M
meilingqian89
Guest
it's not very tasty or good looking. thanks.
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why is when i cook mushroom with portbella, it turns into black color?
Florence M
New member
Portobella mushrooms are a type of mushroom.
Maybe you are cooking them too long.
Sautéing sliced mushrooms:
For each eight ounces of sliced mushrooms, melt one tablespoon butter or heat one tablespoon of oil in a large skillet. Add mushrooms. Cook and stir until golden and the released juices have evaporated, about five minutes. Don't overcrowd the skillet or the mushrooms will steam rather than brown.
Maybe you are cooking them too long.
Sautéing sliced mushrooms:
For each eight ounces of sliced mushrooms, melt one tablespoon butter or heat one tablespoon of oil in a large skillet. Add mushrooms. Cook and stir until golden and the released juices have evaporated, about five minutes. Don't overcrowd the skillet or the mushrooms will steam rather than brown.
Florence M
New member
Portobella mushrooms are a type of mushroom.
Maybe you are cooking them too long.
Sautéing sliced mushrooms:
For each eight ounces of sliced mushrooms, melt one tablespoon butter or heat one tablespoon of oil in a large skillet. Add mushrooms. Cook and stir until golden and the released juices have evaporated, about five minutes. Don't overcrowd the skillet or the mushrooms will steam rather than brown.
Maybe you are cooking them too long.
Sautéing sliced mushrooms:
For each eight ounces of sliced mushrooms, melt one tablespoon butter or heat one tablespoon of oil in a large skillet. Add mushrooms. Cook and stir until golden and the released juices have evaporated, about five minutes. Don't overcrowd the skillet or the mushrooms will steam rather than brown.
Florence M
New member
Portobella mushrooms are a type of mushroom.
Maybe you are cooking them too long.
Sautéing sliced mushrooms:
For each eight ounces of sliced mushrooms, melt one tablespoon butter or heat one tablespoon of oil in a large skillet. Add mushrooms. Cook and stir until golden and the released juices have evaporated, about five minutes. Don't overcrowd the skillet or the mushrooms will steam rather than brown.
Maybe you are cooking them too long.
Sautéing sliced mushrooms:
For each eight ounces of sliced mushrooms, melt one tablespoon butter or heat one tablespoon of oil in a large skillet. Add mushrooms. Cook and stir until golden and the released juices have evaporated, about five minutes. Don't overcrowd the skillet or the mushrooms will steam rather than brown.