Mushroom Sautée

Mushroom Sautée

Simple, flavorful, and endlessly versatile, this mushroom sautée celebrates the mushrooms in all their meaty, umami glory. With just a handful of ingredients, it can shine as a side dish or even take center stage as a main course. Tiny tweaks can shift the flavor profile to suit everything from an oriental-inspired stir-fry to a traditional Sunday roast.

The secret? The cooking method. Though it’s simple, paying attention to how you sautée the mushrooms makes all the difference.

Portion & Prep Tips

This recipe is adaptable for any portion size. A rough guide: about one cup of mushrooms per person works well if mushrooms are the main part of the dish. Half of that can be set aside for garnish. Texture is key—chunky cuts, similar to how you’d prepare meat for a stroganoff, will give the best results.

Ingredients

  • 1 cup coarsely chopped mushrooms (porcini, crimini, shiitake, oyster)
  • 1–2 cloves garlic, minced
  • 3 tablespoons butter or olive oil
  • 4 tablespoons soy sauce

Method

  1. Prep the mushrooms. Clean(look below) and coarsely chop them.
  2. Cook the mushrooms. Heat a large saucepan over medium heat and add the mushrooms without oil. In a few minutes, they’ll release their natural liquids.
  3. Evaporate the liquid. Gently toss the mushrooms as the liquids cook off. (Draining is optional, but you’d miss out on deep flavor.)
  4. Brown the mushrooms. Transfer the mushrooms to a dish and return the pan to the heat. Add the butter and wait for it to stop frothing. Then return the mushrooms along with the garlic.
  5. Add flavor. Once mushrooms start to brown, stir in the soy sauce*(look at Variations below). Taste, adjust salt if needed, and serve.

Variations

This sautée is a canvas—try these twists to match your mood or meal.

Oriental Punch

Add finely chopped ginger with the garlic and finish with a drizzle of sesame oil. Garnish with chives.

Oriental with a Twist

Add ginger with the garlic, then a tablespoon or two of brown sugar before the soy sauce. Sprinkle sesame seeds for garnish.

Sunday Roast Style

Swap the soy sauce for Worcestershire sauce or balsamic vinegar for a richer, roast-inspired flavor.

Creamy Pasta

Turn off the heat at the end and stir in a generous dollop of cream for a luxurious pasta topping.

Stroganoff Inspired

Add a 30 ml shot of brandy and flambée. When it evaporates, turn off the heat and stir in cream for a decadent finish.


Cleaning mushrooms

1. Dry Brush Method (Preferred)

  • Use a soft brush or a dry paper towel to gently wipe off dirt from the mushroom caps and stems.
  • This works well for delicate mushrooms like shiitake, chanterelle, or morels.

2. Quick Rinse (If Needed)

  • Only if the mushrooms are very dirty, briefly rinse them under cold running water.
  • Immediately pat them dry with paper towels or a clean kitchen cloth.
  • Avoid soaking them—just a quick rinse to remove stubborn dirt.

3. Trim the Stems

  • Cut off any tough, woody ends of the stems, especially for shiitake or portobello mushrooms.
  • For smaller mushrooms like button or cremini, you can leave the stem if it’s tender.

*Tip: Mushrooms soak up water quickly, so wash them briefly and pat dry.