Perfectly browned and juicy, you can cook these mushrooms at home! Ready to top a delicious hamburger, steak, pasta or just to eat by itself! Done in 15 minutes when you know how to saute mushrooms!
How To Saute Mushrooms
Mushrooms are a terrific way to add meaty flavor and interesting shapes to so many dishes!
Ways to Use Mushrooms
We LOVE mushrooms in these dishes and there are so many others to choose from too!
- Egg Dishes Like - Frittatas, omelets and breakfast casseroles.
- Pizza
- Casseroles
- Stir Fry
- Pastas
- Over meats in sandwiches and straight off the grill too!
Or use in dishes like these...
Fresh Button Mushrooms - whole and in the package 
PRO TIP: Store mushrooms in a paper bag! 
Mushrooms clean and ready to slice 
Slice the mushrooms 
Oil, salt, cutting board and knife ready (no need for bag) 
Saute Mushrooms in oil 
Remove from pan
Saute in a Few Easy Steps
- Clean and slice the mushrooms
- Heat the pan
- Saute over medium heat till mushrooms release their water and begin to brown.
Here's What You'll Need
- Cutting Board
- Knife
- Frying Pan
- Oil
- Mushrooms
- Stove
- ***No need for plastic bag***
Frequently Asked Questions (FAQ's)
You can saute any kind of mushrooms! It's easiest to find:
Button Mushrooms
Baby Bellas and
Portabellas (same thing as a baby bella, just full grown).
At the grocery store, but you can also saute:
oyster mushrooms
cremini
chantrels
and many more when you are able to locate them!
It's best to use a damp paper towel to brush off any visible dirt, however, if the mushrooms are just way too dirty for that, then rinse and rub the dirt off with your fingers, then lay out to dry on a towel. Use when dry.
Oftentimes, less is more with sensational tasting ingredients like fresh fine mushrooms! Therefore, salt, pepper and maybe a dash of garlic is a favorite.
However, be adventurous and try some other flavor combinations like soy sauce, cayenne, onion powder, balsamic vinegar or chinese five spice even!
You'll see as you saute the mushrooms that for the first minute or so, some browning takes place and the pan is very dry. In the next few minutes, water will appear in the pan (the mushrooms are releasing their water). In another minute or so, the mushrooms will develop a deep brown and will have shrunk a little. Now they are done!
You can use this recipe for sautéed mushrooms for your pasta OR if you are adding mushrooms to your tomato sauce, simply add them in and let them simmer.
Bad mushrooms become mushy and have spots on the caps that are dented in. Often you'll notice a strong funky odor.
Tips and Tricks
- Use the freshest mushrooms you can find.
- The older your mushrooms are, the less liquid they will release. So, don't burn your mushrooms up looking for the liquid to come out.
- Generally speaking, mushrooms that are marked down for quick sale or often past the point of tasting good and looking beautiful.
- You'll want to use a flavorless oil (like vegetable oil) or butter to saute your mushrooms. You can use olive oil, but it often lends its own flavor and you'll have to decide if that is what you want in your recipe or not.
- Any skillet or even a saucepan will work for sautéing mushrooms, I like to use my cast iron because it heats so evenly.
- Let the pan come to temperature before adding the mushrooms.
- Always add some salt to your mushroom dish. Mushrooms often take more salt than what you expect.
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Watch Me Saute Mushrooms Right Here
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How to Saute Mushrooms
Ingredients
- 2 tbs oil vegetable or olive oil
- 8 oz mushrooms sliced
- pinch kosher salt
Instructions
- Heat skillet on the stovetop over medium heat. Add the oil to the pan.
- Once the pan is preheated, add the sliced mushrooms all at once.
- Heat in the skillet until lightly browned and until the water has been released from the mushrooms. (2-4 minutes). Sprinkle with a pinch of salt.
- Serve hot
Notes
- Use the freshest mushrooms you can for this recipe. You want your future recipes to have fresh ingredients!
- This works for any type of fresh mushroom that you can purchase in the grocery.
- If you decide to wash your mushrooms first, be sure that they are completely dry before starting this recipe.
- If you do not wash your mushrooms, be sure to brush off any visible dirt with a paper towel.
- Check your mushroom label, they may be prewashed. The label will tell you.
- The mushrooms will keep in the freezer for a three months.
Nutrition
With a pandemic upon us, it can seem like a stretch to find things to be thankful for. That isn't what the Lord calls us to do though. We are a people called to be thankful in all situations, even this one.
Personally, I am thankful for you!
1 Thessolonians 5:18
Give thanks in all circumstances; for this is the will of God in Christ Jesus for you.
Wendi J Spraker says
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