How To Saute Mushrooms

Create a Side Dish or Topping to Enhance Most Any Meal

Frying mushrooms

Sauteed mushrooms, particularly crimini and portabello, add a special touch to a meal as a side dish, a topping for omelets or baked potatoes, or as a sandwich condiment. And, then on top of that, they provide a wonderful source of fiber, vitamins (thiamine, riboflavin, and niacin), and minerals (including iron and potassium).

To saute mushrooms:

Step 1

A few tips to remember before sauteing mushrooms:

  • Do not wash mushrooms. Water will cause the outer edges to toughen up.
  • Brush any dirt off with a mushroom brush. Be sure to properly clean and dry the brush before storing away.
  • Remove stems and set aside. Stems can be frozen for later use, such as finely chopped and added to soups and sauces.
  • Mushrooms will shrink to about half their size when cooked. Consider this when preparing portions.
  • To properly saute, the oil needs to be heated in the pan before adding the mushrooms. The French translation of "saute" literally means to "jump" so make sure the oil is jumping hot when the mushrooms are added to the pan.

Step 2

Sauteing Crimini Mushrooms:

  • Clean and remove stems.
  • Slice mushrooms about 1/8” thickness.
  • Heat a sauce pan over medium/high heat and add a small amount of oil, 1-2 T.
  • Add chopped mushrooms and coat with oil. As the mushrooms cook, they will soak up the oil, but as they cook they will release moisture so no additional oil is necessary.
  • Be sure to keep tossing the mushrooms as they cook.
  • The mushrooms will turn a medium to dark brown color when done.
  • Season with salt and pepper.
  • Serve.

Step 3

Sauteing Portabello Mushrooms:

  • Clean and remove stems.
  • With a spoon, scoop out the gills under the cap and discard.
  • Slice mushrooms about ½ to 3/4” thickness.
  • Brush each cut side with olive oil, and sprinkle with garlic salt and pepper.
  • Heat a sauce pan over medium/high heat and add add an additional small amount of oil, then add prepared slices.
  • Cook two to three minutes, then turn to other side. Cook an additional two to three minutes.
  • Serve.

Serving Suggestions:

Sauteed mushrooms should be served immediately after cooking for best results.


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