How to Dry-Sauté Mushrooms for Eating or Storage
Mushrooms are a worldwide culinary staple item, serving as a flavorful component of main dishes like Asian stir-fries and hearty pastas, or as the perfect complement to steak, chicken or salads. Dry sautéing mushrooms for frozen storage requires little effort and ensures year-round availability of this delicious food in your kitchen. Does this Spark an idea?
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Instructions
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Buy a variety of mushrooms and gently clean them with a soft mushroom brush, dabbing away excess dirt with a dry paper towel if necessary. Due to their porous nature, water-soaked mushrooms become soggy and lose much of their rich flavor.
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Roughly chop the mushrooms. Keep in mind that mushrooms shrink when heated.
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Sauté the mushrooms over medium heat in a large skillet, stirring periodically with a wooden spoon. As the description suggests, dry sautéing requires no added oils or other wet agents. As mushrooms heat up, they release natural juices.
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Continue sautéing the mushrooms until the natural juices evaporate completely. You must continue stirring throughout the cooking process to keep the mushrooms from burning.
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Remove mushrooms from heat and allow to cool completely. Once cool, divide mushrooms into freezer safe containers and freeze. Refrigerate mushrooms you plan to use within a few days.
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Enjoy adding the rich, flavorful mushrooms to your favorite pasta dishes, soups and salads. Dry sautéed mushrooms also make a hearty side dish, heated and lightly seasoned with fresh garlic.
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Tips & Warnings
Chantarelle mushrooms, a wild variety commonly found in French cuisine, work particularly well for dry sautéing, as they produce a lot of aromatic natural liquid.
Rather than discarding the mushroom liquid, store it with the mushrooms or in a separate container. You can use the stock in soups, marinades and sauces.
If you want to gather mushrooms for consumption, exercise extreme caution. Carefully identify mushrooms before eating, as poisonous species can cause extreme illness and death.
