

for larger bits of mushroom just cook them like you hate them before anything else. It’s really difficult to burn them, so just keep cooking them until they stop screaming and then add them to liquid as late as possible. The thing that makes them slimy is cooking them in moisture, so by doing this you will guarantee that they don’t become slimy

I just don’t like big pieces of mostly raw onion. If it’s in a dish it’s great, but if you put a slab of raw onion on my burger I still will remove it. Minced onion is fine, but a lot of places put way too much on, so I have to scrape a bit off first…