Sautéed Mushrooms Recipe (2024)

One hack that really makes prepping mushrooms for this dish easy and quick is an egg slicer. The spacing on the wires is perfect and one quick snap down and you've got a perfectly sliced mushroom and not a knife in sight.

I'm confused....do you cook the mushrooms in the hot pan without adding any liquid ? They would almost immediately burn. And where are the instructions on steaming them ? When and how do you do that ?

I have done this for years but without any salt in the beginning. Salt later or not at all if using salted butter. Salt will dry out the mushrooms if added at the start and they will burn faster rather than brown.

But I like somewhat greasy and salty mushrooms!

I prefer to dry-saute the mushrooms rather than steaming them - then add the seasonings with the butter. Seasonings in the recipe are very nice. I like to add a dash of Worcestershire, too.

To punch up the flavor dramatically, add a small pinch of red pepper flakes -- about 4 to 6 flakes. You won't taste the heat, but the flavor will be much better. A friend who attended a chef school says they were taught to add that small pinch of pepper flakes to anything savory to punch up the flavor, and it's definitely true of this recipe.

Too many steps. Slice them. Toss them in a little olive oil. Add salt, pepper, herbs/spices. Roast in the oven at 350 degrees until they are a nice mahoganybrown. Turning them once or twice wouldn't hurt to prevent burning.Also, instead of slices, halve or quarter them, depending on the size, for a meatier texture.

The idea of steaming first to get rid of liquid sounds good, but nothing will replace the method I learned a few years back of tossing a much larger number than I could in a pan in some oil, spread out on a rimmed baking sheet in a 425 oven for 15 or 20 minutes and checking frequently for doneness and pouring off liquid if much is released. So much less time consuming than sautéing a smallish number in a pan you have to stand over.

It is a bit confusing, the narrative includes steaming the mushrooms but the instructions don’t mention this step.

We add onions sliced thinly when adding the butter. They cool nicely together.

a little balsamic at the end instead of water or wine is really delicious

If you dry saute you do not lose any of the flavors. After the mushrooms are dried, it is easy to add whatever else you want to cook with them.

Just made it. Only need mushrooms, salt, pepper, and olive oil. Bottom up!

They won't immediately burn, they'll release lots of liquid. I like to start them in a warm or cool pan rather than a very hot pan. I also add a splash of water with them but it's not strictly necessary.

Instead of water or white wine, I used 3 Tbs Bacardi White Rum. And let alcohol evaporate.It added sweet flavors to mushrooms.

I made this, as directed, in a large cast iron skillet and using Marsala at the end. The one thing I would do next time is double or triple the recipe. I forgot how much mushrooms shrink as they cook! My husband and I love mushrooms, so these, for us, were amazing. They would also be a good base for other side dishes, such as spinach or green beans, or as a topping for baked or mashed potatoes. I'll be making these often.

Never got crisped and they are greasy. I will not make this recipe again.

To help clarify the cooking method - in a skillet first cook the mushrooms, covered. After they have softened and released their liquid, uncover. Add butter turn heat down a little, and proceed to brown. Add a little liquid and stir as needed to keep it from burning. I agree that the introduction is misleading.

To those asking about steaming: mushroooms have so much water in them, the first step steams them to get the water out. Then you brown them. Water/wine goes in as the last step to get the tasty bits out of the bottom of the pan and give a little sauce. If you add water at the beginning, they go all soggy.

I am on a reverse heart disease diet and make this with vegetable broth instead of butter and it is delicious. No additional water or wine just vegetable broth and the mushrooms are wonderful.

There seems to be confusion about the steaming. Mushrooms contain a lot of water, so heating them in a pot with lid is the steaming step.

so no oil or water initially? just mashrooms, herbs, and covered pot?

I use ATK tip of sautéing sliced dry mushrooms in moderate heat stirring in the pan as they cook. The water slowly leaves the mushrooms. I have exhaust fan running, wisping away the evaporating waterThe mushrooms firm up, shrink and brown. About 15 minutes. Then I salt, add butter or EVOO depending oh how I’m using them. A bit of Red Wine in a brown gravy for beef or pork roasts. A bit of White Wine for gravy/thickened sauce for chicken or fish. Gravy recipes on Google.

Instead of water or white wine, I used 3 Tbs Bacardi White Rum. And let alcohol evaporate.It added sweet flavors to mushrooms.

Any tapas bar in Spain does Setas Al Ajillo. Fast sautéing, a fine olive oil instead of butter, and a touch of white wine or fino sherry. A superior recipe IMO.

Use Spanish Sherry instead of water/wine for great flavor.

This makes no sense. It says steam them but it doesn’t say anything about adding water until after they are supposedly steamed.

never use salted butter. Ever. Never ever.

Sauté mushrooms in a splash of vegetable broth and they turn out fabulous. Salt and pepper them at the end. You do not need oil or butter.

a little balsamic at the end instead of water or wine is really delicious