Difference between revisions of "Mushrooms"
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== See Also | Most common edible mushrooms (i.e. white, cremini, portobello, etc.) are actually the same species — ''Agaricus biporus.''<ref name="atk">[https://www.youtube.com/watch?v=XLPLCmwBLBY "Why You Can't Overcook Mushrooms and The Science Behind Them | What's Eating Dan? | America's Test Kitchen"]</ref> | ||
The cell walls of mushrooms are made of chitin, which is very heat stable. This makes them almost impossible to overcook. Raw mushrooms also have tons of air pockets, which makes them highly oil-absorbsent. Sauteeing raw mushrooms usually requires a ton of oil as a result, because the mushrooms keep absorbing it. The best way to counter this is by adding water first and cook over high heat for about five minutes. This will cook the mushrooms and collapse the air pockets, at which point you can add oil and whatever other flavoring agents you want and sautee to your heart's content.<ref name="atk" /> | |||
= References = | |||
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= See Also = | |||
* [http://honest-food.net/2010/11/05/chanterelles-in-all-their-forms/ Chanterelles In All Their Forms] | * [http://honest-food.net/2010/11/05/chanterelles-in-all-their-forms/ Chanterelles In All Their Forms] | ||
[[Category:Food]] | |||
Latest revision as of 00:30, 3 January 2023
Most common edible mushrooms (i.e. white, cremini, portobello, etc.) are actually the same species — Agaricus biporus.[1]
The cell walls of mushrooms are made of chitin, which is very heat stable. This makes them almost impossible to overcook. Raw mushrooms also have tons of air pockets, which makes them highly oil-absorbsent. Sauteeing raw mushrooms usually requires a ton of oil as a result, because the mushrooms keep absorbing it. The best way to counter this is by adding water first and cook over high heat for about five minutes. This will cook the mushrooms and collapse the air pockets, at which point you can add oil and whatever other flavoring agents you want and sautee to your heart's content.[1]
