6 Easy Steps to Absolutely Tender (Never Soggy) Sautéed Mushrooms

Gather the ingredients. The Spruce Brush the mushrooms clean; many mushrooms can be easily cleaned with a very slightly damp paper towel. If you have mushrooms that seem too dirty for such gentle treatment: Put them in a basin or bowl of cool water, swish them around and rub any dirt off that requires it, then lift the mushrooms out of the water and onto a clean kitchen towel or layers of paper towels. (Don't pour them into a colander, which would dump the dirty water onto the clean mushrooms!) Pat the rinsed mushrooms dry. Seriously. You want to start with completely dry mushrooms. The Spruce Halve, quarter, slice, or chop the mushrooms as you like. You can cook smaller mushrooms whole (yum!). The Spruce Heat a large frying pan or skillet over high heat. Choose a pan that is wide enough to hold the mushrooms in a single layer. Once the pan is hot, add just enough oil to coat the bottom. Add the mushrooms to the hot pan and cook, keeping heat high, stirring frequently to help any liquid the mushrooms give off evaporate as quickly as possible. The Spruce Sprinkle the mushrooms with salt and keep cooking until the mushrooms are tender and browned, about 5 minutes. The Spruce Add chopped parsley, if you like, just before removing from the pan, stir to let the parsley wilt, and transfer to a serving platter. The Spruce