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Mushrooms have a unique taste and are rich in nutrients. Mushrooms are low in calories and high in vitamins like B and D. They are also high in antioxidants and dietary fibre, which improve overall health and immunity. Many recipes can be made with mushrooms, from basic soups and stews to pizzas and pasta sauces. During the monsoon season, mushrooms are used to prepare cosy soups and hearty stews, providing warmth and food on rainy days.
The monsoon season presents an ideal opportunity to indulge in mushroom-centric dishes. Their earthy flavour pairs perfectly with the season’s cool, damp weather, making them a favourite ingredient in monsoon specialities mushroom soup, mushroom curries, and stuffed mushrooms. These dishes not only provide comfort but also satisfy cravings for hearty, warming meals. It’s important to handle mushrooms with care during the monsoon. Their high moisture content makes them bad in texture, and they are prone to spoilage. Always store them in clean containers, and make sure to use them as soon as you bring them home. Here are simple tips you can follow this monsoon season :
Always Clean Mushrooms Properly
Mushrooms often come with dirt and debris that need to be removed before cooking. People generally soak them in water before cooking. However, mushrooms are highly porous and will absorb water, leading to a soggy texture. Use a damp cloth or a brush to wipe off the dirt. Rinse them quickly and dry them immediately with a paper towel. Proper cleaning helps your mushrooms retain their natural texture and flavour, making your dishes more tasty and visually appealing.
Avoid Overcrowding The Pan
Always give enough space in the pan while cooking. Don’t overcrowd the pan as it steams the mushrooms rather than saute, which reduces the rich flavour caramelised texture. Always allow mushrooms to cook well; heat the pan well and make them crispy or brown. This will make the dishes even more textured and flavourful.
Always Use High Heat
Mushrooms need high heat to caramelise and develop their deep, rich flavour. Cooking them on low heat causes them to release moisture slowly, resulting in a mushy texture instead of a crispy, browned exterior. Take a pan, heat on medium-high heat and add your mushrooms. This helps in evaporating the moisture quickly, allowing the mushrooms to brown and caramelise.
Grease Well
Mushrooms release moisture while cooking, so add oil or butter to the pan for browning and saute them properly. If you don’t grease them properly, mushrooms can stick to the pan and cook unevenly, resulting in them being dry and tasteless. Use a generous amount of oil or butter to coat the mushrooms, which helps in the browning process and enhances their natural flavours.
Don't Add Salt Early
Never add salt in the early process of cooking. Adding salt too early in the cooking process can draw out moisture from mushrooms, making them soggy and preventing them from cooking crispy. It's best to wait until the mushrooms are almost fully cooked. This helps in the caramelisation of mushrooms. Topping with salt at the right time helps the mushrooms to maintain their texture and absorb the salt evenly, enhancing their taste and a crispy texture.
Always Use Fresh Mushrooms
Freshness is key to cooking delicious meals, so use mushrooms, especially during the humid monsoon season when they can spoil quickly. Always use fresh mushrooms. They should be firm, dry, and free from dark spots. Store them in a paper bag in the refrigerator to absorb excess moisture and keep them fresh longer. Don’t use plastic bags, as they trap moisture and speed up spoilage.
