by Anuraaag Srikanth

Ever wondered why mushrooms go soggy when you cook them? It’s because they’re 90% water! Once they hit a hot pan, that moisture starts pouring out. If you don’t manage the heat and space right, you end up with limp, rubbery mushrooms sitting in a puddle.

But when done right, mushrooms turn golden, crisp, and packed with flavour. Here are 5 Golden Rules for Perfect Mushrooms :

1. Use high heat
   Mushrooms need serious sizzle. A hot pan evaporates moisture fast and starts the browning magic.
2. Don’t stir too soon
   Let them sit undisturbed for a few minutes to build that golden crust. Stirring early = steamed, not seared.
3. Avoid overcrowding
   Too many mushrooms = trapped steam = soggy results. Use a wide pan for more surface area and cook your shrooms one layer per batch.
4. Let them cook
   Start by letting the mushrooms cook dry for a few minutes. This helps release water and intensifies their flavour. Then add a little oil or butter to help them brown. Mushrooms like King Trumpet soak up fat like sponges, so go easy—too much, and they’ll turn greasy instead of golden.
5. Salt at the end
   Salting too early pulls water out too fast. Season only after they’re browned for the best texture and flavour.

How to know they’re done

• They'll shrink in size
• You'll see golden-brown edges
• Your pan will be dry (no steam puddles)
• Your kitchen will smell nutty and rich!

Crispy mushrooms add instant depth to toast, pasta, and grain bowls, even just on their own. Want the best fungi to work with? Order them fresh from Shroomery's farm right to your doorstep.