How to sauté white button mushrooms

Button mushrooms have a reputation for being bland. But, cook them quickly, over high heat, and their flavor deepens and they become worthy fodder for a stand-alone side dish. The key is to leave them alone.

Heat a large skillet over high heat until very hot, add a couple tablespoons of olive oil, and drop half a pound of sliced button mushrooms in. Then wait. Don't stir, don't agitate, just wait. As the mushrooms release their juices, and then that juice evaporates, they will begin to brown. Browning is where all the flavor is. Stir them only once they've take on a lovely caramel-colored hue. Then you can add salt, maybe a sprinkling of thyme or a dash of sherry vinegar, and dig in.