Soaking them in water may add a tiny amount of water to their weight, but compared with their beginning water content, any added amount is inconsequential. The fact is that, like most vegetables, mushrooms have a high water content to begin with. Many food scientists and writers have realized some time ago that the first element of that belief is incorrect. As often happens with so-called kitchen wisdom, though, this mushroom myth is wrong. Since mushrooms contain so much water, if you crowd them in the sauté pan, or don't cook them quickly, they'll steam instead of browning. The reasoning is that mushrooms act like tiny sponges and soak up water if you get them wet. Conventional wisdom about mushrooms dictates that you keep them dry-brush them off instead of soaking or rinsing-and then cook them quickly in a hot pan without crowding.
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