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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?

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pan-fried or deep fried? – Gabriel Hurley Jul 13 '10 at 19:42
pan-fried is the intention of the question, but interpret and answer however you see fit – Nathan Koop Jul 14 '10 at 3:07
up vote 7 down vote accepted

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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Also dont crowd the pan. Too many mushrooms will also go soggy due to lots of steam being formed when water is released and evaporates. I also usually use a small amount of oil along with the butter. – NBenatar Oct 20 '11 at 12:33

I sauté them in olive oil over medium heat.

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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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This is awesome, especially if you want a dairy-free method. – Arafangion Oct 6 '10 at 12:40

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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