Perfectly Sautéed Mushrooms
Like Julia Child always said, the trick here is: don't crowd the pan! Follow her advice and this recipe, and you'll have a dish of golden, juicy, meaty sautéed mushrooms every single time.
One of my absolute favorite things to cook is a big dish of golden, meaty, savory sautéed mushrooms. Whether they go alongside fish, steak, or chicken, or are prepared as a meaty protein substitute, that distinct umami depth just hits differently than other flavors out there.
Portobellos make great burgers. Oysters taste like chicken. Shiitakes transform into awesome "bacon" strips. Enokis make adorable little noodles. Lion’s Mane have a beautifully subtle fish flavor. Whatever you’re craving, it’s so fun to get creative with mushrooms in the kitchen!
This is a great base recipe to have on call for everyday mushrooms. If you’re new to working with mushrooms or looking for a super flavorful and practical side dish, this is a perfect place to start. Once you get more comfortable and feel ready, start exploring with new varieties. Whatever you do, remember to never overcrowd your pan. Julia Child said so, and she is always right!
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Yield: 2 Servings
2 tablespoons ghee
¼ cup Sherry wine
½ teaspoon cornstarch
½ pound meaty mushrooms (I prefer Shiitake and oyster for this, and maybe some enoki, too!)
Kosher salt to taste
Freshly ground black pepper to taste
Fresh parsley for garnishing
Add ghee to large non-stick skillet and melt over medium-high heat.
Once melted, add Sherry and cornstarch. Stir with a whisk until combined and thickened, about 5 minutes, and bring to a simmer.
Add the mushrooms. Season with salt and pepper. Toss to coat. Cook until golden brown, stirring occasionally, for 15-20 minutes. Garnish with parsley and serve.
*Recipe note: Mushrooms have high water content. If you overcrowd the pan, they will steam rather than brown. If necessary, cook them in batches. Trust me, it’s worth it to reach that meaty texture and savory flavor!