Mush Before
Mushrooms — just like some people — need time and space to achieve greatness. Composed of 80 – 90 % water, they’ll cry their eyes out in a crowded pan, weeping excess moisture and preventing a perfect sear. The next time you have to use mushrooms in any recipe try cooking them on their own in a hot pan. Use canola oil so you don’t have to worry about smoking, and work in batches so water evaporates quickly enough to maintain temperature. Leave them be for a few minutes until they are richly browned, and then careful turn them to cook the other side.
Mushrooms cooked this way will sear deeply and produce flavors that border meaty. The ones I pictures here ended up topping a pizza, but since I’m a breakfast blogger lately I’m sure they’d be bitchin’ in an omelet or some sort of hash. Or how about a risotto, or minced up as some sort of pasta filling?
What are you going to do with your meaty mush?
Mush After
