Have you ever been in the middle of cooking something that you have cooked a thousand times before and suddenly wondered if there is a better way? That was me recently. I asked myself if I knew how to sauté mushrooms. It turns out there is always better or at least a more interesting way to cook something.
Should you use oil or butter?
When it comes to sauteing mushrooms there are a couple of choices that you have right off of the bat. Will you use some type of oil such as olive or will you use butter? Personally, I prefer the method of using both. There is no right or wrong answer though. Try out each option and try out a combo and figure out which methods suit your tastebuds best.
When sautéing mushrooms it is best if the mushrooms lay flat, not stacked. If you have more mushrooms than can lay flat in your pan, this isn’t a problem. Place just enough mushrooms in the pan to lay flat and cook those down. As mushrooms cook they will generally reduce by half in size. Once the first set is cooked down, push them to the edge of your pan and cook the next batch. The trick to this method is to adjust the amount of water, oil, and butter that you are using accordingly.
Cooking mushrooms in this method isn’t about exacting your ingredients. If you feel that you need a bit more water or oil, feel free to add it. I do advise that you do it sparingly though. While you want your mushrooms to be soft you also don’t want them over-saturated.
- Large frying pan
- ¼ c water
- 2 t olive oil
- 2 t butter
- 1 package of mushrooms
- Clean your mushrooms.
- Slice mushrooms.
- Add sliced mushrooms and water to a pan at medium-high heat.
- Allow the mushrooms to steam until the water and juices have evaporated.
- Spread mushrooms around in the pan so that all of the mushrooms are laying flat.
- Add olive oil and stir mushrooms until they absorb the oil.
- Add butter and stir mushrooms until they have absorbed some butter.
- Mushrooms are done when they appear lightly browned and soft.
Just today I had some leftover sautéed mushrooms with a hamburger patty for lunch. I had plenty of leftover from the testing for this article. The key to sautéing mushrooms is to be patient with yourself and the mushroom. This is super easy to do but it also takes a few tries to get a feel for just how you love them. No matter what though, this is a tasty addition to any dish that is hard to mess up.