frying up mushrooms?...?

Question

when cooking mushrooms in a frying pan is it better to use butter or olive oil? what tastes better?

Answer 1

Butter. Slice them, melt 3 tablespoons butter in pan, add mushrooms and a sliced onion, add 2 teaspoons of flour and a little salt, mix together and cook over low heat about 8 to 10 minutes.

Answer 2

here is a recipe. I have not tried it.

CRISP SAUTEED MUSHROOMS

Ingredients:
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1 # large whole fresh mushrooms
these mushrooms must be absolutely fresh and the caps should not be separating from the stems.

Instructions:
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Brush off mushrooms and slice into 1/4" slices from the top down, including the stems.

With a fine mist spray bottle, mist the mushrooms to just barely dampen.

Drop into a paper bag or large ziplock bag that contains 1 or 2 cups of a/p flour. Stir well or shake very gently. Then, let the mushrooms
"marinate" for a while in the flour while you prepare to cook them.

In a large, well seasoned cast-iron skillet or a commercial quality non-stick skillet melt 1/2 stick of fresh unsalted butter and ~1/4 cup of olive oil. Mix the oils well and heat to ~300-325 degrees F.

Drop the mushrooms into a colander to remove excess flour. Drop a few at a time into the butter/oil and coat each well. Continue 'til all the
mushrooms are in the skillet. Turn down the heat to the saute level and continue to cook, turning frequently. After a few minutes add salt and pepper to taste.

Continue to cook until the degree of crispness is achieved.

My neighbor used to cook these for a long time, rendering nearly all the moisture out of the mushrooms. The finished product would be the most delicate, and crisp mushrooms used as a side vegetable.
http://www.cs.cmu.edu/~mjw/recipes/vegetables/mushrooms/mush-coll.html#7

Answer 3

I think butter is better quite honestly. I'm sure there will be a lot of butter-backlash but nothing beats the mouth feel of butter. Olive can "turn" at higher temps too. Not a good thing. I'd recommend a touch of vegetable oil and a good pat of butter for every six ounces of mushrooms.

Answer 4

I will go for butter every time and when the mushrooms have absorbed all of the butter add a little milk Heat gently for a few more minutes add some cracked black pepper.
Serve on thick crusty bread

Answer 5

Use half butter and half olive oil. The reason? You get the butter flavor without burning the butter.

Answer 6

Neither, why change the integrity of the mushroom, if anything a couple Tbs. of water at the very end

Answer 7

I've used both and I've used neither as mushrooms give out so much water as you cook them. Whatever I use, I add lots of garlic.

Answer 8

Butter is much better.

Answer 9

olive oil is probably better for you, but better tastes better

Answer 10

I've used both !

For health, I use a tbsp of EVOO, and a tbsp of butter.