From the book · 30 Air Fryer Hacks

Why mushrooms turn grey and watery, and how to get them golden

Put mushrooms in a pan and they flood it with juice, turning grey and rubbery as they simmer in it. They're about 90% water, and it has to go somewhere. Where it goes decides whether the flavour stays on the mushroom or ends up in a puddle. The book shows a fast method that makes them golden and full of flavour every time, including a shortcut for canned mushrooms.

The fix is in the book

5 more step-by-step sketches
The full method in 4 numbered parts
Exact times, temperatures in °C and °F, and safety notes
A recipe to try it: garlic-herb mushrooms

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Common questions

Why do mushrooms go watery and grey?

Mushrooms are about 90% water. In a crowded pan that water pools around them, so they simmer in their own juice and turn grey and rubbery instead of browning.

Should you wash mushrooms?

A quick rinse is fine for closed button and chestnut mushrooms, which soak up very little water. Wipe mushrooms with open gills, like shiitake and large portobellos, because the gills hold water.

When should I salt mushrooms?

Salt draws water out, so salting at the start makes them release their juice early and stew. Salting near the end keeps them golden.