Sautéed Mushrooms
To create perfectly browned and crisp mushrooms, a combination of steaming and searing is helpful. First, steam the sliced mushrooms in a covered pot to forcefully remove their water and prevent them from soaking up fat. (Soggy and greasy mushrooms, begone.) Then, add the butter and let the mushrooms sear, stirring only occasionally, until crusty, then pour in a little water or wine to pick up the flavorful browned bits in the pot. Serve wherever you’d like a hit of savoriness: alongside air-fryer steak or congee, or in omelets or quesadillas. Refrigerate for up to 4 days, or freeze for up to 6 months. (There’s no need to thaw before warming.)
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1pound button or cremini mushrooms, sliced 1/4-inch thick
- 3thyme sprigs
- 2garlic cloves, smashed and peeled
- Black pepper
- Kosher salt (such as Diamond Kosher)
- 2tablespoons unsalted butter
- 3tablespoons water or dry white or red wine
Instructions
Step 1
Heat a large Dutch oven or skillet with a lid over medium-high until a drop of water evaporates quickly. Add the mushrooms, thyme, garlic, a few grinds of pepper and ½ teaspoon salt. (If not using Diamond Kosher, use half this amount for Morton’s or fine sea salt.) Cover and cook, stirring occasionally, until slightly softened and liquid is pooling, 6 to 8 minutes.Step 2
Uncover, add the butter and reduce heat to medium. Cook, stirring once every minute, until browned, 7 to 9 minutes. Reduce heat if mushrooms are burning. Add the water, scrape up the browned bits from the bottom of the pot, and stir until the liquid has mostly evaporated. Season to taste with salt and pepper.