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Saute, drain the excess liquid from the mushrooms.
Soaking or blanching mushrooms is an easy way to prepare them before they become dry and dull. This process removes a lot of water, concentrating the mushroom flavor, whether you plan to sauté them afterward or freeze them for later use. Here, we use chanterelles, but this method works well with most types of mushrooms.
Slice the cleaned mushrooms into smaller pieces with a knife or tear them apart with your fingers. Place the mushrooms in a saucepan with a lid and add a little water.
Water
Steps 2
10 Mins
Heat the pot with the lid on over medium heat so that the mushrooms warm up slowly. When the water starts to boil, the steam helps the mushrooms to begin releasing their water, reducing the risk of the mushrooms sticking to the bottom of the pot. The mushrooms will release quite a lot of water, and the volume of mushrooms in the pot will decrease.
Let it boil for a few minutes, then remove the pot from the heat and allow it to cool slightly.
Steps 3
1 Mins
Drain most of the water from the mushrooms, either using a colander or by simply holding the lid slightly ajar over the sink.
Steps 4
2 Mins
Certainly!
The mushrooms can last a few days in the refrigerator if they are not used immediately or frozen. Mushrooms freeze well; pack them directly while they are warm in small plastic bags and tie them off. It's good to leave a bit of the mushroom liquid in the bag.
Här finns det kakor!
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