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Dry sautéing is a really good method to cook mushrooms. It removes much of the water and leaves the mushroom with a wonderful, soft texture that isn't "mushy". This method also helps to heighten the best flavor of the mushrooms. Give this method a try to you may just find yourself using it all the time.
Ingredients
- Salt
- A little olive oil or butter
- Mushrooms
Steps
1Find some good quality mushrooms. The mushrooms used in the recipe are yellow chanterelles.
2Clean, wash and chop the mushrooms. Place the chopped pieces into a heavy fry pan (no oil).
3Cook over high heat. This will release the water from the mushrooms. Stir occasionally.
4Continue to cook over med-high heat. Sprinkle with salt to help get the liquid out.- Liquid can be added to make soup or gravy.
5Wait for the water to dry up. When the water has been reduced or removed, add a small amount of oil or butter and continue to cook over medium heat. This is optional but will improve the flavor.
6Stir frequently. Cook about 5-10 minutes.
7When finished, remove from the heat. You'll find that mushrooms cooked in this way are smaller, but of a fine texture and with a most wonderful flavor. They're great to add to pasta, an omelette or to eat any way you like!Advertisement
Community Q&A
- QuestionDo I need to add any seasoning or flavoring?
Community AnswerDepends what you are using them for. If they are an ingredient, then you don't need to bother. If they are to be eaten as a side, then you can add seasoning or flavors if you choose. Either way, a pinch of salt and pepper always goes a long way. Try adding tarragon for a lighter taste.
Tips
- If there is a lot of liquid cooked out of the mushroom, you can drain it and use the liquid in soups or gravy.Thanks
Things You'll Need
- Heavy pan (like cast iron)
- Spatula or spoon
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