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PERFECT SAUTÉED MUSHROOMS

I make these at least once a week, as my husband and I both really enjoy them. The secret is butter and pretty high heat, in a skillet that’s large enough to have mostly one layer of mushrooms so you aren’t steaming them. “Don’t crowd the mushrooms,” said Julia Child, and that woman knew what she was talking about. SERVES 4

PREP TIME: 5 minutes

COOK TIME: 15 minutes

2 or 3 tablespoons (45 ml) grass-fed butter

10 ounces mushrooms, sliced

Salt

Freshly ground black pepper

1. In a large skillet over medium-high heat, melt the butter. Add the mushrooms, and stir them around until all sides are coated with butter. Season with salt and pepper. Cook for about 5 minutes before stirring again, and then cook for another 5 minutes or so.
2. Continue stirring and letting them rest until all sides of the mushrooms are browned and beginning to get crispy.
3. Serve immediately.

VARIATION 1 GARLIC SAUTÉED MUSHROOMS: Add 2 cloves minced garlic to the pan with the butter, and follow the recipe as written.

VARIATION 2 SAUTÉED MUSHROOM MEDLEY: Add more flavor and texture to this dish by using a variety of wild mushrooms like cremini, shiitake, and portobello. Slice the larger ones but leave smaller, more bite-size ones whole.

PALEO PAIR: These are delicious as a side with Roasted Lemon Chicken (here), another recipe inspired by Julia Child.

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• Zucchini Patties
• MOCK-A-MOLE
• Red Hot Ratatouille

Perfect sautéed mushrooms are all about technique — two ingredients, ten minutes, and a pan that's hot enough to brown rather than steam. Sliced mushrooms sizzle in foaming butter, get seasoned, and are left alone long enough to develop deep, golden, crispy edges. Once you've made mushrooms this way, you'll never accept pale, watery ones again.

Pro Tips

• Don't stir for the first 5 minutes — mushrooms release a lot of water, and it needs to evaporate before any browning can happen.
• Keep the pan uncrowded. If it's packed, the mushrooms steam in their own liquid instead of crisping.
• Season after the mushrooms have started to brown; salt added too early draws out even more moisture and slows the process.
• Serve immediately — sautéed mushrooms wait for no one and are at their peak the moment they leave the pan.

Frequently Asked Questions

Should I wash or wipe mushrooms?

A quick wipe with a damp cloth is best. Mushrooms absorb water like sponges, and wet mushrooms steam instead of browning.

What's the best fat for sautéing mushrooms?

Butter gives the richest flavor and the best browning. Ghee works identically if you avoid dairy, or use a mix of butter and olive oil.

Can I use any mushroom?

Yes — button, cremini, shiitake, or a mix all sauté beautifully. Cut them to similar sizes so they cook at the same rate.

What do I serve these with?

Everything — steak, roast chicken, burgers in lettuce wraps, or folded into an omelet. They're one of the most versatile sides in the kitchen.

Recipe Card

Stav Kogan

PERFECT SAUTÉED MUSHROOMS

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 2 or 3 tablespoons grass-fed butter
• 10 oz mushrooms, sliced

Method

 

1. In a large skillet over medium-high heat, melt the butter.
2. Add the mushrooms, and stir them around until all sides are coated with butter.
3. Season with salt and pepper.
4. Cook for about 5 minutes before stirring again, and then cook for another 5 minutes or so.
5. Continue stirring and letting them rest until all sides of the mushrooms are browned and beginning to get crispy.
6. Serve immediately.

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