How to Saute Mushrooms
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Today I am going to show you how to cook mushrooms. This recipe is a creamy marsala sauce with sautteed whole baby portabella mushrooms. This recipe is a …
I would LOVE a more in depth video on mushrooms! By the way, to make this recipe vegan what would recommend substituting for the butter and cream?
This is bad advice and amateur stuff
The substrate such mushrooms are grown in is usually pasteurized to reduce or eliminate the bad microbes, insects, other fungi, and bacteria. So I guess it's more of an aesthetic and psychological issue
just a little tip: you shouldn't soak the mushrooms while washing them, as they absorb a lot of water, which will later cook out into the pan, making them a little more mushy. instead, dampen the brush/paper towel you would use to wash them and only rub the dirt away, without submerging the mushrooms in water. that'll give you a better flavor in the end, as the reduced moisture will concentrate the flavor
Try to add some wheat flower to the water as you dunk rinse the mushrooms – it’s magic ✨
@Flavor Lab I saw a video on corn risotto and mushroom risotto… I don't know I might combine the two ideas… What do you think FL?
You're missing out on a critical trick here – first sautee them WITHOUT fat in their own liquid (or a bit of added water if necessary). Once they've cooked like that for a while, add the fat, and then proceed as normal. This improves the flavor since they absorb less fat after that treatment – more mushroom per fat unit 🙂
sad i can't make this
i don't have a camera to fog
Oh nuts, I read it wrong. I thought it was "How to SALUTE Mushrooms." You know, like Captain Shitake, Colonal Button, Major Portobello, Ensign Oyster, Lieutenant Toadstool — those guys.
Whole obviously works, but you might try quartering if not slicing to increase surface area.
I have heard a lot that mushrooms should not be washed… I always do it but it's weird that some say it shouldn't be done 🤷🏻♂️
I just blast my mushrooms with the hot water sprayer in a colander to clean them. How do I make a rice recipe with this? I won't be using wine.
I agree that browning and deglazing work best in an uncoated pan, but if all you have available is a non-stick, don't worry, it will work. Just be gentle as you scrape up the brown bits.
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