Cooking mushrooms can be done in the oven, air fryer, pan, or even a microwave.
While the method often depends on the meal, British chef Mary Berry has one go-to technique for the best results.
She explained her cooking tip in a recipe for bolognese pasta bake: “My method of frying the mushrooms ensures they stay firm and flavourful, not soft and soggy.”
Mary claimed that the mushrooms remain perfectly firm even after being kept in the fridge.
She suggested that the bolognese pasta bake can be assembled up to six hours ahead, ready to pop in the oven.
Method
Heat the oil in a deep frying pan or wide casserole dish, then add the onions and celery and fry over a high heat for three minutes.
When everything starts to soften, add the mince and fry until browned, breaking it up with two wooden spoons as you go.
Add the garlic and tomato purée and stir for a few seconds, then stir in the tomatoes, Worcestershire sauce and redcurrant jelly.
Add the stock and season with salt and pepper, then cover and simmer over a low heat for 30 to 35 minutes.
