Starting sautéed mushrooms in a dry pan might seem counterintuitive, but it’s the key to this umami-rich side dish.
When we covered mushroom cookery in culinary school, our instructor cautioned us against rinsing them in water. Instead, we were told to brush away any dirt with a mushroom brush or, in a pinch, a slightly damp paper towel.
The rationale was that mushrooms already have high water content that must cook off as they sauté, and you don’t want to introduce more moisture into the equation.
For years, I indulged this fussiness, cussing as I brushed the ‘shrooms clean.
Until I discovered this technique to start mushrooms in a dry pan. It was a game-changer for me.
How the Dry Pan Method Works
The first time I tried this, everything in me screamed, You need some fat in the pan!
But you don’t. At least, not initially.
At first, it won’t look like much is happening. Then you’ll see steam rising from the mushrooms before they start really releasing a lot of water. You’ll hear them squeak as you stir them.
Once they’ve released their liquid, they’ll brown beautifully. At that point, you can crank up the heat, add a little fat (olive oil, butter, whatever you like), some aromatics (finely chopped shallot, garlic), and sauté for a minute or so. Then finish them off with a sprinkling of parsley and lemon zest.
Result is golden-brown, umami-rich sautéed mushrooms.
The added benefit – for me, anyway – is cleaning the mushrooms on the front end. Instead of meticulously brushing them, I can toss them in a colander and rinse with plenty of cold water to remove any dirt. Then I shake them dry and chop. Any excess water will evaporate in the pan.
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Dry-Pan Sautéed Mushrooms Recipe FAQs
What kind of mushrooms can I use?
I typically use regular ole button mushrooms because they’re inexpensive and you can pick them up in any supermarket. But this works with any variety, such as cremini (baby bella) or shiitake.
How should I prep the mushrooms?
I love the mushrooms quartered or thickly sliced for a side dish. But sometimes I chop them more finely, cook them down, and add chorizo to make taco filling. Keep in mind that the more finely the mushrooms are chopped or sliced, the more quickly they’ll release their moisture.
I don’t have shallots. What else can I use?
Swap the shallot for minced leek or thinly sliced green onions.
I prefer butter with mushrooms. Can I use that?
You can substitute butter or ghee for oil. Just let it melt before adding the aromatics.
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How else can I use this technique?
This method works with any flavor profile or cuisine.
Making a stir-fry? Throw the mushrooms into a dry wok and finish them with sesame oil, thinly sliced green onions and maybe some minced ginger, and a splash of soy sauce of fish sauce. Need a Mexican side dish? Used minced red onion in place of shallot, cilantro instead of parsley, and sub lime zest for lemon.
Dry Pan Sautéed Mushrooms
Equipment
- 1 saute pan
- 1 spatula
Ingredients
- 1 pound button mushrooms, quartered or sliced
- 1½ tablespoons extra virgin olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon flat-leaf parsley, finely chopped
- 1 teaspoon lemon zest
Instructions
- Add the mushrooms to a sauté pan over medium heat. Cook 5-7 minutes or until the mushrooms release their liquid, tossing frequently. You'll hear them squeak at first and then see them release their liquid. Keep cooking until they start to look fairly dry, stirring occasionally.
- Increase the heat to medium-high. Push the mushrooms to either side of the pan. Add the oil in the center. Add the shallot and garlic. Sauté 1 minute or until fragrant. Season to taste with salt and pepper. Remove the pan from the heat. Stir in the parsely and zest.