Easy sauteed mushroom recipe: 60 photos
Sautéed Mushrooms
SAUTEED MUSHROOMS (THE QUICK & EASY WAY)
Easy Sautéed Mushrooms
FAQ
Mushrooms are mostly water. You have to drive that water out to concentrate their flavor and prevent them from being mushy. Sautéing them in hot oil, getting them nicely browned and cooking them until they are dry will give you the best results. Once you've done that, you can use them however you like.
Remove the Stem. These stems cook up tough and woody. It's best to remove them to showcase the tender caps. Creminis: Trim off the brown ends from the stems before preparing a delicious Bulgur Pilaf with Cremini Mushrooms.
Avoid mushrooms with white gills, a skirt or ring on the stem and a bulbous or sack like base called a volva. You may be missing out on some good edible fungi but it means you will be avoiding the deadly members of the Amanita family. Avoid mushrooms with red on the cap or stem.
Mushroom gills are completely edible, but not everyone is jazzed about including them in their dish. While some people claim that they give dishes a distractingly earthy or bitter flavor, I've never noticed a significant difference, at least not with my tongue. Appearance is another matter entirely.