Why do you tear instead of cut mushrooms?

There are several reasons why it's better to tear mushrooms instead of cutting them:

Preserve Flavor: When you cut mushrooms, you break open their cells, releasing their juices and aroma. Tearing them, on the other hand, keeps their natural structure intact, allowing them to retain their full flavor and aroma during cooking.

Avoid Browning: Tearing mushrooms minimizes the exposed surface area, reducing their exposure to oxygen and slowing down the oxidation process. This helps prevent them from browning and keeps their color vibrant, whether you're cooking them or eating them raw.

Better Texture: Tearing mushrooms creates a more rustic and meaty texture compared to cutting them. The natural, irregular edges of the torn pieces provide a more satisfying mouthfeel and prevent them from becoming mushy.

Visual Appeal: Tearing mushrooms can be a visually appealing way to present them in your dishes. The natural, organic shapes of torn mushrooms add a touch of elegance and texture to your culinary creations.

Remember, tearing mushrooms is especially important for delicate varieties like oyster mushrooms, shiitake, or portobello mushrooms. For denser mushrooms like cremini or button mushrooms, tearing may not be as crucial, but it's still a preferred technique to preserve their flavor and texture.