The mushrooms are home.
Wash them and drain them well.
Today, I'll just stir-fry a plateful.
The biggest thing to watch out for with mushrooms is adding water the moment they hit the pan.
They'll release water on their own.
So the pan needs to be nice and hot.
Add the oil, then add the mushrooms.
Don't touch them yet.
Let them sear against the surface of the pan for a bit.
Once the bottoms start to brown, flip them.
This is when you'll slowly start to smell their fragrance.
The moisture will begin to cook off, too.
I like to cook them until the edges are just a little charred.
Not burnt.
That's when the aroma comes out.
【Ingredients】
- 1 package mixed mushrooms, about 200 grams - 1 tablespoon cooking oil - 1–2 cloves garlic - 1/4 teaspoon salt - A pinch of black pepper
【Instructions】
1. Trim off the tougher ends of the mushrooms, then slice, tear apart, or separate them into bite-size pieces depending on the variety. 2. Clean the mushrooms and drain them thoroughly to avoid leaving too much moisture on the surface. 3. Peel and slice the garlic. 4. Add the cooking oil to a skillet and heat over medium-high heat. 5. Add the mushrooms and spread them out as much as possible. Don't pile them too thickly all at once. 6. Sear for about 1–2 minutes without rushing to stir them, letting the parts touching the pan begin to brown. 7. Flip them and continue searing until the mushrooms begin to soften and their surfaces turn golden brown. 8. Add the sliced garlic and stir-fry until fragrant. 9. Sprinkle with salt and black pepper, then continue stir-frying for about 30 seconds. 10. Once most of the moisture has cooked off and the edges have a hint of charred fragrance, turn off the heat and transfer the mushrooms to a plate.
The mushrooms are fragrant now.
The edges are just a little charred.
There's still some moisture inside.
That's just right.
Today's dish is ready.