Mushrooms are a flavorful and healthy addition to anyone’s diet. And they’re so easy to cook! Here’s some information about mushrooms and how to prepare and cook them.

Research shows that mushrooms have high nutritious dietary value; minerals, vitamins, fiber, amino acids, low fats, and calories. Mushrooms are the most nutritious, delicious, and simple to prepare dish available. They have no unique way of cooking. You can rely on any method by following the correct process. Mushrooms can be prepared in high temperatures and remain tasty.
This article focuses on how to cook Sauteed Mushrooms. So our recipe will begin from scratch to the finishing process.

Best tricks of cooked mushrooms.

Clean the mushroom with a dry towel. However, please do not submerge the mushroom in water as it absorbs in the mushroom’s spongy parts, which may cause loss of flavor and breakage of the mushrooms.

Cut the mushrooms into small sizes of similar sizes, and if fragile, you can tear to desirable small sizes.

Always spread the mushrooms while cooking on a skillet pan, don’t crowd them, as it may lead to the mushrooms steaming up.

Don’t salt the mushrooms while cooking; this draws out the moisture and keeps the mushrooms from browning well. Instead, add your salt and spices after cooking.

Ingredients

You will need the following items:

  • Cleaned and sliced mushrooms, removing any hard stems
  • Butter
  • Extra virgin olive oil
  • Salt and pepper
  • If planning to serve mushrooms as a side dish, you may want to include other ingredients such as truffle oil, fresh herbs, garlic, etc.

Tools:

  • A large, heavy skillet
  • A wooden spoon or silicone spatula

Step 1: Place a large skillet on medium heat, add oil and butter to heat. Heat until the butter melts well and gets hot enough. You can either add rosemary and garlic to get the fragrance or add the mushrooms directly to the butter oil.

Step 2: The first mushroom added will absorb the oil so that the mushrooms won’t be coated equally. At this point, do not make the mistake of seasoning the mushroom. Without stirring, leave the mushroom to cook 2-3 minutes in the skillet until the first side turns brown. Then continue cooking the mushroom while stirring every minute or two. Do not stir frequently as it may cause breakage.

Step 3: After a short while of cooking, approximately five minutes, the mushroom will release moisture. It will look as if you added water, and even the sound produced changes from sizzling to bubbling. Continue cooking the mushroom in the same way. That will allow the fluid to simmer.

However, fancy mushrooms do not release fluid. If it happens, do not panic; you only have to regulate the heat to burn on the sides of the skillet pan. Reducing heat helps the mushroom to finish tenderizing, so there will be no inconveniences caused.

Step 4: When the liquid evaporates after a short while, allow the mushrooms to cook, then continue stirring every 15 to 30 seconds. Ideally, most recipes tell you to cook up to a certain level, meaning the liquid won’t evaporate at the indicated time. But, it is best if the liquid dries up when there is no limitation, especially if your recipe is for sauteing mushrooms.

Step 5: After that, you can turn off the heat, season as you desire with truffle salt, pepper, or any fresh herb. If you are serving the mushrooms as a side dish, add a little truffle oil (or any other unique oil) and the seasonings of your choice. Transfer the mushrooms to a serving dish and enjoy!