Sautéing Wild Mushrooms
Sauté wild mushrooms by using high heat and minimal crowding to allow moisture to evaporate rather than pool. Cook them in a dry pan or with a small amount of oil until the water releases and reabsorbs, then finish with butter and aromatics once the edges turn deep mahogany.
Patience with the pan determines the texture.
Do not salt the mushrooms until they are nearly finished cooking, as salt pulls out liquid prematurely and leads to a steamed, rubbery texture.
- Large stainless steel or cast iron skillet
- Chef's knife
- Large bowl
What goes in.
- 1 lbmixed wild mushrooms (chanterelles, hen-of-the-woods, oyster), torn or sliced
- 2 tbspgrapeseed or avocado oil
- 2 tbspunsalted butter
- 2 clovesgarlic, minced
- 1 sprigfresh thyme
- to tastekosher salt and cracked black pepper
Managing the Release
Let the mushrooms sit undisturbed for the first three minutes. This builds a crust on the surface and forces the water to evaporate before the mushrooms can absorb the fat.
The method.
Prep
Clean mushrooms with a soft brush or a damp cloth. Tear larger pieces into bite-sized chunks to ensure uniform cooking.
Sear
Heat the skillet over medium-high heat. Add the oil. Once the oil shimmers, add the mushrooms in a single layer.
Evaporate
Let them cook without moving them until they release their water. Once the liquid evaporates and the pan begins to sound like it is frying again, stir.
Finish
Add the butter, garlic, and thyme. Toss frequently for two minutes until the garlic is fragrant and the mushrooms are coated in a rich, dark glaze.
Season
Remove from heat immediately. Sprinkle with salt and pepper only now, then serve.
Other turns to take.
Deglazed
Add a splash of dry sherry or balsamic vinegar once the butter begins to foam to lift the browned bits from the pan.
Creamy
Stir in a tablespoon of heavy cream at the final stage for a richer, velvety coating.
When it doesn't go to plan.
Never soak mushrooms in water; they act like sponges and will never crisp.
If you have a large quantity, cook them in batches rather than piling them into one pan.
Use a pan wide enough to ensure the mushrooms aren't stacked more than two deep.
The ones that keep coming up.
Why are my mushrooms slimy?
The pan was likely overcrowded, or you added salt too early. This traps steam and prevents the moisture from properly evaporating.
Can I use olive oil?
Extra virgin olive oil has a lower smoke point and can turn bitter at the high heat required for browning. Stick to neutral oils with high smoke points.
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