By TIM FORSTER
The Simmering Trick To Give Mushrooms A Savory Upgrade
Simmering or boiling mushrooms in water before sautéing them gives them a savory boost with a juicier and meatier consistency. Start by rinsing the mushrooms to get any dirt off.
Rinse them right before cooking so that they don't have time to get slimy from sitting in excess water. Next, place the mushrooms in a pot of salted water and bring it to a simmer.
You can also bring the water to a simmer and add them afterward. As mushrooms are hard to overcook, it doesn’t matter whether they go in the pot while it's being heated or after.
Boil or simmer the mushrooms for five to 10 minutes, depending on how thickly they're sliced. There's no need for a strict timer, but ideally, you'll want them pleasantly tender.
You can then strain the mushrooms and sauté them in a skillet or frying pan. Australian chef Jim Fuller suggests waiting until the water evaporates and then sautéing them briefly.
Simmering the mushrooms first makes it easier to brown them. However, it's still crucial to use aromatics and seasonings to help impart that bonus taste in the sautéing stage.