Few vegetables compare to mushrooms, which have an earthy and meaty flavour, often described as umami, that’s distinctly savoury. They’re versatile, too, a staple in a full English breakfast, stroganoff, and many Asian dishes like stir fry. No matter how much you enjoy mushrooms, one problem many cooks run into is washing mushrooms before cooking without turning them slimy. Typically, it’s recommended to cook dry mushrooms directly in fat to achieve that coveted sear.
This often leads to the oil or butter being quickly absorbed, leaving almost none for the rest of the dish. But instead of adding more and more oil, Chef Lucas Sin suggests using water to solve the problem. He swears by a simple method for the most “delicious” mushrooms.
In an episode of ‘Why it Works’, the esteemed chef revealed that it is a myth to believe that water and mushrooms don’t belong together.
He says that quite the opposite is true: water is the key to extracting maximum umami flavour from mushrooms.
Granted, the cell structure of mushrooms doesn’t lend itself to being compatible with water. The delicate fibres are essentially big air pockets that are filled with air and, eventually, whatever liquid they come into contact with, says Lucas.
But if you cook them correctly after washing the veggies in a bowl of water, the chef claimed that the result is something far from a “greasy mess” that you’d get when cooking with fats.
How to cook tastier mushrooms
Lucas suggests placing the washed mushrooms in a wok or a skillet and adding enough water to cover them.
Turn on the heat, bring the mushrooms to a boil, season them with salt, and cook them for about 15 minutes.
Lucas said, “All we’re doing here is capitalising on the deliciousness that’s already in the mushrooms and trying to amplify them.”
The aim is to fully soak the mushrooms with water and then drain any excess liquid from the pan.
You can add your chosen fats, like oil or butter, only after all of the liquid has gone from the pan. But Lucas warns that there is only “a very small window” when the mushrooms are still holding the water before they start to burn.
Adding the oil after using the water method ensures it is used for flavour and silkiness rather than making the mushrooms slimy. Finish with added flavourings like garlic or onions and perhaps a touch more water to glaze the veggies and meld the extra ingredients together.