People have enjoyed mushrooms for thousands of years.
They provide a broad range of essential nutrients and have a flavorful taste.
Sauteed mushrooms are one of the most enjoyable ways to eat mushrooms if you do them well.
This article takes a look at how to saute mushrooms for the best taste, along with some ideas for seasoning them.
Which Kind of Mushrooms Are Best?
While many people stick with white button mushrooms, there are dozens of mushroom varieties out there, each varying in shape, flavor, and price.
Some of these mushrooms are incredibly flavorful and low in moisture. In contrast, some mushrooms have a mild flavor and higher water content.
For the tastiest sauteing, we want mushrooms high in flavor but with the least water.
The following options are a good match for this criteria.
Cremini Mushrooms
While cremini mushrooms look similar to white button mushrooms in shape, they have a slightly richer and more intense “meaty” flavor.
Cremini mushrooms are also known as chestnut mushrooms in some regions.
Portobello Mushrooms
Often thought of as a mushroom for breakfast, or for making stuffed mushrooms, portobello mushrooms are also ideal for sauteing.
These mushrooms contain low levels of moisture and have a deep and flavorful taste.
Similar to cremini mushrooms, they also have a somewhat meaty flavor.
Shiitake Mushrooms
Shiitake mushrooms have a deep and intense flavor with a spongey and chewy texture.
Some people even describe the taste as “meaty.”
They also have a lower water content than some other mushrooms, making them an excellent choice for sauteing.
If you have never tried shiitake mushrooms, they may be worth looking at.
Key point: For the best sauteed mushrooms, browner varieties can offer more flavor than white mushrooms. A richer flavor but typically less water makes them a great choice.
Washing and Cleaning the Mushrooms
To saute mushrooms, the first thing to do is give them a clean.
Mushrooms are often dirty and need a quick clean and wash.
However, it is better not to soak them for long because mushrooms can absorb water, kind of similar to how a sponge would.
We want the smallest amount of moisture possible, because if the mushrooms release too much water, they will be boiling in their own liquid rather than saueteing in oil.
As mentioned, mushrooms can be a little dirty so make sure you do give them a rinse and clean off any visible dirt, then pat dry ready for cooking.
Key point: It’s important to rinse and clean mushrooms before cooking, but lengthy soaking in water makes them absorb water, which isn’t ideal before sauteing.
Choosing a Cooking Fat
Knowing how to cook mushrooms is about being aware of the moisture they contain.
If we cook them at a low heat level, the mushrooms will release water into the pan and begin to boil/steam.
In contrast, if we saute them at relatively high heat, we will be left with some golden-brown mushrooms. Done right, they’ll be slightly crispy on the outside and soft in the middle.
Any cooking oil or fat will work for this, so go with your preferred choice.
It is also possible to use leftover fat in the pan from anything cooked first.
Key point: Sauteing mushrooms at a higher heat can help give them that golden-brown appearance and a great mouthfeel.
How To Saute Mushrooms
As previously mentioned, we need to cook at high heat, so ensure the pan is hot before adding your fat of choice.
Next, wait until the fat/oil is visibly hot and then add the mushrooms to the pan.
It’s especially important not to add too many mushrooms, as each one should have contact with the bottom of the pan. In other words, don’t crowd the pan. If the pan is hot enough, the mushrooms should start spitting and sizzling after adding them.
At this stage, keep stirring them at regular intervals to make sure they don’t stick, ensuring an even browning on both sides. As you are cooking, turn down the temperature a little if the food becomes too hot, as we don’t want the oil to smoke.
If a small amount of water comes into the pan from the mushrooms, don’t worry about it. Just keep stirring until it evaporates.
Finally, after about 5 minutes when the mushrooms are almost evenly browned, it’s time to add some seasonings and stir them in well for the last 30 seconds of sauteting.
Seasoning choices for mushrooms are solely personal preference, but here are some flavorful options to consider:
Black pepper
Cooking wine
Garlic powder
Oregano
Paprika
Parsley
Pepper
Rosemary
Salt
Soy sauce
Key point: Arguably the tastiest way to saute mushrooms is to stir them regularly on high heat, ensure they brown evenly, and season toward the end.
Final Thoughts
If you didn’t already, then hopefully you know a little more about how to saute mushrooms now.
Cooking mushrooms this way lets you get those delicious, bronzed restaurant-style mushrooms at home, whenever you want.
Michael works as a nutritionist in a community setting and holds a Master's degree in Clinical Nutrition. He is a Registered Associate Nutritionist (ANutr) with the Association for Nutrition (AfN), and has published peer-reviewed research.
