Unlocking the secret of perfect sautéed mushrooms: It's all in the salting
To ensure tastiness, selection at the point of purchase is vital. It’s important to choose top-quality products. Ideal mushrooms are white and firm, presenting an aesthetically pleasing appearance. If the packaging appears misty and the mushrooms look drenched, refrain from buying them. Dark mushrooms are usually undesirable, except for certain varieties like the significantly larger, brown portobello mushrooms.
19 February 2024 13:44
The mushroom peeling debate: There are mixed opinions
Whether to peel mushrooms or not? This question often splits opinions, with diehards in both camps. Generally, the decision comes from family tradition. However, as mushrooms are grown in sterile conditions, they don't require peeling if intended for cooking. If they're to be consumed raw, it's recommended to peel them. Regardless, all mushrooms should be thoroughly washed and scrubbed to remove any residual debris before use.
Sautéing mushrooms correctly: It’s all about one simple rule
After washing and drying the mushrooms, slice them and sauté in butter or olive oil supplemented with butter to enhance the flavour. It's important to cook them slowly as they contain a significant amount of liquid that needs to evaporate. At this stage, don't introduce salt as it causes the mushrooms to discharge water, leading to stewing rather than frying.
Season the mushrooms with pepper and herbs to enhance the taste. Salt should only be added towards the end of the cooking process or omitted altogether for a healthy, delicious and crisp result.
