Easy Paleo Fried Mushrooms Recipe - Wicked Spatula (2024)

FAQs

How to make crispy mushrooms in pan? ›

Heat olive oil and butter in skillet over medium high heat until butter melts. Add mushrooms, toss to coat in fat, then increase heat to high. Saute undisturbed for 5 minutes, then toss again. Repeat every 5 minutes until mushrooms release water content and liquid evaporates.

Olive oil: I cook my mushrooms in the skillet with olive oil (I like how it adds a golden brown crust and flavor). Butter, garlic, lemon, and thyme: After cooking my mushrooms, I stir in butter, garlic, fresh lemon zest, fresh thyme leaves, and a bit of lemon juice.

First, make sure the mushrooms are completely dry, then cook them in a hot skillet with some oil or butter as you normally would. Wait until you take them off the heat to shower them with a sprinkle of salt. This seems like a really small thing, but it actually makes a big difference.

Heat the pan on the stove over medium high heat. To get a nice sear on these mushrooms, it's important to start with an oil which has a somewhat higher smoke point. If you use butter at a high heat like this, it would burn. Olive oil, avocado oil, or grapeseed oil work beautifully.

The best (read: healthiest) way to cook mushrooms, according to the research, isn't in a pan. Rather, you will reap the most health benefits from your white button, portabella, cremini, or shiitake mushrooms by grilling them—and microwaving them.

Turn the mushrooms stem-side up on the pan and use the bottom of a mason jar or other sturdy glass to flatten each mushroom. Broil on the upper rack until crisp on the bottom and edges, 3 to 4 minutes.

Some mushrooms may contain elements that could cause an upset stomach. These elements are destroyed when you cook your mushrooms. If you have digestive disorders, cooking your mushrooms will make them more digestible.

However, instead of beating a mushroom into submission or soaking it in a salt brine, the appropriate method requires a simple squeeze of lemon juice. Acidic ingredients have long been used as a tenderizer because they facilitate the breakdown of chewy or tough fibers in meat.

Lacto fermentation relies on the fast growth of Lactobacillus bacteria which will create acids (like vinegar) decreasing the pH. These lactic acid bacteria are often referred to as LAB. The increase of acidity kills harmful bacteria and is what gives the ferment its zesty & sour taste plus a long shelf life.