It’s actually pretty easy to avoid bland and rubbery mushrooms—we promise! You can make delicious and perfectly sauteed mushrooms in just three simple steps:
1. Start with a pan that’s nice and hot. 2. Avoid overcrowding your pan. Add just enough mushrooms to cover the bottom with a single layer. This gives steam released from the cooking mushrooms enough space to evaporate. 3. Wait to add salt until near the end. Salt pulls moisture from vegetables, so adding it to mushrooms too soon can prevent much-needed caramelization.
We used a combo of button and cremini mushrooms, which are the least expensive and most readily available in grocery stores. However, this recipe works great with all mushrooms…even wild varieties!
sauteed mushrooms recipe
- 8 oz mushrooms
- 1 1/2 Tbsp olive oil
- 1/2 tsp salt, or soy sauce
- 1 sprinkle garlic powder
- Brush or rub blemishes or debris from mushrooms and trim the dry area at the bottom of the stem. Cut the mushrooms in half, or if they are quite large, cut them in quarters and set aside.
- Place a 10" or 12" skillet over medium heat until nice and hot. Add olive oil and only enough mushrooms to cover the bottom of the skillet in a single layer. Toss to coat the mushrooms in olive oil and move the mushrooms back into a single layer in the bottom of the pan. Allow the mushrooms to cook undisturbed for about 3–4 minutes, until the first side has begun to brown nicely. At this point toss the mushrooms occasionally for an additional 5 minutes, until they have browned nicely on all sides.
- Once the mushrooms are nicely browned, season with salt or soy sauce, a light sprinkle of garlic powder and black pepper. Continue cooking for an additional 2 minutes, tossing frequently.
- Remove the mushrooms from the skillet and serve immediately. Enjoy!
Using soy sauce instead of salt improves the mushrooms’ ‘umami’—a Japanese word for ‘savory flavor’!