When fried, champignons release a lot of water, which is why the process turns into boiling.
Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a chef and fourth-class baker, tells us what needs to be done to avoid this.
How to fry champignons correctly
To prevent the mushrooms from floating in water when frying, they must be boiled first.
You don’t need to cook for long; five minutes is enough for the mushrooms to release moisture.
After this, we throw the mushrooms into a colander and can put them in the frying pan.
If the champignons are darkened, it is advisable to clean them before cooking. Young mushrooms can be washed under running water.
Earlier, the expert told how to prepare an appetizing manna with pear.
Expert: Julia Arkhipova
