Say chefs that you shouldn’t cook mushrooms in this way – but it’s faster, easier and just as delicious

The perfect sautéed mushrooms are golden and glossy, tender, but never limp, with a deep, fleshy wealth. Too often, however, they sink into a pale, rubber-like heap and blood fluid until the pan looks watery-like the bronzed mushrooms in a bistro style, of which they have dreamed of.

The problem is not the mushrooms – it is the standard approach to cook them. Mushrooms are 85 to 95% water, and most recipes tell them that they should throw entire or cut mushrooms directly into a hot pan with a little butter and oil. As a result, your moisture picks up piece by piece and steams the mushrooms so that they are impersonal and damp. You never have the chance to develop this golden crust in a bistro style.

The 5 most important steps for golden, hearty mushrooms

The damping of the souls may not sound intuitive – after all, I only spent two paragraphs to point out how mushrooms are the problem in the pan. But as our senior culinary editor, Leahdemonstrates in your wonderful Mushroom -obliged mushroom Recipe: The problem is not the dampening itself. You actually want the mushrooms to steam – only on their conditions. By covering the pan in the first few minutes, they quickly force this moisture. As soon as that happens, the mushrooms can disappear in the hot, unknown pan and finally become golden brown. Here is the step-by-step coating as possible:

1. Prepare The mushrooms. First give your mushrooms the right cut. Tiny button or cremini mushrooms (about 1/2 inches wide) can stay completely – the balls look particularly cute when they are browned. Medium (approx. 1 to 1 1/2 inch diameter) should be halved, and the larger (approx. 1 1/2 to 3 inches in diameter) can be quartered so that they cook evenly. Shiitakes are equipped with fiber stems that do not cook well – handle them, then the larger caps (those who have about 1 1/2 to 3 inches in diameter) and halve the small ones (which are about 1 to 1 1/2 inches in diameter). Oysters and stem-may-have mushrooms are happiest if you simply need it in bite-sized clusters of about 1 inch-torn-no knife.
2. Start steam. A few tablespoons of butter (or olive oil or another oil, if you prefer it) melt in a wide pan – especially cast iron, carbon steel or stainless steel – over medium heat. Beat a few chopped shallots if you want and let them sizzle them long enough to too soft. Then add your mushrooms with a good pinch of salt to take off your moisture. Cover, increase the heat to medium height and let it go. Depending on the size of your batch, a swing is released from liquid and dramatically shrink in about 8 to 10 minutes, with your taste concentrated and more wooden when you become softer.
3. Uncover and roast. Now to the funny part: Lift the lid and leave out the liquid. When the water has evaporated, the mushrooms finally hit the hot pan directly. Stir around again and again and watch how you darken yourself into a deep bronze. Her edges become crispy while the kitchen fills with a nutty, roasted aroma.
4. End with flair. Shortly before you pull them off the heat, stir a few aromatic and herbs if you want – desired garlic and fresh thyme leaves are a great combination – and give them 30 seconds to release your fragrance. Then spray in a little vinegar to the hearty aromas (I like sherry vinegar for his complexity, but use everything you want) together with a little water. Scratch the tanned parts, like blowing water and vinegar; These toasty fragments mix in the juices and adhere to the mushrooms to reinforce their depth. I like ending the mushrooms with a cold butter button and mixing them into the heat so that it melts into a silky, rich shine.

The best ways to work your saucy mushrooms

With a pan full of properly fried mushrooms, the possibilities are endless. Spoon them over Buttery scrambled eggs Stack them on a sourdough on a brunch on a kitschy flatbread or let them share a plate with a perfectly fried steak. You are just as happy pastafolded in a RisottoOr scattered over a salad for an earthy, hearty hit. However you use you, this steam-than-sear-trick guarantees fungi that are tender, golden and the focus is on.