Fried Mushrooms: A 5 step guide

August 4th, 2008

Frying mushrooms is an easy process, which can be repeated time and time again. There is a few things to remember when you are cooking mushrooms, mushrooms are quite fragile so the heat doesn’t need to be scorched earth setting. A medium heat is where it’s at and whatever you do don’t let them dry out. The steps:

Select your mushrooms. I prefer Swiss Browns, but button mushies are also good. Definitely keep clear of bigger dark mushrooms such as Portabello, the flavours are overpowering.
Slice, don’t dice. There is no need to peel the mushrooms, or even take off the stalks. Though if it so inclines you, wash them all and slice the mushrooms, not too finely.
Heat your saucepan to a medium heat, add the mushrooms and a good dollop of butter to them. It’s really important not to burn either the butter or the mushrooms. If you don’t stir (I prefer to shake,) the mushrooms will form a golden crust on them. That’s exactly what you want.
As the butter melts, add seasoning. This means cracked pepper and cracked rock salt, not too much salt but the pepper you can go crazy with.
Reduce the butter slowly and serve on some fresh toast.