Woman chopping mushroomForget your favourite hob trick for cooking rice; apparently, the best restaurants make theirs in the oven or rice cooker, a former chef admitted. Adding a hefty knob of butter to the grains can make all the difference, they added. But what about the meaty, juicy-but-not-soggy mushrooms the pros always seem to be able to achieve? I can never make them at home; mine always end up rubbery, slimy, and tasteless. Well, according to the experts, it seems I’m making a crucial mistake before I even place my mushrooms in a pan. You should consider “dry frying” mushrooms“Many people panic when frying mushrooms as their sponge-like quality means they quickly soak up the oil in the pan,” Great British Chefs write. One answer to that is to “dry fry” mushrooms, or to cook them in a very hot pan (without crowding them, as th