WOW, I know you’re wondering why I’m sharing with you one of the easiest things to do in cooking?! Well, let me tell you…
I have made sauted mushrooms my entire life and I’ve. been. doing. it. wrong.! And maybe you are as well, so here goes–the big secret….
DON’T CROWD THE MUSHROOMS IN THE PAN!!!
And where did I get this bit of knowledge?? My favorite movie Julie & Julia! I’ve watched it probably 30 times and just caught this little tid bit of info. So I tried this idea and guess what? I made the best mushrooms ever!!! It’s true, overcrowding the pan causes the mushrooms to steam themselves and not get browned. Also, no seasoning until the end. Salt will draw the moisture out of the mushrooms and will make them tough…
2 tablespoons olive oil
1 tablespoon butter
2 cups baby bella mushrooms-sliced
salt and pepper to taste
In a large skillet over medium-high heat, melt the butter and drizzle in the olive oil, mix around until melted. Add in just enough mushrooms to cover the bottom of the pan, cook for 1-2 minutes and turn over. When they are done to your liking, sprinkle with salt and pepper and remove to a plate. Add in the rest of the mushrooms and repeat. Serve with a great filet, you will love these!!