I fry champignons correctly: I learned a couple of life hacks – now they are always juicy, not rubbery

Champignons are often used for home cooking, but it is with them that problems most often occur. Instead of delicious, rosy mushrooms, a gray wet mass often forms in the frying pan, which looks more like a boiled sponge.

Professional chefs say that the problem is not with the champignons themselves, but with common mistakes that are easy to fix. They suggested how to cook mushrooms to achieve the perfect taste.

1. The main cause of watery mushrooms is thorough washing. Champignons instantly absorb moisture like a sponge, and when heated, this water does not evaporate, but begins to stew the mushrooms. Don't wash the champignons. It is enough to wipe them with a paper towel, a slightly damp cloth or a brush. Simply cut off heavy dirt with a knife.
2. Even dry peeled mushrooms still contain natural moisture. If you immediately put them in a frying pan, they will begin to stew in their own juices. After cutting let the mushrooms sit 10–15 minutes. Or place the champignons in a well-heated dry frying pan and keep until the moisture has completely evaporated, stirring. Only then add oil.
3. If the mushrooms are cut into different sizes or placed in a dense layer, they will cook unevenly. Cut the mushrooms into equal slicesuse a large, wide frying pan so that the mushrooms lie in a single layer. This way, each piece will be fried evenly and covered with a golden brown crust.
4. If you salt the mushrooms at the beginning of frying, they will immediately release juice, and again you will end up stewing instead of frying. Salt at the endwhen the mushrooms are already browned. This way the taste will be rich, and the texture will remain dense and juicy.
5. If you constantly turn the mushrooms over, this will prevent them from frying. The crust simply does not have time to form. After adding the oil, spread the mushrooms over the pan and let them get ready in peace 2-3 minutes on one side. Then flip and repeat.

If you remove excess moisture, take your time and give the mushrooms room to fry, they will open up in a completely different way: they will turn out aromatic, rosy and tasty on their own, and not just as an addition to a dish.