When you are sautéing mushrooms, remember that the oil must be very hot, the mushrooms very dry, and you should take care that the mushrooms do not crowd the pan. This is because if they do so, they will steam instead of sauté and will not brown nicely.
To sauté mushrooms, you need two tablespoons of butter and one tablespoon of olive oil. Heat the oil and butter mixture until it starts bubbling. Now add the absolutely dry mushrooms. At first the mushrooms will absorb all the oil in the pan. This will take four to five minutes. After some time, in about two minutes or so, they will start releasing the oil and will start to turn a nice brown. Take them off the pan at this time and sprinkle lightly with salt and a few other condiments such as pepper or thyme. This dish is a nice accompaniment for steak. If you want, you can also add onions and garlic to make a completely new dish.
Use a heavy skillet for the purpose of sautéing mushrooms as you will be using a lot of heat. The trick is to use high heat throughout the cooking process. Do not turn down the heat at any point. If you follow this procedure, you will have perfectly sautéed mushrooms ready to be eaten with just about anything.
Try sautéed mushrooms with steak or on their own if you are a vegetarian. They make an excellent side dish to many main courses. This mouth watering recipe can be modified based on your individual taste.
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