Make Delicious Searing Mushroom In A Frying Pan

What is a Searing Mushroom?

Searing refers to the cooking method of preparing food in a pan at very high heat with very little oil. After that, a rich, brown crust forms on the top, enhancing the dish's savoury flavour. It takes confidence to use the cooking method. It's very tempting to move the mushroom around once it hits the pan, but you need to give it a good, uninterrupted chance to fully brown before turning it to the other side. When the mushroom is fully cooked, it will lift and separate from the pan. The primary purpose of searing is to give an ingredient dimension by enhancing its texture and flavour.

How to make searing mushrooms?

Recipe for searing mushroom 

• 1 tablespoon butter
• 1 tablespoon of oil. For better flavour, use olive oil. Any oil that has a high smoking point and is neutral, however, functions.
• 8–10 mushrooms, sliced vertically. For this recipe, any kind of mushroom will work. Since button mushrooms are readily available in the market, you can use them.
• 2-3 sliced or crushed garlic cloves
• Salt according to taste
• Dried herbs like rosemary or thyme (optional)

Step-by-step recipe

• Melt the butter in a large skillet with a heavy bottom over medium-high heat.
• As soon as the butter begins to melt, add the oil.
• Include only half of the mushrooms.
• Allow the mushrooms to sear for two to three minutes without moving, then toss them now and then until they begin to brown and soften.
• Add the garlic and season with a pinch of salt and pepper. Cook, stirring occasionally, until the vegetables are deeply browned and caramelised, lowering the heat as necessary. Move mushrooms sparingly.
• Remove and set aside the mushrooms.
• With the remainder of the mushrooms, repeat the process.
• Thyme or rosemary can be added, but it's not mandatory. If you want a more vinegary flavour, you can also add lemon zest.

Tips for searing mushrooms:

• A good pan, such as one made of stainless steel or one well-seasoned from cast iron, is essential for an excellent sear.
• A non-stick pan will not work for pan-searing.
• To gradually increase colour and turn brown, sear the mushrooms for 3 to 5 minutes in a hot pan without burning.
• Unfortunately, a little smoke will be needed to get a perfect sear, especially on heavier proteins. If you have one, using the kitchen range fan is the best way to handle it.
• Avoid overcrowding the pan; doing so will cause the pan's temperature to drop, rendering searing ineffective.
• Avoid over browning the mushrooms because this will give them a bitter flavour.
• Use a paper towel that is just slightly damp to wipe any dirt off the mushrooms if you see any. Don't rinse them or immerse them in water.
• Towards the end, add the salt, in the case of mushrooms, and moisture is released by salt, which stops them from browning in the pan.

Choose the type of bread, roti, or chapati you want to use to toast this. It can also be enjoyed as a side dish with rice and sambar or just plain yellow dal. To make them perfectly they do require practise, but once you start making them, there is no turning back. Happy cooking!