Everyone should learn how to sauté mushrooms. Mushrooms, olive oil, butter, garlic, and salt...Oh my! There is nothing better! And I love the smell of mushrooms cooking especially when I add garlic and butter to the mushrooms. My mouth is watering just thinking about it!
Sautéed mushrooms are the perfect side dish with steak, lamb, pork, chicken, etc. Put sautéed mushrooms in scrambled eggs, quiche, pasta, casseroles, meatloaf, sandwiches, soups, and more!
Sautéed mushrooms cook quickly, taste buttery, and have a meaty taste and texture. Sautéed mushrooms are not difficult to make with a few tips and tricks.
Tips and Tricks:
Be sure to use a large skillet or sauté pan so as not to crowd the mushrooms. Make sure the mushrooms are spread out in the pan in a single layer. Cook in batches if necessary. Mushrooms cook down so you will need more than you think. They release a lot of water and end up around 1/4 of the original volume.
Do not soak the mushrooms to clean them or they will be soggy. Mushrooms tend to absorb water like sponges. Lightly rinse or wipe mushrooms with a clean dish towel or paper towel, or use a vegetable or mushroom brush. Yes, they have them! The food industry reports that most mushrooms are grown in sterile compost that has been pasteurized to remove harmful bacteria. So the specks of dirt are not harmful to consume. But remove as much as you can!
Cook mushrooms on medium-high heat and do not add salt until the mushrooms are brown and caramelized. Salt releases water which will inhibit browning and caramelization.
To start, cook the mushrooms in olive oil which has a higher smoke point than butter and is less likely to burn. Later you add the butter which will help with browning and taste.
Ingredients:
Mushrooms, most any type. I like baby bella the best, but you can also use white, cremini, etc. They will cook way down, so I usually get a couple of cartons of whole mushrooms. Slice the mushrooms in half or in thirds depending on the size of the mushroom.
Olive oil. One or two swirls around your pan, usually around 1 tablespoon
Granulated or powdered garlic. Generously sprinkle over all the mushrooms. You could also use 1 tablespoon of minced garlic, but be careful and reduce the heat before adding the garlic. Add the garlic at the end so you don't burn the garlic which will turn the garlic bitter.
Optional: Thyme leaves or other herbs
1 tablespoon or more of unsalted butter
1/2 to one teaspoon of salt.
Parsley to garnish
Directions:
Clean the mushrooms using a damp cloth. See Tips and Ticks for more of an explanation.
2. Slice the mushrooms in half or in thirds depending on the size of the mushroom.
3. Pour olive oil into a large skillet over medium heat. One or two swirls around the pan.
4. Put the sliced mushrooms in the pan in a single layer. Do not crowd the pan. Cook the mushrooms in batches if necessary.
5. Add powdered garlic or grated garlic. Stir and coat and cook for a couple of minutes.
6. Add butter and cook until browned.
7. Add Thyme (optional) and cook for another minute.
8. Put cooked and browned mushrooms into a bowl. Add more oil to the pan and start the next batch. Repeat directions.
9. Put mushroom into a bowl and garnish with parsley or more thyme.
10. Serve with steak or other protein. Add to soups, stews, casseroles, scrambled eggs, quiche, pasta, meatloaf, sandwiches, and more! Bon Appétit!
Add these mushrooms to my Asian Pork Chops for a comforting family dinner!
Coming Soon- in a day or two!
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