Boil a mushroom? Surely not! Most chefs and mushroom aficionados would be alarmed at the prospect. But there is a small cohort that believes differently, Dave Arnold and Nils Noren from The International Culinary Center in New York, among them. They explain their theory in The Spruce Eats, saying “a bunch of wet, crowded mushrooms in a pan will start out as ‘a soupy mess’. If you cook them long enough, though, the water evaporates, at which point they’ll brown beautifully without absorbing the oil you’re using. Dry mushrooms, on the other hand, are very porous. When you heat up a pan with oil or butter and add dry mushrooms, they soak up the fat and never let go of it. You end up with browned but greasy mushrooms.” Their chosen method is to clean the mushrooms, trim and slice, crowd them in a pan with a bit of water, salt and butter or oil, then bring to the boil. The water will soon evaporate and the fat in the pan will quickly sizzle the mushrooms. Give it a go, if you like, or stick to the more tired and tested dry-fry method and let us known the results in a fungi-forward dish like Mushroom Loaded Sweet Potatoes

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Fried, as in our Mushroom Loaded Sweet Potatoes above, roasted, stewed or blended with mince to bulk out meals, you’ll find a mushroom meal with maximum flavour at