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If you cover the pan they cook faster without browning; then you can take the top off and turn up the heat.
Don’t salt till end half
Perhaps I did something wrong…I don’t even have it on medium high heat. But rather than releasing juices and becoming soft and tender, they shriveled and got dry and crisp. Not ideal for a tender French omelette ♀️
Hi Stacey, that’s weird and unexpected. Were you using regular button mushrooms, or cremini mushrooms? Were they very fresh, or a little tired? If the mushrooms were already a little dry to begin with, they may have not had enough moisture in them to get released.
Cover the pan next time. If they’re dried out the moisure can cook off quickly. Steaming them makes them ideal for omelets. Plumper and less dry.
Or, add a little bit of balsamic vinegar, they brown up nicely and the added flavor is a bonus.
I’ve been told moving them around the pan is a bad thing as it doesn’t crisp them up.
Also adding so many at once will turn them slimy : (
Um, I think most people don’t want their mushrooms to be CRISPY!! This cooking technique is wonderful.
Love the way the mushroom flavor is intensified, and the aroma is so amazing! So easy and mush healthier!
This is SOOO cool! I’ve never even thought about trying this! You better believe I’ll be trying tonight!
One of my fav veggies, wild or domestic, got some Hen of the Woods mushrooms this fall wonderful. Grandma showed me how to saute without fat,so glad she did. Nothing like learning to cook from a farmer’s wife
Something I share more as a fun fact than a correction: Mushroom aren’t vegetables nor are they even plants! They’re actually their own type of fungus and their cell structure is one of the reasons you can cook them without fat in the pan.
This is exactly how we cook mushrooms. Here in Oregon we pick lots of wild mushrooms, and the best way to concentrate the flavor, and reduce the volume, is to dry saute them. Thanks!
Good tip. Fried mushrooms for any purpose are often too greasy. Thanks Elise – and a belated happy new year!
Brilliant! Will definitely be adding this to my culinary skills. Really appreciate that there are times when one want the mushroom flavor/fragrance without it being masked by the butter.
This is how I’ve cooked them for YEARS. And they’re amazing. Friends are always “how did you make these amazing mushrooms”, and depending on the situation, I make up some cuckoo story. :)
I wish I had seen this post this morning – I cooked some mushrooms to add to stew & really didn’t need any more fat!!