Science Says It’s Impossible to Overcook This Fresh Ingredient

Great news for distracted chefs.

stacked-mushrooms
Photo by Kevin Summers/Getty Images

This article originally appeared on TheKitchn.com.

We’ve all been there. You get distracted while cooking, and oops—that perfectly season chicken breast turned to leather. If only there was a food that couldn’t be overcooked; a food you could ignore as if it were Kanye West.

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Fortunately, science has the answer to your short-attention-span dreams.

It turns out that mushrooms are extremely forgiving when it comes to cooking. So much so that America’s Test Kitchen has declared them “impossible to overcook.”

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To demonstrate how heat-stable mushrooms really are, ATK compared the texture of slices of beef tenderloin, zucchini, and portobello mushrooms at five-minute intervals over the course of a 40-minute cook time. They charted the results, and the portobellos were found to be tender even after a 40-minute steam. The steak and the zucchini? Not so much. Watch the results and learn a little bit more in the video below.

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It’s important to note that they’re testing specifically for overcooking in terms of texture; not burning or drying out. So while you may still have to pay some attention to what’s happening on the stove, mushrooms are a good thing to cook if you need to spend some time sipping wine while reading celeb gossip and trying to accept the fact that T-Swift and Calvin Harris really did break up (do any of us even have a chance at love?). Or, you know, chatting with your loved ones.