Make Perfect Sautéed Mushrooms (Easy As 1-2-3)
The simple trick to making perfect mushrooms? Make 'em wet. Make 'em dry. Make 'em wet again.
OK, so that's the CliffsNotes version of the story. Now let's fill in a few details. This is Chef John's patented method for perfectly sauteed mushrooms:
1. To start, cut up your mushrooms any way you like. You can dice 'em, you can slice 'em. But pick a thickness and stick with it. That way, they'll cook evenly.
2. Toss the mushrooms in a skillet with some foaming butter or bacon fat or a combo of olive oil and butter. Then add a pinch of salt. The salt draws out the liquid. That's the first wet step.
3. The mushrooms stew for a bit until the liquid evaporates, leaving behind the fat. Then the mushrooms fry in the fat to a beautiful brown. Now they're "dry."
4. The key is patience. Once browned to your idea of perfection, deglaze the pan with a little wine or stock. Voila, they're wet again!
Watch Chef John Make Coq Au Vin:
If you're fond of fonds, this is the recipe for you. It features the rare triple fond, which Chef John deglazes deliciously with red wine.