BACK TO BASICS: HOW TO SAUTÉ MUSHROOMS
Originally published by Tramontina USA
Mushrooms don’t need to take a backseat to dinner. Make them the star of your favorite dish with a dash of butter and wine.
There are all kinds of ways to sauté and serve mushrooms. Some prefer oil, others butter. You may love a dash of sherry vinegar at the end while your friend deglazes with wine. Luckily, mushrooms are great alongside tons of savory dishes: crusty bread with a fried egg, fresh pasta, or even a seared steak. No matter the style, it’s important to make sure they’re cooked, browned, but not mushy. Here’s how to get them right every time:
Keep ‘em dry.
Mushrooms are little, porous sponges: they soak up water, get a little slimy, and become impossible to dry. If they’re wet, they won’t brown too well. Instead of washing them, take a dry paper towel and rub off any dirt. If you’re working with chanterelles or other foraged mushrooms, you may need to do some extra cleaning with a dry pastry brush or paring knife in order to get in all those crevices.
Butter is better.
Nothing goes better with earthy mushrooms than good ol’ fashioned creamy butter. Olive oil will still do the trick, but the nuttiness of browned, shroomy butter is unlike any other flavor.
Brown, don’t steam.
You’re not just trying to cook the water and raw crunch off the mushrooms, you want to really sear them to dark golden goodness. To make it happen, let them sit undisturbed in the hot oil and butter mixture the first few minutes of cooking so they can make continuous solid contact with the pan.
Add alliums.
Garlic loves mushrooms, mushrooms love garlic. Shallots are lovely, too, and you can even simmer in some onions depending on your recipe.
Find forgotten fridge wine.
Opened a bottle of wine earlier in the week? Instead of throwing it out, use it to deglaze the pan after the mushrooms have fully browned. The acid and liquid will pick up savory bits stuck to the bottom of the pan.
Thyme is on your side.
Brighten up the rich earthy flavors you’re concocting with a dash of fresh herbs. Thyme lends itself well to the crips white wine you’re using to deglaze. If you decide to use an red wine, fresh rosemary is an even better option.
SAUTÉED MUSHROOMS
Serves: 2 | Difficulty: Medium | Prep Time: 10 min | Cook Time: 15 min
INGREDIENTS
1 Tablespoon olive oil
2 Tablespoons butter
8 oz. whole mushrooms, white button or cremini
¼ cup dry white wine
1 clove garlic, minced
1 ½ Tablespoons fresh thyme, minced
Salt
Fresh ground pepper
INSTRUCTIONS
Tear mushrooms into quarters. The pieces won’t all be exactly even.
Heat medium sauté pan on medium-high. Add oil and heat until shimmery.
Add butter to pan and swirl to keep from browning.
Once butter has melted and is bubbling, add mushrooms. Toss mushrooms to coat in oil and butter and let sit undisturbed until bottoms begin to brown, about 4 minutes.
Flip and stir mushrooms until browned evenly on all sides, about 2 minutes longer.
Turn down heat to medium and add wine, garlic, thyme, a few pinches of salt, and fresh ground pepper to taste. Stir to combine.
Cook until wine has cooked out and garlic has softened, about 3 minutes.
Remove from eat and serve immediately.