Fried mushrooms are a simple to prepare, yet very tasty dish.
But it does not always acquire an appetizing appearance.
It's all about the mistakes that many inexperienced cooks make before and during the heat treatment of a dish.
The expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova shared several secrets of ruddy and appetizing fried champignons.
Using lemon juice
Are you having trouble frying mushrooms so that they get a nice golden brown crust and don’t darken?
Then be sure to pay attention to the life hack with lemon juice!
Before frying, pour drops of liquid squeezed from a citrus fruit over the sliced mushrooms.
Thanks to this approach, the mushrooms will not darken and will have a very appetizing appearance.
Do not mix with added oil and salt
First, the sliced mushrooms need to be poured into a dry frying pan.
There is no need to use oil at the first stage of frying.
It should be added 3 minutes after the start of heat treatment of the mushrooms.
It is advisable to use a mixture of vegetable and butter oils.
In this case, the dish will acquire not only an even browning, but also juiciness.
Adding salt too early would also be a mistake. You should salt the champignons at the final stage of frying, otherwise the dish will be more likely to be boiled.
Using additives to improve taste
Adding crushed garlic and a little soy sauce ensures that the mushrooms have a very strong aroma.
Earlier, gourmets were told what to pour over okroshka to make the dish more delicious.
Expert: Julia Arkhipova
