Achieving the perfect fry: The art of golden, crisp mushrooms

Mushrooms are a vegetable that is 90 per cent water. Without skilful cooking, this water is released, causing the mushrooms to stew rather than fry. Therefore, knowing a few rules will help you avoid common mistakes and enjoy perfectly browned mushrooms is valuable.

A fundamental mistake made when frying mushrooms is seasoning them with salt too early. Remember: do not add salt to mushrooms before or during frying. If you season the mushrooms in the pan or before cooking, they will release water, making them soft, and they may lose their natural taste, aroma, and texture. Instead of salt, seasoning the mushrooms with freshly ground pepper and herbs, such as marjoram, thyme, rosemary, garlic, juniper, or lovage is better. Salt should only be added at the very end of cooking.

Another important tip is to dry the mushrooms thoroughly after washing them. When cleaning them, be careful not to let them stay too long in the water. Mushrooms tend to soak up liquid, which can make them spongy and bland. It's also good to note that mushrooms do not require peeling—simply trimming the ends of the stems is sufficient.

First and foremost, ensure the mushrooms are placed in already-heated fat. Otherwise, they might soak up the pan's contents like sponges. The best method for frying mushrooms is using a mixture of butter and oil, or olive oil. This combination ensures the mushrooms' crispiness and golden appearance.

Another key point is to fry the mushrooms in batches so they don't touch each other in the pan. This ensures the mushrooms won't stew but will instead turn golden. Moreover, avoid stirring the mushrooms while they're frying. Wait until the mushrooms have properly browned on one side before flipping them over. Remember also to fry the mushrooms in an uncovered pan.