Roasting mushrooms can be tricky—if you don't do it right, you can end up with a disappointing mess. But with the right technique, you always get perfectly grilled mushrooms. The key is to drain the juice halfway through the roast. Mushrooms have a notoriously high water content, and if you toss them in a pot and leave them in the oven, the moisture they give off will cause them to steam rather than toast.
The solution? Drain any brown bits that have gathered at the bottom of the pan after the first 10-20 minutes in the oven, and you'll increase crispiness and reduce cooking time (via Real Simple ). But don't forget to save the juices - they can be reused in soups, sauces and stews for extra flavor.
Aucun commentaire:
Enregistrer un commentaire