I make sautéed mushrooms for my family’s thanksgiving spread every year and I’ve gathered the following tips from various chefs such as Mark Bittman.
- Don’t soak the mushrooms in water. You can give them a quick rinse if you need but the best thing to do to remove dirt is to use a small brush or paper towel. Mushrooms release a lot of water when you cook them and you don’t want to add to that moisture, or you’ll really end up steaming or boiling the mushrooms instead of sautéeing them if you add more liquid early on.
- Don’t crowd the pan- for the same reason as above- the mushrooms are going to release moisture as soon as they hit the pan. If you can sautée them in batches and move them to the side as you go, then you won’t let too much water collect in the bottom.
- 8 servings
- 5 mins
- 15 mins
- 20 mins
- 1 pound white button mushrooms
- 1/2 cup white wine
Use a small brush or paper towel to brush the dirt off the mushrooms and slice the mushrooms into 1/4" thick slices.
- Heat 2 tablespoons of olive oil in a large flat cast iron skillet.
Lay the mushrooms in a layer on the bottom- don't crowd the pan. It's ok if you can't fit all of the mushrooms.
- Leave the mushrooms in the hot pan and sprinkle with salt let them release their moisture and gain some color.
Let the layer of mushrooms sit on that side for at least 5 minutes without touching them. After that time, flip them and let them get color on the other side, maybe another 2 minutes.
Push the cooked mushrooms to the side of the pan and add another layer of mushrooms.
- Repeat the previous three steps until you have cooked all of the mushrooms in this manner.
- Add the wine and let it reduce. Turn the heat down to medium.
Add 2 tablespoons of butter and parsley and stir well to combine.
- Transfer mushrooms to a caserole dish and cover for about 30 minutes before serving.