Daily Kitchen Note
Traditional sautéing often leads to spongy, oil-logged mushrooms because they absorb fat before releasing their moisture. Starting them in a little water collapses their structure first, allowing them to brown beautifully with minimal oil.
How to Start with water
- Place sliced mushrooms in a skillet and add about ¼ cup of water.
- Cook over high heat until the water and the mushrooms' natural juices evaporate completely.
- Drizzle a small amount of oil (about ½ teaspoon) over the collapsed mushrooms and continue cooking until deeply browned.
Why it works
Raw mushrooms are full of air pockets that act like sponges, soaking up oil before they can brown. Simmering them in water first steams the mushrooms, causing their cells to rupture and release moisture while collapsing the air pockets. Once the liquid evaporates, the dense mushrooms can be seared in a tiny amount of oil without turning greasy.
