Probably every gourmet wants to learn how to cook fried champignons so that the dish always comes out aromatic and ruddy.
Unfortunately, mushrooms cooked in a frying pan often turn out to be boiled rather than fried.
In addition, the food often becomes “rubbery” and tasteless.
This is due to mistakes made by many amateur cooks before and during frying mushrooms.
The expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova listed unnecessary actions due to which fried champignons turn out not the most appetizing, and also not as crispy and not as tender as we would like.
Long wash
It is clear that before frying, the mushrooms need to be freed from dirt.
But the washing process should not be too long. Hold the colander with mushrooms under running water for just a few seconds. Then place the product on a paper towel to remove excess moisture.
If the champignons are not very dirty, then you should limit yourself to this action: wipe the mushrooms with a clean and damp piece of cloth.
The thing is that due to excess moisture, the mushrooms will not turn out aromatic, since they will not be fried, but boiled.
Using a frying pan lid
When frying mushrooms, the frying pan should never be covered with a lid.
Otherwise, the dish will not turn out crispy and golden brown.
Early addition of salt
To ensure that the mushrooms retain moderate juiciness and softness, they should not be salted too early.
This should be done at the final stage of heat treatment of mushrooms.
In this case, the mushrooms will acquire an ideal consistency, and at the same time will not cook in the moisture released early.
Earlier, gourmets were told how to prepare the perfect Olivier salad .
Expert: Julia Arkhipova
