from 1 vote
Wet Sauteed Mushrooms
Cooking wild mushrooms with a small amount of water in the pan before sauteing has a number of benefits, and is a great technique for chunky, thick mushrooms like chanterelles and lobsters.
Side Dish, Snack
Fresh, clean wild mushrooms, as needed
Kosher salt, to taste
fat, preferably unsalted butter
additional aromatics for finishing, like chopped shallots, garlic, and or herbs (optional)
Small amount of water
Put the mushrooms in a saute or other pan, then add a tiny film of water to the bottom of the pan. Add a touch of salt.
Bring the pan to a boil, and cook until the liquid has evaporated, the pan is nearly dry, and the mushrooms are cooked.
When the pan is nearly dry, add your fat of choice, along with any aromatics, if using, stir and cook for a minute or two more, taste, adjust the seasoning and serve.
Copyright: Chef Alan Bergo
Forager | Chef
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