How To Brown Mushrooms

This post may contain affiliate links which won’t change your price but will share a commission.

Today I’m sharing How to Brown Mushrooms for maximum flavor. Just 20 minutes in a large cast iron skillet, and you have the perfect side dish for your main course.

Have you ever sautéed mushrooms, and realized they didn’t turn out the way you hoped? Did they get watery and rubbery, instead of browned and flavorful? Well, I’ve got a solution for you.

My method of browning mushrooms is quick and easy, and you’ll be using this technique every time you cook this amazing vegetable. Get ready for all my tips!

Ingredients needed for browning mushrooms:

• Mushrooms – I like to use whole mushrooms and slice them in about fourths, depending on the size.
• Butter – Just two tablespoons for maximum flavor.
• Olive Oil – You could also use additional butter, instead of olive oil. But I like the combination.
• Salt and Pepper – Kosher salt, and freshly ground black pepper, always! But add them LAST!

You will need a large cast iron skillet to make this recipe.

Most common types of mushrooms that I prefer:

The following types of mushrooms are the ones I cook with most often. The mushrooms pictures are button or white mushrooms.

• shitake
• button or white mushrooms
• crimini
• portobello

How To Brown Mushrooms:

1. Prep mushrooms. Use a damp paper towel, and clean the mushrooms. Do not soak or run under water! Slice off the end of the mushrooms, and quarter them, depending on their size. I often slice the extra-large ones in six pieces.
2. Heat skillet. Using a cast iron skillet, add butter and olive oil and melt over medium high heat.
3. Cook mushrooms. Add the mushrooms to the skillet. It will be VERY full. Stir them occasionally, and watch the transition. It will take approximately 15-20 minutes to brown them properly.
4. Watch the transition. DO NOT add seasoning until the very end. Stir occasionally, and watch as the mushrooms brown up at first. Then they will start to become watery. Continue cooking and let this moisture cook off. As the mushrooms shrink, more of them will start to brown up. Resist the urge to over-stir.
5. Add seasoning. After the mushrooms are browned to perfection, add kosher salt and freshly ground black pepper.
6. Serve. Serve these browned mushrooms as a side dish to a main course, or add them to other dishes.

How do you keep mushrooms from getting soggy?

You do two things. One, wait to add salt until the very end of cooking. And two, cook them through the process of getting watery. Just keep cooking them until that moisture cooks off, and the mushrooms get browned.

Why should I add salt to mushrooms at the end of cooking?

Adding salt early in the process of sautéing mushrooms will draw out the moisture too early. Waiting to the end to season – will ensure nice, firm, browned mushrooms.

Are mushrooms healthy?

• Mushrooms are very healthy. They’re low-sodium, low-calorie, and cholesterol free.
• They are packed with fiber, vitamins – especially B vitamins, and minerals.
• Mushrooms are rich in the antioxidant called selenium, and they boost our immunities.
• They are also rich in potassium, especially in portobellos.

What to pair these browned mushrooms with:

• Use them in my Creamy Mushroom Risotto. This dish is in our regular rotation, and you should totally try it soon!
• Serve them with my Turkey Meatloaf Muffins, Cedar Plank Salmon, or Turkey Bacon Wrapped Chicken Breasts.
• OR, just eat them plain. So good!

Try this vegetable recipe next: Roasted Potatoes and Brussels Sprouts

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue