Are you wondering what to do to prevent the mushrooms from leaking water while frying? One of the best tricks you can try to eliminate this problem and at the same time improve the taste of mushrooms is to prepare them with a certain additive popular in Asia.
It is very popular in Asian cuisine (especially Chinese, but also Korean, Japanese and Thai). However, in our country, still few people reach for it, and that’s because the mushrooms with soy sauce mentioned are delicious, aromatic and taste more “meaty”. So definitely try to prepare them.
Mushrooms may start releasing water while frying. This is a natural process for these mushrooms, which often causes them to start stewing or cookingalthough that’s not what we wanted. The result is that they lose their firmness and are not as tasty.
Mushrooms consist of about 90 percent water, so it is natural that they will release water during such heat treatment.. However, if you dry them thoroughly and heat the pan well before throwing them on the fire, you will minimize your problem.
There is another trick, popular in Asia, to prevent the mushrooms from leaking water while frying. Just add… soy sauce. This is not a joke, but a clever trick thanks to which they have a better consistency and taste outstanding.
It acts as salt, a flavor enhancer and a “frying activator” at the same time. Just 2-3 tablespoons of this mushroom additive will perfectly highlight their properties. Their structure curdles faster, so they do not crack and do not release as much juice, thanks to the fact that they contain amino acids responsible for the umami taste. So they seem more appetizing and aromatic.
If you are interested in the topic and want to test it “for yourself”try the proven recipe for mushrooms with soy sauce. Once you try them, you will never want to fry these mushrooms with another addition.
Ingredients:
- mushrooms – 400 g
- soy sauce – 35 ml
- balsamic vinegar – 35 ml
- maple syrup – 12 ml
- clarified butter – 12 g
- garlic – 2 cloves
- spice mix: thyme, rosemary, oregano – 0.5 teaspoon
- salt – a pinch
- ground pepper – a pinch
After peeling and washing the mushrooms, dry the mushrooms with a paper towel. In the meantime, you can heat a pan and add the clarified butter. Only when she is ready, add the mushrooms and fry them, stirring occasionally.
When they are nice and soften a bit, add previously crushed garlic, soy sauce and balsamic vinegar. Add maple syrup, mix, add herbs and the rest of the spices. Fry until the sauce reduces and begins to coat the mushrooms. Then put everything into a bowl and mix. Enjoy your meal!
