Sautéing mushrooms may seem to be a pretty difficult task, as these fungi are rich in moisture. As you heat them, mushrooms will release enough moisture and may get steamed, rather than sautéed. In fact, this task may not be that difficult, if done properly. You can come up with deliciously sautéed mushrooms that are caramelized, browned and succulent.
Tips for Sautéing Mushrooms
Sautéed mushrooms are perfect for sandwiches, soups, salads and omelets. You may have it as such or as a garnish or as a snack or a side dish. If you want to sauté mushrooms properly, then you have to follow certain rules of cooking. It is always better to refrain from rinsing mushrooms, as this will increase the moisture content in them.
If you want to rinse (often recommended for edible mushrooms from the wild and dirty ones), then take them out of the water as soon as possible and pat dry, before sautéing. Even those store-bought ones can be wiped with a damp cloth, before sautéing. Make sure to use a hot pan and a small amount of oil or butter, for this purpose. Medium-high heat is always preferred for sautéing mushrooms.
- For sautéing 250 grams of freshly sliced mushrooms, you need around 15 ml of oil or butter. While, small mushrooms can be sautéed in whole, it is better to half them for faster cooking. Larger ones can be quartered or cut into thinner slices.
- Once you are ready with the mushrooms, heat the pan and add the oil or butter. Now, add the mushrooms and sauté them gently, over medium to high heat.
- Another important point to note is that stacking mushrooms in the pan is not a good idea. Make sure to keep mushrooms in a single layer for sautéing them evenly.
- Gently toss the mushrooms, as they start searing. At this stage, you may add the other ingredients (like onion and garlic). Some people like adding them at the beginning. This may sometimes burn them up. You may also sauté them separately and add it to dry sautéed mushrooms.
- As you start sautéing mushrooms, you will find lots of moisture emitted from these fungi. Stir them gently, till the moisture is absorbed and the mushrooms start searing.
- At this stage, you may add salt, which is not usually added in the beginning, as more water will be released by mushrooms, as they get in touch with salt. Once done, the mushrooms will change to a deep golden and reddish-brown color combination. Your sautéed mushrooms are ready.
- How long to sauté mushrooms? If you follow the above said method, it will take around 10 to 12 minutes for sautéing 250 grams mushrooms.
Now you have a fair understanding about sautéing mushrooms in butter or oil. If you want to use white wine, then add it, as the mushrooms start searing. You may also add beef or chicken broth and shallots, while sautéing mushrooms, so as to enhance the flavor and taste.
In short, preparing sautéed mushrooms is not difficult, if you follow the proper methods. You may sauté mushrooms alone or in combination with other vegetables. In the latter case, you may either sauté other vegetables separately or along with the mushrooms. But, take care of the cooking time of the vegetables while sautéing them along with mushrooms. If you think that the vegetable can get burned easily, add them at a later stage.