How to Dry Sauté Mushrooms
A simple stovetop method for cooking sliced mushrooms until they release moisture and turn concentrated, savory, and ready for seasoning.
Prep 10 min · Cook 8 min · Total 18 min · Makes 2 to 4 servings
Ingredients
- 1/2 to 1 pound of fresh cremini, button, or porcini mushrooms, cleaned and sliced 1/4-inch thick
- Sprinkle of salt, optional
Directions
- Set a large skillet with a fairly nonstick surface over high heat. Put in the sliced mushrooms and stir them around, then turn the heat down to medium high.
- If you’d like to salt them, you can do that whenever you want as they cook. As the mushrooms get hot, they’ll begin to let go of their liquid. Adjust the burner as needed so they’re hot enough to release moisture, but not so fierce that they scorch or shrivel. Once most of that liquid has cooked away, take the pan off the heat, about 5 to 10 minutes.
- Finish them however you like: swirl in a little butter, add salt, pepper, or parsley, loosen the browned bits with some marsala, or fold the cooked mushrooms into another recipe.