Sautéed Mushrooms
The mushrooms of your dreams are just a quick sauté away with this simple yet delicious recipe.
·Feb 22, 2022
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
- 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
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.
