Dry sautéeing 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 and you may just find yourself using it all the time.
Edit Ingredients
- Salt
- A little olive oil or butter
- Mushrooms
Edit Steps
- Find some good quality mushrooms. The mushrooms used in the recipe are yellow chanterelles.
- Clean, wash and chop the mushrooms. Place the chopped pieces into a heavy fry pan (no oil).
- Cook over high heat. This will release the water from the mushrooms. Stir occasionally.
- Continue to cook over med-high heat. Sprinkle with salt to help get the liquid out.
- Liquid can be added to make soup or gravy.
- Wait 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.
- Stir frequently. Cook about 5-10 minutes.
- When 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 favor. They're great to add to pasta, an omelette or to eat any way you'd like!
Edit 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.
Edit Things You'll Need
- Heavy pan (like cast iron)
- Spatula or spoon