Generally larger mushrooms are blanched and cooked for about five minutes, and smaller mushrooms for about three minutes. One thing to note is that during the blanching process, you should never cover the pot with a lid, because mushrooms all carry a special flavor, and if you don't cover the pot with a lid, this flavor can evaporate with the steam, and if you cover the pot with a lid, you can't achieve the purpose of completely removing the odor.

The correct way to blanch mushrooms:

First, rinse the mushrooms briefly with water and cut or tear them as needed for cooking. Boil a pot of water and put two or three tablespoons of salt in it while preparing a basin of clean, cold water. When the water in the pot comes to a boil pour in the mushrooms, blanch them a little, roll them around, and put them into cold water, without waiting until the water in the pot boils again. When the water in the pot is boiling again, take the mushrooms out of the cold water, put them in the boiling water, blanch them a little, roll them and put them in the cold water, when the mushrooms are cooled down, you can use them for cooking.

This method of blanching mushrooms is particularly good in taste, and there is no peculiar odor of mushrooms. Especially when you plan to use mushrooms to make coleslaw, this blanching method is the most appropriate.