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There’s something Lucas Sin wants you to know: Water and mushrooms aren’t enemies. “A lot of us have been told that when you process your mushrooms—when you cook them—they’re not allowed to touch a single drop of water,” says Lucas in. “But in my experience, I found that not to be correct.” Not only is water not the enemy, he argues—it’s actually the key to extracting the most flavor out of your fungi.
Generally, the advice is to cook dry mushrooms directly in fat to create that ever-desired sear. But the downside of that technique is that the mushrooms quickly absorb all the oil or butter in the pan, prompting you to add more and more. “What ends up happening is these mushroom sponges soak up all that oil, and then you get sort of a bit of a greasy mess,” says Lucas.
“All we’re doing here is capitalizing on the deliciousness that’s already in the mushrooms and trying to amplify them,” Lucas says. “It’s, like, the essence of a mushroom.”
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