I like fried mushrooms with my steak.
What techniques should I use when cooking them?
What sort of fat (if required) should I use?
What heat is suggested?
Tell me more
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I cook 'em on medium-high heat in butter until they're browned and crisped to my liking. I don't cover - that seems to result in soggier mushrooms than I prefer. |
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Use a non-stick pan, butter, and medium heat. I prefer fresh, sliced mushrooms rather than canned. Allow the sides of the mushrooms to brown to your taste. |
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Medium heat in olive oil, balsamic vinegar, salt and pepper |
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My favourite way is to cook them on very low heat, without fat initially. Add a tiny bit of water to the skillet. The mushrooms start to produce water and shrink, then the water boils away; the whole process takes around 20-25 minutes, and the mushrooms will be around 20% their original volume at the end of it, with a very concentrated mushroom taste. When the skillet is dry once more, add butter and chopped onion, and turn the heat up a little. Once the onion starts turning golden, stir in a little smetana or creme fraiche and it is ready to serve. |
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