Golden, buttery cooked mushrooms amplify the richness of any meal with a burst of umami. Be it main, side, or garnish, there's no wrong way to eat them, but there are right ways to cook them. Here are three ways to cook mushrooms for perfect results.
Combine the olive oil, vinegar, honey, garlic, and italian seasoning in a one-cup measuring cup or small bowl until well combined.
Combine the mushrooms and marinade in a large mixing bowl. Toss until the mushrooms are well coated, then marinate at room temperature for 30 minutes.
Heat a grill to medium-high heat (400-425°F). Thread the mushrooms onto skewers. Arrange the skewers on the grill grates in a single layer, close the lid and grill 4 minutes. Flip the skewers and grill 3-4 minutes more, or until the mushrooms are tender and slightly charred.
Remove the skewers from the grill, then season with salt, pepper, and fresh herbs, and serve immediately.
Heat the oven to 425°F. Line a baking sheet with foil.
Combine the olive oil, butter, vinegar, and soy sauce in a large mixing bowl. Whisk until well combined. Add the mushrooms to the mixing bowl and toss until evenly coated.
Transfer the mushrooms to the foil lined baking sheet and arrange in a single layer.
Roast 40-45 minutes, stirring every 15 minutes, or until the mushrooms are tender and the edges have caramelized. The mushrooms are cooked through once all of the released liquid has evaporated and the mushrooms are sizzling in the leftover cooking fats.
Season with salt, pepper, and fresh herbs and serve immediately.
Heat a medium skillet over medium high heat. Add the olive oil and butter. Heat until the butter melts, then foams.
Add the mushrooms and toss to coat in the fat, then increase the burner heat to high.
Saute undisturbed for 5 minutes. Give the pan a good toss, then saute another 5 minutes. Continue to saute undisturbed, tossing once every 4-5 minutes, until the mushrooms have released their water content. Around the 20-minute mark, the water content should have evaporated. At this time, decrease the heat to medium high.
Cook 3-4 more minutes at medium high heat, or until the edges have turned golden brown and are crisp. The mushrooms are cooked through once you see them release their liquids, the water content evaporates, and the mushrooms are again only sautéing in the cooking fat and have turned golden brown.
Add the garlic and saute with the mushrooms for 1-2 minutes, or until fragrant.
To season, deglaze the pan with wine, soy sauce, or broth. Continue cooking until the liquid stops bubbling and the mushrooms have absorbed the liquid.
Season to taste with salt, pepper, and then stir in fresh herbs. Serve immediately.
Nutrition card below is for Grilled Mushrooms. For Roasted Mushrooms: 104 cal; 9g fat; 5g carb; 1g fiber; 4g proteinFor Sautéed Mushrooms: 105 cal; 9g fat; 4g carb; 1g fiber; 4g protein