How to Dry Sauté Mushrooms

Work with fresh mushrooms. Old mushrooms that are a bit dried out won't have enough moisture for this method.

I find a relatively stick-free pan like cast iron or hard anodized aluminum works well. If you have a non-stick-free pan, you'll need to stir more frequently to keep the mushrooms from sticking to the pan in the beginning.

  • Prep time: 5 minutes
  • Cook time: 10 minutes


  • 1/2 to 1 pound of fresh cremini, button, or porcini mushrooms, cleaned and sliced 1/4-inch thick
  • Sprinkle of salt (optional)


1 Add mushrooms to a hot pan: Heat a large relatively stick-free skillet on high heat. Add the sliced mushrooms and stir. Lower the heat to medium high.

You can sprinkle the mushrooms with salt at any point during the cooking process.

2 Stir frequently. Once the mushrooms heat up to a certain point, they will start releasing their moisture. Moderate the heat so that the mushrooms are hot enough to release moisture, but not so hot as to get too browned or dry up.

3 When the mushrooms have given up most of their moisture, remove from heat (about 5 to 10 minutes).

Swirl in a little butter for flavor, sprinkle with salt, pepper, or parsley, deglaze the pan with some marsala, or use the cooked mushrooms as part of another recipe.

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  • Erica Manfre

    This is SOOO cool! I’ve never even thought about trying this! You better believe I’ll be trying tonight!

  • Ann Brown

    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

  • Michael

    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!

  • Rose

    Good tip. Fried mushrooms for any purpose are often too greasy. Thanks Elise – and a belated happy new year!

  • Sandy S

    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.

  • Sara @ Last Night's Feast

    Love this!

  • Lisa

    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. :)


  • Maureen Morales

    I wish I had seen this post this morning – I cooked some mushrooms to add to stew & really didn’t need any more fat!!