Perfectly sautéed mushrooms are tender, brown, and never soggy. Get browned and tender mushrooms and avoid mushrooms stewed in their own juices by following these simple directions:
- Brush the mushrooms clean. If you do rinse them, be sure to do so quickly and pat them thoroughly dry as soon as possible. You want to start with completely dry mushrooms.
- Heat a large frying pan or skillet over high heat.
- Once the pan is hot, add just enough oil to coat the bottom.
- Add the mushrooms* to the hot pan and cook, keeping heat high, stirring frequently to help any liquid the mushrooms give off evaporate as quickly as possible.
- Sprinkle the mushrooms with salt and keep cooking until the mushrooms are tender and browned, about 5 minutes.
- Add chopped parsley, if you like, just before removing from the pan, stir to let the parsley wilt, and transfer to a serving platter.
*Note: Only cook as many mushrooms as comfortably fit in a single layer in the pan. Cook any additional mushrooms in batches to keep mushrooms from stewing instead of sautéeing.