Sautéed Mushrooms

Name: Sautéed Mushrooms
Total time: 20 min
Yield: 1-2 Servings
Ingredients: 2tablespoons olive oil; 1pound of mixed mushrooms, cut or torn into similar sized pieces; 3cloves of garlic, minced; 1shallot, minced; 3tablespoons of fresh mixed herbs, such as rosemary, parsley, tarragon, or thyme, minced; 2tablespoons of butter; Kosher salt and black pepper, to taste

The mushrooms of your dreams are just a quick sauté away with this simple yet delicious recipe.

By Tom ColicchioFeb 22, 2022

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20 Minutes

1 - 2 Servings

Easy

Mushrooms need a lot of space and just a little time and patience, but the real key to achieving that perfect crispy texture is all in the pan. Look no further than our 12” Stainless Clad Frying Pan for depth, surface area, and heat conduction, which will make sautéing both simple and rewarding. This method comes from Chef Tom Colicchio.

Sautéed Mushrooms

The mushrooms of your dreams are just a quick sauté away with this simple yet delicious recipe.

Tom Colicchio

Print Recipe

20 Minutes

1 - 2 Servings

Easy

Ingredients

2 tablespoons olive oil
1 pound of mixed mushrooms, cut or torn into similar sized pieces
3 cloves of garlic, minced
1 shallot, minced
3 tablespoons of fresh mixed herbs, such as rosemary, parsley, tarragon, or thyme, minced
2 tablespoons of butter
Kosher salt and black pepper, to taste

Instructions

Set your 12” Stainless Clad Frying Pan over medium heat. Once preheated, add your olive oil and allow the oil to heat up as well.

Place a test mushroom in the pan. If it sizzles, add more mushrooms, being careful not to overcrowd the pan. You can do this in two batches. Add a sprinkle of salt to the mushrooms now to help draw out more of their moisture.

Raise the heat slightly and allow the mushrooms to become brown and crisp all over, turning them every so often. This should take around 5-7 minutes total.

Combine your garlic, shallot, and herbs and add them to your pan, lowering the heat.

Allow the aromatics to cook for 1 minute, taking care not to let them burn, then add your butter.

The garlic, shallot, and herbs will infuse the butter and your mushrooms will absorb all the flavor.

Finish with salt and fresh ground pepper to taste. If working in two batches, repeat steps one through six.

Enjoy on their own or our favorite, over fresh polenta.

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Tom ColicchioChef

From his time at the storied Gramercy Tavern to his ongoing role as head judge of Top Chef, Chef Tom Colicchio has been pioneering new American fine dining for most of his career. In recent years, he has relied more and more on our Carbon Steel Roasting Pan and the Fishing Knives we co-designed.

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