|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||5%|
|Total Sugars 1g|
|Vitamin C 4mg||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Perfectly sautéed mushrooms are tender, brown, and never soggy. Get browned and tender mushrooms and avoid mushrooms stewed in their own juices by following this easy mushroom recipe.
While exact amounts are called for, this is more of a technique than a recipe because it's showing you how to sauté mushrooms. That being said, feel free to adjust for the amount of mushrooms you have on hand. Mushrooms will cook down quickly and release a lot of water, so if you scale up, be sure to use a pan that is wide enough to hold all the mushrooms in a single layer for the best results. Ample space will ensure that the mushrooms truly sauté rather than stew. (This advice holds true for roasting vegetables, too—don't crowd the pan.)
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8 ounces fresh mushrooms
Olive oil, or vegetable oil, for the pan
Kosher salt, to taste
Chopped parsley, for garnish
Steps to Make It
Gather the ingredients.
Brush the mushrooms clean; many mushrooms can be easily cleaned with a very slightly damp paper towel. If you have mushrooms that seem too dirty for such gentle treatment, put them in a basin or bowl of cool water, swish them around and rub any dirt off as needed, then lift the mushrooms out of the water and onto a clean kitchen towel or layers of paper towels. (Don't pour them into a colander, which would dump the dirty water onto the clean mushrooms!) Pat the rinsed mushrooms dry. You want to start with completely dry mushrooms.
Halve, quarter, slice, or chop the mushrooms as you like. You can cook smaller mushrooms whole (yum!).
Heat a large frying pan or skillet over high heat. Choose a pan that is wide enough to hold the mushrooms in a single layer. Once the pan is hot, add just enough oil to coat the bottom.
Add the mushrooms to the hot pan and cook, keeping the heat high and stirring frequently to help quickly evaporate any liquid the mushrooms give off.
Sprinkle the mushrooms with salt and keep cooking until the mushrooms are tender and browned, about 5 minutes.
Add chopped parsley, if you like, just before removing from the pan, stir to let the parsley wilt, and transfer to a serving platter.
Starting with completely dry mushrooms will ensure that you haven't added any more liquid to them before cooking. This will also prevent sogginess.
How to Store and Freeze Mushrooms
You can keep these mushrooms refrigerated for 2 or 3 days. Reheat them on the stovetop over medium-low heat, or add them to soups, salads, tacos, on top of toast or mixed into scrambled eggs.
You can freeze cooked mushrooms if you like. Wait until they have cooled, spread them out on a rimmed baking sheet lined with parchment or wax paper, and freeze until frozen. Transfer to a zip-close freezer bag or other container. Freezing them this way helps to keep them separated; otherwise, they're likely to clump up in one big mass.
- Add a knob of butter to the pan a few minutes before the mushrooms are done cooking for a richer flavor.
- Bring out the earthiness of mushrooms with a generous grinding or two of black pepper.
- Use different types of mushrooms and explore their various flavors.
- Throw in a clove of minced garlic for the last few minutes of cooking; if you have a sprig or two of fresh thyme, that adds a perfectly paired flavor, too.
- Make them creamy by pouring in 1/4 cup heavy whipping cream once the mushrooms are browned—cook, stirring frequently, until the mushrooms are coated and the cream is reduced to a clinging sauce.