Pan-Roasted Mushrooms

A cast-iron skillet willed with pan-roasted mushrooms and a knob of butter melting in the center.

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

  • Quick Glance
  • (3)
  • 25 M
  • 35 M
  • Serves 4
5/5 - 3 reviews
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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.

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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Recipe Testers' Reviews

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.

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.

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  1. Thank you for sharing your recipe for pan roasted mushrooms. This was an easy dish to put together and delicious. I followed your recipe exactly but then held back half of the butter/herbs for another batch. I am a shy user of butter. The addition of the butter and herbs at the end of the recipe perfectly brought out flavors. I only gave the mushrooms a couple of stirs, and they were nicely cooked with deep mushroom flavor.

    1. Vinay, yes, I think they would keep fine if refrigerated in a container. As with most cooked food, I would eat them within 3 to 5 days.

  2. I’m usually able to control myself as I walk past the mushroom stand at the farmers market, but the oyster mushrooms in two varieties, gray and yellow, looked especially lovely and I couldn’t pass them up. I used a cast iron skillet and managed to NOT stir for the first 10 minutes; for the last two, I’ll admit to giving them the gentlest possible little stir, just to make sure they weren’t going past the dark and crispy into burnt. It actually wasn’t quite even a stir; rather, it was more a little playing with a few of the kernels to check on them. They weren’t at all past dark and crispy, and I let them cook for the full 12 minutes. My chives and garlic were also farmers market quality and I didn’t toss in the garlic (or the shallot) early. And butter! The butter melted beautifully and I could have used a little less, but, then, for a treat like this, why skimp on the butter?!

    1. Thanks, Elsa! That sounds like a real treat, indeed. Can’t wait to hear what you try next.

  3. I mader these this past weekend to go with your Chicken Marbella. They were fantastic. Earthy, buttery, and herby. The perfect autumn side dish.

  4. 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.

    1. 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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