How to Sauté Mushrooms
Sautéing mushrooms is about managing moisture. You want a heavy pan, high heat, and enough room so the mushrooms sear instead of steaming in their own juices. When they turn a deep, mahogany brown and the pan is dry, they are ready.
Patience is your best ingredient.
Do not crowd the pan, or the mushrooms will release their water and stew. You are looking for a firm, browned exterior and a tender center.
- large cast iron or stainless steel skillet
- tongs or spatula
What goes in.
- 1 lbcremini or button mushrooms, wiped clean and halved
- 2 tbspneutral oil, like grapeseed or vegetable
- 2 tbspunsalted butter
- to tastekosher salt
- 1 tspfresh thyme leaves
Don't touch them
Resist the urge to stir the mushrooms for the first three minutes. Letting them sit undisturbed allows the surface to caramelize against the hot metal.
The method.
Heat the pan
Place your skillet over medium-high heat. Add the oil and wait until it shimmers and moves easily across the surface.
Add the mushrooms
Place the mushrooms in the pan in a single layer. If your pan is small, do this in batches.
Develop color
Let them cook undisturbed for 3 to 4 minutes until the bottom side is deeply browned.
Toss and finish
Toss the mushrooms once, then add the butter and thyme. Cook for another 2 to 3 minutes until the butter foams and turns a nutty brown.
Season
Add the salt only at the very end. Adding salt too early draws out moisture and prevents a good sear.
Other turns to take.
Garlic Butter
Add two cloves of smashed garlic during the last minute of cooking so it does not burn.
Deglazed
Pour a splash of dry sherry or soy sauce into the hot pan after the mushrooms are browned to pick up the fond from the bottom.
When it doesn't go to plan.
Never soak mushrooms in water; they act like sponges and will never sear properly.
Use a wide pan to ensure maximum contact with the cooking surface.
If the pan looks dry and the mushrooms are sticking, add a tiny bit more oil rather than turning down the heat.
The ones that keep coming up.
Why are my mushrooms rubbery?
You likely crowded the pan or added salt too early. Both actions cause the mushrooms to release their water and boil instead of sear.
Should I wash mushrooms?
Use a damp paper towel or a soft brush to remove dirt. If they are very dirty, rinse them quickly and dry them thoroughly on a towel before cooking.
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