If you’re new to preparing mushrooms, it’s important to know that fungi are VERY absorbent. Meaning these little fun guys (…get it?) retain lots of water inconspicuously.
Since the amount of liquid released will vary every batch, it’s likely adjustments to the cooking process are going to be necessary.
I know I’ve provided some of this advice on the site before, but it’s being covered in this article also because, well, I’m really that passionate about perfect mushrooms.
Use the general rules + adaption advice below to make consistently rich, flavorful shrooms! It will be here for reference any time you need a refresher. (Full recipe is at the bottom of the article).
SHROOM PREP TIPS:
- Wipe dirt off with a wet kitchen rag. Avoid rinsing, submerging, or running them under water. It’s tempting, I know. The natural liquid mushrooms retain is good, but ultimately, you want to minimize the amount of water they’re exposed to prior to cooking for the sake of flavor.
- Hold off on adding more olive oil. If it seems like they’re not coated fully at first, I assure you, the beginning of the process isn’t the time for this judgement call. Adding salt draws out their moisture, but this takes a few minutes. Let them cook down and soften before doing too much damage.
- Simmer for 10 minutes minimum every time. This ensures they always have a chance to release ALL liquid. No water retained = most flavorful! (I typically simmer over 15 minutes).
- Not enough water? If it’s evaporating too fast, the heat is likely too high. Lower it more. You can also place a lid slightly ajar over the pan so they retain mousiture from steam.
- Too much water? As you can see by now, I NEVER recommend pouring it out. A sin. Simply crank up the heat. (Note: this is oil and water here, so it does sizzle when the heat raises. To avoid splash stains, you could add a lid slightly ajar here as well).
RICH ROSEMARY SHROOMS RECIPE
- Mushrooms, any variety, whole or sliced (this post shows whole button baby bella’s)
- 6-7 garlic cloves, peeled
- 2-3 sprigs fresh rosemary *
- 2-3 tablespoons extra-virgin olive oil
- 2 tablespoons dairy-free butter
- Sea salt, to taste (but be generous!)
- Ground black pepper, to taste
- Heat skillet to medium high.
- Add olive oil, garlic, and mushrooms.
- Let everything come to a sizzle, then lower the heat down to medium-low. Wait until it softens to a simmer.
- Break the leaves off of the fresh rosemary sprigs and add to pan with the butter, salt, and ground pepper. Simmer for 10-15.
- To brown them further, turn up the heat for an additional 2-5 minutes, stirring consistently. **
* Use any herb in place of rosemary! Also, it doesn’t need to be fresh. Mushrooms know how to shine without much help.
** If you covered the pan with a lid slightly ajar while simmering, this step is essential.