Sauteed mushrooms: Canned vs Fresh

sauteed mushrooms

Our friend Tami asks:

Ok chef perry… I have a question that i should probably know the answer too but bcuz I am cooking for a large group of people, who i want to be impressed, I thought I better ask the expert… I am making a slow cooker (4 cookers full) beef roast with gravy and au jus, and i want to add canned mushrooms. It says that the roasts take 6-8 hours and the mushrooms aren’t on the recipe…

Do I wait to add them til towards the end? Will they get mushy if I add them in the beginning??? Your expertise would be greatly appreciated 😉

My response:

Well Tami, your canned mushrooms are going to be mushy straight out of the can, lol. If you MUST used canned, drain them and add about 10 minutes before the roast is done, as they only need to be warmed.

However, I beg you…I implore you…buy some fresh white mushrooms, as small as you can get, halve or quarter them, saute in butter with a little salt, until starting to brown, crank up the heat and then deglaze the hot pan (and mushrooms) with some good beef broth (1/2 cup per pound of mushrooms) and cook on high, stirring, until most of the liquid has cooked away.

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Let cool and add THOSE babies to the pot 10 minutes before done.

I promise you…you’ll never buy another can of mushrooms…

Sauteed MushroomsOh, and if you ever want to make these sauteed mushrooms to serve over a steak, burger, etc (ie: not in a stew) add a finely diced shallot, some ground black pepper, and 4 cloves of minced fresh garlic per pound of mushrooms, from the beginning.

Deglaze with 1/2 cup beef broth, 1/4 cup red wine, mixed.

If you want to take THAT up a notch, see Chef Chris’s mushroom pan sauce.

Lovely stuff!

Thanks for asking!

-Chef Perry