Sauteed Mushrooms, Again

Ingredients

• 454 g (1 pound)button or cremini mushrooms, sliced
• 80 ml (1/3 cup)water
• 28 g (2 tablespoons)unsalted butter
• 1 tablespoonchopped fresh parsley or another fresh herb of your choice, such as tarragon
• 2.5 ml (1/2 teaspoon)kosher salt
• 1.25 ml (1/4 teaspoon)freshly ground black pepper

Instructions

1. 1

   Heat the pan

   Set an 11-inch, high-sided sauté pan over high heat for 45 seconds.

2. 2

   Cook the mushrooms

   Add the mushrooms and water. Cook for 2 to 4 minutes, until the mushrooms collapse, then add the butter. Continue cooking for 7 to 10 minutes, stirring occasionally, until browned.

3. 3

   Season and serve

   Take the pan off the heat and stir in the parsley, salt and pepper. Transfer the mushrooms to a bowl and serve.

What are sautéed mushrooms?

Sautéed mushrooms are a simple pan-cooked side or savoury addition to other meals. This version, which first appeared in Season 2 of Good Eats: Reloaded, starts with water in the pan before the butter goes in.

That order lets the mushrooms soften and collapse before they brown. The result is a useful, herb-finished preparation that can stand alone or become part of another dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 95 calories, 4g protein, 6g carbs, 7g fat.

The mushrooms provide most of the carbohydrates and some of the protein, while the butter supplies most of the fat. Pair a serving with a protein-rich food and a vegetable or grain to make a more complete plate.

Why cook them with water first?

Water first: the recipe uses a small amount of water to help the mushrooms collapse. They cook in it for just 2 to 4 minutes before the butter is added.

Butter later: adding butter after the initial cooking gives the mushrooms time to brown in the pan. Stir occasionally as they cook for another 7 to 10 minutes.

Choosing the mushrooms

Button mushrooms: these have a mild flavour and work well sliced for an even cook.

Cremini mushrooms: these are also suitable and bring a more pronounced earthy flavour. Whichever type you use, slice them before they go into the pan.

Watch for the right cues

First stage: after 2 to 4 minutes with the water, the mushrooms should have collapsed. That change is the cue to add the butter.

Browning stage: cook for 7 to 10 minutes, stirring now and then, until the mushrooms are browned. The recipe does not specify a target internal temperature.

Finish with herbs and seasoning

Fresh herbs: parsley is the suggested choice, while tarragon or another fresh herb can be used instead. Stir it in after taking the pan off the heat.

Salt and pepper: add both at the end, as directed, so you can season the finished mushrooms before serving.

What to serve them with

As a side: serve the mushrooms warm in a bowl alongside a main course.

As a component: use them to add a savoury, browned element to other dishes, especially meatless ones. The recipe leaves the pairing open, so match them to the rest of your meal.

Recipe notes & tips

• Use an 11-inch, high-sided sauté pan as specified so the mushrooms have room to cook.
• Measure the water before starting, as it goes into the pan with the mushrooms.
• Wait for the mushrooms to collapse before adding the butter.
• Stir occasionally during the browning stage rather than leaving them unattended.
• Add the fresh herb, salt and pepper after removing the pan from the heat.

Variations

• Try tarragon: use it in place of the parsley for a different fresh-herb finish.
• Choose cremini: swap them for button mushrooms for a more earthy flavour.
• Mix mushroom types: use a combination of button and cremini mushrooms.
• Change the herb: finish with another fresh herb of your choice, as the recipe allows.

Common mistakes to avoid

• Adding butter too soon: cook the mushrooms with the water until they collapse before adding it.
• Skipping the water: include the measured water at the start of the pan cooking.
• Stopping before they brown: continue cooking for 7 to 10 minutes after adding the butter, stirring occasionally.
• Adding herbs too early: take the pan off the heat before stirring in the parsley or other fresh herb.
• Guessing the seasoning: add the stated salt and pepper at the end, then serve.

How to store

Refrigerate leftovers in a covered container and use within 3 to 4 days. Reheat gently in a pan until hot, stirring as needed.

Frequently asked questions