How to Sauté Mushrooms (Plus the Best Ways to Cook Mushrooms)
Mushrooms are one of those ingredients I seem to buy with good intentions and then suddenly realise I need to use. Perhaps I planned to make a stir-fry, perhaps they were going into a pasta dish, or perhaps I simply saw a reduced pack and thought I would definitely find something to do with them. Either way, they are incredibly handy to have around.
They are also surprisingly easy to get wrong.
If you’ve ever tried to sauté mushrooms and ended up with a frying pan containing something closer to mushroom soup, you’ll know exactly what I mean. Mushrooms contain a lot of water, and once you understand how they behave as they cook, getting beautifully browned mushrooms becomes much easier.
Sautéing is probably my favourite simple way of cooking them, but it certainly isn’t the only option. You can fry, roast, grill, air fry and even microwave mushrooms, depending on what you’re making and how much time you have.
So, if you have a packet sitting in the fridge wondering what on earth you’re going to do with it, here is everything I’ve learnt about cooking mushrooms.
Do you need to wash mushrooms before cooking them?
This is probably one of the most confusing things about preparing mushrooms because you’ll find people confidently telling you completely different things.
Mushrooms can absorb some water, so soaking them in a bowl of water isn’t particularly helpful when your eventual aim is to get them nicely browned. That doesn’t mean you need to sit individually polishing every mushroom like you’re preparing them for a beauty contest, though.
If they look clean, I usually just brush or wipe away any visible dirt. If they are particularly grubby, give them a quick rinse under cold water and then dry them well with kitchen paper or a clean tea towel.
The important part is really the quick rinse. Don’t leave them sitting in water while you get distracted making a cup of tea.
Do you need to peel mushrooms?
I don’t normally peel mushrooms. There isn’t anything wrong with eating the skin and peeling every mushroom adds another job that, in my opinion, doesn’t usually achieve very much.
If you have older mushrooms and the skin is looking particularly marked or damaged, you might prefer to peel them, but for an ordinary pack of fresh button, closed-cup or chestnut mushrooms I wouldn’t bother. Just clean them, trim the very end of the stalk if necessary and get cooking.
If you’re not planning to use them immediately, how you store them makes a difference too. I have a separate guide to keeping mushrooms fresh for longer, which is worth a read if you regularly find forgotten mushrooms going slimy at the back of your fridge.
How to sauté mushrooms
The secret to sautéing mushrooms isn’t a complicated cooking technique. Most of it comes down to giving the mushrooms enough space and resisting the urge to fiddle with them constantly.
Start by slicing your mushrooms reasonably evenly. They don’t need to be identical, but if some are paper thin while others are enormous chunks, they aren’t going to cook at the same speed.
Heat a large frying pan over a medium-high heat and add a little oil, butter or cooking spray, depending on what you prefer and what the mushrooms are being served with.
Once the pan is hot, add your mushrooms in a single fairly loose layer.
This is where it’s tempting to empty an enormous packet into a small frying pan because surely they’ll shrink anyway. They will shrink, but overcrowding the pan means all the water released from the mushrooms becomes trapped around them. Instead of browning, the mushrooms start steaming in their own liquid.
If you’re cooking a large amount, two batches will usually give you much better results.
Leave them alone for a couple of minutes before stirring. Once the underneath has started to colour, turn or stir them and continue cooking.
As the mushrooms cook you’ll probably notice some liquid appearing. Keep the pan hot and allow that moisture to evaporate. Eventually the mushrooms will become smaller, darker and much more flavoursome.
For ordinary sliced mushrooms, you’re usually looking at somewhere around 5–10 minutes, depending on their size, the amount in the pan and how browned you like them.
When should you add garlic to mushrooms?
Garlic and mushrooms are perfect together, but I wouldn’t usually add fresh garlic right at the beginning.
Mushrooms need enough time and heat to brown, whereas finely chopped or crushed garlic can burn quite quickly. Burnt garlic isn’t the lovely garlicky flavour we’re aiming for!
Instead, let your mushrooms cook for most of their cooking time before adding the garlic for the final minute or two. You can also add herbs at this point. Thyme works particularly well with mushrooms, as does parsley added just before serving.
Should you sauté mushrooms in butter or oil?
Either works, and sometimes I use a little of both.
Butter gives mushrooms a lovely rich flavour, particularly if you’re serving them on toast, alongside a cooked breakfast or with steak. Oil is useful because it can cope well with the higher temperature you want for browning.
If you’re keeping an eye on calories, you don’t need to drown mushrooms in either. A little oil or cooking spray in a decent non-stick frying pan can work perfectly well.
It really comes down to what you’re making and what you enjoy eating. Healthy cooking doesn’t have to mean choosing the lowest-calorie option every single time.
Why do my mushrooms go watery?
If your mushrooms release loads of water, don’t assume you’ve ruined them. Mushrooms naturally contain a lot of moisture and some of it is going to come out during cooking.
The problem comes when that moisture can’t evaporate.
Usually this happens because the pan is overcrowded, the temperature is too low or both.
Keep cooking and the liquid should gradually disappear. Next time, try a bigger frying pan or cook fewer mushrooms at once.
This is also why I recommend cooking mushrooms before adding them to something such as a quiche. Putting lots of raw mushrooms straight into a dish can mean all that moisture ends up in your finished meal instead.
How do you know when mushrooms are cooked?
Cooked mushrooms should have softened considerably and usually reduced quite dramatically in size. If you’re sautéing them, they’ll also develop some lovely golden-brown areas. Exactly how far you take them is personal preference.
I like mine quite well browned because I think the flavour gets better as they cook down. If they’re going into another dish where they’ll continue cooking, however, I might stop a little earlier.
Can you sauté mushrooms without oil or butter?
You can.
Put the mushrooms into a good non-stick frying pan and start cooking them over a medium heat. They’ll begin releasing their own moisture as they warm up, which helps stop them sticking.
Continue cooking until that liquid evaporates and the mushrooms start to brown.
You can always add seasonings, garlic, soy sauce or another flavouring towards the end.
In fact, my sticky mushrooms recipe uses balsamic vinegar and soy sauce to turn ordinary mushrooms into a really tasty side dish.
What can you add to sautéed mushrooms?
This is where mushrooms become much more interesting because they take on other flavours brilliantly.
Garlic is probably the obvious choice, but black pepper, thyme, parsley, paprika, chilli, soy sauce, balsamic vinegar and Worcestershire sauce can all work well.
For something richer, add a splash of cream or crème fraîche towards the end, and a little white wine can make very simple mushrooms feel considerably fancier than the effort involved!
You don’t necessarily need much, though. Nicely browned mushrooms with a little seasoning are delicious on their own.
Can you roast mushrooms in the oven?
Absolutely, and roasting is particularly handy when you’re cooking for several people because you aren’t standing over a frying pan doing multiple batches.
Heat your oven to around 200°C/180°C fan, then spread the prepared mushrooms over a baking tray. Toss them with a little oil and whatever seasoning you’re using before roasting until they’re browned and tender.
Depending on their size, they’ll usually take around 20–30 minutes.
Again, give them some room. If you pile mushrooms on top of each other, you’re creating exactly the same problem as an overcrowded frying pan, and they’re more likely to steam than roast.
Whole chestnut mushrooms and larger mushrooms roast particularly well.
Can you air fry mushrooms?
Yes, and if you already have the air fryer out, mushrooms are incredibly easy to throw in alongside other parts of your meal.
Lightly coat the mushrooms with a little oil or cooking spray and season them before putting them into the air fryer basket.
At around 180–190°C, sliced or quartered mushrooms will usually take roughly 8–12 minutes. Give the basket a shake halfway through so they cook more evenly.
Larger whole mushrooms will need longer.
Air fryers vary quite a bit, so start checking them early rather than relying completely on the clock.
Can you grill mushrooms?
Grilled mushrooms are lovely, especially larger flat or portobello mushrooms.
Brush them lightly with oil, add your seasoning and place them under a hot grill. Turn them during cooking so both sides cook and brown.
Large mushrooms can also be stuffed before cooking, which makes them into more of a meal rather than simply a side dish. I sometimes swap the peppers in my stuffed pepper recipe for mushrooms!
Can you barbecue mushrooms?
Mushrooms are brilliant on a barbecue because their earthy flavour works really well with the slightly smoky taste you get from grilling.
Large portobello mushrooms can go directly onto the barbecue, while smaller mushrooms are easier to thread onto skewers so you don’t spend the afternoon watching your dinner disappear between the bars.
A simple marinade of garlic, herbs and a little oil works nicely, but you could also experiment with soy sauce, balsamic vinegar or chilli.
Can you microwave mushrooms?
You can microwave mushrooms, although you won’t get the lovely browned finish you get from frying, roasting or air frying.
Put sliced mushrooms into a microwave-safe dish and cover loosely. Cook them in short bursts, stirring between each one, until they’re tender.
They will release liquid as they cook, so you might want to drain them before adding them to whatever you’re making.
I wouldn’t choose the microwave if I wanted gorgeous garlic mushrooms on toast, but if I needed cooked mushrooms quickly to add to another meal, I wouldn’t rule it out.
Can you boil mushrooms?
You can, although there aren’t many occasions when I’d choose boiling over the other methods.
If mushrooms are going into soup, curry, stew or another saucy dish, they’ll effectively cook in the liquid anyway.
My easy mushroom soup, for example, is a much better use of mushrooms than simply boiling a panful of them and serving them as they are.
Can you cook mushrooms from frozen?
Yes, although frozen mushrooms behave differently from fresh ones because freezing affects their texture and they can release quite a lot of water.
For that reason, I think frozen mushrooms work best in meals where a little extra moisture doesn’t really matter, such as soups, sauces, casseroles, curries and stews.
If you’re frying them, put them into a hot pan and allow the excess moisture to cook away rather than expecting them to brown immediately.
Can you eat mushrooms raw?
The ordinary cultivated mushrooms sold in supermarkets, such as white button and chestnut mushrooms, are sometimes eaten raw and you’ll see them sliced into salads.
You should never assume that a wild mushroom is safe to eat simply because it looks similar to something you’ve bought in a supermarket. If you’re dealing with foraged mushrooms, correct identification is essential.
Are mushroom stalks edible?
Yes, the stalks of the mushrooms you normally buy in supermarkets are perfectly edible. There’s no need to throw them away.
I usually trim off the very end if it looks dry or dirty and then cook the rest with the mushroom.
If you’re using large portobello mushrooms, the stalk can sometimes be quite woody, so you may prefer to remove it. Don’t automatically bin it, though. Chop it up and add it to soups, sauces, risotto or another dish.
Should you remove the gills from mushrooms?
For most mushrooms, no.
With large portobello mushrooms, some people remove the dark gills because they can release colour into the rest of a dish. That can matter if you’re trying to make a pale sauce look particularly attractive, but they’re edible.
For everyday cooking, I wouldn’t create an extra job unless there was a reason for doing it.
Which mushrooms are best for cooking?
The brilliant thing about mushrooms is that you can swap varieties around quite easily.
White mushrooms are cheap, mild and useful for almost everything. Chestnut mushrooms have a slightly deeper flavour and are probably the ones I buy most often.
Portobello mushrooms are great when you want the mushroom itself to be a substantial part of the meal, while varieties such as shiitake, oyster and other mixed mushrooms can bring different flavours and textures.
Using several varieties together can work particularly well when mushrooms are the star of the meal. That’s exactly why I like using a mixture in my mushroom stroganoff.
How much do mushrooms shrink when cooked?
Quite a lot! If you’ve ever filled a frying pan with what looks like an enormous mountain of mushrooms only to end up with a rather modest portion, you haven’t imagined it. Like spinach, they shrink massively!
Mushrooms contain plenty of water and lose some of that during cooking, so their volume reduces considerably. Bear this in mind when deciding how many you need, particularly if mushrooms are the main ingredient rather than just one of several vegetables in a meal.
Can you overcook mushrooms?
Mushrooms are quite forgiving compared with many vegetables.
A few extra minutes generally won’t turn them into complete mush, particularly when you’re frying or roasting them. In fact, allowing mushrooms enough time to brown often gives you more flavour.
That doesn’t mean you need to cook them forever, but don’t panic if they have been in the frying pan for ten minutes.
Should you add salt to mushrooms before or after cooking?
You’ll find strong opinions on this one. Salt can encourage mushrooms to release moisture, which is why some cooks prefer to wait until the mushrooms have started browning before seasoning them.
For everyday home cooking, I don’t think you need to get too stressed about the exact second the salt hits the frying pan. If you’re struggling to get mushrooms brown rather than watery, though, try cooking them first and seasoning towards the end.
What can you make with cooked mushrooms?
This is probably my favourite part because mushrooms work in so many meals.
Sautéed mushrooms are lovely piled onto toast, added to scrambled eggs or omelettes, stirred through pasta, spooned over a jacket potato or served as part of a cooked breakfast.
If you want them to become more of a meal in their own right, there are plenty of mushroom recipes here on Just Average Jen too.
My mushroom risotto is a lovely option if you’re after something warm and filling, while mushroom stroganoff is another of my favourites when I want something creamy.
If you’re a mushroom fan but still want meat in your meal, have a look at my chicken and mushroom curry.
For something completely different, you could even turn them into my healthy mushroom pâté.
What should you do with mushrooms that need using up?
First, don’t automatically throw mushrooms away just because they’re looking slightly less beautiful than the day you bought them.
If they’re still safe to eat but have lost some of their firmness, they’re often absolutely fine in a soup, curry, risotto or sauce where their appearance doesn’t matter.
If this happens to you regularly, have a look at my guide to storing mushrooms and keeping them fresh.
Another option I really like is drying them. It’s particularly useful if you’ve picked up several reduced packs or accidentally bought far more than you need. My guide to drying mushrooms and using dried mushrooms explains how I do it and how you can use them afterwards.
Are mushrooms healthy?
Mushrooms are one of those ingredients I love because they add plenty of flavour and bulk to a meal without needing to be the main event.
They’re also much more interesting nutritionally than you might expect. Different varieties contain slightly different nutrients, and how mushrooms are grown and prepared can make a difference too.
I’ve gone into this in much more detail in my guide to the health benefits of mushrooms, so have a read of that if you’re interested in what’s actually in them rather than simply how to cook them.
For me, though, one of their biggest advantages is simply their versatility. If you’re trying to include more vegetables and plant-based foods in your meals, mushrooms are an incredibly easy ingredient to experiment with.
My favourite way to cook mushrooms
If I had to choose just one method, I’d still go for the frying pan.
A hot pan, plenty of room and a little patience can turn an ordinary packet of mushrooms into something I would happily eat straight from the pan. Add garlic towards the end, and they’re even better.
Once you’ve got the hang of sautéing mushrooms, you don’t really need a recipe. You can add whatever flavours you fancy and use them in whatever meal happens to be on the menu.
And if you opened this article because you’ve got three packets of mushrooms approaching their use-by date and absolutely no idea what to do with them, I’d probably start with the sticky mushrooms, mushroom stroganoff or mushroom risotto. Problem solved, and hopefully no sad mushrooms lurking at the back of the fridge.
