If your mushrooms always go soggy when you cook them, one culinary tip could help (Image: Getty)
Mushrooms are one of those that are used in so many different dishes, but not everybody is a fan.
Often, the texture is what puts people off rather than the taste, as they can end up pretty limp and soggy if they’ve been in a frying pan or in a soup or stew.
However, by cooking them incorrectly, you could be missing out on some delicious flavours and textures – not to mention the fact that they can actually be more nutritious if you do it right.
Elliot Webb, founder of Urban Farm-It and author of Growing Mushrooms at Home, is aiming to help people get the most out of their mushrooms by avoiding common mistakes that many make when preparing them.
And one of these tips will make your mushrooms so much better and not soggy, which is a very common complaint.
Mushrooms will taste so much better if you follow some simple preparation steps (Image: Getty)
If you’re frying mushrooms in a pan, the level of heat you’re using can make all the difference.
Many home cooks make the mistake of cooking mushrooms on a gentle heat, leading to soggy results. But if you want those rich, golden-brown mushrooms, then you might want to crank the heat up.
“Mushrooms should be cooked over a medium to high heat to encourage caramelisation,” Elliot advised.
“If they are cooked too slowly, they will release water and steam instead of developing deep flavour.”
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Another common error is cooking too many mushrooms in a pan at once, which leads to steaming rather than browning.
“For the best texture, mushrooms need room to breathe in the pan,” said Elliot. “If they’re packed too closely together, they will release moisture and stew rather than caramelise.”
Similarly, washing them too thoroughly before cooking can also lead to a very soggy result – which nobody wants for their dinner.
Elliot said: “Mushrooms are highly absorbent and take on too much moisture when washed under running water. Instead, lightly brush off any dirt with a dry cloth or a soft brush to maintain their texture.”
And before you throw away those stems, think again – this kitchen scrap can come in very handy, according to the expert.
Mushroom stems are often discarded, but they are packed with flavour and can be put to good use in a variety of dishes.
“The stems of most mushrooms are just as valuable as the caps,” said Elliot. “They can be finely chopped and used in sauces, stocks, or stuffing mixes rather than being thrown away.”