How to Cook MushroomsWhy would anyone need advice on how to cook mushrooms? It's simple; you just slice them, put them in a pan and cook. Easy, right? Well, it is easy to cook mushrooms, but as with any other food, the smallest details can make or break the dish.
You've probably noticed that sometimes when you cook mushrooms, they shrivel up, and other times they end up flabby, bland and gray looking. It's a matter of simple ingredients done well. To get rich, mahogany-colored mushrooms, with juicy and intensely concentrated flavors, you need to know one main trick: slow, pan roasting. S-L-O-W. This simple cooking technique allows the moisture to evaporate and the mushrooms' natural sugars to caramelize. No faded, bland mushrooms here.
In this recipe, the addition of sherry vinegar and garlic punches up the flavor--making them so incredibly delicious you will want to eat them on crackers, scattered over steak, mixed in scrambled eggs, piled on a baked potato or ladled over egg noodles.
Hi. It's Miranda with Recipe.com, and today we are going to make Sauteed Mushrooms with Garlic and Parsley. This is a really delicious dish. Of course, the parsley and garlic mixed together is a flavor combination everyone loves, but with the addition of a little bit of sherry vinegar, it really elevates this dish. It's bound to please any mushroom lover. So I have our ingredients all laid out here. We're gonna start with one pound of either white or crimini mushrooms, washed, trimmed, and quartered, or if it's a very large mushroom, you're gonna cut it into 6. Then we have 5 tablespoons of extra virgin olive oil. We have 5 to 6 cloves of garlic which have been minced. We have 1 tablespoon of sherry vinegar, 2 tablespoons of chopped fresh parsley, and then 3 quarters of a teaspoon of kosher salt. So, over here, I have a nice, large skillet. We are going to begin by pouring the oil in before I turn it on, and we are gonna put this on high heat and we are gonna heat this oil until it's hot and shimmering, so let's just give it a few minutes to get hot and shimmering and I'll show you what that looks like. Okay, so our oil is shimmering. It is time to add in the mushrooms, and just watch your arms here because this oil is gonna be really, really, really hot, so-- and it will splatter so you just wanna make sure that you do not burn yourself. Okay, great. Now, let's add in the salt. Give it a nice toss on there. Now, we're gonna stir this so that the mushrooms can all coat in this nice olive oil-salt mixture so just...and then one may wanna pop out. It wasn't ready. So let's see. So give it a nice stir. And now we are gonna let this cook on high...undisturbed. So, I know you're gonna wanna...stir them and touch them and, you know, hang out with the mushrooms but just let them rest, undisturbed, for 5 to 7 minutes until the liquid released by the mushroom evaporated leaving them a nice, deep, golden brown, so undisturbed, 5 to 7 minutes and then we'll come back and I'll tell you what to do for the next step. Okay, we're back. It's been 7 minutes. My mushrooms, all of the natural water content has evaporated. We've got nice golden brown here. Look, I'll flip for you so you can see how they look on the other side. So, see, nice and golden brown here, perfect. Now we're ready to stir and saute. Now you're allowed to disturb the mushrooms, so we're just gonna give it a nice stir here. And we're gonna continue cooking, stirring occasionally, for an addition 3 to 5 minutes until kind of all the sides are nice and golden brown. So, now you're allowed to just disturb the mushrooms until your heart's content, and we're just gonna keep sauteing until all the sides are nice and golden brown, 3 to 5 minutes, and we'll come right back. Okay, so it's all nice, rich, golden brown. Look how beautiful. Now we can reduce our heat to medium. So, reduce that just a tiny bit. Medium heat, beautiful. We're gonna add in our garlic. Now, just pop it right in the pan. Just let it go for like 15 to 20 seconds. We just want it to soften. This mix-- oh, that smells amazing. Just gonna stir it all together with the mushrooms. Make sure everybody is getting some garlicky goodness. All right, great. Now, we're gonna add in our sherry, and we're gonna scrape the bottom of the pan and keep stirring and scraping, again, just like 15 seconds until it evaporates, which is pretty much immediately. Our pan's still nice and hot. So just give it one more nice toss. Look at that. Perfectly evaporated. We're good to go. Turn off our heat. Now, we can toss with our parsley, and you are ready to transfer your sauteed mushrooms with garlic and parsley to either a plate, a bowl. You can serve it with a slotted spoon if you're just doing it as like, you know, a side dish or you can even serve it with some toothpicks so people can just pop in there and pop a little bit of yummy, yummy sauteed mushrooms with the garlic and parsley as an appetizer. There you go. So simple, so delicious, that's how you make Sauteed Mushrooms with Garlic and Parsley. Thanks for watching, and for more great recipes and savings, visit us at Recipe.com.
What You'll Need
- 5 tablespoons extra-virgin olive oil
- 1 pound white or cremini mushrooms, washed well, trimmed, and cut into quarters (or sixths, if large)
- Kosher salt
- 5 to 6 medium medium cloves garlic, minced (1-1/2 tablespoons)
- 1 tablespoon sherry vinegar
- 2 tablespoons chopped fresh parsley
Step By Step
Heat the oil in a 12-inch skillet over high heat until it's hot and shimmering. Add the mushrooms, season with 3/4 teaspoon kosher salt, stir to coat in the oil, then let the mushrooms cook undisturbed until the liquid released by the mushrooms evaporates and they're deep golden brown, 5 to 7 minutes. Stir and continue sauteing, stirring occasionally, until most sides are nicely browned, 3 to 5 minutes more.
Reduce the heat to medium, add the garlic, and cook just to soften it, 15 to 30 seconds. Add the vinegar and stir, scraping the bottom of the pan, until the vinegar evaporates, about 15 seconds. Remove the pan from the heat and toss in the parsley. Season to taste with more salt, if you like. Transfer to a dish and serve with toothpicks for spearing the mushrooms or a serving spoon for putting on individual plates.
You can serve these sweet and garlicky mushrooms as a side dish, snack or hors d'oeuvre. Or you can just eat them straight from the pan with a piece of crusty bread to dip into any remaining delectable juices. These go fast, so now that you know how to cook mushrooms, consider doubling the recipe.