06/05/2026
Mushrooms are 90% water. Adding butter or oil immediately cools the pan and they steam in their own moisture before any browning can happen. Grey and soggy every time. 🍄🔥
Start mushrooms in a completely dry pan over high heat and do not touch them. They will release their moisture first — you will see liquid in the pan.
Once that moisture evaporates and the pan is dry again the temperature rises and the Maillard reaction begins. Add butter only at that point for the finish.
Mushrooms need to lose nearly half their weight in water before they can brown.
Save this and never steam your mushrooms again.
