Storage Guidelines for Sautéed Mushrooms:
Once cooked, let the mushrooms cool entirely prior to storage. Store them in a sealed container in the refrigerator for up to four days. Freezing sautéed mushrooms is not advisable, as it may result in a watery and mushy consistency when thawed.
For reheating, the preferred technique is to use a skillet set to medium heat. Stir occasionally to ensure even heating. If the mushrooms seem dry, add a bit of olive oil to bring back moisture. If you are preparing the mushrooms a day ahead, consider slightly undercooking them; this will allow for ideal doneness when reheated just before serving.
Ingredient Replacements:
Should cremini mushrooms not be available, button mushrooms serve as a good substitute. For the best flavor, opt for fresh herbs instead of dried. Fresh parsley, basil, or chives can replace other herbs. If you choose to use dried herbs, commence with 1 ½ teaspoons of dried oregano to ensure a well-rounded flavor.