By Carl Hanson

The simple trick to making perfect mushrooms? Make 'em wet. Make 'em dry. Make 'em wet again.

Chef John's Chicken and Mushrooms | Photo by Chef John

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!


Congratulations! Your perfect mushrooms are ready for your favorite dishes. Add arborio rice for Mushroom Risotto. Or add a little red wine to make Coq Au Vin.


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.

You'll also love your perfectly sauteed mushrooms with Classic Beef Stroganoff. Mushroom Veggie Burgers. Chicken Marsala. Creamy Mushroom Meatloaf. Your options are wide open.

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