This post may contain affiliate links. Please read our
disclosure policy
for more information.
The best way to cook mushrooms is in a skillet. How to prevent water-logged mushrooms. The secret is not adding butter and your aromatics until after all the water has cooked off.
Buddha Bowl Veggies
Buddha Bowl veggies will teach you the easiest ways to cook, store, and use vegetables! Mushrooms cook great with basically any herbs that you have on hand and a squeeze of lemon. Add into any Buddha Bowl.
The Secret to Perfect Sautéed Mushrooms
Mushrooms release so much water during the cooking process. The problem with most recipes, is they instruct you to cook the garlic, onion or shallots before adding the mushrooms.
That only produces soggy mushrooms and soggy onions.
The secret to perfect sautéed mushrooms is to add the butter, garlic and shallots in the middle of cooking the mushrooms, after they have released all their water, and the water has had a chance to evaporate.
Secret #1: Use the largest pan you have. I use a wok, as that gives me tons of surface area, and it slopes down so that all the water can collect at the middle and boil off.
Secret #2: High heat is your friend. High heat helps evaporate the water quicker.
Secret #3: After the mushrooms have released their water (sometimes I’ll spoon out the water or gently soak up with paper towel), make some space in the middle of the pan. Add your butter and aromatics (any combination of garlic, onions, shallots).
Secret #4: Finish off with a splash of soy sauce,
Perfect Sautéed Mushrooms Recipe
The best way to cook mushrooms in a skillet or saute pan for a simple Buddha Bowl add in. Cook with herbs or minced garlic, shallots or onions.
Slice the mushrooms and give them a good rinse to clean. Do not dry the mushrooms, let some water cling to the slices.
In the largest skillet, saute pan or wok that you have, turn the heat to high. When very hot hot, add the damp mushrooms and cook. Spread out the mushrooms and cook for 5 minutes, until the mushrooms are sizzling in the pan and the water is cooking off.
Add in the cooking oil and continue to let the mushrooms cook and brown, about 3 minutes. Move the mushrooms to the outside of the pan, making room in the middle.
Turn heat to medium, and let the pan cool down for a bit. To the middle, add in the butter, then the shallots, garlic and fresh herbs. Cook until fragrant, about 30 seconds. Mix the aromatics in with the mushrooms. Cook for 3 minutes, season with salt and pepper.
This post may contain affiliate links. Please read our
disclosure policy
for more information.
The best way to cook mushrooms is in a skillet. How to prevent water-logged mushrooms. The secret is not adding butter and your aromatics until after all the water has cooked off.
Buddha Bowl Veggies
Buddha Bowl veggies will teach you the easiest ways to cook, store, and use vegetables! Mushrooms cook great with basically any herbs that you have on hand and a squeeze of lemon. Add into any Buddha Bowl.
The Secret to Perfect Sautéed Mushrooms
Mushrooms release so much water during the cooking process. The problem with most recipes, is they instruct you to cook the garlic, onion or shallots before adding the mushrooms.
That only produces soggy mushrooms and soggy onions.
The secret to perfect sautéed mushrooms is to add the butter, garlic and shallots in the middle of cooking the mushrooms, after they have released all their water, and the water has had a chance to evaporate.
Secret #1: Use the largest pan you have. I use a wok, as that gives me tons of surface area, and it slopes down so that all the water can collect at the middle and boil off.
Secret #2: High heat is your friend. High heat helps evaporate the water quicker.
Secret #3: After the mushrooms have released their water (sometimes I’ll spoon out the water or gently soak up with paper towel), make some space in the middle of the pan. Add your butter and aromatics (any combination of garlic, onions, shallots).
Secret #4: Finish off with a splash of soy sauce,
Perfect Sautéed Mushrooms Recipe
The best way to cook mushrooms in a skillet or saute pan for a simple Buddha Bowl add in. Cook with herbs or minced garlic, shallots or onions.
Slice the mushrooms and give them a good rinse to clean. Do not dry the mushrooms, let some water cling to the slices.
In the largest skillet, saute pan or wok that you have, turn the heat to high. When very hot hot, add the damp mushrooms and cook. Spread out the mushrooms and cook for 5 minutes, until the mushrooms are sizzling in the pan and the water is cooking off.
Add in the cooking oil and continue to let the mushrooms cook and brown, about 3 minutes. Move the mushrooms to the outside of the pan, making room in the middle.
Turn heat to medium, and let the pan cool down for a bit. To the middle, add in the butter, then the shallots, garlic and fresh herbs. Cook until fragrant, about 30 seconds. Mix the aromatics in with the mushrooms. Cook for 3 minutes, season with salt and pepper.
I'm Jaden Rae, a TV chef, cookbook author, recipe developer, and the creative force behind Steamy Kitchen, a 19-year food blog focused on Asian cuisine and mindful living. Steamy Kitchen has been featured on The List, the Today Show, Oprah.com, Martha Stewart Living Radio & more.
I know. Stuffed squash sounds like the kind of thing you’d politely poke at at a dinner party, secretly wishing it was pizza. But hear me out. My version is rich, earthy, and straight-up sexy, in a way that makes you think of cozy autumn sweaters and glasses of red...
Sure. Plain beige hummus is cute. But did you know you can make hummus... stunning? I bet you didn't. This Purple Sweet Potato & Ginger Hummus comes to the party in velvet purple and refuses to leave until everyone’s staring. It’s bold. It’s vibrant. It’s the kind...
Most people don’t wake up thinking, "Today’s the day I make a radish butter terrine." But let's face it: you’re not most people. If you're here, then you're probably the kind of person who looks at a tub of grocery store butter and thinks, "Cute, but I can do better."...
