Sautéed Mushrooms
Sometimes, simple is best.
Mushrooms are divisive. Many people find them to be slimy, mushy, and unappetizing. I think these people just haven’t had good mushrooms. These organisms are little sponges, so if you just drop them into some hot oil in a pan, they soak it right up. The instinct is to add more fat, but this ultimately results in a fat-logged mushroom with an unappetizing texture, despite efforts to balance with good seasoning.
My method focuses first on drawing moisture out of the ‘shrooms, then letting them steam in that moisture (this breaks them down significantly, and stops them from acting like sponges). Here is where you can add fat to begin getting a nice, deep sear without a soggy final product.
If you’ve always been a mushroom skeptic, I challenge you to give them a try my way. I think you might be surprised.
Recipe title
A short line about the dish.
