Perfectly sauted mushrooms are tender, brown, and by no means soggy. Get browned and tender mushrooms and stay away from mushrooms stewed in their own juices by following this easy recipe.
While actual quantities are called for, this is much more of a strategy than a recipe, so really feel cost-free to change for the sum of mushrooms you have on hand—if you scale up, though be certain to use a pan that is broad ample to hold all the mushrooms in a single layer for the ideal benefits and to make positive the mushrooms actually saut rather than stew.
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- 8 ounces fresh mushrooms
- Oil (for the pan)
- Salt (to taste)
- Garnish: parsley (chopped, to taste)
Actions to Make It
Collect the ingredients.
Brush the mushrooms clean several mushrooms can be easily cleaned with a quite slightly damp paper towel. If you have mushrooms that look also dirty for such gentle therapy: Put them in a basin or bowl of amazing water, swish them close to and rub any grime off that demands it, then lift the mushrooms out of the water and onto a clean kitchen towel or layers of paper towels. (Do not pour them into a colander, which would dump the dirty water onto the clean mushrooms!) Pat the rinsed mushrooms dry. Critically. You want to start off with fully dry mushrooms.
Halve, quarter, slice, or chop the mushrooms as you like. You can cook smaller sized mushrooms whole (yum!).
Heat a big frying pan or skillet in excess of large heat. Choose a pan that is broad sufficient to hold the mushrooms in a single layer. After the pan is hot, add just sufficient oil to coat the bottom.
Add the mushrooms to the scorching pan and cook, keeping heat high, stirring frequently to help any liquid the mushrooms give off evaporate as swiftly as feasible.
Sprinkle the mushrooms with salt and keep cooking until finally the mushrooms are tender and browned, about five minutes.
Add chopped parsley, if you like, just before getting rid of from the pan, stir to let the parsley wilt, and transfer to a serving platter.