Many people find that mushrooms become soft and watery when fried. Instead of developing a golden surface, they often end up cooking in their own liquid.
The reason is the high water content of mushrooms. If they are salted too early or cooked over low heat, they quickly release moisture.
This causes them to lose both flavor and firmness, according to an article from Pysznosci.
How to improve the result
A high temperature is essential for better frying. The pan should be hot before adding the mushrooms so they do not begin to boil.
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It is also beneficial to cook in smaller batches. If the pan is overcrowded, the temperature drops.
Onions and garlic should only be added once the mushrooms have developed color, and seasoning should be done at the end.
The simple solution
A lesser-known method can significantly change the outcome. The mushrooms can be coated in a small amount of semolina before frying.
According to Pysznosci, the semolina absorbs the moisture from the mushrooms. This creates a crispy surface while keeping the inside juicy.
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The result is a firmer and more flavorful mushroom.
The method can also be used in fillings and sauces, where it helps bind the mixture and prevents it from becoming watery.
Sources: Pysznosci.
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This article is made and published by Ida-Marie Palm Varbæk, who may have used AI in the preparation.