Technique: Dry Sautéeing

published Jan 4, 2010
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(Image credit: Apartment Therapy)

Some foods such as mushrooms have a lot of water in them, so sometimes the best method of cooking them is to dry sautée them. This keeps them from turning, well, mushy, and brings out their flavors and textures much more beautifully.

It’s very simple. To dry sautée, simply add your cleaned mushrooms or other watery food to a hot pan that has nothing in it; no oil, no butter, no water, no spices. Nothing. The heat will release the liquids from the foods and they will brown and get a really nice texture. Stir often to prevent burning and cook until the natural juices have evaporated. You should do this over medium high heat.

Dry sautéeeing wild mushrooms is also a good way to remove excess liquid so that they will freeze better.

(Image: Kathryn Hill)