What's the best way to saute mushrooms?

Saute mushrooms over medium-high heat in a cast-iron skillet, in a mixture of butter and olive oil, allowing the liquid to release from the mushrooms and to cook off completely. This will ensure mushrooms beautifully carmelize and develop a deep umami flavor rather than steam or become soggy.

What are the best mushrooms to saute?

Cremini, button, shiitake, baby bellas, portobello, morels, porcini, chanterelles and oysters.

Can sauteed mushrooms be made without wine?

Yes, simply leave it out or add a few drops of balsamic vinegar.

Can sauteed mushrooms be made vegan?

Yes, simply leave out the butter.

How long do mushrooms take to saute?

From start to finish, it takes around 15 minutes.

Simple Sautéed Mushrooms

Name: Simple Sautéed Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Cuisine: American
Ingredients: 1 pound mushrooms- cremini, button, shiitake, portobellos, chanterelles, morels, porcini, oyster; 1-2 tablespoons butter or ghee; 1-2 tablespoons olive oil; salt and pepper to taste; 1 shallot, finely diced; 2-3 garlic cloves, rough chopped; 1 tablespoon fresh thyme, sage, or rosemary; optional: splash white wine, red wine, marsala wine, sherry wine, ruby port, etc.; optional additions: truffle oil, soy sauce, fresh flat-leaf parsley.

Description

These simple Sauteed Mushrooms can transform even the humblest of meals into a feast! Quick and easy, they are full of nutrients and make ordinary dishes shine!

Ingredients

Units Scale

1 pound mushrooms- cremini, button, shiitake, portobellos, chanterelles, morels, porcini, oyster
1–2 tablespoons butter or ghee
1–2 tablespoons olive oil
salt and pepper to taste
1 shallot, finely diced
2–3 garlic cloves, rough chopped
1 tablespoon fresh thyme, sage, or rosemary
optional: splash white wine, red wine, marsala wine, sherry wine, ruby port, etc.
optional additions: truffle oil, soy sauce, fresh flat-leaf parsley.

Cook Mode Prevent your screen from going dark

Instructions

Clean mushrooms using a dry brush or towel. If very dirty, wash or soak in water, pat dry and allow to fully dry on the counter or on a sheet pan in a warm oven. Key is to start with DRY mushrooms.
Cut or tear to a similar size- roughly 1/2 inch thick.
Heat oil and butter in a large saute pan or cast iron skillet over medium-high heat. Add mushrooms and season with salt and pepper. Saute until just beginning to brown about 5 minutes.
Lower heat to medium or medium-low. Add shallots, garlic and thyme, continue sauteeing until fragrant and mushrooms release their liquid, and cook this off, another 5-7 minutes.
Add a splash of wine if you like, to deglaze the pan. Cook this off.
Taste and adjust salt and pepper. Add a few drops of truffle oil to elevate ordinary mushrooms, or a few drops of soy sauce if seeking deeper umami flavors. The key is to use a light hand. For brightness a little fresh parsley is nice.

Notes

Sauteed mushrooms will last 4 days in the fridge and can be reheated in a pan with a tiny splash of water ( cook this off).

Nutrition

Serving Size: ½ cup
Calories: 93
Sugar: 2.8 g
Sodium: 599.1 mg
Fat: 6.6 g
Saturated Fat: 2.4 g
Carbohydrates: 7.6 g
Fiber: 1.4 g
Protein: 3.3 g
Cholesterol: 7.6 mg