The finer points of cooking mushrooms which are flavorful, juicy

The finer points of cooking mushrooms which are flavorful, juicy and crispy just at the edges!

Most recipes which call for a quantity of sauteed mushrooms neglect to provide the specifics on how to perform this simple, quick task using the proper technique. The typical instruction reads something like this: Saute the mushrooms, then ..., without letting you know that you can't simply toss a couple of cups of mushrooms into the frying pan and expect a good result. While cooking mushrooms is easy, you've got to follow the proper procedure to cook this delicacy to perfection. Here, we show you the step by step process of cooking mushrooms that adds that gourmet touch to any recipe calling for mushrooms, be it spaghetti or topping for a steak.

Mushrooms consist of mainly water, which contains much of the flavor. If you crowd the mushrooms in the pan, you'll end up steaming them in their own juices. By the time the mushrooms are cooked, most of the juices, along with the flavor, has evaporated into thin air. A nice fragrance in the kitchen, but the delicate flavor is gone. You'll have boiled mushrooms, with none of the crispy edges which caramelize in the process of cooking mushrooms properly.

Here's how to avoid this waste: with a paper towel, lightly oil the surface of the frying pan with olive oil. Heat the pan over medium heat. When hot, put in just a portion of the mushrooms, just enough so that none of the slices are touching. When you can see the edges beginning to brown and curl slightly (within 1-2 minutes), turn them with a spatula. They won't fall neatly into a spaced-out arrangement, so you'll need to use the spatula to separate them again. Watch the mushrooms carefully. In another 1-2 minutes (depending on the size of the slices) you'll see that they're browned at the edges and slightly smaller. Remove the mushrooms to a bowl.

At this point, there should be very little, if any water in the pan. You'll also see a bit of the caramelized mushroom on the bottom of the pan. You may need to add a bit more olive oil. Use the spatula to distribute the oil evenly over the pan, scraping up the caramelized bits in the process. Now, you add another portion of the mushrooms and repeat the process of cooking mushrooms in batches, until all are done.

Many recipes which call for quantities of mushrooms also require sliced onions, a tasty combination as a topping for steak, or in spaghetti sauces. If your recipe calls for onions and mushrooms, cook the onions first. Use the same process for cooking the onions as given for cooking mushrooms. Onions caramelize easily and enhance the flavor of the mushrooms.

When all of your mushrooms are cooked, you may want to add a little fresh thyme, rosemary or snipped parsley to your bowl for even more flavor. Mix well.

That's all there is to it! Now you know the simple art of cooking mushrooms.