3 Tricks for Making Mushrooms Taste Their Best

Photo by Onder Ortel on Unsplash

Let’s talk mushrooms. This earthy fungus has an incredible ability to make a dish unforgettable when properly cooked. So today we’re sharing a few simple tricks that’ll turn those fungi into flavor bombs, guaranteeing that every mushroom dish you whip up from here on out will be nothing short of spectacular.

Browning is Key

One of the simplest yet most effective techniques for maximizing flavor is proper browning. Mushrooms are mostly water, and browning them properly means cooking out this moisture to concentrate their flavors. When cooking, resist the urge to stir too often. Let them sear undisturbed for a few minutes, allowing a golden crust to form before flipping. 

Salt at the End

While salting food early in the cooking process is a common practice, mushrooms are an exception to this rule. Adding salt too early draws out moisture, preventing them from achieving that desirable sear. Instead, wait until the mushrooms have browned to your liking before seasoning. This way, you maintain the integrity of their texture while still seasoning them thoroughly. 

Embrace Fat

Fat carries flavor, and mushrooms are like sponges, absorbing any aromatics they’re cooked with. Don’t shy away from using a generous amount of butter, olive oil, or even a splash of cream when cooking mushrooms.