How to Sauté Mushrooms
Make perfect sautéed mushrooms in just 15 minutes, no recipe required!
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By Alice K. Thompson for Food Network Kitchen
Alice is a contributing writer and editor at Food Network.
Just the aroma of searing mushrooms lets you know that something amazing is going on. Sautéing mushrooms concentrates their earthy flavors and umami, the savory taste that makes everything more delicious, while also developing their sweetness and nuttiness through caramelization. All you need to accomplish this bit of kitchen magic is a hot skillet, a little oil and about 15 minutes.
How to Sauté Mushrooms
The goal of sautéing mushrooms is to brown and caramelize them, complementing their natural flavors with rich, sweet and nutty notes. You’ll also transform their spongy consistency into a juicy, meaty texture. You’ll want a large skillet, a high-heat oil like olive or canola, and a spatula or wooden spoon to move the mushrooms as while they cook. Mushrooms release a lot of water so don’t overcrowd the pan or you’ll have difficulty browning them; it’s better to sauté in two batches if you have more than fit in a single layer.
Here’s how to sauté any kind of mushroom in four easy steps:
Step 1: Prep the mushrooms. Wipe off any dirt and trim or remove tough stems. If the mushrooms are large, cut them into halves or chunks. Mushrooms shrink a lot as they cook, however, so keep your pieces fairly large.
Step 2: Heat the oil. Place a large, heavy skillet over medium-high heat and add enough of a high-heat oil like olive or canola oil or clarified butter to cover the bottom. Have a spatula or large wooden spoon handy.
Step 3: Cook the mushrooms. When the oil is hot, add the mushrooms and sprinkle with salt and pepper. Leave them undisturbed until they begin to brown, about 5 minutes, and then continue to cook, stirring every minute or so, until they stop releasing water and are deeply browned, 5 to 10 minutes longer.
Step 4: Add seasonings and deglaze. Now is the time to add any additional seasonings like garlic, shallots, thyme or rosemary. Cook, stirring, one more minute. There will be accumulated browned bits on the bottom of the pan; these are super-tasty, so add a few tablespoons of a liquid like water, wine, sherry or broth, and then scrape them off the bottom of the pan and cook until the liquid evaporates. Taste the mushrooms to see if they need additional salt and pepper, add parsley or other fresh herbs if you like and you’re done!
Tips for Success
Note their size. Mushrooms shrink considerably as they cook. Plan on your raw quantity cooking down to one-third to one-quarter of its original size.
Keep them dry. Avoid rinsing mushrooms before sautéing them; mushrooms are porous and will absorb lots of water, inhibiting browning. Gently wipe them with a paper towel or brush them with a soft brush instead. If they're very dirty or muddy you can give them a brief rinse and then pat them thoroughly dry, just don’t soak them.
Choose the right oil or fat. Oils like canola, olive, safflower and avocado are best for holding up under the sustained heat it takes it to caramelize mushrooms. If you prefer to use butter we recommend you use clarified butter.
Listen up. You’ll know mushrooms are sautéing properly when you can hear them. Mushrooms will release their liquid, and if you’re using a good medium-high heat you should hear a gently sizzle.
All mushrooms cook differently. If you’re using a mix of mushrooms you may find some varieties cook more quickly than others. Keeping pieces similar in size will help them cook more evenly, or if it’s not too fussy you can also cook different varieties separately and them mix them together.
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How Long Does It Take to Sauté Mushrooms?
Mushrooms are best when they’ve released their water and are thoroughly browned and caramelized. This usually takes 10 to 15 minutes depending on your pan, the type of mushroom you’re cooking and the size of your pieces.
How to Sauté Mushrooms and Onions
The famous duo of mushrooms and onions works incredibly well. The intense sweetness of caramelized onions blends beautifully with mushrooms' meaty, earthy flavors. You can definitely cook the two together in one skillet (in fact, their flavors will blend best that way), but make sure you’re using a big enough pan. Both these ingredients give off a lot of liquid before they begin to caramelize, so you need to leave enough room for evaporation. Since onions take longer to brown, you’ll get best results if you start the onions first. Add sliced onions to the hot skillet and cook, stirring frequently, over medium-high heat until they just begin to turn golden, 4 to 5 minutes, then add your mushrooms and sauté until both are tender and deeply browned.
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How to Use Sautéed Mushrooms
Sautéed mushrooms are excellent as a side dish, and there aren't too many savory foods that they can't complement. They’re a classic topping for steaks and burgers, delicious in omelets and with other egg dishes, a good vegan filling for tacos and quesadillas, and wonderful over grains and baked potatoes. You can make an easy appetizer by spooning sautéed mushrooms on toasted or grilled bread for a crostini, or toss them with pasta and Parmesan for a delicious main course. Got leftover sautéed mushrooms? Store them in the fridge for 3 to 4 days, or freeze them for up to 6 months with the caveat that they may be a bit mushy after thawing.
Add Sautéed Mushrooms to These Recipes
Renee Comet
What’s the easiest way to take a steak from delicious to absolutely amazing? It just might be a dollop of sautéed mushrooms. This easy marinated steak recipe is a great candidate to serve with caramelized mushrooms and a sprinkle of parsley or chives.
Anna Williams
Umami-rich sautéed mushrooms can make a full-flavored fish like tuna even heartier. Add them to these easy seared tuna steaks for a meal that’s excellent any time of year.
Stephen Johnson, 2014, Television Food Network, G.P. All Rights Reserved.
One classic use for sautéed mushrooms is to deepen the flavor of burgers, and they’re particularly good at providing a burst of umami to plant-based patties like these grilled lentil burgers.
Sautéed mushrooms are a classic in egg dishes. Follow directions to add them to this versatile omelet recipe and turn it into a meal hearty enough for lunch or dinner.
A spoonful of tender caramelized mushrooms is excellent in all sorts of sandwiches, from grilled cheese to grilled chicken to just about any kind of burger. They add an extra layer of flavor to this roast beef-and-Gruyere French dip.
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