I’m a mushroom lover. I mean it. I’m a sucker for them. Mushrooms often lack proper cooking technique resulting in slimy textured little things. The key to pan roasting mushrooms is to cook them at a high eat in olive oil.
1. Heat olive oil in skillet to medium-high heat. The oil should be sizzling hot.
2. Clean the mushrooms and trim if needed. Put in the hot pan cap side down and don’t touch them. Season with a little salt and pepper.
3. After 2-3 minutes flip the mushrooms over and cook for another 2-3 minutes. Done.
It is an easy, fast process that results in a mushroom that is crispy on the outside, tender on the inside. No slime, no mush, just mushroom goodness. The same principle applies to sliced mushrooms. They should be cooked fairly quickly at a high temperature.