This is perfect over hamburgers, hotdogs or in a vegetarian sandwich. Also over steak, fried vegetables, or tofu.
When mushroom is not fried correctly, it will continue to exude its liquid and end up in a bowl sitting in liquid. I’m always disappointed when I order mushroom over my hamburger and the poor fungi is limp and damp. I like my fried mushroom perky! Dry, seared, and yet plump with its juicy flavor retained.
The trick is not to use a lot of oil at the start of cooking. It seems counter intuitive because when the sliced or whole mushrooms go into the pan, they seem to suck up all the oil. Be patient and let their juices ooze out. See NOTES below on how to do this. Then keep frying to allow the juices to evaporate.
Use the freshest, whitest button mushroom, or the brown, cremini mushrooms. You can also use whole, baby cremini mushrooms.
Pan Seared Mushrooms
Serves 10-12
Preparation time: 5 minutes
Cooking time: 8-10 minutes
2 10-ounce packet mushrooms, thinly sliced
3 tablespoons vegetable oil
1 bay leaf
Salt and pepper
Heat a pan, add half the oil and heat till oil is shimmering. Add mushroom and bay leaf and fry, tossing mushrooms vigorously for about 1 minute. Lower heat to medium and allow mushroom to render water. Keep stirring and allow juices to evaporate, maybe 3-5 minutes.
When mushroom is browned and there is no more liquid left in pan, turn heat up, add rest of oil, and fry mushroom to sear the surfaces of the mushroom pieces. Season with salt and pepper before dishing out.
NOTES
–When cleaning mushroom, there is no need to wash them in water. Wipe off black stuff with a wet paper towel. Mushroom should be dry.
Tips on cooking mushroom
–Don’t be tempted to add more oil when frying mushrooms at the beginning. They may squeak, literally, (haha!), but keep frying–stirring and spreading them over the pan–and their juices will come out. Even if you don’t wash them under water they may render a lot of liquid.
–Fry and spread them out in the pan. If there is a lot of water, push mushrooms away from the center, hottest part of the pan and let the liquid in the center evaporate. Then continue frying. Blow on the liquid to help it dry up faster. I used to do this secretly in case my guests freak out, but one time I saw Gordon Ramsey do the same cooking something else and felt affirmed.
–When juices are gone, toss mushroom in pan until mushroom is dry and tender. Then add oil and continue as explained above.
Variation
–Use baby cremini mushrooms. Wipe clean and leave whole. They are so cute, and makes a steak dinner exquisite. I’ve only found these mini cremini in Wegmans.
