?i've seen twice lately that mushrooms develop better color and taste if sauteed beFore adding salt.
- Thread starter rvb
- Start date
I think they are 93% water. (that info is 35 years old so may not be accurate now) So if the salt
draws out the 'flavour water' while they cook, they won't be left with much. I like mine a bit crisy sometimes and salting beforehand poaches them rather than the frying that I prefer.
No wisdom, but let's see what you get here.
draws out the 'flavour water' while they cook, they won't be left with much. I like mine a bit crisy sometimes and salting beforehand poaches them rather than the frying that I prefer.
No wisdom, but let's see what you get here.
Don't know the science behind it, but we saute with high heat using 50:50 butter/OO
until all the moisture has been exuded (pressing down if necessary) and they start to turn golden and crisp.
Then we grind salt and pepper over them.
They taste like miniature steaks (using shitake, portabellas, even plain old "plain olds")
until all the moisture has been exuded (pressing down if necessary) and they start to turn golden and crisp.
Then we grind salt and pepper over them.
They taste like miniature steaks (using shitake, portabellas, even plain old "plain olds")
dawn_mo
Well-known member
This is how I saute them also, but then at the end, I turn off the heat and add some minced
or pressed garlic cloves to it. I am not a huge fan of mushrooms, but when they are cooked like this, they are lucky to make it to the table. We have a glass flat stovetop, so there is some residual heat, but the garlic doesn't scorch.
or pressed garlic cloves to it. I am not a huge fan of mushrooms, but when they are cooked like this, they are lucky to make it to the table. We have a glass flat stovetop, so there is some residual heat, but the garlic doesn't scorch.
I must have done something wrong there. I had a problem opening rvb's again & then mine. Anyway, I
mentioned that if the salt draws out the 'flavour water' (at 93%) from the mushrooms, and I would have to guess that the water does hold some of the flavour, then that could be the problem.
And that I like them crispy most of the time and not poached in their own water.
So, no wisdom, just a thought or 2.
I always salt them at the end of cooking, but I do that with a number of foods.
mentioned that if the salt draws out the 'flavour water' (at 93%) from the mushrooms, and I would have to guess that the water does hold some of the flavour, then that could be the problem.
And that I like them crispy most of the time and not poached in their own water.
So, no wisdom, just a thought or 2.
I always salt them at the end of cooking, but I do that with a number of foods.
tessie-in-cincy
Well-known member
Anyone catch Alton Brown's take on washing shrooms?
He experimented and found the weight of shrooms rinsed with water vs. those wiped w/ a damp towel to be too close to justify all the wiping.
I've switched to a quick rinse/rub individually under water then drying w/ a paper towel works much faster.
Anything that saves time prepping...
He experimented and found the weight of shrooms rinsed with water vs. those wiped w/ a damp towel to be too close to justify all the wiping.
I've switched to a quick rinse/rub individually under water then drying w/ a paper towel works much faster.
Anything that saves time prepping...
I saw that too. Now I don't feel I have to hide the fact that I wash my mushrooms surreptitiously ;o
(I hate the thought of using unwashed mushrooms.) I always towel-dry and air-dry after washing to compensate for any absorption.
That said, I never could achieve "browned" mushrooms, they were always awash in their liquid until I reduced it. That is, however, until I came across the high heat method as described in Michael Chiarello's recipe. It works really well. (In case anyone decides to try the recipe - I found it to be too acidic. I would definitely omit the lemon juice next time.)
http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=110
(I hate the thought of using unwashed mushrooms.) I always towel-dry and air-dry after washing to compensate for any absorption.
That said, I never could achieve "browned" mushrooms, they were always awash in their liquid until I reduced it. That is, however, until I came across the high heat method as described in Michael Chiarello's recipe. It works really well. (In case anyone decides to try the recipe - I found it to be too acidic. I would definitely omit the lemon juice next time.)
http://www.napastyle.com/kitchen/recipes/recipe.jsp?recipe_id=110