I like crispy edges, so I do top down. If you prefer more of an overall brown but less crisp, go top up
When you do it top down, part of the liquid that mushrooms naturally release tends to pool inside the mushroom caps and evaporated more slowly then the rest of the liquid they release in the pan. Depending on whether or not you add butter or oil to them and what temperature you roast them at, they sometimes get a little dry on the outside. If you do it top up, all of the liquid is released in the pan and more or less submerses the mushrooms. Again it depends on the temperature and the cooking time, but that gives you a slightly different texture.
Please enter a valid email address.
Well played. You deserve a cookie.
Cheesecake, kugel, blintzes, and lots and lots of pasta
22 Cheesy Recipes for Shavuot
Your Memorial Day Menu Made Easy
A Guide to Alternative Flours
The Weird, Wild Glory of Shape-Shifting Pasta
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)