Now that you know the benefits of steaming mushrooms before sauteing them, you can let go of any fear of washing mushrooms and give them a good dunk in water to remove dirt and debris. Any water clinging to the mushrooms can be used for the steaming process. One note, wet mushrooms can be slippery to cut, so if you plan to quarter or slice them, do that before you wash.
To get the brownest, most savory mushrooms, use a pan with a tight-fitting lid. Warm the pan up and add about a quarter cup of water per pound of mushrooms. Don’t worry about crowding the pan, just put all the prepared mushrooms in, salt lightly, and cover the pan. Cook until you see the mushroom moisture releasing and then remove the lid, stirring to evaporate the liquid. You can then add butter or oil and saute until the mushrooms are deeply brown. Try these umami-packed mushrooms with pasta, or serve with your next grilled steak.
