Sauteed Mushrooms – Low Heat Method
Prep Time: 30 Minutes, 4 Servings
Use this method of sauteing to extract maximum flavor from mushrooms. The long sautéing sweats out and evaporates the water, leaving more concentrated flavor in the mushrooms. Use butter for your cooking oil because burning them will not be an issue with the low heat method. The suggested amounts of salt, sugar and soy are approximate and may be adjusted to taste. Add salting ingredients a little at a time.
- 3 Tablespoons Butter
- 1/2 Cup Sliced or Chopped Onions
- 8 Ounces Whole or Sliced Mushrooms
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Sugar
- 1 Teaspoon Soy Sauce
- Melt the butter in a skillet, and add the onions. Sauté over medium heat for about 1 minute.
- Add the mushrooms and continue to saute over medium heat for another minute. Turn down the heat and let cook, uncovered, until the mushrooms begin to draw water. Some species of mushrooms may become submerged in their own water so continue to keep them on the heat and slowly increase it until it comes to a light boil and the water begins to evaporate.
- Continue to cook until almost all of the water has evaporated. Add the salt, sugar, and soy sauce. Serve alone or over rice, pasta, or include in the dish of your choosing.
