Many gourmets simply adore champignons: they have a bright taste, despite their low cost.
In addition, such mushrooms can be called "universal": they act as an ingredient for completely different dishes.
But in order for the mushrooms to really acquire the ideal consistency and bright aroma, they must be fried correctly.
Unfortunately, there is one common, blatant mistake that many housewives make even before the product is cooked.
This oversight was reported by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova .
How not to wash champignons
Some cooks simply place the colander with the mushrooms under running water and then put the mushrooms in the frying pan.
You can't do this: the product will certainly absorb a lot of water. As a result, frying will turn into boiling or stewing.
The taste of the mushrooms will not be revealed well. In addition, the consistency of the champignons is unlikely to satisfy a gourmet.
How to wash champignons
Of course, you can’t completely refuse to carry out the procedure: the product needs to be freed from dirt.
If the mushrooms are generally clean, then you can limit yourself to wiping the mushrooms with a clean damp cloth.
If the surface is covered with a lot of dirt, the product should be washed under running water, but not for long. After that, the mushrooms should be placed on paper napkins to remove excess moisture.
Earlier, gourmets were presented with a “reliable recipe” for fried potatoes with onions.
Expert: Julia Arkhipova
