Never cook mushrooms like this: why the product often turns out to be tasteless

Mushrooms are a win-win product that goes well with any ganine. They can be fried with onions, made into a creamy soup, or stewed. But the taste can be easily spoiled if you make the following mistakes.

The FoodOboz editorial team will tell you what you need to pay special attention to when cooking mushrooms. Even experienced housewives make the following mistakes.

You don't clean the mushrooms properly

Mushrooms, especially wild mushrooms, absorb moisture. If they are washed under water, they can swell and become watery during cooking. Therefore, clean the mushrooms with a damp paper towel instead. If the mushrooms look clean, a light brushing is sufficient.

Do not cook mushrooms over low heat

Due to the high water content of mushrooms, when cooked on low heat, they release liquid and start to boil instead of frying. Cook the mushrooms over medium to high heat to evaporate the excess liquid and achieve a beautiful golden brown color.

Why mushrooms burn when frying

Since mushrooms absorb oil or butter quickly, if there is not enough fat, they can burn. Keep an eye on the amount of fat while frying. If the pan looks too dry, add more oil or butter.

Do not put too many mushrooms in the pan at once

If you fill the pan too tightly, the mushrooms will not be able to evaporate the excess liquid and will start to stew instead of sear. Place the mushrooms in the pan so that there is enough space between them to allow the liquid to evaporate.

You are cutting mushrooms incorrectly

Mushrooms don't always need to be sliced. Some species are best torn into pieces or left whole. Large mushrooms, such as champignons, can be cut into quarters, while small shiitakes or chanterelles are best left whole. It is recommended to tear oyster mushrooms by hand.