The best way to sauté
There is a common misconception on the best way to sauté your mushrooms. All too often the frying pan is warmed to medium heat, the fat source being used is added prior to the mushrooms and lastly the mushrooms are added. Although this is often the approach for sautéing, for mushrooms there is a better way to access more flavor with the best texture.
This better way is to dry sauté. Dry sautéing is cooking in your pan without fat, liquid or sauce. Mushrooms have a high water content and the heat from the pan helps to release their juices, which allows for even better tasting mushrooms.
The best part, dry sautéing is a simple technique. There are no fancy gadgets or equipment, you only need your mushrooms, a frying pan and a fat source as a flavor compliment at the end of cooking.
How to dry sauté your mushrooms:
Heat your pan over medium-high heat.
Chop your mushrooms
When the pan is warm, add a handful of mushrooms. You can add more depending upon the size of the pan. Be careful not to overcrowd your pan, as this’ll lead to too much moisture and you won’t end up with lovely browned mushrooms but with steamed mushrooms instead.
Now you get to sit back and let the heat work its magic. The hot, dry pan will cause the mushrooms to release their liquid. The liquid will cook off as the mushrooms brown. Be sure to stir occasionally to prevent any burning.
Once the mushrooms are brown and give a “squeak” sound when they are moved across the bottom off the pan, they are done.
Now it is time to compliment the mushrooms natural flavor with your preferred fat source and a sprinkle of salt. Add your fat source to the mushrooms in the hot pan and sprinkle with your salt. The mushrooms will act like little sponges and will soak up the richness of your fat source. Cook until the edges start to crisp- about one minute.
Plate and enjoy!