The easiest way to cook mushrooms is in a hot skillet. To avoid soggy, water-logged mushrooms, wait to add butter and aromatics until after the mushrooms have released their moisture and the liquid has evaporated.
Buddha Bowl Veggies
Buddha Bowl Veggies shows simple, practical ways to cook, store, and use vegetables. Mushrooms pair well with most herbs and a squeeze of lemon, and they make a flavorful addition to any Buddha bowl.
The Secret to Perfect Sautéed Mushrooms
Mushrooms release a lot of water while cooking. A common mistake in many recipes is to cook garlic, onion, or shallots before adding the mushrooms. Doing that tends to produce soggy mushrooms and limp aromatics.
The key to ideal sautéed mushrooms is to add butter, garlic, and shallots partway through cooking—after the mushrooms have released their water and the pan is mostly dry. That way the aromatics brown and stay flavorful instead of steaming.
Secret #1: Use the largest pan you have. A wide skillet, sauté pan, or wok gives the mushrooms space to spread in a single layer and plenty of surface area for moisture to evaporate. If using a wok, its shape lets water collect in the center so it can boil off quickly.
Secret #2: High heat is your friend. Cooking over high heat helps the water evaporate rapidly and encourages browning.
Secret #3: When the mushrooms have released their liquid, drain or soak it up if needed, then create a well in the center of the pan. Add butter and your aromatics—garlic, shallots, or onions—so they cook in the fat and release their fragrance without steaming.
Secret #4: Finish the mushrooms with a splash of soy sauce or a squeeze of lemon to boost savory flavor and add depth.
Perfect Sautéed Mushrooms Recipe
Pin Recipe
Ingredients
- 16 ounces fresh mushrooms
- 1 teaspoon cooking oil
- 2 tablespoons butter
- 2 tablespoons minced shallot or onion
- 1 cloves garlic finely minced
- minced fresh herbs
- salt and freshly ground black pepper
Instructions
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Slice the mushrooms and rinse them briefly to clean. Do not dry them completely; a little surface moisture helps them release and then evaporate their liquid during cooking.
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In your largest skillet, sauté pan, or wok, heat over high until very hot. Add the damp mushrooms in a single layer and cook, spreading them out so they sizzle. Cook about 5 minutes until the mushrooms are actively releasing liquid and it begins to boil off.
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Add the cooking oil and continue to cook until the mushrooms start to brown, about 3 minutes. Push the mushrooms to the outer edges of the pan, leaving space in the center.
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Reduce the heat to medium so the pan cools slightly. Add the butter to the center, followed by the shallots, garlic, and herbs. Cook the aromatics briefly, about 30 seconds, until fragrant. Stir everything together and cook another 2–3 minutes. Season with salt and freshly ground black pepper to taste.
Nutrition
Carbohydrates: 5g
Protein: 4g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 15mg
Sodium: 56mg
Potassium: 377mg
Fiber: 1g
Sugar: 3g
Vitamin A: 175IU
Vitamin C: 3mg
Calcium: 3mg
Iron: 1mg
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