Professionals have given effective tips.
About mushrooms people knew already in the distant past. In the IV century BC, the Greek scholar Theophrastus mentioned in his writings about truffles, morels, mushrooms. After 5 centuries, the Roman naturalist Pliny also wrote about mushrooms. He first tried to divide the mushrooms into useful and harmful. The ancient Romans knew what harm can bring poisonous mushrooms. Happened when I had to delete the objectionable statesman in ancient Rome, giving him the dish, richly flavored with poisonous mushrooms. However, edible mushrooms is still a lot more than toxic. Fresh mushrooms contain significant amounts of water, averaging 90%. During the heat treatment, this rate decreases by almost half. In its nutritional value mushrooms surpass many vegetables and fruits, and on a number of grounds close to the products of animal origin.
Sorting
Each type of mushroom has its own taste and method of processing. Some mushrooms can be fried fresh, others only after boiling. But the logic of security requires that all mushrooms which are brought from the forest, had previously been boiled.
Wash Mushrooms are like little sponges. They easily absorb moisture and can absorb it a lot in the process of washing. Chefs advise not to wash the mushrooms under running water and wipe them with a brush and damp cloth. It works if you chop the mushrooms before cooking. One piece of the cap it is better to wash in the usual way.
Being cooked on a slow fire
Mushrooms contain a huge amount of water. Slow braising will lead to the fact that fungi will turn into a soupy mess. Cooking over medium heat will help to get rid of excess fluid and give the mushrooms a nice brown color. Before taking from the stove, make sure that all the water in the pan has evaporated.
The lack of oil
Mushrooms love to soak up, including all the fat you add to them. Without the right amount of oil, fungi can easily burn, so do not skimp on adding it and watch carefully for mushrooms during cooking.
The lack of space in the pan
Cook so that the mushrooms spilling out over the edge — is fundamentally wrong. Leave a place for moisture to effectively evaporate right decision. Divide the mushrooms on several visits
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