Chef Lucas Sin has shared a surprising method for cooking mushrooms that he says produces the most "delicious" batch you will have ever cooked: boiling them in water instead of oil. The technique, demonstrated on his YouTube channel Why It Works, yields "beautifully glazed, ridiculously flavorful Chinese-style mushrooms" without added fat.
Why boiling beats oil
Sin explains that mushrooms behave like sponges, absorbing whatever liquid they are cooked in. When prepared with oil, they soak up the fat, prompting the cook to add more oil to prevent sticking, which can result in a "greasy mess." Instead, allowing mushrooms to absorb water yields a far superior flavour.
To try it, submerge the mushrooms in water in a wok, bring to the boil, and cook for at least 15 minutes, seasoning with salt during this time. The water will — and should — evaporate, leaving behind a rich broth made up of "nutrient-dense, labour-dense liquid" that renders the mushrooms "delicious."
Technique works across varieties
"All we're doing is capitalising on the deliciousness that's already in the mushrooms and trying to amplify them," said Sin. The method works with shiitake, portobello, and oyster mushrooms.
Throughout cooking, keep the heat at medium to high. Provided you use a wok, nothing should stick to the pan. Once all the water has evaporated, that is the moment to add the oil — the mushrooms will sizzle, which helps "build that nice caramelised crust."
Sin concluded: "Take it off the heat and you'll have these beautifully glazed, ridiculously flavorful Chinese-style mushrooms."
