According to top chef Sabrina Ghayour, this is the best way to fry mushrooms
We’re fans of Sabrina Ghayour, the queen of Persian cuisine. Fun facts about her: she prefers to drink pisco sours, once ate whale (yes, really), and makes the most delicious lamb köfte. Oh, and she has the best tip for frying mushrooms. We’re sharing that tip with you today.
Mushrooms: you either love them or find them absolutely horrifying. In the latter case, you’ll probably hate the texture. I really like them, especially in pasta or a tortilla. And when I’m in the mood for a veggie burger, I’d much rather go for this one with shiitakes and mushrooms than that ultra-processed supermarket junk (sorry not sorry). But if I simply want to fry up a delicious portion of mushrooms, how should I do it? Sabrina has the answer.
The best way to fry mushrooms
Her first rule: you don’t need to wash mushrooms. It remains a debatable point, but according to Sabrina, we don’t need to do it. Just use a dry, clean kitchen towel if you want to remove any dirt from your mushrooms. Ready to fry? Only once your pan is super hot. And dry. Bone-dry. So no oil, butter or anything else.
Do you need to cut your mushrooms in a specific way? Into wedges, pieces or halves? Not necessarily. Do whatever you like and whatever your recipe requires. Then place your sliced mushrooms in the super-hot pan and fry them for a few minutes. Stir occasionally so that all the water in the mushrooms evaporates.
More tips for the most delicious mushrooms
That’s it! No fuss, just a simple method for getting the best out of your mushrooms. According to Sabrina, you won’t end up with limp mush, but with mushrooms that have a lovely texture and delicious (preserved) mushroom flavour. Want to make your mushrooms a little crunchy? We have a tip for that too. And if you do want to give your mushrooms a little extra fuss, then this is the secret ingredient you need to use. Those mushrooms are real champions.
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