![]() Don't add salt right away: it draws out moisture, and if the mushrooms release all their water right away they'll steam and get soggy instead of browning. Start with very dry mushrooms, and give them plenty of space in a hot pan. There's a fine line between sautéeing mushrooms and steaming them - and we want to avoid steaming since it can give mushrooms a rubbery, soggy, not-so-great texture. Cook the mushrooms in a single layer, and don't add salt right away.We like a wide, shallow sauté pan or a large enameled cast iron pan. This sauce works best in a pot with a lot of surface area - at least 10" in diameter - so the mushrooms can cook without steaming and getting soggy. Stir in some parmesan, pour your mushroom sauce over pasta/chicken/etc., and enjoy!.Add milk, stir to work out any lumps of flour, and cook until thickened. ![]()
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