Pan-fried Mushrooms with Boiled Corn On The Cob
When it comes to easy dinners for busy weeknights, pan-fried mushrooms are one of the best things to make. In addition, this meal is ready in less time than it takes to order a takeaway.
However, when cooking mushrooms, there's a very fine line between deeply flavored umami bites and tasteless, soggy mess. There are many details I picked up throughout my cooking career. I'll share them with you so you can cook the perfect pan-fried mushrooms every time. 👌🏻 🍄
Before cooking mushrooms, do not submerge them in water or rinse them. Try to keep them dry since they act like small sponges. If they are really dirty, you can rinse them quickly under running tap water and pat them dry with kitchen towels. I mean, really quickly.
Doubtlessly, sautéing is one of the best methods to cook mushrooms. The key to the perfectly sautéed mushrooms is to use a good-quality oil ( I prefer olive oil) and to salt them at the end. Do not crowd your pan; once the oil is hot, spread your mushrooms into one layer.
When cooking fresh mushrooms, I believe the secret lies in the right temperature and precisely determined temperature. I cook them on medium-high heat for 6 to 7 minutes. For maximum flavour, I like to add a splash of dry cooking wine (a vegetable broth works well too) and cook them over high pressure for several minutes longer.
Last but not least, salt your mushrooms at the end of cooking since the salt brings out moisture.
I like to cook with common mushrooms such as button mushrooms or cremini mushrooms. Sure, you can swap out white mushrooms for your favorite ones such as oyster, shiitake or wild mushrooms.
I prefer to serve my mushrooms with starches and grains so that I often use simple garnishes. Some days, I simply don't have time or I don't feel like cooking. In those days, I like to trow a few ears of corn into a pot and let them cook for 15 minutes. This is my basic method for cooking the corn on the cob so I believe it will become your next go-to side dish.
For a flavor twist and better presentation, you can spread the corn with tahini or sprinkle with freshly chopped herbs.
PAN-FRIED MUSHROOMS with BOILED CORN ON THE COB
(Ready in about 20 minutes | Servings 4)
Ingredients
2 tablespoons olive oil
2 pounds white mushrooms, sliced
1/4 cup dry white wine
1 teaspoon cayenne pepper
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
Sea salt and freshly ground black pepper, to season
2 tablespoons fresh parsley, coarsely chopped
4 fresh ears sweet corn, husks removed and cleaned
8 cups water
1/2 teaspoon sea salt
Directions
Heat olive oil in a wok or large frying pan over medium-high heat. Once hot, sauté the mushrooms, stirring periodically, for about 7 minutes or until tender and slightly caramelized.
Turn the heat to high. Add a splash of wine cayenne pepper, basil, oregano, and black pepper; continue to sauté until the wine has evaporated. Afterwards, salt your mushrooms to taste.
Garnish with fresh parsley leaves.
Meanwhile, in a Dutch oven or stock pot, bring a lightly salted water to a rolling boil. Cook your corn for 15 minutes. Serve with fried mushrooms. Bon appétit!
Now, I want to share a few interesting facts about mushrooms and their role in a vegan diet. Mushrooms are not only delicious, but healthy!
Mushrooms tend to be rich in umami flavor, so they are often used as a meat replacement in vegan dishes. Trust me, throw some mushrooms into your frying pan with veggies (whatever veggies you want) and you will add a certain Je ne sais quoi to every dish!
This nutrient dense food is loaded with plant-based protein, riboflavin, pantothenic acid, niacin, selenium, potassium, and copper. Selenium helps produce antioxidants in your body while potassium and copper keep your immune system healthy. Mushrooms also contain a certain amount of iron and zinc, which also maintain your immune system and repair body tissues. Enjoy!
