The Basic Mushroom Sauté
The basic wild mushroom sauté is the cornerstone of mushroom cooking. Master the basic sauté and you will be well on your way to mastering mushroom cooking. Because mushrooms are usually not eaten raw, most recipes start with a basic sauté The technique will differ slightly depending on the mushrooms and recipes. Remember the common goal which is getting the moisture out first and adding the flavorings and spices second. Good texture will come with practice. This is how we do it and should get you started on the right track.
Step 1: Preheat the pan on medium. Step 2: Cut up your mushrooms. The style and direction of your cuts will depend on the recipe you are following. Sometimes, you will want to dice them into small pieces, and sometimes you will want to slice them into artistic fans. Whatever your plan, try and keep the mushrooms all pretty much the same size so they will cook evenly. |
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Step 3: Oil the pan. A stainless steel skillet works the best. Use as little oil as possible, just enough to prevent sticking. You want to taste the mushrooms, not the oil. Many beginner mushroom cooks will use too much oil. This not only camouflages the taste of the mushrooms, but can also make your finished product slimy. T.P.W.D.L.M. won’t like that, and the rest of us won’t really appreciate it either.
As for what kind of oil to use, first we recommend using canola oil. Canola oil has the least flavor of any oil, it is healthy, and it handles high temperatures. You can also use olive oil or butter but these two oils burn at a lower temperature, so we recommend adding a little canola oil to them. The addition of the canola oil to butter or olive oil will make the mushrooms less likely to burn.
As for what kind of oil to use, first we recommend using canola oil. Canola oil has the least flavor of any oil, it is healthy, and it handles high temperatures. You can also use olive oil or butter but these two oils burn at a lower temperature, so we recommend adding a little canola oil to them. The addition of the canola oil to butter or olive oil will make the mushrooms less likely to burn.
Step 4: When the oil is heated, add the mushrooms and sprinkle them with a little salt. The salt speeds up the evaporation rate. Don’t overcrowd the mushrooms in the pan, the more surface of the pan that is exposed without mushrooms on it, the easier it will be for the moisture to escape by evaporation. Stir the mushrooms up to evenly distribute the oil and heat. Remember you are trying to get the moisture out, so don’t cover them.
Step 5: In a few minutes, the mushrooms will realize they are in a pan and they will start sweating. Different species will sweat in different amounts, but they will all sweat. Wait patiently and let them sweat it out for a few minutes. Resist the temptation to stir them. You want the mushrooms to sear slightly. They will release and let you know when they are ready to flip over.
With a little practice, you will learn how to tell when they have had enough. The mushrooms will brown slightly, their external sugars will caramelize and really bring out the flavor. When you think they have had enough, pour off the sweat. If you are making a mushroom sauce pour the sweat back into the sauce. This will not only add moisture, but legitimacy to your mushroom sauce.
Step 5: In a few minutes, the mushrooms will realize they are in a pan and they will start sweating. Different species will sweat in different amounts, but they will all sweat. Wait patiently and let them sweat it out for a few minutes. Resist the temptation to stir them. You want the mushrooms to sear slightly. They will release and let you know when they are ready to flip over.
With a little practice, you will learn how to tell when they have had enough. The mushrooms will brown slightly, their external sugars will caramelize and really bring out the flavor. When you think they have had enough, pour off the sweat. If you are making a mushroom sauce pour the sweat back into the sauce. This will not only add moisture, but legitimacy to your mushroom sauce.
Step 6: After the mushrooms are finished sweating, you will need to stir them more frequently. At this time, start adding small amounts of the flavors you are using (lemon, orange vinegar, garlic, milk, nutmeg, whatever you’re using). Stir for about five minutes or until the moisture is gone, the texture is right, and the mushrooms are browning.
Step 7: Turn off the heat. Continue with the rest of your recipe.
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