Sautéed Mushrooms
Sautéed mushrooms rely on a high-heat sear to evaporate moisture and turn the edges deep brown. If you crowd the pan, they will steam in their own juices and turn rubbery; give them enough space to crisp and they will become dense and concentrated.
Commit to the sear.
Do not salt the mushrooms until the end, or you will draw out their water too early and prevent browning. A wide surface area is your most important tool.
- Large stainless steel or cast iron skillet
- Tongs or spatula
- Paper towels
What goes in.
- 1 lbcremini or white button mushrooms, cleaned and halved
- 2 tbspneutral oil or clarified butter
- 2 tbspunsalted butter
- 2 clovesgarlic, minced
- 1 tbspfresh thyme leaves
- to tastekosher salt and cracked black pepper
Avoid the crowd
Lay mushrooms in a single layer without overlapping. If your pan is too small, cook them in two batches rather than dumping everything in at once.
The method.
Heat the skillet
Place the pan over medium-high heat and add the neutral oil. Wait until the oil shimmers slightly before adding the mushrooms.
Sear undisturbed
Add the mushrooms cut-side down. Let them sit without moving them for 3 to 4 minutes until they take on a dark, mahogany color.
Toss and finish
Turn them over and cook for another 3 minutes. Add the butter, garlic, and thyme, tossing constantly for 60 seconds until the butter foams and coats every surface.
Season
Remove from heat immediately. Add salt and pepper only now, just before serving, to maintain the texture.
Other turns to take.
Deglazed
After the mushrooms are browned, add a splash of dry sherry or balsamic vinegar to the pan and scrape up the browned bits.
Cream-finished
Add a tablespoon of heavy cream after the garlic, letting it reduce until it coats the mushrooms like a thin glaze.
When it doesn't go to plan.
Never soak mushrooms in water; they act like sponges. Wipe them clean with a damp paper towel or use a soft brush.
If the mushrooms release liquid into the pan, increase the heat and keep cooking until that liquid evaporates completely.
The mushrooms are ready when they have shrunk by about half their original size and feel firm to the touch.
The ones that keep coming up.
Why did my mushrooms turn out soggy?
The pan was likely crowded, the heat was too low, or you added salt at the beginning of the cooking process.
Can I use olive oil?
Yes, but keep the heat at medium rather than high, as extra virgin olive oil has a lower smoke point and can turn bitter.
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