How to Dry Saute Mushrooms

Tamergyps

Editor

posted on 11 years ago — updated on 1 second ago

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Dry sautéing is a really good method to cook mushrooms. It removes much of the water and leaves the mushroom with a wonderful, soft texture that isn't "mushy". This method also helps to heighten the best flavor of the mushrooms. Give this method a try to you may just find yourself using it all the time.

Ingredients

Find some good quality mushrooms. The mushrooms used in the recipe are yellow chanterelles.

Clean, wash and chop the mushrooms. Place the chopped pieces into a heavy fry pan (no oil).

Cook over high heat. This will release the water from the mushrooms. Stir occasionally.

Continue to cook over med-high heat. Sprinkle with salt to help get the liquid out. Liquid can be added to make soup or gravy.

Wait for the water to dry up. When the water has been reduced or removed, add a small amount of oil or butter and continue to cook over medium heat. This is optional but will improve the flavor.

Stir frequently. Cook about 5-10 minutes.

When finished, remove from the heat. You'll find that mushrooms cooked in this way are smaller, but of a fine texture and with a most wonderful flavor. They're great to add to pasta, an omelette or to eat any way you like!