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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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.
I sauté them in olive oil over medium heat.
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.
Medium heat in olive oil, balsamic vinegar, salt and pepper
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.