Soups, salads, juliennes and many other dishes cannot do without champignons, which have become one of the most popular mushrooms.
But some cooks don't like that champignons turn black during cooking. Because of this, the dish doesn't look as appetizing as one would like.
Why do champignons turn black?
Mushrooms may turn black during frying for several reasons.
This may be due to their moisture content. Mushrooms contain a lot of water, and when they are fried, the liquid begins to evaporate. If the mushrooms are cooked at a high temperature, the water may evaporate too quickly, causing them to char and blacken.
The blackening of champignons may be due to the melanin content. During frying, the pigment may react with oxygen and oxidize, which leads to blackening.
In general, blackening of mushrooms during frying is a common occurrence and is not a sign that the mushrooms are spoiled or unfit for consumption.
However, if the mushrooms are turning black too quickly or too much, it may be a sign that they have been overcooked or stored improperly.
How to stop mushrooms from turning black
Experienced cooks solve this problem very simply. First, wash and clean the champignons well, then pour cold water over them and wait until they boil.
Salt and citric acid are added to the liquid – approximately 4 g per 1 liter of water. Then the mushrooms are boiled for about 10 minutes.
If the mushrooms need to be fried, then before sending them to the frying pan, the champignons are washed in water with the addition of citric acid. The product is left in the solution for a short time, and then placed in the frying pan and fried.
