Mushrooms are made up of a lot of water. So depending on the kind of recipe you are planning on using the mushrooms in, you might want to consider this one prep that I do with mushrooms. It’s not mandatory, by any means, but it is a prophylactic way of preventing a potential disaster.
An example of a disaster would be making a pan-full of mushroom-filled crêpes one morning, only to find them a soggy mess that evening.
So here’s what I typically do with cooked mushrooms if I don’t want them leaking liquid. I first have to make some sautéed mushrooms:
3 tablespoons butter
1 – 8 ounce carton sliced mushrooms
Salt and pepper
Heat butter in a skillet over medium-high heat. Add the mushrooms and sauté them for about five minutes. Season them as you wish.
Now, if I made these to top a steak, I would just use them immediately – perhaps adding a little bleu cheese or cream first. However, if these were to go into the aforementioned crêpes, you must strain them first.
Place the mushrooms in a colander over a bowl and let them sit for at least one hour.
What you’ll end up with is a lovely mixture of butter and mushroom “liquor” in the bowl. Whatever you do, do not throw this away. Use this in your white sauce or gravy to add flavor, or in your jus for your steaks… Or add it to a soup stock.
But what’s important, is that you’ll be left with sautéed mushrooms that have leaked out about as much water as they can. Then they can be used in recipes, like filled crêpes, or tartes and quiches, without worry.