Addie
Chef Extraordinaire
I have a question and I know this thread is really old and just resurrected. Whenever I deep fry mushrooms at home, like button or crimini, they always have a gush of liquid (watery, not oily) when you bite down into them. Ones that I get at a restaurant don't seem to have that. I wash them VERY quickly under running water and drain/dry them on paper towels before proceeding with battering or coating them. Does anybody else have that problem or is just the mushrooms I'm getting or what? Do the restaurants maybe salt them to pull out some of the excess liquid? I wash them for frying just like I do for any other kind of prep and never seem to have excess liquid except when I fry them.
I used to go to a restaurant in Tacoma and my girlfriend and I always bought their fried mushrooms. The reason? For that explosion of delicious liquid you got with the first bite. They were battered and deep fried. At first we would place one order of them. Then we got smart and each ordered our own.
If you are just sautéing them, the liquid cooks out. But when you cover them with batter and then deep fry, you don't lose any of the liquid. I personally love having the liquid in the deep fried mushrooms.