To sauté mushrooms, heat oil or butter in a large skillet over medium to high heat. When the oil is hot, add the mushrooms, making sure they are not crowded in the pan. If the mushrooms do not sizzle, the oil is not hot enough and the mushrooms may steam instead of sauté. Cook the mushrooms, stirring occasionally, until they are tender and lightly browned, about four to five minutes.
Robert Irvine's sautéed mushrooms recipe is a simple side dish. To begin making this dish, heat a large skillet over high heat, add 1/8 cup of vegetable oil, and allow it to come to smoking point. Add 1 cup of sliced white onion and 1 teaspoon of chopped garlic, and toss constantly.
When the onions are translucent, add 1 cup each of sliced button mushrooms, sliced shiitake mushrooms and sliced portobello mushrooms. Cook until the mushrooms are golden and caramelized. Remove from the heat, and add 1 tablespoon of butter and 1 tablespoon of chopped thyme leaves. Season with salt and pepper, and serve immediately.
Because mushrooms absorb water like sponges, do not clean them by running them under water. The extra water is released from the mushrooms during the cooking process, resulting in steamed mushrooms instead of sautéed mushrooms. To avoid this, clean mushrooms by wiping them off with a damp paper towel or by brushing them off with a pastry brush.