I’ve been on a mushroom kick lately and after discovering this secret trick I don’t think I’m stopping anytime soon.
If you read my latest recipe (Portobello Burgers) you probably saw that my office buddy recently went to a mushroom farm and brought me back some samples. The box was filled with familiar mushrooms (like button, oyster, cremini, and portobellos), and some unfamiliar ones like this little guy below.
I was intrigued by their beauty and interested in finding out the variety I then had an abundance of. I started researching all about mushrooms and came across something incredibly interesting. I stumbled upon a food magazine where a chef swore by his secret ingredient: pickle juice. His favorite use: mushrooms.
I had a massive amount of mushrooms and I always have a jar of pickles, so I immediately cranked up the stove and began experimenting. Before I jump into cooking, let me back track to the ‘shrooms.
Mushrooms tend to be a little dirty but they’re so fragile and absorb liquid like a sponge. When you go to clean your mushrooms just dampen a paper towel and gently wipe each cap. Every mushroom will be a little different when it comes to prepping, like portobellos need the stem AND gills removed, crimini mushrooms need just their stems chopped off, and some are so fragile their stems don’t really make a difference. Just know if the stem is thick and tough, snap it off. Check out how to clean a portobello and fun things to do with those stems here.
When it comes time to cook, nothing beats the combination of mushrooms and butter. I like to add a little olive oil to keep the butter from burning, but if you want to stick to straight butter more power to you. The mushrooms only take a few minutes before wilting so make sure you have all of your seasonings on hand. I stick to the basics: salt, pepper, and a little garlic salt. Thyme also works nice! Just before your mushrooms are ready, add a big ol’ splash of pickle juice. That’ll absorb into the mushrooms and create a tangy briny nearly indescribable-deliciousness.
As if they needed to get any better, I like to add a sprinkle of Parmesan cheese before serving. Totally optional, completely recommended. All in all, that’s really it. Aside from pickle juice I’d say the main trick to sauteeing mushrooms is to keep it simple. Have a little butter, salt, pepper, and a variety of textured flavorful mushrooms and you are good to go. Enjoy!
- 1 shallot - sliced thin
- 2 T. butter
- 1 T. olive oil
- 1 1/2 lb. Assorted Mushrooms - prepped accordingly and sliced thin (see recipe)
- salt and pepper
- garlic powder (or garlic salt)
- 1/4 c. pickle juice
- Grated Parmesan cheese, optional
- Heat the butter and oil in a large saute pan over medium high heat. Once hot, add the shallot and cook until wilted, about 2 minutes.
- Add the mushrooms and toss to coat in the fat. Season with seasonings.
- Cook for 5-7 minutes until wilted and soft. Check for flavor!
- Add in as little or as much of the pickle juice as you'd like. I was skeptical at first, so I started off with two tablespoons and gradually increased. Taste for flavor.
- Before serving sprinkle over finely grated Parmesan cheese if desired.
- Enjoy!
Janet says
hi. What kind of pickle juice?
Thanks!
Lindsay says
Hi! I used Dill, but you can experiment with any type 🙂