To get more favor and less shriveling from our sautéed mushroom recipe, we discovered that overloading the skillet and extending the cooking time allowed the mushrooms to give up just enough liquid to eventually fit in a single layer without shrinking to nothing. They browned nicely after we added a little oil or butter, and from there it was easy to enhance our sautéed mushroom recipe by adding garlic, herbs, wine, soy sauce, bread crumbs, and so on.
Here we don't observe the advice to never crowd mushrooms in a skillet. We purposefully crowd them in the pan so that they steam and release liquid. Turns out, mushrooms are really hard to overcook.
- 1 tablespoon vegetable oil
- 1½ pounds white button mushrooms, cleaned, stems trimmed, quartered if medium or halved if small
- 1 tablespoon unsalted butter
- 1 medium shallot, minced (about 3 tablespoons)
- 1 tablespoon fresh thyme leaves, minced
- 1/4 cup dry Marsala wine
- Salt and ground black pepper
1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until mushrooms release liquid, about 5 minutes. Increase heat to high and cook, stirring occasionally, until liquid has completely evaporated, about 8 minutes longer. Add butter, reduce heat to medium, and continue to cook, stirring once every minute, until mushrooms are dark brown, about 8 minutes longer.
2. Add shallot and thyme and cook until softened, about 3 minutes. Add Marsala wine and cook until liquid has evaporated, about 2 minutes. Season with salt and pepper to taste; serve.