Mushrooms are a favourite in noodles, pasta, omelettes or chilli-garlic sauce, and when time is short they can simply be sauteed with garlic, butter, salt and pepper. But in the pan they often release so much water that the flavour is lost and they turn rubbery. The fix lies in technique, Kolkata's Ei Samay writes.
First, don't wash mushrooms much. They soak up a lot of water and release it as soon as they hit the pan, so wipe them with a damp towel or kitchen paper instead. Second, when water starts to come out during frying, turn the heat up so it evaporates quickly and the flavour stays.
Third, add spices and other ingredients only after all the water has dried off; add the butter or oil after that too, and salt at the very end. Fourth, don't panic when water comes out: steam the mushrooms in it. You can also steam them in a little water for a minute or two before cooking, then pat them dry with a cloth.
Fifth, add a little chopped garlic while cooking; it lifts the flavour and makes mushrooms easier for people who dislike their smell. And don't use much water when cooking mushrooms.
Photo: Chargedparticlesrish / Wikimedia Commons (CC BY-SA 4.0)
Source: Ei Samay
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