CLICK HERE for a quick Sauté Video
There are a few things that I am VERY particular (AKA obsessive) about...
- How a steak is cooked
- Ribs should fall off the bone
- How mushrooms are sautéed - hot and fast!
- (and many more that I will post here in the future...)
Numbers 1 and 2 are covered in this blog, so here are the steps to perfecting number 3!
- Mushrooms are like little sponges. Too much liquid makes them rubbery.
- So don't WASH them. Brush excess dirt off, or use a damp paper towels to get in crevices, but do not soak in water, run under water for a long time and PLEASE do not use soap! (I have been told there are some who still try this...ICK!)
- Large mushrooms with dark under-bellies, can be scraped with the back of a spoon for a cleaner look.
- I have heard that some try to peel the outer layer off my hand. It does work, but why would you spend that much time?
- Dehydrated mushrooms are the exception, obviously. They need liquid to rehydrate. Cover them with hot water, hot stock or broth or even just a heated sauce and allow to steep until they are soft. Keep the hot liquid afterwards to use in a sauce.
- For fresh, cleaned mushrooms, preheat a skillet (I love cast iron!) over high heat. When it is good and hot, add a tablespoon of oil and the mushrooms. Keep the pan moving to keep the mushrooms from sticking and allow the outsides to get brown and juicy.
- For the final touches...just seconds before they are done, add a pat of butter to the pan and some minced garlic, salt, pepper and chopped herbs if you like. Move the pan around again until they are all coated. Done!
- If you plan to BBQ larger mushrooms like portobellos, also grill over high heat with a touch of oil only. Season just before they are done.
Stay tuned over the next few weeks, while I spill some of my other secrets to mastering the basics!
Here are a couple of my favourite recipes that feature mushrooms...
Mini Mushroom & Escargot Bites
