Sauteed mushrooms are one of the easiest yet most versatile dishes you can make! They’re perfect as toppings over steak, baked potatoes or even on good old toast.
Ahead, are some fool-proof tips for the perfect sauteed mushrooms including a simple and easy recipe all courtesy of our friends at Meadow Mushrooms.
Cooking time is key
Mushrooms cooked for a short time will taste fresh and retain a good bite to their texture. Cooked longer, mushrooms will release more of their water content, becoming softer but with a more intense flavour.
Add instant flavour
Using a different variety of mushroom can elevate the flavour profile of any dish. To add a more intense flavour, use Portabello or Brown mushrooms, or use White Buttons for a milder flavour.
How to prepare mushrooms
- Use a dry cloth or slightly damp paper towel to brush off any dirt. Don’t submerge them in water. Mushrooms act like a sponge so water will be absorbed, which causes the final cooked mushrooms to be squeaky instead of flavourful and browned.
- No need to peel your mushrooms before eating – the skin is packed with essential vitamins and minerals.
- Yes, you can leave the stalks on – less waste, more goodness!
Read on for the simplest sauteed mushrooms recipe!
Sauteed Mushrooms Recipe
- Prep Time5 min
- Cook Time5 min
- Total Time10 min
- YieldServes 2
Ingredients
- 2 tablespoons butter or olive oil
- 250g Meadow Mushrooms, any variety
Preparing the spices
Slice or quarter your mushrooms.
Heat olive oil or butter in a frying pan over a medium heat and cook the mushrooms with a sprinkle of salt to your liking, being sure not to overcrowd the pan.
Serve as a meal on their own, piled on toast, or as a side dish with eggs or beef.
Recipe and Tips courtesy of Meadow Mushrooms. Follow them on Instagram and Facebook for more!
