February 20, 2014
Mushrooms in general are composed of mainly water by weight. When fresh mushrooms are cooked, they will release this water concentrating their flavor. However, if too many mushrooms crowd the cooking surface, this water will collect to turn the cooking mushrooms into mush.
Keep mushrooms from touching one another while cooking. This allows excess water to evaporate. With less ambient water present, mushrooms will brown rather than steam.
These rules apply to roasting, searing, or sautéing all fresh mushrooms.
The cultivation of shiitakes has been firmly developed, but the slow process and initial investments (time included) hold would-be entrants to shiitake markets to modest production rates.
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