Mushrooms are a versatile ingredient, perfect for cooked breakfasts, scrambled eggs, and hearty stews. However, chef Lucas Sin has revealed an unconventional cooking method that could lead to the most “delicious” mushrooms you’ve ever tasted.
On his YouTube channel, Why It Works, Lucas explained how mushrooms, like sponges, absorb whatever they’re cooked in. When cooked in oil, they soak up the liquid, often leading cooks to add more oil to prevent sticking, which can result in a “greasy mess”. Lucas suggests a different approach: boiling the mushrooms. This allows them to absorb water instead, enhancing their flavour.
The process involves covering the mushrooms with water in a wok, bringing it to the boil, and letting it cook for at least 15 minutes while adding seasoning such as salt.
As the water evaporates, a “nutrient-dense, labour-dense liquid” forms, creating a delicious broth, reports the Express.
“All we’re doing is capitalising on the deliciousness that’s already in the mushrooms and trying to amplify them,” Lucas stated.
This technique can be applied to various types of fungi, including shiitake, portobello, and oyster mushrooms.
Throughout the cooking process, keep the heat at a medium to high level and ensure nothing sticks to your wok.
Once all the water has evaporated, it’s time to add oil which will cause the mushrooms to sizzle and “build that nice caramelised crust”.
Lucas wrapped up by saying: “Take it off the heat and you’ll have these beautifully glazed, ridiculously flavourful Chinese-style mushrooms.”