The Great Debate: When Should You Salt Mushrooms?
If you’ve ever cooked mushrooms and ended up with a soggy mess, you’re not alone and chances are, salt had something to do with it. The internet is divided: some say salt early, others say never. So what’s the real deal?
Let’s cut through the confusion and see what chefs and science have to say.
How Salt Affects Mushroom Texture
Mushrooms are about 90% water. Add salt too soon, and that water comes rushing out. Instead of browning, your mushrooms steam in their own juices. The result? Mushrooms that taste flat and feel rubbery.
But that doesn’t mean you should never salt them timing is everything.
When to Salt for Maximum Flavor
Want golden, flavorful mushrooms with crisp edges? Wait until they’ve browned. Let them sit undisturbed in a hot pan first. Once you’ve got that color, toss in a pinch of salt and watch the flavor bloom.
If you’re cooking for a saucy dish and texture isn’t a priority, early salting can work it draws out moisture and helps infuse flavor into the liquid.
The Science Behind It: Water Content & Cell Walls
Salting draws water out via osmosis, collapsing the mushroom’s spongy cell structure. That’s great if you’re going for a softer texture in soups or stews. But for pasta? You usually want mushrooms that hold their shape and chew.
Use science to your advantage — salt late for browning, early for softness.
What the Pros Say
- Chef John (Food Wishes): “If I want browning, I salt at the end.”
- Samin Nosrat: “Salt is about control. Understand what you want first, then season accordingly.”
- Alton Brown: “The pan should be hot, and mushrooms should be dry add salt once they’re almost done.”
Their advice? Think ahead. Salt is a tool, not a rule.
FAQs
Why do mushrooms get watery?
They naturally hold a lot of moisture. When you cook them especially with salt or crowding that moisture escapes and steams the mushrooms instead of browning them.
Can I add salt after they cook?
Yes and in many cases, you should. Adding salt after browning helps preserve texture and concentrates flavor. You’ll get a better sear and more mushroom-forward taste.