Chef Lucas Sin has shared a simple yet unconventional method for cooking mushrooms that he says makes them 'ridiculously flavourful'. Instead of frying them in oil, he recommends boiling them in water.
The science behind the method
On his YouTube channel, Why It Works, Sin explained that mushrooms behave like sponges, absorbing whatever liquid they are cooked in. When cooked in oil, they soak up the fat, which can lead to a 'greasy mess' and the need for more oil to prevent sticking.
By allowing mushrooms to absorb water instead, the flavour is enhanced. The chef demonstrated how submerging mushrooms in water in a wok, bringing it to the boil, and cooking for at least 15 minutes with seasoning such as salt produces a superior result.
A rich broth and caramelised crust
As the water evaporates, it leaves behind a rich broth of 'nutrient-dense, labour-dense liquid' that makes the dish 'delicious'. Sin said: 'All we're doing is capitalising on the deliciousness that's already in the mushrooms and trying to amplify them.'
This technique works with various fungi, including shiitake, portobello, and oyster mushrooms. During cooking, keep the heat at medium to high, and using a wok should prevent sticking. Once the water has evaporated, add oil to build a caramelised crust as the mushrooms sizzle.
Final result
Sin concluded: 'Take it off the heat and you'll have these beautifully glazed, ridiculously flavorful Chinese-style mushrooms.'
