Cooking Mushrooms without them releasing moisture...

Question

When I make alfredo I usually like to throw in some sliced portabello mushrooms but then they start sweating and it turns my alfredo brown.. (I cook in a skillet) What can I do to help this?

Answer 1

cook them beforehand. Grill them or fry them up on their own, then slice them and add them. pat them down with a paper towel to soak up the moisture.

Answer 2

Saute them first in a separate skillet. Mushroom release moisture but you can cook them first and drain them.

Answer 3

You should brown the mushrooms first but do not season them until they start to change colors.  Salt draws out moisture and seasoning too early will cause them to lose too much liquid and become rubbery.  Cook them and set them aside.... add them once your sauce has been prepared to warm through.

Good luck. :)

Answer 4

use white button mushrooms

dont add salt to them - makes mushrooms release moisture

Answer 5

you could cook the shrooms separately then add then after pasta has cooled

Answer 6

Wrong type of mushrooms, try a white type, there are many. Portabellas are my favorite but not really for alfredo.

Answer 7

As others have indicated, you cook them first.     I almost always do this for mushrooms.    It allows them to concentrate their flavor through reduction and as you pointed out, it reduces the coloring impact of adding them to a white sauce.  

I especially like to saute mushrooms in butter.   If you ever make homemade pizza, try frying up your mushrooms before you add them to the pie.   It will really elevate the end product.