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.
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