The Best Ever Sauteed Mushrooms

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!