Many gourmets love champignons, which give a dish a special taste and are affordable for any wallet.
Mushrooms are so versatile that they are used in almost all culinary products: salads, side dishes, soups, even fillings.
But in order for champignons to truly reveal all their taste and aroma, you need to pay special attention to the process of preparing mushrooms for frying.
Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti and a chef, spoke about the mistakes that are unacceptable in this matter.
It may surprise some people, but you can’t wash champignons for a long time under running water, especially in a colander.
Due to this type of washing, the mushrooms absorb a huge amount of moisture, as a result of which frying becomes boiling or stewing.
As a result, the taste of the mushrooms is practically not revealed, and the consistency becomes watery and unappetizing.
But this does not mean that you should refuse to wash mushrooms, since they may be dirty.
If they are generally clean, you can just wipe them with a damp cloth.
If there is noticeable contamination, quickly wash it under running water, but do not keep the mushrooms under it for a long time.
After washing, place them on paper towels to remove excess moisture and, accordingly, prevent it from getting into the pan.
If you do not make the above mistakes when preparing champignons for frying, the result of the dish will pleasantly surprise you with its taste and aroma.
Expert: Julia Arkhipova
