Cooking Mushrooms 101: To Dry Sauté or Not?

Cooking Mushrooms 101: To Dry Sauté or Not? 

Mushrooms are a versatile and flavorful ingredient that can be used in a variety of dishes, from risottos to stir-fries. However, the method used to cook mushrooms can significantly impact their flavor and texture. In particular, the decision to dry sauté mushrooms or cook them in oil can make a noticeable difference in the end result.

Dry sautéing mushrooms involves cooking them in a dry pan without any added oil or other liquids. This method allows the mushrooms to release their moisture, resulting in a concentrated and flavorful mushroom with a slightly chewy texture. On the other hand, cooking mushrooms in oil can result in a softer, more tender mushroom with added flavor.

Both methods can be used depending on the desired outcome and the recipe being used. Dry sautéing is often used in dishes where a concentrated mushroom flavor is desired, such as in risotto or pasta sauces, while cooking in oil is more commonly used in dishes such as stir-fries or sautés, where a softer texture might be preferred. However, the choice is yours! Experiment and see which method you prefer.

How to Dry Sauté Mushrooms:
Note: Do not wash mushrooms, as this can make them soggy! If needed, wipe mushrooms with a damp paper towel or soft-bristled brush.

1. Slice or tear fresh mushrooms into even pieces.
2. Heat a large skillet over medium-high heat.
3. Once the pan is warm, add mushrooms, being careful not to crowd the pan. The mushrooms will release their moisture as they cook. Should there be too many mushrooms in the pan, the excess moisture will result in a steamed mushroom texture rather than a desirable browned texture.
4. Stir the mushrooms occasionally to prevent them from sticking to the pan. Cook them for 8-10 minutes or until they have released most of their moisture and are lightly browned.
5. When the mushrooms are brown, they’re ready to eat! However, at this point, you may choose to enhance their flavor by adding additional ingredients. Warm sautéed mushrooms will behave like flavor sponges – add butter and a little salt, olive oil, parsley, thyme, garlic, a little vinegar or sherry – whatever sounds delicious to you!

How to Sauté Mushrooms with Oil or Butter
Note: Do not wash mushrooms, as this can make them soggy! If needed, wipe mushrooms with a damp paper towel or soft-bristled brush.

1. Slice or tear mushrooms into even pieces.
2. Heat a large skillet over medium-high heat.
3. Add the olive oil to the skillet and swirl to coat the bottom.
4. Add the sliced mushrooms to the skillet and sauté them for 4-6 minutes, stirring occasionally, until they are lightly browned and tender.
5. If you’d like to add garlic, add it now and sauté for an additional 1-2 minutes until garlic is fragrant.
6. Season the mushrooms with salt and pepper to taste.
7. If desired, sprinkle fresh herbs over the mushrooms and stir to combine.
8. Serve immediately as a side dish, or use them in your favorite recipe.