The most delicious food is the simplest to cook.
A few years ago we were in a Korean BBQ restaurant in Tianjin, China. The owner came to our table and showed us how to BBQ champignon mushrooms: she took off the champignon’s stem, and placed the cap upside down onto the barbecue. 1 Or 2 minutes later, the champignon’s cap filled up with water. The owner said: “Add a little bit of salt, drink it’s water first, then eat it”. We did, and never forgot it!
Even though now is not the BBQ season, we still can cook these champignon mushrooms in a simple way.
What we need:
- Some champignon (or common) mushrooms
- Some salt
- Some black pepper
How to do it:
First clean the mushrooms and take off their stems.
Heat some butter in a frying pan, and wait for it to melt. Then, place the champignon hats upside down into the pan and cook on small fire. After about 1 minute, the champignon’s water begins to come, two more minutes as water almost fills the “champignon’s bowl”, turn off fire, sprinkle salt and black pepper.
Tip: you also can use a cover to cover the pan after you put all champignons in it, 1 or 2 minutes. This way is more fast, and champignons will become more softer.