How to Cook Mushrooms – Basic Technique
Main Ingredients
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Mushrooms
Take the mushrooms and slice them in half. You can also cook them whole or cut them into different shapes, but for this recipe, halving them is recommended.
Get the Water Out (Step 1)
Place a pan on medium-high heat. Add a little olive oil to the hot pan. Add the halved mushrooms to the pan. Cook, stirring occasionally, until starts to come out of the mushrooms. This process helps to release the water content from the mushrooms.
Evaporate the Water (Step 2)
Continue cooking the mushrooms on high heat, stirring frequently. You will notice a significant amount of water bubbling at the bottom of the pan. The goal of this step is to evaporate all this water. Continue cooking for approximately until most of the liquid is gone, and the mushrooms start to turn a deep, dark, rich, and glossy color. You should also start to hear a sizzling sound as the water evaporates.
Fry the Mushrooms (Step 3)
Once most of the water has evaporated and you can see the bottom of the pan with some olive oil remaining, the mushrooms are now technically frying. Continue frying for another , stirring constantly, to the carbohydrates inside the mushrooms. They will become even glossier and develop a beautiful golden-brown color, concentrating their umami flavor and improving their texture.
Season and Serve
Remove the pan from heat. Add a little bit of black pepper and a tiny bit of salt to the fried mushrooms. Stir to combine the seasonings. Serve the perfectly fried and flavorful mushrooms immediately.
Before You Cook
Helpful details before you startVariations
Simple ways to adapt this recipe.
- Add butterCustomise
Wine, shallots, or different herbs and spices during the frying stage for enhanced flavor.
- Experiment with different types of
Experiment with different types of mushrooms like shiitake or oyster mushrooms.
Helpful Tips
Small details that can improve the final result.
Your Notes
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