No-Fail Method for How to Cook Mushrooms

Our surefire way to cook mushrooms perfectly every time! Use any type and size of mushroom! Jump to our recipe for cooking mushrooms.

Our surefire way to cook mushrooms perfectly every time!

How to quickly sauté mushrooms

Mushrooms are one of our favorite ingredients. They’re delicious, nutritious, and easy to make using our favorite method!

How to cook mushrooms

We’re sharing our basic mushroom recipe plus a lemon garlic butter version (my favorite). We use the lemon garlic butter version to make our easy mushroom pasta (it’s insanely delicious).

Searing means to quickly cook the mushrooms in fat on the stove. and the method works with all types of mushrooms: in our photo below we used baby bella (or cremini) and shiitake mushrooms, but larger mushrooms like portobello or more exotic mushrooms like king oyster mushrooms will work.

If you prefer to grill your mushrooms, check out this Roasted Portobello Mushrooms recipe. We roast the mushrooms and serve them with eggs. Perfect for breakfast, brunch and even dinner. Or check out our simple Oven Roasted Mushrooms.

Four tips for the best cooked mushrooms

Keep them dry. If you notice dirt on the mushrooms, use a slightly damp paper towel to brush it off. Do not immerse them in water and do not rinse them. The mushrooms act like a sponge for water to soak in, causing the finished cooked mushrooms to sizzle instead of being browned and flavorful. (If your mushrooms are extremely dirty, you can quickly soak them in water, but be sure to pat them dry before cooking.)

Cut or break them to a similar size. This applies to most things in cooking. If you’re using different mushrooms, slice them up, or if they’re more fragile, shred the mushrooms so they’re all the same size.

Do not crowd the mushrooms in the pan. Have you ever heard of this? Julia Child and other celebrity chefs have shared this over and over again. There’s a reason! If you stack raw mushrooms on top of each other in a pan, they will steam. If you instead place them so that they’re barely touching, they’ll turn brown and crispy around the edges. If you’ve ever baked french fries or tried to make veggies too crispy in the oven, you must be thinking the same thing. An example of this is our oven-roasted butternut squash. We used two roasters to keep the pumpkin pieces from touching. This way they caramelize and brown instead of being steamed.

Salt the mushrooms at the end of cooking. I know it sounds weird, but mushrooms are one of the few things I salt towards the end of cooking. Salt moisturizes, which keeps mushrooms from browning in the pan.

cook mushrooms

Use a heavy pan. When it comes to cooking mushrooms on the stove, use a wide, heavy pan; We love using our cast iron skillet. When the pan is hot, add the mushrooms and spread them out in a single layer.

Allow the mushrooms to brown before adding salt and spices. – You shouldn’t have to stir them much. When golden brown, flip them over and let them brown on the other side. When both sides are browned and the mushrooms are shriveled, add a little flavor – salt and any other spices you like. For this batch we season and add some butter, fresh thyme, garlic and lemon zest. After a minute or two they are absolute perfection.

Serve these mushrooms Next our Easy grilled chicken breastare Smooth and creamy scrambled eggs or add them above Kale and bean salad with tahini dressing. You can even make them into a mind-blowing appetizer! do that Salt crostini with mushrooms and truffle!

If you like mushrooms as much as we do, don’t miss them Simple Mushrooms Stuffed with Cheese! It’s hard to eat just one of these Cheesy Garlic Mushroom Tapas!

Safe method of cooking mushrooms

  • COOK

When you cook the mushrooms, make sure they’re spread out in a single layer in the pan and not crowded so they brown and don’t steam.

Makes 2 servings, about 1/2 cup each

Watch us at the recipe

will need

basic recipe

8 ounce mushrooms, such as cremini, shitake, or portobello (about 2 1/2 cups chopped or sliced)

1 tablespoon extra virgin olive oil

1/4 teaspoon sea salt or more to taste

freshly ground black pepper


1 tablespoon butter

1 garlic clove, chopped

2 teaspoons fresh thyme leaves or 1/2 teaspoon dried

1 tablespoon grated fresh lemon zest

juice of half a lemon


  • basic recipe
  • Using a damp paper towel, brush any dirt off the mushrooms. Cut and discard the tough stems. Slice them into 1/4-inch slices or, if using larger mushrooms like portobello, cut into 1/4-inch cubes.

    Heat the olive oil in a large, wide skillet over medium-high heat. Add the mushrooms and spread them out in a single layer. Fry without stirring until browned on one side, 3 to 5 minutes. Stir and then cook for another 3-5 minutes or until almost golden brown on all sides. Season to taste with salt and black pepper.

    • Lemon Garlic Butter Mushrooms (optional)
    • Add the butter, garlic, thyme and lemon zest along with the salt and pepper seasoning. Cook until the garlic is fragrant and the mushrooms absorb the butter, about 2 minutes. Remove the pot from the stove and add the lemon juice.

Advice from Adam and Joanne

  • Try the truffle or porcini salt: if you can find it (we buy it online or in specialty kitchen stores), substitute the truffle or porcini salt for the sea salt. This deepens the flavor of the mushrooms and tastes amazing!
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA Supertracker Recipe Calculator to calculate approximate values. The nutritional values ​​listed are for the lemon garlic version of the recipe.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part about 1/2 cup / calories 140 / protein 4g / carbohydrates 5g / fiber 1g / total sugar 3g / total fat 13 grams / cholesterol 15mg / sodium 298mg

AUTHOR: Adam and Joanne Gallagher

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