The reason your mushrooms are never restaurant-good? It’s probably one of these 4 little habits
There are ingredients that, despite their humbleness, reveal the chef's hand. Mushroom is one of them. A little carelessness is enough for it to lose its aroma, its texture and that forest flavor that makes it unique.
It happens frequently: one thinks that it will be enough to wash them, cut them and throw them into the pan, as if they were a garnish without history. But no. Mushrooms don't need anything extraordinary to shine on the table, but they do need a bit of technique, that care that we so often overlook.
In these autumn months, mushrooms fill the shelves of greengrocers and markets with that fresh look that invites you to take them home. When you see them, you want everything: sauté them with garlic and parsley, prepare a smooth and comforting cream or add them to a risotto. But their apparent simplicity is deceptive. And just one of these four common mistakes is enough to spoil everything.
Soak them as if they were potatoes
The scene could be an everyday one: a bowl of mushrooms under the tap or, even worse, submerged in water to "remove the soil". What many do not know is that mushrooms, with their porous flesh, absorb liquid like a sponge. The result is immediate: when sautéed, they release water and cook instead of browning.
The right thing to do is to clean them one by one with a damp cloth or a kitchen brush, gently removing the remains of dirt. If there is too much dirt, you can wipe them with a slightly damp paper, but never with direct water. The result is immediately noticeable: a firmer texture and a surface that caramelizes evenly.
Cutting them before their time
Another common mistake is to rush it: leaving the sliced mushrooms on the counter while preparing the rest of the dish. Once cut, the mushroom begins to oxidize quickly: its surface darkens and loses freshness. The best option is to slice them just before cooking, with a sharp knife that does not tear the tissue, to prevent them from losing water and deteriorating prematurely. If it is necessary to prepare them in advance, it is advisable to add a few drops of lemon juice or white vinegar, which delay oxidation without altering the flavor and help to preserve their light tone and firm texture until the moment of cooking.
Fill the pan to the edges
When the pan is saturated, the temperature drops and steam accumulates. The mushrooms release their own moisture prematurely, cook instead of browning and lose some of their aroma. For best results, it is preferable to sauté them in small batches, with high heat and a very thin layer of fat, olive oil or butter.
The sound is an infallible clue: if they sizzle, the heat is just right; if they bubble, there is excess water. Under the right conditions, the Maillard reaction occurs, the chemical process that transforms the mushroom's sugars and amino acids into more complex aromatic compounds. That light golden color adds depth and a flavor reminiscent of nuts or roasted meat.
Salting ahead of time
The last mistake is almost instinctive: adding salt as soon as you start. Salt causes the mushrooms to release part of their water prematurely, which prevents them from browning properly.
The ideal is to wait until they take color, until the heat concentrates their juices and enhances their flavor. Only then should they be seasoned: the result is a mushroom with a clean aroma, intense flavor and a slightly sweet nuance.
Perfect cooking: technique and common sense
Mushrooms need a high heat and a pan that breathes. It is best not to move them constantly, leave them in contact with the surface for a few seconds to let the heat do its work, and stir only when they begin to brown. A final touch of white wine, sherry or brandy helps to deglaze the juices from the bottom and provides a round and elegant aroma.
When the process is respected, the result is unmistakable: a firm mushroom, golden on the outside, juicy on the inside and with a clear perfume, between hazelnut and damp earth.
Patricia González
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