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Mushrooms
Also searched as: button mushrooms, porcini, frying mushrooms
In short: Mushrooms are around 90 % water and bring plenty of umami: only once the water has gone do they turn brown and savoury.
Picture it
Like a sponge full of broth: squeeze it out first, then roast.
What happens
When heated, mushrooms first release a lot of water and shrink. As long as they sit in their own juice, they cook at 100 °C. Once the water has evaporated, they brown in fat and develop roasted flavours. Their cell walls stay firm, so they rarely turn mushy.
Why it matters
patiently until the water is gone gives flavour instead of grey rubbery pieces.
Rules of thumb
- Fry mushrooms in a large pan with room to spare.
- Salt only once they have browned.
Sources · 1
- Harold McGee: On Food and Cooking (2004), Kapitel Pilze