Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook for 6 minutes stirring occasionally, or until caramelized.
Deglaze the skillet if needed using a tablespoon of water. Season with umami seasoning. Cook and stir one more minute.
How To Make The Best Sauteed Mushrooms
You might wonder how can it be so hard? Well, it isn't hard. Actually, it's quite easy to make sauteed mushrooms. However, there are a few tips and tricks that I use to get them to that golden color and still have keep them from getting dried out.
The first thing you want to do is make sure the mushrooms are cleaned. Forget the myth that mushrooms absorb water. They don't. I don't know where that came from really or how they came up with it. Mushrooms release water when cooking! To clean, I simply rinse them then pat them dry with a paper towel.
Don't slice them too thin, unless you're looking for a crispy fried mushroom. I like my mushrooms to be at least ¼ inch thick.
Use oil, butter, or a combination of both. However, if using butter, watch that it doesn't burn. Vegans can use olive oil and they will still caramelize and be super tasty.
Don't stir them too often. You want the sauteed mushrooms to crisp a little and get browned on the edges to have that caramelization going on.
Keep the heat higher. A simmer is not what you are looking for with sauteed mushrooms.
Deglaze the pan as they are cooking with a little water.