Ingredients

Mushrooms: texture in a broth

In ramen, mushrooms provide both topping texture and flavour. Slice thickness affects cooking.

Choosing the product

Use identified culinary mushrooms sold as food. This page cannot identify wild mushrooms. Choose sound products and follow packaging; fresh, dried and frozen need different preparation.

Preparing and using it

Clean, trim earthy parts and slice evenly. Add to broth according to thickness. If frying separately, let released water evaporate before browning.

Substitutions and adaptations

Dried mushrooms need packet preparation and give different flavour. Do not use the same weight as fresh. Frozen mushrooms release more water, so adjust broth.

Mistakes to avoid

Thick and thin slices may not finish together. An overcrowded frying pan steams mushrooms in their liquid instead of browning them.

Frequently asked questions

Why do mushrooms fail to brown?

A crowded pan holds the water released. Work in batches and let it evaporate before browning. In ramen, broth cooking aims for another texture; a browned crust is not required.

Explore further

Potato and mushroom skillet

Precooked potatoes browned with mushrooms and onion, using a saucepan and a frying pan instead of an oven.

40 min·4 servings