basic sauteed mushrooms
(1 rating)
The trick to good sauteed mushrooms is to sauté them quickly in a little butter and neutral vegetable oil. Use high enough heat and cook a small enough quantity to allow their moisture to evaporate quickly, so the mushrooms will brown. I used to cook too many mushrooms over too low a heat, and the mushrooms just sat there and steamed rather than developing their potential flavor.
(1 rating)
yield
2 cups
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For basic sauteed mushrooms
-
3 cmushrooms
-
1 Tbspbutter
-
1 Tbspoil
How To Make basic sauteed mushrooms
-
1Slice cleaned mushrooms thickly (a little more than 1/8 inch). Add equal parts butter and oil to a large sauté pan about 1 tablespoon of each for 3 cups of sliced mushrooms. The pan should be large enough to hold the mushrooms in a layer no more than 2 slices deep. If you are doing a lot of mushrooms, then do them in batches.
-
2Heat the oil and butter over medium high heat until the butter just begins to color. (The coloring of the butter gives a rich, nutty flavor but be careful not to burn it.) Add the mushrooms, turn the heat up to high, and sauté the mushrooms. At first they may appear a bit dry, but soon they will begin to release their moisture.
-
3Add a few drops of oil if necessary. Stir and continue to sauté until the mushrooms are golden brown and very fragrant.
-
4Season with salt and pepper and stir in some chopped fresh herbs if you'd like: chives, parsley, and basil are all good.
-
5NOTE: Since I usually cook for 1, I often times will saute a bunch of mushrooms and freeze them in small portions so I can grab what I need later. So I don't add seasonings until I get ready to cook them so that I can add what sounds like it will go best with the meal.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT