Mushrooms are super versatile; they’re a great addition to cooked breakfasts, pair well with scrambled eggs, and can be served in a comforting stew. They have a deliciously meaty flavour, but chef Lucas Sin revealed an unusual way to cook them.
On his YouTube channel, Why It Works, the chef shared how boiling mushrooms can lead to the most “delicious” batch you will have ever cooked. Explaining why it works so well, Lucas detailed how mushrooms act like sponges, soaking up whatever they’re cooked in. With oil, for example, the mushrooms will soak up the liquid, causing someone to add even more oil to stop them from sticking to the pan.
Lucas warned that this can result in a “greasy mess” – and went on to share how the mushroom soaking up water instead can lead to better flavour.
Once the mushrooms are covered with water, in the wok, bring the mixture to the boil and let it cook for at least 15 minutes, adding seasoning (such as salt) during this time.
The water will (and should) evaporate, but you will notice that a broth is being formed with “nutrient-dense, labour-dense liquid” that will make it “delicious”.
“All we’re doing is capitalising on the deliciousness that’s already in the mushrooms and trying to amplify them,” said Lucas.
This method can work on a number of different fungi, including shiitake, portobello, and the oyster mushroom.
Throughout the cooking process, maintain a medium to high heat, and (as you should be cooking them in a wok), nothing should be sticking to the pan.
Once all the water has disappeared, that’s when you add oil (the mushrooms will sizzle) that will “build that nice caramelised crust”.
Lucas concluded: “Take it off the heat and you’ll have these beautifully glazed, ridiculously flavorful Chinese-style mushrooms.”
