Easy Side Dish: The Best Sautéed Mushrooms Recipe
TipA large cast iron skillet will help you brown the mushrooms easily, rather than risk steaming them in a smaller or less heat-retaining pan.
Long-awaited sautéed mushroomsI joked on Twitter a while back that although the Umami Girl recipe index has lots of categories, it really only needs two: HAZ MUSHROOMS and DESSERTS. It’s funny ’cause it’s true, people. Still, somehow the simplest, most mushroomy dish of all — a good old sautéed mushrooms recipe, cooked to perfection with a few simple tactics — made it nine years without an appearance.That changes now.Last week I posted our favorite London brunch from Carluccio’s — Eggs Florentine. Every Saturday I ordered mine with a side of the best sautéed mushrooms. This is the version of that bliss that I like to make at home.
A Few Tips for the Best Sautéed MushroomsChoose a mix of flavorful, low-moisture mushrooms. My favorite mix is cremini (baby bella), shiitake and oyster mushrooms.Use a cast-iron pan if you have one. Cast iron retains heat beautifully and evenly, making it easy to brown mushrooms on the outside while keeping them nice and tender on the inside.Use really good butter. Kerrygold salted butter is my favorite. (Not sponsored — just fangirling.)Don’t shy away from the salt.That’s it! Have fun.
- 1 pound mixed mushrooms (baby bella/cremini, oyster and shiitake mushrooms work well)
- 4 tablespoons good salted butter (see note)
- Fine sea salt and freshly ground black pepper
- Minced flat-leaf parsley to garnish, optional
- Preheat a 12-inch cast iron skillet on the stovetop for five minutes over high heat. Meanwhile, wipe any dirt off the mushrooms with a paper towel. Remove stems from shiitakes and oyster mushrooms and trim a slice of the stem end off the baby bellas. Slice baby bellas and shiitakes about 1/4-inch thick and cut oyster mushrooms into small bite-sized pieces.
- Add butter to pan. When melted and bubbly, add mushrooms and toss to coat. Cook, stirring only occasionally, for about 10 minutes, until well browned in plenty of spots. Stir in salt and pepper to taste and garnish with parsley if you like.
Serve with virtually anything, but especially Eggs Florentine, Carluccio's London Style.