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- 2 T butter and/or oil per 10 oz. mushrooms (olive, vegetable, etc.)
- Mushrooms, chopped, diced, sliced, or left whole if not too large
- Optional: more butter or oil, fresh herbs, truffle salt
- Let a dry skillet begin to heat at just over medium (or a little higher if not using butter). After a couple minutes, add the fat. A tablespoon each of butter and oil will yield beautiful browned mushrooms with just a little bite to the outside. Heat until butter is melted and/or oil is hot and shimmering.
- Add mushrooms to the pan and stir to coat as evenly as possible in the fat. The first mushrooms to hit the pan will absorb some of the oil, and it’s fine if every mushroom isn’t equally coated–just do your best. Do NOT season the mushrooms at this point.
- Without stirring, leave mushrooms to cook in the skillet for 2 to 3 minutes, to brown the first side. Continue to cook the mushrooms, stirring every minute or two, not frequently.
- After a while (around 5 minutes, but it varies), the mushrooms will release moisture into the pan. It will look like you added water, and the sound will change from sizzling to bubbling. Continue cooking in the same way, allowing the liquid to simmer.
- When you notice the liquid has just evaporated (about 5 to 6 minutes later), continue cooking the mushrooms, now stirring every 15 to 30 seconds, for a couple minutes. In some cases, a recipe will dictate that you only cook the mushrooms to a certain point, leaving them in the liquid, but when not specified, always cook until the pan is dry when a recipe says to sauté mushrooms.
- Turn off heat and season as desired, with salt (or truffle salt), pepper, and/or fresh herbs. To serve the mushrooms as a simple side dish, toss in a little butter, olive oil, or truffle oil before seasoning. Remove to a serving dish or proceed as directed with whatever recipe you’re using.
- Prep Time: 5 mins
- Cook Time: 20 mins