Mushrooms may be one of the most loved and most hated foods in the world. Some people can’t get enough of them, while others hate them. Despite my current obsession with mushrooms, I used to be a part of the group that despises eating them. The thing is, mushrooms are super tasty, but they can also get super soggy. Although many people don’t mind the soggyness, others are turned off from mushrooms because they can’t stand the slimy texture.
But fear not! Mushrooms don’t always have to be soggy and unappetizing. By using the right techniques, you can achieve the most delicious mushrooms that are crispy on the outside and tender on the inside.
Why are my mushrooms always so soggy?
Mushrooms are like nature’s sponges. They’re filled with moisture and super absorbent, which makes them a great ingredient in the kitchen for soaking up flavors. However, this quality is what also makes them so difficult to cook, since they can easily become soggy if not handled properly. The key to cooking crispy mushrooms is understanding how to manage their moisture content and cook them in a way that enhances their rich, umami flavors without turning them into a mushy mess.
Washing mushrooms the right way
Since mushrooms are so absorbent, you can’t wash them like you would regular produce. Unless your mushrooms are absolutely filthy, avoid soaking them in water or rinsing them under the sink. Instead, use a damp paper towel or cloth to gently wipe away any dirt without exposing them to too much water, and then pat them dry. If your mushrooms are so dirty that you absolutely must rinse them, wash them as quickly as possible to limit exposure, and then quickly dry them off.
Cutting them up
Smaller pieces of mushrooms are going to brown up faster and release more moisture since they have more surface area to spread out and cook evenly. Cut your mushrooms in even slices so that they all can cook at the same rate and guarantee a consistent texture.
Dry sautéing is your best friend
One of the biggest mistakes I made when I first started cooking mushrooms was adding them to a pan with oil already in it. Although adding in oil first can help prevent sticking, it often causes the mushrooms to release their moisture more quickly, leading to steaming rather than sautéing. Dry sautéing solves this problem by drawing out the mushroom’s moisture more evenly.
Get your pan nice and hot at a medium-high heat, then add your mushrooms, stirring occasionally to help get more moisture out. Once the liquids seem to have simmered out of your mushrooms and the pan is dry, you can move on to the next step.
Add your fat
Adding a fat to your mushrooms is one of the most important steps for achieving the most perfect, golden brown, crispy exterior. Plus, since your mushrooms have been depleted of moisture, they’ll be primed to absorb the flavors of the fat you choose the add. Usually, olive oil or butter work them best. Once the fat is added, continue to cook at medium-high heat, stirring occaisionally until your musheooms have browned to your standards.
Season at the very end
Since salt draws out water, it’s best to add at the very end to prevent sogginess. If you want to incorporate a sauce or liquid into your mushroom dish, now is the time to do so as well, so your mushrooms can absorb all the flavors without becoming too mushy.
Perfectly cooked mushrooms every time
So the next time you pick up mushrooms from your local store or farmer’s market, you no longer have to worry about them turning into a swampy mess. By following these techniques, you’ll find that cooking mushrooms isn’t as tricky as it may seem. Take your time, cook them right, and you’ll find that mushrooms taste significantly better once they’re properly cooked (at least in my humble opinion). If you’re not the biggest fan of mushrooms, perfectly crisped ones may change your mind. Give them a try and see what you think!
