How to Sear Mushrooms

Published on Friday, December 18, 2009, by CHOW Video Team / Edit Post

How to Sear Mushrooms

Michael Symon, chef, author, and Iron Chef, says to properly sear mushrooms you’ve got to give them space. Overcrowded mushrooms will steam and go limp, but a properly seared mushroom is a nutty, caramelized joy.

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POST A COMMENT |3 Comments

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  • This is the conventional way of cooking mushrooms and does work. Harold McGee demonstrated that this isn't necessary. In fact, there's another way to get the exact same texture/flavor by overcrowding. Here is his video on the topic:

    http://www.youtube.com/watch?v=hePmpjue07I

    So, this video really needs to be amended to say this is one way of doing it, but not the only way. After learning the...+READ

    This is the conventional way of cooking mushrooms and does work. Harold McGee demonstrated that this isn't necessary. In fact, there's another way to get the exact same texture/flavor by overcrowding. Here is his video on the topic:

    http://www.youtube.com/watch?v=hePmpjue07I

    So, this video really needs to be amended to say this is one way of doing it, but not the only way. After learning the "overcrowding" technique, I've abandoned the more time consuming and higher fat method.-COLLAPSE

  • bold

  • Sorry, I disagree. Adding mushrooms to a hot pot WITHOUT fat makes all the difference. You can even crowd them because once they release their water, they shrink considerably and they do brown up really nicely. If you add the oil at the beginning, the mushrooms soak it up like a sponge and you end up having to add way too much.

    In short:

    1) Very hot pan, no fat, lots of sliced mushrooms.
    2)...+READ

    Sorry, I disagree. Adding mushrooms to a hot pot WITHOUT fat makes all the difference. You can even crowd them because once they release their water, they shrink considerably and they do brown up really nicely. If you add the oil at the beginning, the mushrooms soak it up like a sponge and you end up having to add way too much.

    In short:

    1) Very hot pan, no fat, lots of sliced mushrooms.
    2) Cook, stirring some, until mushrooms release most or all of their water.
    3) Reduce heat a little, add fat, and brown mushrooms. Once they are brown, add your salt. Don't salt earlier or you'll draw out too much water early in the process.-COLLAPSE