Dry Sautéed Mushrooms
- 1 package of button or bella mushrooms (also works with other mushroom varieties)
Your choice of spices / flavoring… some suggestions are:
- Cayenne Pepper powder
- Salt and Pepper
- Garlic (both freshly diced and dried)
- Parsley (fresh or dried)
- Paprika (dried)
- Coriander (dried)
- Sage (fresh or dried)
- Rosemary (fresh or dried)
- Tarragon (fresh or dried)
- Butter or ghee
With the spices, it’s easiest to either hand pinch and sprinkle them, or use spice shakers to lightly sprinkle. You don’t need a ton of spice to get the desired effect here.
Thickly slice or chop the mushrooms. Set your non-stick frying pan on medium-low to get warmed up. You can tell when it’s ready to go by lightly sprinkling some water in the pan and it starts to sizzle off. Add your mushrooms.
For the first few minutes, push them around with a wooden spoon (you don’t have to have a wooden spoon, just one that won’t damage your non-stick frying pan). At about the 5 minute mark is when I notice the mushrooms releasing some of their moisture into the pan. Between that 3-5 minute mark is when I’ll often add butter or ghee if I’m doing that. You do not need a lot – just “pad” of butter or a small spoon of ghee will go a long way. You don’t want too much moisture going into the pan and you don’t want these being overly greasy. Periodically push the mushrooms around the pan so they brown evenly.
About 5-10 minutes is all it takes to get these nice and browned. During that later part of the sautéing is when I add any other seasoning.
Serve these right away. If you’re a meat eater, you can toss them over steak, pork chops or chicken. They also pair really well with other veggie sides like roasted root vegetables, mashed potatoes, etc.
You can also check out my blog post on this technique here.