Mushrooms are an incredibly popular food thanks to their versatility and quick cooking time – and they are often added to dishes like pasta sauces, stroganoffs, or simply served on toast. However, to achieve the perfect crispy mushroom, there are steps you need to follow, a chef has revealed. Chef Snejana Andreeva, known to her 1.5 million TikTok followers as @themodernnonna, shared her tips to achieve perfectly golden-brown mushrooms.
While you may think you need to use oil on your pan before cooking mushrooms, she said that to start, you should add the vegetables to a dry pan on medium-high heat. At first, the mushrooms will get a little bit golden before they begin to release all of their water, which has to completely evaporate, Andreeva explained.
Then, simply reduce the heat and add some butter and aromatics – and make sure to add salt right at the end, not at the beginning as you may think.
Andreeva also shared her recipe for gyro-style mushrooms on a spit. To begin, you should add olive oil to a bowl with grated garlic, parmigiano, and parsley.
Mix this together, then take the portobello mushrooms and slather the mix on each side, before piercing them through your vertical spit. Finally, add some wine or broth to the bottom before baking. You can slice down the mushrooms as you would with a kebab to serve on plates.
The chef also unveiled her recipe for a creamy mushroom dip which she described as “cheesy, flavourful, and perfect for hosting”.
Preheat your oven to 220C (425F), then in a pan over medium-high heat, add a tablespoon of a mild oil and let it heat up. Add one finely diced yellow onion and cook, stirring occasionally, for about one minute.
Next, add five finely diced white button mushrooms and cook for three to five minutes, or until they are browned. Take the pan off the heat and set these aside.
Now you want to add two cups of a herby cream cheese and a tablespoon of chopped chives – before adding in the mushroom and onion mixture and stirring fully until combined.
Pour the mixture into a ramekin or small dish and top it off with one cup of grated mozzarella before baking for 20-25 minutes – making sure the cheese is golden and bubbly.
Andreeva recommended eating the dip with pita, any bread, or crostini, and added: “This dip is so versatile, and can be made with other veggies, such as spinach, artichokes, bell peppers, jalapeños, and so much more, so feel free to experiment.”
