How-To-Tuesday: Sautéed Mushrooms

What’s your favorite fair food? Mine is battered, deep-fried mushrooms. I just love how they’re bursting with mushroom juiciness when you bite into them! Turns out, you can make juicy sauteed mushrooms at home that don’t get all soggy in the pan. Here’s how to do it.

Juicy, not watery. :)


Sautéed Mushrooms

Serves 4

1lb. button mushrooms, very fresh and firm
4T butter, ghee, coconut oil, or bacon grease (approximate)
Salt & pepper

The key to making perfect juicy sautéed mushrooms is to start with very fresh mushrooms that have tight caps and none of their gills showing. Select your mushrooms carefully by turning each one over and discarding any that have their dark gills showing. White button mushrooms or crimini are both suitable for this recipe, although the white one will be a more appealing golden-brown color.

Choose mushrooms with firm, tight caps and no gills showing.

Mushrooms should be washed under cool water before cooking. You may have heard that washing mushrooms is a no-no because they will get watery, but Alton Brown (swoon!) debunked this myth on his show. Rinse the mushrooms under cool water, dislodging any dirty bits, and then pat them dry between two layers of towel. Next, setting each mushroom on its side, slice the stem off flush with the base of the cap.

Slice the stems off.

Melt about 2T of fat in your pan over medium heat. When pan is hot, carefully place each mushroom cap in the pan upside down. Do not overcrowd the pan; if they don’t all fit then save a few for snacking or salads.

Cook upside down in one layer.

Allow to cook without stirring for about 5 minutes, or until the caps have turned a nice golden brown. Then turn each mushroom over to cook the stem side. I find that a fork works better for this than a spatula.

When browned, flip them over to cook the stem side.

You may find at this point that the pan is a bit dry, since mushrooms tend to act like little sponges. If this is the case, add some more fat to the pan by dropping little pieces in between some of the mushrooms and then gently tipping the pan from side to side to distribute it evenly.

Continue cooking the mushrooms on their stem side without stirring them for about another 5 minutes, until that side is also well browned. Then turn off heat, season with salt and pepper, and toss the mushrooms to coat. Serve these juicy morsels immediately, before they have a chance to start weeping.

Delicious!

 

 

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