Cooks often lump mushrooms into the category of vegetables, which, aside from being a taxonomy faux pas, can be problematic in the kitchen. While these fungi display characteristics of both meat (their savory flavor, for instance) and vegetables (their high water content) they are unique in important ways. Chief among these differences is their ability to maintain a pleasant texture over a wide range of cooking times. We set up the following experiment to illustrate how mushroom texture changes with cooking in relationship to a green vegetable and a cut of beef.
You Literally Can’t Overcook Mushrooms
Video by americastestkitchen