The wrong way to fry champignons: they will be rubbery and watery

Mushrooms are one of the easiest foods to prepare, but even with them, mistakes can be made. Many people have encountered a situation where mushrooms are not fried, but rather stewed, with a rubbery texture and a lot of liquid. This is due to improper cooking techniques.

The FoodOboz editorial team will tell you what you need to do to get the perfect browned and flavorful champignons. It is important to avoid several common mistakes.

Do not wash mushrooms for a long time

Mushrooms absorb water like a sponge, and this is one of the main reasons why they become watery when cooked. If you wash the mushrooms for too long or soak them in water, they absorb moisture, which makes them difficult to fry later. Instead of a crispy crust, you will get stewed champignons with a bland flavor. Limit washing the mushrooms to a few seconds under running water. Immediately afterward, place them on a paper towel and dry thoroughly. If the mushrooms are not too dirty, simply wipe them with a damp cloth or brush.

Do not use the lid while frying

The main enemy of a golden brown crust is condensation that forms when you put a lid on the pan. The mushrooms begin to stew in their own juices instead of browning evenly. As a result, they remain soft and lose their flavor and structure. Fry mushrooms in an open frying pan. Use a wide dish so that the mushrooms do not lie on top of each other. Cook over medium to high heat so that excess moisture evaporates quickly.

Do not add salt too early

Salt draws moisture out of foods, and if you salt the mushrooms at the beginning of frying, they will start to release juice, which will turn them into a stew. In addition, due to excessive moisture, they will not be able to get a beautiful golden crust. Add salt only at the end of cooking, when the mushrooms are already browned.

How to fry champignons properly

• Minimal washing and thorough drying before frying.
• Use an open frying pan without a lid.
• Add salt only at the end of frying.
• Frying on medium or high heat to quickly evaporate excess liquid.
• By following these recommendations, you will be able to cook perfect champignons – ruddy, flavorful, and with a delicate texture.