Sautéed Mushrooms with Garlic and Thyme
Yield: 2-3 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Button Mushrooms
This week, we’re diving into the world of button mushrooms—those cute little sponges of umami that often go unnoticed. Whether you’re new to cooking or a self-proclaimed foodie, there’s a lot to love (and learn) about these humble fungi.
The Science of Washing Mushrooms: Myth Busting
Let’s address the age-old debate: to wash or not to wash? Culinary school wisdom has long warned against rinsing mushrooms, claiming they soak up water like a sponge. While that’s true for some delicate varieties like morels, button mushrooms are far more forgiving.
Here’s the thing: button mushrooms are about 90% water already, and in this week’s recipe, we’re steaming them first. That means any extra moisture from washing will evaporate right out during the cooking process. So, go ahead—rinse them under cold water, swish them around, and lift them out.
Why Button Mushrooms Are Kitchen Heroes
Button mushrooms might not be the most appealing ingredient, but they’re versatile, affordable, and downright delicious when treated right. Their mild flavour makes them the perfect blank canvas, soaking up herbs, spices, and sauces like a pro. Plus, they’re packed with natural glutamates, those magical compounds responsible for umami—that savoury, mouth-watering flavour we all love.
And let’s not forget the health perks. Mushrooms are low in calories but high in antioxidants like selenium and ergothioneine. They’re also rich in fibre, which is always a good thing, right? They might not wear capes, but they’re definitely superheroes in the pantry.
Shopping for Mushrooms Like a Pro
A good mushroom dish starts with the right mushrooms. Here’s what to look for when you’re picking them out:
Firm and Smooth: Mushrooms should feel dry and springy, not slimy or wrinkled.
Check the Gills: Slightly closed caps indicate freshness, while overly exposed gills suggest they’re past their prime.
Avoid Odd Smells: A fresh mushroom smells earthy, not sour or ammonia-like.
Packaging Matters: If you’re buying them pre-packaged, steer clear of condensation inside the pack—it’s a one-way ticket to mush-town.
Store them in a paper bag or loosely wrapped in a towel in the fridge. This keeps them fresh and avoids the moisture build-up that makes them spoil faster.
Why? Because Science
Now, here’s where things get interesting. Most people think sautéing mushrooms means drowning them in oil and waiting for magic to happen. But because mushrooms are so full of water, they tend to steam themselves before browning, often leaving you with soggy, greasy results.
The trick? Flip the process. Start by intentionally steaming the mushrooms with a bit of water and salt. This collapses their structure, releases their liquid, and makes them tender. Once the water evaporates, they’re ready to brown beautifully—soaking up just the right amount of oil and creating those crispy, golden edges we crave. It’s efficient, beginner-friendly, and scientifically sound.
I remember when I first learned this technique—it felt like a kitchen revelation. Before that, I was guilty of trying to sauté mushrooms straight out of the fridge, wondering why they turned out wet and floppy. Now, I know better, and I’m here to make sure you do too.
Ingredients:
450g (1 lb) button or cremini mushrooms, trimmed (optional: mix in shiitake or oyster mushrooms for variety)
1 tsp kosher salt (or 1/2 tsp table salt)
2 tbsp (30ml) olive oil
3 cloves garlic, minced
1 small shallot (50g), finely minced
1 tsp fresh thyme leaves (optional)
2 tbsp (30ml) white wine vinegar or lemon juice
2 tbsp (30g) unsalted butter
1/4 tsp freshly ground black pepper, or to taste
2 tbsp (30ml) water
Chopped parsley for garnish (optional)
Tools Needed:
Large skillet with lid
Mixing bowl
Knife
Cutting board
Measuring cup
Wooden spoon or spatula
Method:
1. Clean and Prepare Mushrooms
Rinse: Wash mushrooms in a bowl of cold water, lifting them out to avoid residual dirt.
Trim and Cut: Remove tough stems and halve or quarter medium mushrooms for uniform size. Save the stems for stock. Click here for a video demonstrating some techniques.
Note: Whole mushrooms take longer to cook; adjust accordingly.
2. Steam the Mushrooms
Combine mushrooms, salt, and 60ml (1/4 cup) water in a large skillet.
Cover and steam over medium-high heat for 4 minutes to soften.
Remove the lid, lower heat to medium-low, and evaporate excess water while stirring occasionally.
3. Brown the Mushrooms
Add olive oil when water nearly evaporates, stirring to coat mushrooms evenly.
Let them sit undisturbed for 2–3 minutes to brown, stirring intermittently for even colouring.
4. Flavour and Finish
Enhance: Reduce heat to low and add minced garlic, shallots, and optional thyme. Cook for 1–2 minutes until fragrant, avoiding burnt garlic.
Deglaze: Pour in white wine vinegar and water, scraping browned bits to form a glossy coating.
Final Touch: Stir in butter to melt and coat the mushrooms. Cook for 1 minute until fragrant and glossy.
Serve: Garnish with parsley, adjust seasoning, and serve hot.
Eugene’s Extra Tips:
Washing Mushrooms is Okay:
Since this recipe starts with steaming, any extra moisture will cook off naturally. Submerge the mushrooms in cold water, swish gently to remove dirt, and lift them out to avoid any sediment. No need to dry them thoroughly.
Cut for Even Cooking:
Consistency is key. As long as the mushrooms are roughly the same size they should cook evenly.
Steam Before You Sauté:
Steaming the mushrooms in water and salt collapses their spongy texture, allowing them to release natural moisture quickly. This creates a tender base for browning and ensures the mushrooms absorb flavours more effectively later.
Oil Comes After Water:
Add the olive oil only after the water has evaporated. This prevents the mushrooms from soaking up too much oil, keeping the dish light and flavourful.
Layer Flavours Thoughtfully:
Add garlic, shallots, and thyme toward the end of cooking to preserve their aromatic intensity. Avoid cooking them too long to prevent burning.
Deglaze for Depth:
Deglazing with white wine vinegar or lemon juice enhances the dish with a subtle acidity that balances the earthy, savoury mushrooms. Be sure to scrape up the browned bits for extra flavour.
Butter as the Final Touch:
Adding butter at the very end creates a glossy, rich coating on the mushrooms and prevents the butter from burning during cooking.
Seasoning Matters:
Taste and adjust salt and pepper at the end. A pinch of red pepper flakes or a drizzle of truffle oil can add an extra layer of flavour if desired.
Mushroom Stories Worth Sharing
Cooking isn’t about perfection; it’s about learning as you go. Mushrooms are forgiving. They don’t mind if you skip the fancy tools or forget to cut them perfectly. What they want—what all good food wants—is for you to take your time, enjoy the process, and eat something delicious at the end of it all.
How Do You Mushroom?
Whether you love them in pasta, on toast, or as a side dish, button mushrooms are here to make your life easier and tastier. How do you cook with them? Let me know! Share your stories, tips, or questions in the comments or tag me on socials @TheEugeFood.
Let’s keep learning and cooking together. Until next time—stay curious and stay hungry.
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Hi, I'm Eugene, but many of you might recognize me as "The_EugeFood". With over two decades working in diverse kitchens, I've come to cherish the genuine connections and shared experiences that cooking brings. For me, it's not about the high-pressure, competitive world you see on TV. It's about the joy of gathering around a table, the stories shared over simmering pots, and the laughter that follows a shared meal. I'm here to demystify the culinary world, to show you that if you can boil water for cup noodles, you're already on your way. Cooking isn't just a skill; it's a journey of discovery, and I invite you to join me on this adventure to becoming a better cook.
