Sauteed Mushrooms
Recipes » Side Dish » Vegetables
Simple side-dish. You probably don't need a recipe for this one, but I'm posting here for easy linking to create a menu.
"I absolutely love this! This was my first time making sauteed mushrooms. I used to hate mushrooms, but I've been on a mushroom kick lately, and this was so easy and delicious! I sprinkled a little garlic salt on top and it was so good that I went back to my kitchen and made seconds! If I hadn't of used the last of my butter, I'd make it again! " - BacardiiBarbiiYield: 4 Servings Ready in 15 minutes
Cuisine: AmericanMain Ingredient: Mushrooms
88% would make again (reviews)
234
people favorited
91 people trying soon
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Notes Sauteed Mushrooms Preparation
Never run mushrooms directly under water; they will absorb water like a sponge, and your saute will be far too soggy.
Instead, get a paper towel slightly damp, and using it, wipe mushrooms down. Slice the mushrooms.
Preheat a large skillet to medium high heat. (The larger the saucepan the better -- mushrooms need space to brown. Despite my photograph, they should not be overlapping if you can avoid it.) Add oil. Wait a minute or two for it to come up to medium-high heat, and add butter, then mushrooms immediately. Brown on both sides, and take off of heat. Add salt and pepper to taste; serve immediately.
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Sauteed Mushrooms Reviews
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I love these always. No veggie oil for me olive oil adds so much flavor.
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I wash the mushrooms in a bowl and with running water. This lends to the following way of preparing them.
After cleaning them, set them on your cutting board in the open air for about 10 minutes. The mushroom's outside skin will dry. Stir fry sliced garlic with olive oil on high for 3 or 4 minutes. Stir in the whole mushroom (cut off the stems first, don't slice the heads), in an iron skillet (a Teflon coated aluminum pan works just as well) Stir in the whole mushrooms until they brown (I use the white button type that are available in most groceries). Salt and pepper to taste, serve hot. Another way to really add flavor is to cover the mushrooms with cooking sherry for an hour before sauteing. The alcohol (the little there is) cooks out but the normal flavor of the mushroom is greatly enhanced. I sometimes also shake in a little cayenne pepper when frying. It adds a bit of kick. |
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I absolutely love this! This was my first time making sauteed mushrooms. I used to hate mushrooms, but I've been on a mushroom kick lately, and this was so easy and delicious! I sprinkled a little garlic salt on top and it was so good that I went back to my kitchen and made seconds! If I hadn't of used the last of my butter, I'd make it again!
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Totally disagree with you that washing under water is the right way to go. We certainly don't have to agree, but I've tried it the other way (under running water), and I'm always much more likely to steam the mushrooms unless they are left to dry for a long time.
Cooking will indeed evaporate out the water but only after it steams the mushrooms. You will not be able to brown them as well. And about the manure part -- sorry to disappoint you, but you're probably already eating more dirt in your daily diet than you realize. :-) But to each their own! |
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I take exception to those cooks that incorrectly state to never wash mushrooms, but tenderly pat them clean like a baby's bottom.
Maybe okay if you like to eat manure (that's what they are grown in). Not washing mushrooms, any type, is pure nonsense. Place mushrooms in a large bowl and cover with plenty of water. Swirl around with hands and pour off water with all the unwanted particles you'll see floating; yum!. Repeat several times. They will absorb water. But, so what? This is not about eating them raw. All the water will be removed during sautéing. That's part of the function of the cooking process; you know, heat = evaporation. During cooking, the mushroom will lose the water and begin absorbing all the good flavors such as teriyiaki sauce and garlic and butter. Then you can enjoy clean mushrooms. But, I'm just a man, so what do I know? Well, for starters I don't eat manure. |
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One additional tip -- try to use a very large, flat-bottom pan. You want to get as much space as you can between the mushrooms, or they'll steam and not brown.
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I love sauteed mushrooms....try a little lemon juice in this basic recipe and the mushroom flavor just pops!
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[I posted this recipe.]
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