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My old sous chef told me to never salt mushrooms early, and I finally get it.
He said, 'You'll just boil them in their own juice and get rubber.' For years I ignored him, adding salt right in the pan. Last night, I tried his way, searing them dry in a hot pan first, then seasoning. The difference was huge, they actually browned and got that nice meaty texture. Anyone else have a piece of kitchen advice they fought against but turned out to be gold?
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emmam987mo ago
Honestly... I still salt my mushrooms right away. I get the theory, but a hot enough pan evaporates that liquid fast and I find the salt gets in there better. Sometimes they steam a bit, but I just push them to the side and let the water cook off. It works fine for a weeknight and I like the flavor all through them.
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nelson.dakota7mo ago
Yeah @emmam98, I do the same thing and just crank the heat to burn off that extra water.
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