Step 1. Throw the mushrooms in the trash.
Step 2. Saute the onions.
How dare you!!!
(┛✧Д✧))┛彡┻━┻
If I expect the mushrooms to release a lot of water then them first. If the mushrooms are much larger pieces than the onions then them first. Else both at the same time cause I’m lazy.
Clearly, the technique must be:
- Put the mushrooms in dry
- Let the water come out and boil off
- Set them aside
- Add oil
- Fry the onion
- Add the mushrooms back
Add a tablespoon or two of water after letting them cook dry for about a minute. They somehow end up less mushy at the end if you throw water in and let that boil all the way off instead of just waiting for the liquid inside to cook off on its own.
I found setaming literally everything is the hack to getting things to brown quicker and better. Makes caramellized onions way faster too. Just throw a bit of water in when frying and cover until initial stage of cookedness is reached.
Not both at the same time?
yeah, I do both at the same time.
I think it’s impossible to burn mushrooms, right? but onions first
Cooked onions can sit a minute. Mushrooms go right from the pan to the plate if they’re going to have a chance as far as I’m concerned.
If you have a little shot of red wine to throw into it after you’re done cooking the mushrooms with maybe just like a drizzle of soy sauce for the umami? delicious.
It is always the onions.
I almost always cook mushrooms in a dry pan first to get them to release their water, then set them aside to add to the dish at a later point. So I disagree
Always onions first because the fungus is going STRAIGHT IN THE GARBAGÈ. (งツ)ว
lol I have a few friends like you, they just can’t eat mushrooms and they’ve tried so many varieties.
I think there’s the Chinese wood ear mushroom was the only ones that they enjoyed served Sichuan style.
I thought it was just one friend being picky but when I made more friends I realized it was a real thing.
Yea, I’ve tried them cooked a few different ways. Never really enjoyed them personally, although I would like to find a way I do enjoy them. Maybe I’ll give the wood ear one that you mentioned a try if I ever find it being prepared somewhere.
Also, I love how people downvote a lighthearted comment about throwing away mushrooms like I’ve offened their family lineage. Keep em coming, those shits are nasty! ( ͡° ͜ʖ ͡°)
But do you start by sauteing the onions or by putting the fungus in the garbage?
If I want to cook in anger, I keep them in view of my work station until I’m finished preparing a meal out of spite. Otherwise, first task of the mise en place is to take the fungus out of the bag and throw it into the garbage.
Onyo is always number first!
Truth. Because then you have bacon fat to saute onions in 🤤
Is this true? I thought it would be mushrooms because it’s hard to overcook them.
Likewise, shouldn’t you put garlic in before onions?
Spread that fried onyon goodness, let everything else soak it in. Garlic also goes in with the onyon
^My mans either doesn’t cook or he burns his garlic. :p
While it is hard to overcook mushrooms, it’s also not usually necessary to cook them for long either. Onions, on the other hand, do tend to get tastier and tastier with time.
Garlic has a powerful flavour after only a little bit of cooking and is easier to burn than onion, so I’d usually put it in after
Yeah, for me, it’s onions first and in for a long time. I like to get the onions a little charred before they start to soften, so I don’t want anything else in the pan with them. The mushrooms go in next, and it doesn’t really matter if they get direct contact with the bottom of the pan, I’ve never really noticed a difference there. Mushrooms and onions stay together until the onions are nice and soft. Once the onions are ready, I put in the garlic. I do want the garlic to have direct pan contact, so I’ll often push the mushrooms and onions over to the side to make room. That also lets me make sure there’s some oil or fat where the garlic’s going to fry.
This is very different if I’m doing a stir fry. In that case I don’t tend to use garlic, and I actually want the onions to be a bit crunchy. In that case, I might do mushrooms first, or do them separately.
This is correct for most cuisines and applications.
People almost always overcook mushrooms to a dark color. No they aren’t burnt, but a lighter cook will have better, lighter flavor.
I love it when they have a crunchy outer side. Much stronger flavour
