Pan-Roasted Mushrooms

Pan-Roasted Mushrooms Recipe

Mushrooms have a high water content and must be cooked over high heat long enough to remove the excess moisture. I add a splash of water to the skillet to prevent them from burning before they can release their natural, flavorful juices. Undercooking mushrooms is a common mistake for both home cooks and chefs. I like to cook mushrooms until they are dark and crispy. They become sponge-like, soaking up the rich flavors of butter and herbs added in the cooking process.–Jeff Crump and Bettina Schormann

LC To Stir or Not to Stir Note

Here’s something you may not have thought to try–adding a splash of water to mushrooms in a skillet when you sauté ‘em. And adding the aromatics AFTER the cooking is done, not a moment before. The recipe also, in a moment of seeming craziness, stipulates that you not stir the mushrooms. Not at all. The water works magic, the aromatics get the edge taken off their rawness by residual heat, and as for not stirring, well, that depends on the type of mushroom and the flame beneath the skillet containing said mushrooms. Do as you wish. Sturdy shiitakes could probably withstand not stirring, but more tender ‘shrooms, like chanterelles, tend to need a little toss. But why not live on the edge? Follow your whim. Watch ‘em carefully and if, toward the end of cooking, you think they need a stir to cook them evenly, so be it. And if you care to toss in the garlic and shallot just a smidge sooner, we’ll look the other way.

Pan-Roasted Mushrooms Recipe

  • Quick Glance
  • 25 M
  • 35 M
  • Serves 4

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 8 cups sliced wild mushrooms, such as chanterelle, shiitake, oyster, trumpet, or morel, preferably just a single variety and not a mix
  • 2 tablespoons water
  • 3 to 4 tablespoons unsalted butter, cut into small chunks
  • 2 tablespoons minced shallots
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh chives
  • 1 clove garlic, minced
  • Salt and freshly cracked black pepper

Directions

  • 1. To make the pan roasted mushrooms, heat your largest skillet, preferably cast-iron, over medium-high heat. Add the oil and wait for 30 seconds. Add the mushrooms and water and cook, without stirring or, okay, stirring just once or twice, until the mushrooms are crisp at the edges and golden, about 8 minutes or maybe even 12 minutes, depending on the type of mushroom.
  • 2. Remove the skillet from the heat, stir in the butter, shallots, thyme, chives, and garlic, and toss just until the butter melts. Season to taste with salt and pepper.
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Testers Choice

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Testers Choice
Bette Fraser

Nov 28, 2011

I used wild foraged chanterelle mushrooms, and this was a delicious way to prepare them. I was dubious about not stirring or shaking the pan while they cooked, but the end result was perfectly roasted mushrooms. I can’t wait to make them again.

Testers Choice
Jackie G.

Nov 28, 2011

We bought a wonderful selection of wild mushrooms from the mushroom purveyor at our farmers’ market. We used organic tree oysters, king trumpets, and pioppinis. We used a cast-iron skillet to cook them in. I had never added water with mushrooms when cooking them, but I will be trying that again. After just a few minutes, the mushrooms began to caramelize. I added the herbs as well as the shallots and garlic and, last, some butter, all earlier than the recipe suggests because I didn’t want the condiments raw. The resulting mushrooms were very golden, moist, and yet a bit crispy, and really delicious. This is a method that I will use again.

Testers Choice
Lydia Brimage

Nov 28, 2011

I found that the mushrooms started to caramelize by the end of the eight minutes, so I would recommend perhaps stirring the mushrooms once and cooking them a little longer to ensure that they are more evenly caramelized. I used four tablespoons of butter, and while it was tasty in the finished dish, I was left with a small puddle of butter on the plate, so I would suggest that perhaps a little less butter could be used. Neither the garlic nor the shallot was too raw in the final dish.

Comments
Comments
  1. kitchenbeard says:

    I’ve been using a couple of tablespoons of wine as part of my saute process with mushrooms for as long as I remember. I let the fungus get good and dry before adding it and then giving everything a spin in the pan before letting the wine cook almost to dry. Your thoughts?

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Our thoughts, Kitchenbeard? We think wine trumps water any day in our book. From our admittedly non-science-based perspective, it sounds perfect. Besides, anything that has worked for as long as a cook can remember doesn’t truly need anyone else’s stamp of approval! Appreciate you sharing the trick…

  2. These mushrooms look amazing. I love, love, love mushrooms!!!

  3. Lisa says:

    I made these in the biggest pan I have but they still came out stewed more than caramelized. And I only had about 6 cups. (boletes, shitakes and buttons, fwiw). Otherwise I followed the recipe to a T (okay, I deglazed the pan with a little wine at the end to get the good stuff off the bottom.) Did anyone else have this problem? I would either do them in two batches or cut the amount of mushrooms in half next time. Still delicious, but not what is pictured or what I was hoping for.

  4. Lisa says:

    Hi David, I eyeballed 6 cups after chopping (and my eyeballs are pretty well calibrated from many years of catering).

    • Renee Schettler Rossi, LC Editor-in-Chief says:

      Forgive me for jumping in, Lisa, but just to help troubleshoot, I assume it was a 10-inch skillet or larger and that you removed the ‘shrooms prior to deglazing?

      • Lisa says:

        It was my All Clad paella pan–about 14 inches across on the bottom, wider on the sides.

        • Renee Schettler Rossi, LC Editor-in-Chief says:

          Holy cow, definitely broad enough. Lemme research this a little more…

          • Lisa says:

            Maybe the cast iron is the key. I’m planning to make them again on Saturday, so I’ll try the 12″ cast iron and see how that works.

            • Renee Schettler Rossi, LC Editor-in-Chief says:

              Okay, let us know what how it goes, Lisa. I do think the mix of mushrooms may play into it, too. When we tested it, several folks noted that the various varieties exuded liquid at various rates, so I’m wondering if perhaps that played into your situation as well…

  5. Miki Quan says:

    I think maybe based on the type of mushrooms I chose (Japanese oyster) and the climate I live in (Singapore), I could have done with a minute or two less on the heat. The mushrooms became quite hard and rubbery. However, I now know to choose either different types or take them off the heat sooner. Flavour: unbeatable.

    • David Leite David Leite says:

      Miki, it’s so interesting how things such as weather and water content in vegetables can affect the final dish. But I agree with you, fewer minutes on the fire Will do the trick.

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