Discussion
The only way to cook mushrooms properly and be left with something big is to start with really big mushrooms. They're mostly water so they shrink a lot while cooking, the gray crap is water leaking out as they haven't been cooked enough.
I've been really into roasting them recently. They shrink to almost nothing and go a little crisp, the flavour is amazing. Also you can never go wrong with frying them in butter with onions and garlic.
I've been really into roasting them recently. They shrink to almost nothing and go a little crisp, the flavour is amazing. Also you can never go wrong with frying them in butter with onions and garlic.
I normally start mine of in a completely dry pan over a medium heat and cook for 5-10 minute with the odd shake. Then turn the heat up, salt, pepper and a splash of clarified butter and fry for another couple of minutes.
For field mushrooms I always rub with butter, salt, pepper and roast them.
For field mushrooms I always rub with butter, salt, pepper and roast them.
As has been said really they're largely water so if you want anything left at the end buy big ones.
Personally I slice them chunky then put them in a saucepan with a dash of olive oil, salt, pepper and a little thyme (dry or fresh), maybe garlic. I then cook them over a low heat with the lid on for about 10 minutes. They'll release a lot of their fluid in that time and will cook through. I then crank the heat up, add a good lump of butter, and cook them until they are golden + all the liquid has more or less gone.
Serve with steak, add to a risotto, or just have on garlic rubbed toast. You can make creamy sauces to go with them and stuff as well if that's your thing.
Mmmm I love mushrooms but the wife hates them which means I don't have them often enough
Personally I slice them chunky then put them in a saucepan with a dash of olive oil, salt, pepper and a little thyme (dry or fresh), maybe garlic. I then cook them over a low heat with the lid on for about 10 minutes. They'll release a lot of their fluid in that time and will cook through. I then crank the heat up, add a good lump of butter, and cook them until they are golden + all the liquid has more or less gone.
Serve with steak, add to a risotto, or just have on garlic rubbed toast. You can make creamy sauces to go with them and stuff as well if that's your thing.
Mmmm I love mushrooms but the wife hates them which means I don't have them often enough
Edited by C0ffin D0dger on Wednesday 15th March 13:04
critical bit for me is having them really fresh. All too easy to let them shrivel up in the fridge for a week ( or more!) then try to cook them in which case they go soft and absorb lots of oil/fat. So, fresh and firm ( 
) then into hot oil/butter with some salt & pepper (best if added while they're cooking) then serve quickly.yum!
) then into hot oil/butter with some salt & pepper (best if added while they're cooking) then serve quickly.yum!Knob of butter. Olive oil. Whether you slice or dice, when the butter is melted, chuck in pan and leave alone. Don't stir/shake/toss/shoogle.
Leave until they are well cooked on one side, then stir. Cook a bit more. Drain on some kitchen paper.
You need a fairly hot heavy based pan and don't put too much in. Do it in batches if needed but if you over crowd the pan they will stew in their own water...
Leave until they are well cooked on one side, then stir. Cook a bit more. Drain on some kitchen paper.
You need a fairly hot heavy based pan and don't put too much in. Do it in batches if needed but if you over crowd the pan they will stew in their own water...
I get great, mushroomy mushrooms by dry frying them on medium heat, adding a splash of water every now and again if they begin to stick. No added flavours of oil or butter, just mushroom. 
I usually make a large batch and keep them in the fridge to snack on, or add to salads and other dishes as and when required.
I usually make a large batch and keep them in the fridge to snack on, or add to salads and other dishes as and when required.
As others have said your problem with mushrooms is the water content that means you boil them rather than fry them. If you like this, great. If not then get them as dry as possible and endure the pan is hot before you chuck them in. Don't try to do too many or as you have seen the pan fills with grey juice and you are boiling them.
paulwirral said:
I BBQ them , filled with butter and garlic or goats cheese , they take a while to cook over charcoal but worth the wait .
A friend showed me me a BBQ technique of tin foil bowl with wine (RED or white, both have tasted great), onions, garlic, S&P and lots of mushrooms. Leave to cook while all the meat is cooking and they come out of the foil tasting lovely!My favoured method is whole or halfed in a pan with just a splash of water, exactly how much depends on the size of the mushrooms and how fresh they are, smaller/fresher = less water.
As they cook over 10-15 minutes they will lose water which, if you get your original quantities right, will gently fry/poach them and leave them browned and really delicious, not to mention healthy. They make a funny squeaking noise while they are cooking too.
If you end up with too much water then you can just blast the heat for a while, they're quite robust.
If they stay too dry and aren't cooking quickly enough then just ad a tbsp or two more water.
A sprinkling of salt when they've sweated a bit might be all you need to add. A whole clove or two of garlic works well too though.
You can add butter (remove from heat first!) at the end if you like, but this takes away from the health aspect a bit
As they cook over 10-15 minutes they will lose water which, if you get your original quantities right, will gently fry/poach them and leave them browned and really delicious, not to mention healthy. They make a funny squeaking noise while they are cooking too.
If you end up with too much water then you can just blast the heat for a while, they're quite robust.
If they stay too dry and aren't cooking quickly enough then just ad a tbsp or two more water.
A sprinkling of salt when they've sweated a bit might be all you need to add. A whole clove or two of garlic works well too though.
You can add butter (remove from heat first!) at the end if you like, but this takes away from the health aspect a bit
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