There are four key secrets to making amazingly good pan-fried mushrooms. First, start with a large enough pan so as not to crowd the mushrooms as they will just steam and not caramelize. Next, use both olive oil and butter for great flavor and make sure you crank up the heat as a hot pan is crucial for perfectly fried mushrooms. Lastly, put the spoon away and don’t stir the mushrooms too much – this will help you get those nicely caramelized edges.
Pan Fried Mushrooms with Rosemary:
Prep time: 10 minutes
Cook time: 15 minutes
2 tablespoons olive oil
2 tablespoons butter
1 lb. mushrooms of choice (we like baby shitake, but any will work)
2 garlic cloves, minced
3 tablespoons vegetable broth
1 whole rosemary sprig
3 tablespoons rosemary, minced
salt and pepper to taste
- Heat the olive oil and butter in a large frying pan over medium-high heat.
- Depending on the size of the mushrooms, chop them into quarters or halves – the size doesn’t matter as long as the pieces are fairly uniformed.
- Add the mushrooms to the hot oil and butter and cook, stirring only occasionally, until the mushrooms start to release their juices, around 3-4 minutes. Season with a fat pinch of salt and pepper and add in the whole rosemary sprig.
- Once the mushrooms have released most of their water, add in the garlic and vegetable broth; increase the heat to high. Cook, stirring only occasionally, until most of the broth has evaporated, around 4-5 minutes.
- Stir in the fresh minced rosemary and cook until the mushrooms are slightly browned and caramelized around the edges, another 2-3 minutes. Serve immediately and enjoy!