Easy Sautéed Mushrooms (2024)

FAQs

Do you use oil or butter to sauté mushrooms? ›

Sautéed mushrooms with butter have their benefits, but so do sautéed mushrooms with olive oil. I use both oil and butter for a dynamic duo that pairs searing (oil) with rich, satisfying flavor (butter). (I also use both in my Sauteed Spinach.)

Set a large heavy, non-reactive pan over medium-high heat. Add butter and olive oil and swirl as it melts to reduce splatter. Once the oil is hot, add mushrooms and sauté until the liquid is released and evaporated and mushrooms are slightly browned, 5-7 minutes. Season with garlic salt, pepper, and minced garlic.

Oil and butter: For the best and richest flavor, cook the mushrooms in a mixture of olive oil and butter.

When the oil or melted butter is hot, add the mushrooms. You should hear a sizzle. (If the fat isn't hot enough, the mushrooms will start to water out and steam instead of sautéing.) Cook the mushrooms 4 to 5 minutes or until they're tender and lightly browned.

This is the big one: Do not salt the mushrooms too early in the cooking process. Salting too early often draws out too much of the inherent moisture or liquid, which can be a bit overwhelming if you're a mushroom newbie making a large batch.

The bottom line: Although salting the mushrooms at the beginning of cooking does not always cause them to release much liquid, it does make them cook more slowly and gives them a less desirable texture.

Heat the Pan: Place the skillet over medium-high heat. Sauté and Evaporate: Add the mushrooms and let them brown briefly. They will release moisture; allow it to evaporate completely. Achieve Golden Perfection: Continue to cook and stir the mushrooms until they turn golden brown, adjusting the heat as needed.

Sautéing on High or Low Heat

"Medium-high heat is the way to go with mushrooms. You want their liquids to slowly evaporate while they caramelize," says Norton. High heat can burn mushrooms, while low heat will make them cook in their own liquid, she says. You also want to be mindful of the pan.

Heat oil and butter in a medium to large pan over medium-high heat. Add mushrooms leaving space between. Cook mushroom for 3-5 minutes before turning. Stir and allow mushrooms to finish cooking for a couple more minutes.

What enhances the flavor of mushrooms? ›

Try balsamic vinegar, butter or olive oil, lots of fresh garlic, and some fresh herbs. Score the tops of the mushrooms to help them shed more liquid. Let the mushrooms soak in the marinade for about 10 minutes and up to 45 minutes prior to grilling on a 450° grill. Cook them for about 12 to 15 minutes and then serve.

My foolproof method for making perfectly cooked and beautifully brown mushrooms every time. Adding water into the mix causes the air pockets in the mushrooms to break down, resulting in floppier and denser slices.

Butter is great because it adds lots of flavor and produces a nice golden brown exterior, while adding oil allows the mushrooms to cook a little more quickly at slightly higher heat.

Heat the oil or butter in the pan on a medium-high heat. Wait until it's sizzling, then add the mushrooms to the pan. Add the mushrooms and let them cook without stirring. Try to resist any stirring for the first 5 minutes.

Some common oils used for frying include canola oil, vegetable oil, and avocado oil. 2. Fry at the right temperature. Frying oil needs to be at a temperature of 325 to 400 degrees Fahrenheit for your mushrooms to come out crispy and golden brown.

But which one — butter or oil? Each is best suited for different kinds of sautéing: When cooking over very high heat, use oil, which is less likely to burn. When sautéing with medium-high heat, you may opt for butter, which adds a nice flavor.

Butter is best for sautéing vegetables because it has a low smoking point and adds an incomparable rich, nutty flavor. Start by heating the pan, then swirl butter as it melts to coat the pan before adding your vegetables. Cook over moderate heat to create the perfect texture without burning the butter.

If you pile raw mushrooms up on top of each other in a pan, they will steam. If you spread them out, they will brown and crisp around the edges. This is why I like using a wide skillet to cook mushrooms. The wider size gives me more room.