Secrets to perfect mushrooms: No more dark spots

Mushrooms are among the most popular fungi used in cooking. Their delicate flavor and versatility make them a staple in many dishes. However, during frying, mushrooms often release water and darken. This is a natural process caused by enzymatic reactions when exposed to oxygen. However, there are a few tricks to prevent this.

The first step is to thoroughly dry the mushrooms after washing. Wet mushrooms on the pan release water instead of frying, which negatively affects their texture. Choosing the right fat is also important—canola oil with a high smoking point or clarified butter works best, providing a beautiful golden color. The right pan temperature also plays a crucial role—the mushrooms should be placed on a well-heated surface, which prevents them from stewing instead of frying.

To prevent mushrooms from darkening, it's beneficial to add a little lemon juice or vinegar to them. Ascorbic acid neutralizes the enzymatic processes responsible for the color change of the mushrooms. Just a few drops of lemon juice are enough to maintain their light hue and appetizing appearance.

How can you ensure mushrooms have perfect taste and texture? The key is the timing of salting—if done too early, the mushrooms will release water and become rubbery. It's best to salt them only when they achieve a slightly golden color. Salt draws moisture out, so if added at the start, the mushrooms won't have the chance to fry properly and may become soft and less aromatic.

If you plan to add onions to your dish, it's advisable to start the mushroom frying process with the onions. First, place chopped onions in the pan, and after they become translucent, add the mushrooms. This preparation method will result in mushrooms with a more intense flavor and less fat absorption.