How To Cook Mushrooms (Like a Chef)

If you want to learn how to cook mushrooms like a chef, or don’t know how to cook them properly, you’re not alone! Most people I see, struggle when making mushrooms and I notice the same mistakes being made constantly. I see people salting in the beginning, or washing them first, and adding ingredients in the totally wrong order. Mushrooms consist of 80-90% water and will do all the work FOR YOU in a DRY pan if you let them (let your food speak to you). No oil, butter, or salt is even needed until the very last step.

Cooking mushrooms in a dry pan will give you the most beautiful outcome (in my opinion), texture, and color as well. The mushrooms go through a process of getting color at first, releasing all of their water, followed by the water evaporating completely and getting golden again. At the end we finish them off with butter, salt, and aromatics of choice for the perfect bite! If you’ve been struggling with making mushrooms, let me know below and if I helped you in any way please share this method.

How To Cook Mushrooms (Fail-Proof)

themodernnonna

Mushrooms consist of 80-90% water and will do all the work FOR YOU in a DRY pan if you let them (let your food speak to you). No oil, butter, or salt is even needed until the very last step.

4.67 from 3 votes

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Prep Time 5 mins

Cook Time 10 mins

Servings 2 people

Ingredients

  

1x2x3x

• ½ lb sliced cremini mushrooms, or any (300 grams)
• 1 tablespoon salted or unsalted butter
• sprinkle of salt at the end if using unsalted butter
• aromatics like thyme

Instructions

 

• You can make as much as you like (in batches). The important part is to make sure they are in a single layer not overcrowding the pan. I use a large 12-inch skillet.
• If the mushrooms have any dirt on them do not rinse them. Take a damp paper-towel and wipe them as best as possible. Proceed to cutting them into slices if they are not already sliced in the pack. I like purchasing sliced for convenience.
• In a large pan on medium-high heat, add the mushrooms and make sure they are not overlapping or overcrowding the pan as best as possible.
• At first you will begin to see them brown a bit, and then they begin to release a lot of water. You need to let them go through this process and let the water completely evaporate until the pan is dry.
• You can gently stir them if you wish and move them around.
• Once the water has evaporated fully, they will begin to brown. How much color you like will be totally up to you so keep an eye on them and move them around to get golden on all sides.
• I like to reduce the heat completely after they are golden to low or even take them off the heat so that the butter doesn't burn when we add them in.
• Add a tablespoon of salted (or unsalted) butter and fresh thyme or any aromatics you like. If you used unsalted butter you can add a sprinkle of salt off the heat.
• Feel free to also add ingredients like chopped garlic, chili flakes, etc. with the butter if you wish.

Notes

Tips for cooking the best mushrooms: 

1. Never wash mushrooms. Wipe off any dirt with a damp paper towel. You CAN wash them but they won’t be as good in texture/color.

2. You don’t need any oil or butter in the pan initially (personal preference). Mushrooms consist of 80-90% water and they will do all the work in a DRY pan on medium-high heat. At first they will start to brown and then start to release all of their moisture and the water will completely evaporate. When the pan is dry they begin to brown again!

3. Never salt the mushrooms in the beginning. Salt draws out moisture and will make them extremely mushy. We want a nice meaty delicious bite to them with color and texture. Salt at the end always.

4. Once the water has completely evaporated and the mushrooms start to brown, reduce the heat to low (or take it off the heat) and add a touch of butter and aromatics like thyme. You can use salted butter OR unsalted butter but make sure to salt the mushrooms at the very end once they are off the heat.

5. Don’t overcrowd the pan. Put the mushrooms in a single layer as best as possible. Overcrowding will allow them to steam and not brown. 

Tried this recipe?Let us know how it was!