Mushrooms with Caramelized Shallots & Fresh Thyme Recipe on Food52 (2024)

FAQs

How do you get the most flavor out of sauteed mushrooms? ›

Oil and butter: For the best and richest flavor, cook the mushrooms in a mixture of olive oil and butter. Mushrooms: A pound of sliced button mushrooms should comfortably serve about four people. Wine: A tablespoon of red cooking wine enhances the flavor of the sautéed mushrooms.

2Heat the olive oil in a large, wide skillet over medium heat. 3Add the mushrooms and spread into one layer. Then cook, without moving, until browned on one side, 3 to 5 minutes. 4Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides.

To Make Ahead: Mushrooms can be sauteed ahead of time and stored covered in the fridge for 3-4 day. Reheat in a skillet until warm. To Freeze: Freezing may change the texture of sauteed mushrooms.

Sautéing mushrooms concentrates their earthy flavors and umami, the savory taste that makes everything more delicious, while also developing their sweetness and nuttiness through caramelization. All you need to accomplish this bit of kitchen magic is a hot skillet, a little oil and about 15 minutes.

The study demonstrated that cooking methods have an effect on the flavor profile of white mushrooms. Sear mushrooms for a more intense roasted, charred and smoky flavor and overall aroma. Roast mushrooms to get more sweet, salty and umami tastes with caramelized, nutty and buttery flavors.

Olive Oil + Butter.

Sautéed mushrooms with butter have their benefits, but so do sautéed mushrooms with olive oil. I use both oil and butter for a dynamic duo that pairs searing (oil) with rich, satisfying flavor (butter). (I also use both in my Sauteed Spinach.)

Do I need to wash the mushrooms before I cook them? Never wash mushrooms. Instead, Wipe off any dirt with a damp paper towel. You can wash them but they won't be as good in texture/color.

Do You Sauté the Onions First? To keep the onions from cooking in the mushroom juices, wait to add the onions until the mushrooms have released their excess liquid and almost all of that liquid has evaporated. Once you get there, add the onions and let them sauté and brown in the fat alongside the mushrooms.

Never salt the mushrooms in the beginning. Salt draws out moisture and will make them extremely mushy. We want a nice meaty delicious bite to them with colour and texture. Salt at the end always.

When the oil or melted butter is hot, add the mushrooms. You should hear a sizzle. (If the fat isn't hot enough, the mushrooms will start to water out and steam instead of sautéing.) Cook the mushrooms 4 to 5 minutes or until they're tender and lightly browned.

Do you saute mushrooms on high or low heat? ›

Sautéing on High or Low Heat

"Medium-high heat is the way to go with mushrooms. You want their liquids to slowly evaporate while they caramelize," says Norton. High heat can burn mushrooms, while low heat will make them cook in their own liquid, she says. You also want to be mindful of the pan.

When you're steaming or braising foods, you keep the lid on. But when you're sautéeing, you're after the opposite effect—you want the liquid to evaporate so that whatever you're cooking can get a nice sear on the outside.

It's important not to crowd the pan. If the pan is too crammed, you'll be steaming the shrooms due to the trapped moisture. If you have more mushrooms than will fit in a single layer, incorporate them in batches, waiting for one batch to brown before adding the next.

Heat the Pan: Place the skillet over medium-high heat. Sauté and Evaporate: Add the mushrooms and let them brown briefly. They will release moisture; allow it to evaporate completely. Achieve Golden Perfection: Continue to cook and stir the mushrooms until they turn golden brown, adjusting the heat as needed.

Mushrooms consist of 80-90% water and will do all the work FOR YOU in a DRY pan if you let them (let your food speak to you). No oil, butter, or salt is even needed until the very last step. Cooking mushrooms in a dry pan will give you the most beautiful outcome (in my opinion), texture, and colour as well.

Mushrooms & Umami

Derived from the Japanese word umami, meaning “delicious,” umami (pronounced oo-MAH-mee) is described as a savory, brothy, rich or meaty taste sensation. To scientists, umami indicates a high level of glutamate, an amino acid and building block of protein.