Here's how to prepare mushrooms on the stovetop so good that you'll want to eat them all on their own.
Serves4 to 6
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Cooking mushrooms can get kind of tricky. You can eat them raw, so they can be technically be “done” any time, right? Wrong! When we think about cooking mushrooms on the stovetop, we’re all after the same deep-mahogany perfection we’ve come to expect from a perfectly cooked steak.
So whether you’re making a quick meal of mushrooms on toast or you’re sautéing enough for a pizza party, here’s how to cook tender, tasty, and totally succulent mushrooms every time.
For the Best Mushrooms, Give Them a Good Sear
Cooking mushrooms concentrates their flavor and brings out notes of sweet earthiness from the Maillard reaction taking place. The best way to do this is to sear the mushrooms first in a dry pan. The high heat browns the mushrooms while instantly driving off excess moisture.
You also want to hear a gentle sizzling the whole time you’re cooking mushrooms. This means that the pan is hot enough to quickly evaporate the moisture and caramelize the mushrooms. If you don’t hear sizzling, adjust the heat until you do.
Once cooked, you can add these mushrooms to other dishes (think: stews or braises) or partner them with dinner as their own stunning side. Leftovers can be stored in an airtight container in the refrigerator for up to four days.
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How To Cook Mushrooms on the Stovetop
Here's how to prepare mushrooms on the stovetop so good that you'll want to eat them all on their own.
Clean and trim the mushrooms. Clean the mushrooms by rubbing the dirt off with a damp paper towel. Quarter the mushrooms through the stem.
Sear the mushrooms. Heat a large regular or cast iron skillet over medium-high heat. Add the mushrooms in a single layer and cook undisturbed for 2 minutes. Flip the mushrooms and cook for 1 to 2 minutes more. The mushrooms should be turning golden-brown and releasing some of the liquid.
Cook the mushrooms until browned and reduced by half. Reduce the heat to medium and continue cooking, stirring occasionally, until all the moisture has evaporated and the mushrooms start to turn dark reddish-brown with golden spots, 5 to 8 minutes more.
Add the butter, sherry, and parsley. Remove the pan from the heat and add the butter or oil, sherry or vinegar, and chopped parsley. Stir to coat and serve immediately.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
This post has been updated – originally posted September 2008
Sauté and Evaporate: Add the mushrooms and let them brown briefly. They will release moisture; allow it to evaporate completely. Achieve Golden Perfection: Continue to cook and stir the mushrooms until they turn golden brown, adjusting the heat as needed.
When the oil or melted butter is hot, add the mushrooms. You should hear a sizzle. (If the fat isn't hot enough, the mushrooms will start to water out and steam instead of sautéing.) Cook the mushrooms 4 to 5 minutes or until they're tender and lightly browned.
Butter is great because it adds lots of flavor and produces a nice golden brown exterior, while adding oil allows the mushrooms to cook a little more quickly at slightly higher heat.
The researchers concluded that the best way to cook mushrooms while still preserving their nutritional properties is to grill or microwave them, as the fried and boiled mushrooms showed significantly less antioxidant activity.
"Adding salt before throwing mushrooms in the pan or immediately after will draw out the water from them, making them simmer in their own liquids," says Sofia Norton, RD. This can result in rubbery and tough mushrooms with little flavor.
With so many different recipes, styles and 'right way' methods, it's easy to get lost in it all! However, as true mushroom experts, we have figured out the simplest and easiest way for you to cook mushrooms, and that is through the modest boiling method.
Cook the mushrooms until browned and reduced by half.
Reduce the heat to medium and continue cooking, stirring occasionally, until all the moisture has evaporated and the mushrooms start to turn dark reddish-brown with golden spots, 5 to 8 minutes more.
Heat oil and butter in a medium to large pan over medium-high heat. Add mushrooms leaving space between. Cook mushroom for 3-5 minutes before turning. Stir and allow mushrooms to finish cooking for a couple more minutes.
Oil and butter: For the best and richest flavor, cook the mushrooms in a mixture of olive oil and butter. Mushrooms: A pound of sliced button mushrooms should comfortably serve about four people. Wine: A tablespoon of red cooking wine enhances the flavor of the sautéed mushrooms.
and cook mushrooms like a chef on medium high heat. Add the mushrooms to a dry pan. First they're going to get a little bit golden, and then they begin to release all of their water, which has to completely evaporate. for them to become golden again.
As the mushrooms heat up in the pan, they release their juices and cook in their own liquid, concentrating the flavor of the mushrooms. Towards the end of cooking (after about 5 to 10 minutes), once the mushrooms have released much of their moisture, you can swirl in some butter for added flavor if you want.
Sautéed mushrooms with butter have their benefits, but so do sautéed mushrooms with olive oil. I use both oil and butter for a dynamic duo that pairs searing (oil) with rich, satisfying flavor (butter). (I also use both in my Sauteed Spinach.)
This will ensure that any little critters living in the mushroom find their way out. Add salt to the water you plan to wash the mushrooms with, making sure the salt dissolves in the water. Add the mushrooms to the water, and allow them to soak for 20 minutes.
Sautéing them in oil first is a crucial mistake when cooking with mushrooms, as the oil will disappear, so you'll add more but then be left with soggy, oil-logged mushrooms. Cooking the mushrooms in water -- although counterintuitive and unconventional -- solves the problem of soggy mushrooms.
As a rule, cultivated mushrooms do not need to be washed due to the sterile environment and compost they are grown in. All you need to do is brush them off with a dry towel or mushroom brush.
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