ID: 2962ec3d...
A basic yet essential technique to cook mushrooms by managing their high water content. The process involves three distinct stages: drawing out the water, evaporating the liquid, and finally frying to achieve a deep, caramelized umami flavor.
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Clean and halve the mushrooms. → Sauté in oil to release moisture. → Evaporate all the released liquid on high heat. → Fry the mushrooms until caramelized and golden brown. → Season with salt and pepper at the very end.
Clean and halve the mushrooms. → Sauté in oil to release moisture. → Evaporate all the released liquid on high heat. → Fry the mushrooms until caramelized and golden brown. → Season with salt and pepper at the very end.
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Avoid washing mushrooms under running water or soaking them, as they act like sponges and will take much longer to cook.
Patiently wait for the water to evaporate entirely before expecting the mushrooms to brown.
High heat is necessary to properly extract and evaporate the moisture.
Add pepper at the very end because it can burn and turn bitter if added too early in the high-heat frying process.
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