RECIPE FOR SAUTEED MUSHROOMS
Prior to picturing a dried, shriveled, mushroom, consider one that is round, plump, fat, and juicy.
The difference is moisture, and because the dried one has significantly more flavor since the moisture has been removed, I believe that the goal while cooking mushrooms should be to extract as much moisture as possible to concentrate the flavor.
There is no need to use a lot of oil or butter because mushrooms have a startlingly high absorption rate. Additionally, always keep in mind that liquid loses half of its initial volume when it evaporates.
INGREDIENTS
- 225g of mushrooms prepared as previously mentioned
- 1 teaspoon butter or olive oil
- Freshly ground black pepper and salt
METHOD
When the butter or olive oil in the frying pan is heated, add the mushrooms shake the pan toss them about.
Add salt and pepper, then reduce the heat to a very low setting and let the mushrooms simmer slowly, uncovered until all the liquid has evaporated and the flavor has intensified. 30 minutes should pass while they are left in that position, with occasional stirring. When the mushrooms have mostly lost their moisture, they can either be eaten alone or added to an omelet.
Additionally, five minutes before the dish is finished, you might add a peeled and chopped clove of garlic and garnish with chopped fresh flat-leaf parsley.
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