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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 …

15 replies
  1. LeekClock
    LeekClock says:

    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

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  2. Hold My D20
    Hold My D20 says:

    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

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  3. Henrik Rydgård
    Henrik Rydgård says:

    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 🙂

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  4. edd2s
    edd2s says:

    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 🤷🏻‍♂️

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  5. No no
    No no says:

    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.

    Reply

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