You can use these sautéed mushrooms in pasta or quiche, serve them on top of steak or meatloaf, or just eat them on their own as a healthy vegetable side dish! There’s one big trick that’s going to be so helpful for you if you’ve struggled to cook mushrooms correctly in the past, or if you don’t know how to do it yet. And there are a few other little tips and tricks I’m going to share that will ensure this technique is easy and FAST.
What kind of mushrooms to buy
You can use any mushrooms for this, but you’ll save some time if you buy pre-sliced mushrooms. They aren’t much more expensive, and they’re all ready to go! My go-to for the most flavorful mushroom that you can buy at most grocery stores is baby portobello mushrooms. These are also known as cremini mushrooms. They’re inexpensive, and a little more flavorful than regular white mushrooms. But using this cooking method will help bring out a LOT of concentrated mushroom flavor, so any kind will do!
How to wash mushrooms
Just place the sliced mushrooms in a colander, rinse with cold water, and shake off as much excess water as you can. Easy!
You may have heard that you need to wipe mushrooms clean with a towel instead of cleaning them with water. This is NOT the case! In fact, J. Kenji Lopez-Alt, the author of The Food Lab (a GREAT, accessible read for the science behind why cooking works), details why in his book. I also used to think you couldn’t “wash” mushrooms the traditional way because they would absorb too much water, and therefore be soggy and not as flavorful. In The Food Lab, Kenji experiments with just how much water mushrooms absorb when washed the traditional way and spun in a salad spinner. He found they absorb only 2% of their weight in water, and there was no discernible difference in taste or texture if they were washed. He DID recommend making sure you use them right away after washing- don’t let them sit for more than 15 minutes before using. And while he recommended using a salad spinner to dry them, I found that was unnecessary- a few shakes in the colander got a lot of the excess water off. That said, if you prefer using a cloth to wipe mushrooms clean, you do you!
How to sauté mushrooms
It’s so easy to cook the perfect sautéed mushrooms in a skillet- just sauté in some butter, with a pinch of salt, and don’t stir frequently. The whole process takes about 10 minutes.
What kind of skillet to use
While any skillet will work, I recommend using a nonstick skillet to make sautéed mushrooms. I’ve found it the easiest way to cook the mushrooms perfectly every time. If you use a stainless steel or cast iron skillet, there may be little bits that get stuck to the pan. This is fine, if you plan on deglazing the pan and continuing to cook. Or, if you are fine spending a little more time washing the pan. Here’s a link to the nonstick skillets I use. I find that they cook evenly, they last for a long time if you take care of them, and I love that they are oven safe, so you can easily use them for frittatas or the like.
How to use sautéed mushrooms
These sautéed mushrooms are so delicious on their own, they’d be great as a side dish! If you want, you can add herbs, like oregano, thyme, or rosemary, and/or onions, when you begin sautéing. You can also use them to serve on top of steak, meatloaf, chicken, or fish, put them in a quiche or frittata, or add them to a salad or pasta.
Recipes that use this technique
You’ve got to try out these easy recipes that use sautéed mushrooms as the base. Here are my favorites:
One-Pot Orzo with Mushrooms, Brown Butter, and Thyme Beef Barley Soup with Mushrooms Salisbury Steak with Mushroom Gravy Mushroom and Cheddar Omeletes Easy Mushroom Gravy Mushroom Brie Soup Healthy Chicken and Mushroom Stroganoff Creamy Mushroom, Chicken, and Wild Rice Soup Creamy Chicken Thighs and Mushrooms
Did you make this Sautéed Mushrooms recipe? Please click the stars below to comment and Rate this Recipe!
