I try to share a lot of my tips on my Instagram page as I’m cooking away and lost in thought about what I’m making. Mushrooms are one of those vegetables that taste so delicious when cooked right but can turn into a soggy mess when done wrong- mostly from not drying them properly beforehand. Here’s one tip I’ve shared many times- and it works every time.

3 COMMENTS

  1. Hello Ms. Yvonne, I just found your My Halal today, thank you for sharing with us your talents and hard work.
    I buy two containers of white mushrooms when on sale, and peel the top skin off (not sure if this is good or bad) then I slice and saute in a little olive oil/butter, and sprinkle salt, pepper, and a little soya sauce, till almost dry. then when cool, I divide them into little zip loc bags for future use. Since they don’t freeze raw, I find this method is great for pastas, omelettes, etc when some mushrooms are needed.

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