Technique for perfect pan seared mushrooms

Technique for perfect pan seared mushrooms

Mushrooms are known to have that unique savoury “umami” flavour and that dense meaty texture. Similar to steak, gray mushrooms without a nice sear and caramelization do not look as appetizing as perfectly cooked and caramelized mushrooms would.

So once again, mushrooms are all about the technique. You can stir in any herbs you like and customize the recipe to your taste. But at the end of the day, properly cooking the mushrooms is the most important thing.

Mushrooms are filled with moisture, making it very very difficult to get a nice golden sear. How do we combat that? High heat!

Let’s get cooking!

DifficultyBeginner

Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 2 lbs button mushrooms, quartered
 1 tbsp oil
 2 tbsp butter, divided
 pinch of kosher salt
 1 tbsp wine, preferrably dry white wine (but red wine works also)
 2 tbsp freshly parsley leaves, chopped, or other herbs of choice

1

Heat oil and 1 TBSP butter in your skillet (ideally cast iron) on high until shimmering, for at least 4 minutes.

2

Add your mushrooms in one layer, without overcrowding the pan, and cook undisturbed for 1.5-2 minutes until nice golden sear is achieved. Turn each mushroom gently to the other side and again, cook undisturbed for 1.5-2 minutes.

3

Now reduce the heat to medium, season your mushrooms with a pinch of salt and cook for about 8-10 minutes or so, stirring from time to time to avoid burning. You will see your mushrooms decrease in size, release some of their liquid and turn golden brown colour all around.

4

When happy with the level of caramelization on the mushrooms, add the wine. The purpose of this is to scrape up all of the flavourful umami flavours that are left on the bottom of your pan (called fond.) Then add remaining tablespoon of butter and stir again until all of the mushrooms are nicely coated. Remove from heat and stir in parsley. Serve right away or allow the flavours to meld at room temperature for up to an hour. Enjoy!

Ingredients

 2 lbs button mushrooms, quartered
 1 tbsp oil
 2 tbsp butter, divided
 pinch of kosher salt
 1 tbsp wine, preferrably dry white wine (but red wine works also)
 2 tbsp freshly parsley leaves, chopped, or other herbs of choice

Directions

1

Heat oil and 1 TBSP butter in your skillet (ideally cast iron) on high until shimmering, for at least 4 minutes.

2

Add your mushrooms in one layer, without overcrowding the pan, and cook undisturbed for 1.5-2 minutes until nice golden sear is achieved. Turn each mushroom gently to the other side and again, cook undisturbed for 1.5-2 minutes.

3

Now reduce the heat to medium, season your mushrooms with a pinch of salt and cook for about 8-10 minutes or so, stirring from time to time to avoid burning. You will see your mushrooms decrease in size, release some of their liquid and turn golden brown colour all around.

4

When happy with the level of caramelization on the mushrooms, add the wine. The purpose of this is to scrape up all of the flavourful umami flavours that are left on the bottom of your pan (called fond.) Then add remaining tablespoon of butter and stir again until all of the mushrooms are nicely coated. Remove from heat and stir in parsley. Serve right away or allow the flavours to meld at room temperature for up to an hour. Enjoy!

Pan Seared Mushrooms

Happens to be Vegetarian.

Make it Vegan: replace butter with more oil.

Make it Gluten-Free: This recipe is already Gluten-Free as long as your wine is Gluten-Free. Wines are generally considered to be free of Gluten, but as always double-check. If you are not sure, replace it with some lemon juice or even chicken stock.

Make it Low Carb/Keto/Paleo: if you don’t eat butter as part of Paleo, replace it with more oil. Mushrooms are low carb and work as a part of Low Carb/Keto diet.

Make it Dairy-Free: replace butter with more oil.

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