Mushrooms

saires_au

does anyone have a sure fire way to cook mushrooms that aren't soggy without using lashings of butter?

I'd love to have some to top my steak tonight but am trying to keep the calories on the lower side so I've got some wriggle room for my birthday tomorrow if I go over on calories a little.

Thanks

funjen1972

I add a few tablespoons of water to the mushrooms & crank the heat to almost high. The water helps break down the mushrooms initially then the heat evaporates most of the mushroom liquid...or all if you choose.

HeySwoleSister

Yup, just a little bit of water in the skillet will keep them from sticking, and they'll steam up nicely without all the butter. (If I'm going to be consuming butter, I want to really taste it, not hide it soaked up in a mushroom!)

Laurend224

I dry fry them in a cast iron pan with no oil. Don't add salt, and they won't get soggy.

saires_au

Thanks everyone guess I need to crank up the heat!

sympha01

I roast them in a 375 F oven for 30-45 minutes (depending on how big the mushrooms are: smaller mushrooms need less time), with either light spray of spray oil or nothing at all. They might not be to everyone's taste cooked that way, but I love 'em. I don't mind them getting a bit dry and tough on the outside, I still think they're delicious.

azulvioleta6

Dry roast them--you can google the term for instructions.

martyqueen52

I just eat them raw with some greek-yogurt ranch dressing. Best way, in my opinion.

wkwebby

"The Chew" says to have high heat, don't crowd the mushrooms (one layer of them only), and add the salt after they are almost done. They won't be slimy and soggy.

Need2Exerc1se

Mushrooms have a high water content. If you don't want them soggy, don't cook them covered so that the water evaporates. And, as mentioned above, do not add salt during cooking. If you want them salted, add it after they've released their water.

DaveTimeKeeper

grilling them on the fire is a good way to cook them.

Debbjones

funjen1972 wrote: »

I add a few tablespoons of water to the mushrooms & crank the heat to almost high. The water helps break down the mushrooms initially then the heat evaporates most of the mushroom liquid...or all if you choose.

I spray the pan with Pam (0 calories) add mushrooms at a high temp till they get brown, then I add a few tablespoons of a sweetened tea, like Wild Sweet Orange (0 calories) instead of water. Just a slight twist but the Orange Tea adds a nice flavor. I also agree about adding salt after they cook... much more flavorful

amylynn82784

saires_au wrote: »

does anyone have a sure fire way to cook mushrooms that aren't soggy without using lashings of butter?

I'd love to have some to top my steak tonight but am trying to keep the calories on the lower side so I've got some wriggle room for my birthday tomorrow if I go over on calories a little.

Thanks

I usually put some white wine and low sodium soy sauce and add some onions. They come out great.

JEE2015

@ amylyn82784

We're on the same page but sometimes I add just a dash of white peper.

PRMinx

I marinate them with some olive oil and balsamic and then throw 'em on the grill (portabellos, anyway).

tedrickp

The key to non soggy mushrooms is IMO..

1. Do not salt before cooking - this will cause mositure to come out of the mushrooms and you will be steaming them rather than searing.

2. Don't need much oil, maybe even a little Pam cooking spray. A little bit helps the mushrooms sear evenly tho.

3. Put them in the pan with a little room between each and do not touch for a little while. Moving them around will also cause them to steam rather than sear. After a minute or two on high heat you can then flip them.

keelz2010

I grill them or bake them in the oven with nothing or use one cal spray oil.

Heather1983v

funjen1972 wrote: »

I add a few tablespoons of water to the mushrooms & crank the heat to almost high. The water helps break down the mushrooms initially then the heat evaporates most of the mushroom liquid...or all if you choose.

I agree with this^. This is what I do.

libbydoodle11

funjen1972 wrote: »

I add a few tablespoons of water to the mushrooms & crank the heat to almost high. The water helps break down the mushrooms initially then the heat evaporates most of the mushroom liquid...or all if you choose.

this^^^^

my go to is a little water with onions and garlic

dbmata

I would slice them and shallots. Add a small knob of butter, salt, pepper, put them in a ziploc bag, purge the air and then cook them for 30 minutes at 180F in a water bath. You use a LOT less butter that way.

saires_au

I didn't salt them, used a hot pan and a quick co spray with EVOO. delicious

Thanks