How to Prevent Mushrooms from Absorbing Too Much Oil
Mushrooms are veritable sponges, absorbing as much oil as you put in the pan. But while developing a new method for sautéing mushrooms, we noticed that, once cooked, the mushrooms barely absorbed any oil at all. Here's why (and how).
Anyone who has sautéed mushrooms knows that they're veritable sponges, seeming to absorb as much oil as you put in the pan. But while developing a new method for sautéing these fungi—which calls for steaming them in water before adding any oil to the pan—we noticed that, once cooked, the mushrooms barely absorbed any oil at all. To demonstrate this phenomenon, we carried out the following experiment.
Our new method for sautéing takes advantage of a cooked mushroom's inability to absorb much oil. We steam the mushrooms in water until they collapse. Once the pan is dry, we add a mere ½ teaspoon of oil, which coats the mushrooms and helps them brown.