Mushrooms are a versatile ingredient that can be used in many dishes. They have an umami, earthy flavor that enhances meat and vegetable dishes. When cooking mushrooms, the most common preparation method is sautéing. This involves cooking the mushrooms quickly over high heat while tossing or stirring constantly.
The two most popular fats used for sautéing mushrooms are oil and butter. Both have their advantages and disadvantages when cooking mushrooms. The choice often comes down to personal preference. However, there are some key differences between sautéing in oil versus butter that are worth considering when deciding which to use.
Flavor
One of the main differences between oil and butter when sautéing mushrooms is the flavor they impart.
Butter has a rich, creamy taste that enhances the earthiness of mushrooms. The milk solids in butter help provide a nice browning on the mushrooms. When butter is heated, it also develops a nutty aroma. This adds more depth of flavor to the dish.
Oil has a more neutral taste that doesn’t overpower the natural flavor of the mushrooms. Oils like canola, vegetable, and olive oil will still allow the mushrooms to caramelize and develop color. But they won’t contribute as much extra flavor.
So for dishes where you really want the mushroom flavor to shine, a neutral oil is likely the better choice. However, if you want a deeper, more complex flavor, sautéing in butter can create a nice balance with the mushrooms.
Smoke Point
Another consideration when choosing between oil and butter is their smoke points. The smoke point refers to the temperature at which the fat starts burning and smoking.
Butter has a lower smoke point ranging from 350°F-375°F depending on the type. On the other hand, oils like canola and vegetable have smoke points around 400°F-450°F. Olive oil is lower at around 375°F.
Why does this matter? If the fat gets too hot and reaches its smoke point, it will burn and impart an acrid, bitter flavor. The mushrooms and sauce can take on a charred taste.
When sautéing mushrooms, you typically want to use high heat to get a nice browning. So an oil with a high smoke point allows you to safely cook the mushrooms at a hotter temperature without burning the oil.
Butter can still work, you just need to be careful not to heat it past its smoke point. Keep the temperature on the lower side and constantly stir the mushrooms.
Moisture Content
Mushrooms contain a lot of natural moisture. As they cook, this moisture is released in the form of steam and liquid.
Butter contains about 15% water so some of the moisture from the mushrooms can be absorbed into the fat. Oil, on the other hand, has no moisture so it can’t absorb any liquid.
This means mushrooms may steam more gently and cook down better when sautéed in butter. With oil, the excess moisture has nowhere to go so you may end up with wet, soggy mushrooms.
If you want to avoid this, you need to cook mushrooms over high heat in oil. This allows the moisture to evaporate quickly resulting in nicely browned, caramelized mushrooms. Just be sure to thoroughly pat dry the mushrooms first.
Texture
Butter and oil also affect the final texture of sautéed mushrooms in different ways.
Butter contains milk proteins and sugars that can help provide a nice glaze or coating on the outside of the mushrooms. This gives them a slightly crispy, crunchy texture.
Oil helps keep the mushrooms light and tender. Without any solids, the mushrooms glide smoothly in the pan instead of sticking together.
So mushrooms cooked in butter may have a bit more of a seared exterior versus the tender, slippery texture of mushrooms sautéed in oil.
Health Considerations
From a health perspective, oil is typically the better choice over butter.
Butter is high in saturated fat which can raise cholesterol levels if consumed in excess. Oil has no saturated fat and mostly contains mono- and polyunsaturated fats that are healthier for your heart.
For example, 1 tablespoon of butter contains 7g saturated fat. Meanwhile, 1 tablespoon of olive oil has only 1.8g saturated fat.
Oils also contain vitamin E and plant compounds like polyphenols that act as antioxidants. These nutrients help fight inflammation and oxidative damage.
So using oil instead of butter when cooking mushrooms can make the dish a bit healthier overall. Just be mindful that oils are still high in calories.
Cost Differences
The cost of butter versus oil may also play a role in deciding which to use. On average, oils tend to be more affordable than butter.
For example, a 16oz bottle of canola oil costs around $2-3. A pound of butter usually ranges from $3-4. You get much more oil for the price compared to butter.
Of course prices vary depending on the type and quality. But you’ll typically get more use out of oils.
Usage Tips
Here are some tips when using oil or butter to sauté mushrooms:
Butter
– Clarify the butter first to remove milk solids and raise the smoke point. This allows you to sauté at a higher temperature.
– Use a lower heat setting to prevent burning.
– Cut cold butter into pieces so it melts gradually.
– Swirl the pan frequently to keep butter moving and incorporate mushroom juices.
– Add aromatics like shallots, garlic, or herbs for more flavor.
Oil
– Pat mushrooms very dry first to prevent splattering.
– Use a neutral, high smoke point oil like canola or vegetable oil.
– Heat the oil on high until shimmering before adding mushrooms.
– Don’t overcrowd mushrooms so they brown properly.
– Flip only once during cooking for the best caramelization.
– Add mushrooms in batches if needed to prevent steaming.
Nutritional Comparison
Here is a nutritional comparison between sautéing 1 cup of sliced mushrooms in 1 tablespoon of butter versus canola oil:
Nutrient | Butter | Canola Oil |
---|---|---|
Calories | 179 | 120 |
Total Fat | 20g | 14g |
Saturated Fat | 7g | 1g |
Monounsaturated Fat | 5g | 8g |
Polyunsaturated Fat | 2g | 4g |
Protein | 0g | 0g |
Carbohydrates | 1g | 0g |
As you can see, butter contains significantly more saturated fat. The canola oil has mostly mono- and polyunsaturated fats. So from a health perspective, oil is the better option.
Conclusion
So which is better for sautéing mushrooms – oil or butter?
Butter provides richer flavor and can help create a nice browned exterior on the mushrooms. But oil allows you to sauté at higher heat and yields lighter, more tender mushrooms.
For the best mushroom flavor, butter is ideal. However, oil is healthier and more budget-friendly.
In the end, it comes down to personal preference. Both oil and butter can be used successfully. Just keep in mind the differences in smoke points, moisture, and nutrients.
Adjust your cooking techniques accordingly to make perfectly sautéed mushrooms using either fat. Experiment with different varieties like cremini, portobello, chanterelle, oyster or shiitake. The umami flavors will shine through beautifully.