Easy Sautéed Mushrooms are crispy on the outside and tender on the inside. No slime, no mush, just mushroom goodness. You’ll be amazed at how quick and easy this comes together!
Any other mushroom lovers? Just me? Seriously though, we’re suckers for mushrooms. Unfortunately, they often lack any proper cooking technique, resulting in slimy textured little things. Yuck! The key to sautéing mushrooms is to cook them at a high eat in olive oil.
Did you know that there are 5 basic tastes? Salty, sweet, bitter, sour and umami. Mushrooms are the only food that possess umami, which is a savory, meat like taste.
The best mushrooms to pan roast are crimini, white, button, and portobello or baby bellas.
Sliced vs. Whole Mushrooms:
We prefer this dish using whole mushrooms, but you can always used sliced mushrooms instead. They will cook quicker than whole mushrooms, so keep an eye on them, and make sure to flip half way through.
What should I serve with pan roasted mushrooms?
Pan roasted mushrooms would be an amazing side dish to most meals, especially some crispy baked chicken thighs or perfectly cooked steak!
If you like this recipe, you may be interested in these other amazing side dish recipes:
This shows that I’ve been doing it all wrong. No wonder they never tasted like they do at a restaurant. Can’t wait to try this next time I cook a steak at home!
When I first started out on my own, I used to salt my mushrooms at the beginning. I found out quickly, that doesn’t work very well. Since then, I’ve been doing them with a higher heat, just like this, and they’re wonderful. I don’t salt them until they’re done. thanks for sharing this Rachel.
Made this last night as side dish with steak and baked potatoes! Absolutely delicious! Got trace reviews!
I thought tomatoes and meat also had umami? How are mushrooms the only food?
Best way to do it in my opinion. When on my own for dinner, Ive been known to cook up a pan of mushrooms to enjoy with a nice glass of wine and maybe a slice of crusty bread. Heavenly!
Two thumbs up!
Nice to know that you cook them the same way as I do, but being Indian I add salt, garlic and red chillies and coriander leaves at the end. Finely chopped!!!!!!
I don’t add salt until finished…too much liquid.
With high heat when the water in mushroom will be realesed? and how to drain it.
To cut down on that I clean them with a wet paper towel instead of rinsing with water. Hope that helps.
High heat is certainly the key to the best mushrooms possible! Thanks for sharing this great post…
By trimming do you mean cut off the stems? Do you need to cut them off? I always wondered about that.
Yes, cutting off the stems. In this particular method it is best done with the stems cut off so that you can flip them over easily, cooking one side and then the other. Pan roasting them with long stems is a bit harder and you would more likely end up with unevenly cooked mushrooms.
Stems are completely edible. Sometimes I cut off just the very end of it if it looks dried, shriveled, or anything else unappetizing.