For perfect sauteed mushrooms, Alton Brown adds water into the mix before browning with butter to ensure firm, yet floppy mushroom slices.

Course: Sides & Salads

Keyword: Gluten-Free, Sides, Vegetables, Vegetarian, Weeknight Dinner

Sauteed Mushrooms, Again

Name: Sauteed Mushrooms, Again
Prep time: 20 min
Total time: 20 min
Ingredients: 1 pound button or cremini mushrooms, sliced; 1/3 cup water; 2 tablespoons unsalted butter; 1 tablespoon chopped fresh parsley or other fresh herb of your choice, such as tarragon; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

Sauteed mushrooms in a black bowl garnished with parsley.

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

Yield: 4 to 6 servings

My foolproof method for making perfectly cooked and beautifully brown mushrooms every time.

Adding water into the mix causes the air pockets in the mushrooms to break down, resulting in floppier and denser slices. Yes, I realize that sounds like a contradiction but it isn’t.

These sautéd mushrooms are delicious all on their own, but also form the backbone of other dishes, especially those of the meatless variety.

This recipe first appeared in Season 2 of Good Eats: Reloaded.

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1 pound button or cremini mushrooms, sliced
1/3 cup water
2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley or other fresh herb of your choice, such as tarragon
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Specialized Hardware

11-inch straight-sided saute pan

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

Yield: 4 to 6 servings

Procedure

Heat an 11-inch, high-sided sauté pan over high heat for 45 seconds. Add the mushrooms and water and cook until the mushrooms collapse, 2 to 4 minutes, then add the butter. Cook, stirring occasionally, until browned, 7 to 10 minutes. Remove from the heat and stir in the parsley, salt, and pepper. Transfer to a bowl and serve.