Tips for Perfect Pan-Roasted Sauteed Mushrooms Every Time
The ideal pan-roasted mushrooms have a tender, but firm texture, are not soggy and are a little crisp around the edges of the mushrooms. Most mushrooms have high water content and must be fried over very high heat long enough to lose any the excess moisture. But they can be easily burned if you do not stir then enough, and the water evaporates before they are cooked. This can also happen if the slices are not of even thickness.
Under-cooking mushrooms is a very common error for both professional chefs and home cooks as the moisture runs out before they are cooked. One key trick is to cook them in small batches. If the mushrooms are large and thickly sliced another trick is to add a splash of water several times while cooking. This will ensure the mushrooms are dark when just cooked and a little crispy around the edges. You need to monitoring the cooking process to get just the right amount of moisture during the cooking process. When done correctly the mushrooms become sponge-like, read to soak up the rich flavors of spices, herbs and butter you add during the cooking time.
Key Questions and Answers for Pan Frying Mushrooms
When should you add the salt when sautéeing or pan frying mushrooms? => Adding the salt at the very end of the cooking process means that the salt will not interfere with the critical moisture balance by drawing out moisture from the mushrooms before they are cooked.
Can Crowding the Mushrooms in the Pan Spoil Them? => The answer is a definite Yes. Crowding the mushrooms, especially when they are cold straight from the fridge will cause the pan temperature to drop and they will be steamed rather than fried. Fry the mushrooms in two or more batches using separate pans if you can so that they are all ready at the same time.
Can You Overdo the Moisture by Not Drying them after Washing? => Yes, this is a common mistake as mature mushroom, especially the gills or lamellae, soak up a lot of moisture. Don’t submerge the mushrooms in water or rinse them off under the tap or in a colander. Instead wipe them off using damp paper towels. Soaked mushrooms will steam rather than fry as the moisture will lower the pan temperature and they will not fry to a crisp dark brown stage. If the mushrooms are very dry, simply splash water over them just before you saute them.
Can Cutting or Tearing Mushroom into Different Sizes Affect the Cooking? => Yes, ensuring the mushroom slices and similar and that the pieces are roughly the same size will ensure they cook evenly.
Should You Use a Heavy Pan to Fry Mushrooms => Yes, use a heavy skillet or Dutch Oven. Unlike a wok, which is very thin, a heavy pan, heated to very hot before adding the mushrooms, stores a lot of heat and so the temperature remains hot. You need a very powerful flame to ensure the temperature of a wok surface will remain high and not drop when the mushrooms are added. Cooking the mushrooms in small batches also ensures the pan remains very hot.
Can you Over Do the Stirring When Cooking? => Yes? You shouldn’t need to stir them much. Wait until the underside of the batch added to the pan has brown before flipping the slices over and frying the other side. When they are brown on the second side, and they have shrunk in size and are just cooked through they are done. Quickly add a little salt, butter, pepper and any other seasoning you prefer. Consider adding fresh thyme, other herbs, chilli, garlic, and lemon zest to provide that extra taste. But don't over do it as you want the flavor of the mushroom to be the dominant taste.
Which is Better - Small, Thin Sliced Pieces or Large Thick Sliced Pieces => Large older mushrooms have more flavor and are easier to cook. The small thin-sliced mushrooms can quickly burn as they dry out more quickly. The smaller and thinner slices can be cooked at a lower temperature. Very thinly sliced mushrooms can shrivel and curl and can become very dry before they brown. Generally, do not cut cultivated mushrooms into tiny pieces or cut slices thinner than about 1/4-inch (6 mm). You can also cut cut mushrooms in half or quarters from top to bottom to make larger pieces that will have more flavor.
Can the Pan be Too Hot => No, the pan with oil or butter should be extremely hot before adding each batch of mushrooms. Wait until the oil ripples on the surface and just starts to smoke before adding the mushrooms. Add a little oil to butter so that it can be heated to a higher temperature. Use a high smoke point oil such as rice bran oil or grape seed oil rather than oil oil. These oils also have a neutral taste which allows the mushroom flavor to shine through. If the mushrooms release a lot of moisture in the pan, just keep cooking, without stirring, until the water evaporates away. Butter tastes great with mushroom, but it’s tricky to use because it burns at a lower temperature. So, fry with oil and add butter at the end for more flavor. Clarified butter can be heated to a higher temperature. Olive oil can also be added at the end for a lovely, fruity flavor, but it is a low temperature oil. For even more flavor, try sautéing mushrooms in old fashioned lard, duck fat, lard, or the fat rendered from pancetta or bacon .
What are the Best Flavor Enhancers for Sauteed Mushrooms? Garlic, shallots, and herbs give the mushrooms enhance flavor and appeal. These ingredients should be added towards the end of the cooking process so they don't burn. Finely minced garlic, chopped shallots and thyme are best added toward the end of the cooking process. Adding a little butter with assist with the cooking and will enhance the flavor.
Superb Pan-Roasted Wild Mushrooms
Ingredients
Salt to taste
2 tablespoons water
1 garlic cloves minced
1 tablespoon chopped chives
2 tablespoons minced shallots
1 tablespoon chopped thyme leaves
Freshly cracked black pepper to taste
3 tablespoons grape seed or rice bran oil
4 tablespoons unsalted butter cut into small chunks
8 cups sliced wild mushrooms such as shiitake, oyster, trumpet, chanterelle or morel (or other earthy varieties)
Method
Heat a large heavy skillet, preferably cast-iron, or a Dutch oven over medium to high heat until very hot. Add the oil and wait until the oil starts to shimmer and smoke a little. Add the drained mushrooms that have been wiped with paper towels in small batches. Fry quickly without stirring, until the mushrooms are crisp at the edges and golden brown in color. Splash with a little water to stop them drying out before they are cooked. Flip the mushrooms over and add a sprinkle of extra water if required. The cooking should take about 8 - 10 minutes, depending on the type of mushroom. Take the skillet or Dutch oven off the heat. Make a space in the center of the pan, add the butter. When it has melted add the thyme, chives, shallots, other fresh herbs and garlic, and stir the herbs and spices until just cooked. Then, toss the pan to distribute through the mushroom mixture. Season to taste with salt and pepper. Serve hot with extra herbs sprinkled on top.
Simple Stunning Sauteed Mushrooms Recipe with Sherry
Ingredients
- Salt to taste
- 3/4 cup dry sherry
- 2 tablespoons butter
- 2 tablespoons rice bran oil
- 3 cloves garlic, minced
- Freshly Ground Black Pepper to Taste
- 1 1/2 tablespoons fresh thyme leaves
- 2 pounds (1 kg) button mushrooms, cut in half
Method
Place a large, deep and heavy sauté pan or Dutch oven over moderate to high heat. Add the oil and butter. Once the butter has melted and the oil is very hot, add the mushrooms in a single layer, or cook in batches. Sear the mushrooms without turning or stirring for about 3 minutes. Then, flip them and fry for an additional 2-3 minutes. Then, add the garlic, pepper and salt to taste. Allow the mushrooms to sear for another 5-6 minutes until they develop a rich brown, caramelized color and the edges start to become crisp. Next, stir through the fresh thyme leaves and pour in the sherry. Lower the heat to moderate-low and simmer for an additional 8-10 minutes, stirring regularly. Cook until the mushrooms absorb all the sherry, with only a small amount of moisture left in the pan. Taste and then season with salt and pepper to suit your preferences. Serve warm as a delightful side dish!
Pan-Fried Mushrooms with Rocket
Ingredients
- Salt to taste
- 1 garlic clove, crushed
- 1/2 bunch rocket, washed and trimmed
- Freshly ground black pepper, to taste
- 1/4 cup rice bran oil or grape seed olive oil
- 4 large mushroom flats, trimmed to remove stalks
- 2 tablespoons fresh Continental parsley, finely chopped
Method
Add the garlic, salt and pepper to taste to 2 1/2 tablespoons of the oil in a small bowl or cup. Brush the mushrooms all over with the oil mixture on all sides and surfaces. Heat the remaining oil in a large frying pan over moderate to high heat. Place the mushrooms in the pan cap-side up and fry for 2-3 minutes on each side or until just tender. Sprinkle with the parsley and cook for a further 30-45 seconds on each side. Place the mushrooms onto serving plates. Sprinkle the mushrooms with rocket and season with black pepper. Drizzle the pan juices over the mushrooms and serve immediately.
Sauteed Mushrooms with Caramelized Onions and Fresh Herbs
Ingredients
- 1 teaspoon soy sauce
- 1/2 teaspoon kosher salt
- 1 cup yellow onion, diced
- 1/4 teaspoon black pepper
- 1 tablespoon garlic minced
- 1 teaspoon balsamic vinegar
- 1 tablespoon unsalted butter
- 1 pound (500 g) brown mushrooms
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh parsley
- 2 tablespoons grape seed oil or rice bran oil
Method
Wipe the mushrooms over with wet paper towels and then dry them well. Trim the stems and slice the mushrooms into halves. Heat a large, deep and heavy cast-iron saute pan or Dutch oven, over moderate to low heat. Add the oil and heat to very hot. Then, add the onions and saute while stirring until the onions become light brown in color and translucent (about 4-7 minutes). Add the thyme and minced garlic and saute for 30-45 seconds. Increase the heat to moderate. Add the mushrooms and saute until tender, stirring only once (about 4-6 minutes). Sprinkle liberally with pepper and salt. Then, add the soy sauce and balsamic vinegar and combine well. Cook until most of the liquid has evaporated (about 1-3 minutes). Add the butter to a cleared space in the center of the pan. Once the butter has melted stir it through to coat the mushrooms, cook for 1-2 minutes, adding extra salt and pepper if required, to your liking. Serve the mushrooms hot, garnished with chopped parsley.
