stir-fried mushrooms
various dates
It is possible to stir-fry mushrooms, but I don't do it very often, and then I still tend to go on to a stew by adding more liquid afterwards.
The big problem with stir-frying mushrooms is that they contain so much liquid. Mushrooms shrink a lot while being cooked and release up to half their volume in liquid = mushroom liquor. (Pic1-3)
Logical deduction: Do not wash mushrooms if you want to stir-fry them because they absorb a lot of water.
To get true stir-frying, the pan needs to be very hot; hot enough to make the mushrooms sizzle as soon as they touch the pan. Fry small enough batches that your stove can keep up to evaporate the liquor being produced.
When done right, the mushrooms remain dry and will turn dark-brown on the edges, a color change that is very easy to distinguish from the darkening that occurs with wet stewing.
2019-11-11: stewing
Pic1-3: mushrooms have a lot of liquid in them
2020-01-15 , 2020-01-23
Pic4+5: this is stir-frying, nicely brownPic6: whole mushrooms are easier
other attempts
Pic7+9: a good startPic8: a bit wet
Pic2: stir-fry mushrooms and bell peppersPic3: Add meat
Pic4: stir-fry more
- See: beef stew with mushrooms, bell peppers, tomatoes for more details
- This was a true stir-fry until I added the tomatoes and turned it into a stew.