking mushrooms properly in the past or if you don't know how to do it yet, there is one significant trick that will be quite beneficial for you. Additionally, I'll provide a few extra minor hints and techniques that will make this approach simple and quick.

How to choose a mushroom to purchase?

             You may use any type of mushroom for this, although buying per-sliced mushrooms will save you some time. They are completely set to go and aren't much more pricey!

Baby portobello mushrooms, which are readily available at most supermarkets, are my go-to choice for the most flavorful mushroom. Also called cremini mushrooms, these are. They cost less money and have a little more flavor than standard white mushrooms.

Any sort will work, though, as this cooking technique will help concentrate the flavor of mushrooms a LOT!

How to wash mushrooms?

                           Simply put the thinly cut mushrooms in a colander, run cold water over them, and shake out as much water as you can. Easy!

You may have heard that, as opposed to washing mushrooms with water, you should wipe them down with a towel. NOTHING of the sort! In fact, J. Kenji Lopez-Alt explains why in his book The Food Lab (a GREAT, readable book on the science behind why cooking works).

Previously, I believed that it was impossible to "wash" mushrooms the usual way because they would end up soggy and lacking in flavor from absorbing too much water. Kenji tests in The Food Lab how much water mushrooms take in when they are cleaned conventionally then spun in a salad spinner.

                  He discovered that they only take up 2% of their weight in water, and washing them had no appreciable impact on the taste or texture.  

After cleaning, he DID advise using them soon away; don't let them sit for more than 15 minutes before using. He also suggested drying them with a salad spinner, but I found it wasn't necessary because a few shakes in the colander removed most of the remaining water. Having said that, it's totally up to you if you like to clean your mushrooms with a cloth.

How to saute mushrooms?

              Simply saute in some butter, add a dash of salt, and don't stir too often to make the ideal sauteed mushrooms in a skillet. It takes roughly 10 minutes to complete the process.

1. Melt two tablespoons of salted butter in a skillet as you clean the mushrooms. If you prefer, you can use unsalted, but you'll need to add more salt.

2. After washing and brushing off the excess water, add the mushrooms to the skillet right away. By doing this, you can prevent the mushrooms from having a chance to absorb any extra water.

3. The mushrooms should be given a dash of salt. Naturally, salt will give the mushrooms flavor, but it also aids in drying them off so they can brown more.

4. The mushrooms and butter should be mixed together. After that, arrange them in an even layer.

5. Wait 4-6 minutes before touching them. The most crucial component is this. The moisture from the mushrooms will be extracted, and you'll be able to see it in the skillet. The moisture will then evaporate due to the heat of cooking if you don't disturb it, leaving you with concentrated mushroom flavor!

6. Stir them once or twice more, letting them sit between stirrings for a few minutes.

7. You're done when there is virtually no moisture left in the skillet and the mushrooms have a rich brown hue.

Which skillet should I use?

          While sauteed mushrooms can be made in any skillet, I suggest a nonstick skillet. It's the simplest method I've found for consistently cooking the mushrooms to perfection.

There can be little pieces that stick to the stainless steel or cast iron skillet you use. If you intend to deg-laze the pan and keep cooking, this is acceptable. Alternately, if you don't mind taking a little longer, wash the pan.

Uses for fried mushrooms. These sauteed mushrooms would be fantastic as a side dish because they are so tasty on their own! When you start sauteing, you can add onions and/or herbs like oregano, thyme, or rosemary.

Additionally, you can use them in a quiche or omelet, add them to a salad or pasta dish, or serve them on top of steak, meatloaf, chicken, or fish.

 Equipment

                      * Nonstick Skillet

                      * Wooden Spoon

Ingredients

   * salted butter, two teaspoons for unsalted, see notes

   * sliced mushrooms, cleaned, 16 oz (I prefer baby portobello)

   * If using unsalted butter, add an additional 1/4 teaspoon of kosher salt.

   * for serving, freshly cracked black pepper, optional

Instructions

1. In a sizable skillet over medium-high heat, preferably one that is nonstick, melt the salted butter (2 tablespoons).

2. To the skillet, add the sliced mushrooms and 1/4 teaspoon of kosher salt. The mushrooms should be evenly distributed and coated in butter, with as much of their surface area touching the skillet as is practical.

3. For about 5 minutes, simmer the mushrooms WITHOUT STIRRING, until most of the liquid has been taken out and has almost completely evaporated.

4. Stir the mushrooms, turning them over as frequently as you can (but not being obsessive about it). Once more spreading them out evenly, simmer them for an additional 2-3 minutes without stirring.

5. Once more stir and cook for another 2 to 3 minutes, or until mushrooms are well-browned and the liquid in the pan has nearly completely evaporated.

6. If necessary, adjust the seasoning and, if preferred, add black pepper. Serve straight up or incorporate into other dishes like pasta or quiche.

Notice 

* Increase the kosher salt to 1/2 teaspoon if using unsalted butter.

* Replace the butter with olive oil for a vegan alternative.

* Use ghee or olive oil in instead of butter for a version that is dairy-free, paleo, or Whole30 compliant.

* The sliced mushrooms can be cleaned in a colander with running water; a towel is not required to dry them off. Simply shake off any extra water that you can.

* The offered nutritional data does not account for brands, extra ingredients, or additional salt added for taste through seasoning. You are welcome to compute it yourself by entering the recipe into Yummy or using this calculator.

Nutrition

Calories: 75kcal | Carbohydrates: 4g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 201mg | Potassium: 361mg | Fiber: 1g | Sugar: 2g | Vitamin A: 175IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg