How to Cook Mushrooms

If you love mushrooms as much as I do, try batch cooking them to always have some ready to add to your favorite dishes.

Joby's Test Kitchen browned mushrooms in a large metal skillet.

I absolutely love mushrooms. They are savory, flavorful, and inexpensive!

At home, I add mushrooms to anything I can: pasta dishes, pizza, and my favorite egg sandwich.

When I eat at restaurants, I gravitate towards the vegetarian dishes because they often include mushrooms; which makes sense because mushrooms have a umami and meaty flavor that works as a great substitute for meat.

As for prepping and cooking mushrooms, I used to only make what I needed that day. I rinsed a handful of them, sliced them, and then sautéd them.

Unfortunately, the rest of the mushrooms in the carton would start to go bad by the end of the week.

Then I started batch cooking them and thought, wow this is so much better!

Closeup of sautéed mushrooms in skillet.

Batch cooking mushrooms saves time and you’ll always have mushrooms on hand to add to meals.

The key is to start by dry sautéing the mushrooms.

Dry sauté means you don’t use any oil. I noticed mushrooms cooked in oil didn’t last as long in the fridge. Maybe the fat caused them to spoil faster? Besides, I can always add oil later when I reheat them.

Once the dry sauté is initiated, the mushrooms eventually release water. A lot of water! The water aids in the cooking process by simmering the mushrooms.

When the water completely evaporates, the mushrooms finish sautéing and browning in the pan.

How to Sauté Mushrooms

Start with 8-24 ounces of mushrooms. Depending on the amount you have, choose your skillet accordingly.

Any metal or cast-iron skillet will work as long as it has a tight fitting lid.

Black carton of white button mushrooms

Next, rinse the mushrooms (a few handfuls at a time) under the faucet. This ensures all the dirt comes off.

You may have come across advice to not wash mushrooms because it will cause them to absorb extra water. But mushrooms will be sautéed and the extra water will evaporate or cooks off so it’s not a concern.

Once all the mushrooms are cleaned, slice them into about 1/4 inch slices. For mini size mushrooms, cut them in half.

Large skillet with sliced fresh mushrooms.

Transfer the mushrooms to the pan and add 1-2 pinches of salt. Cover with a lid and place over medium heat.

Let them sit untouched until steam starts to escape from the top. This may take anywhere from 5-8 minutes.

Once you see steam, remove the lid and stir the mushrooms. Continue to cook them while allowing the water to evaporate. Adjust the heat as needed.

After another 5-8 minutes, most of the water will be gone. You can turn off the heat at this point.

If any mushrooms are stuck to the pan simply place the lid back on and let it sit for 2-5 minutes. This helps loosen them from the bottom of the pan.

Give a final stir and allow them to cool to room temperature, which will take about half an hour.

Then transfer the mushrooms to a glass container and keep in the fridge. They will last for up to a week. They can also be frozen but the texture might be altered when thawed.

Sliced cooked mushrooms in glass bowl.

Check Out These Recipes Featuring Mushrooms

Creamy Risotto with Mushrooms
A creamy and savory rice dish made with mushrooms and wine.
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Risotto with mushrooms and parsley in white plate.
Mushroom Spinach Frittata for Two
A delicious cheesy vegetable frittata, perfect for two!
Check out this recipe
Pan with mushroom and spinach frittata for two.
Mushroom Grilled Cheese with Tomatoes and Garlic Aioli
Grilled cheese sandwich made with savory mushrooms, tart tomatoes, and tangy garlic aioli.
Check out this recipe
Joby's Test Kitchen plate mushroom grilled cheese with tomatoes and garlic aioli.

Joby's Test Kitchen browned mushrooms in a large metal skillet.

Sautéed Mushrooms

Joby’s Test Kitchen
Savory mushrooms are cooked in bulk so you can always have some on hand to add to your favorite dishes.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American

Ingredients
  

  • 8-24 ounces fresh mushrooms

Instructions
 

  • Depending on how many mushrooms you have, choose a medium or large skillet with a tight fitting lid.
  • Rinse the mushrooms (a few handfuls at a time) under the faucet to remove all the dirt.
  • Slice them into about ¼ inch slices. For mini size mushrooms, cut them in ½.
  • Transfer the mushrooms to the pan and add 1-2 pinches of salt. Cover with the lid and place over medium heat. Let them sit untouched until steam starts to escape from the top which may take 5-8 minutes.
  • Once you see steam, remove the lid and stir the mushrooms. Continue to cook while allowing the water to evaporate. Adjust heat as needed.
  • After another 5-8 minutes, most of the water will be gone. Turn off the heat. If any mushrooms are stuck to the pan simply place the lid back on and let it sit for 2-5 minutes. This helps loosen them from the bottom of the pan.
  • Give a final stir and allow them to cool to room temperature, which will take about half an hour.
  • Use mushrooms right away or transfer to a glass container and keep in the fridge for up to one week. They can also be frozen but the texture might be altered when thawed.
Keyword mushrooms, saute, vegetables, vegetarian

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