John Miller
Mushrooms are a versatile ingredient that can be used in a variety of dishes, from stir-fries to stroganoff. They are low in calories, carbs, and fat, and are packed with nutrients like folate, B vitamins, and potassium. When it comes to preparing mushrooms, some people choose to blanch them before cooking or freezing. Blanching involves plunging the mushrooms into boiling water for a brief period, usually around 30 seconds to a few minutes. This process can help enhance the flavour of the mushrooms, giving them a stronger umami taste. Additionally, blanching can also be a useful step when preparing mushrooms for freezing, as it helps preserve their colour, texture, and flavour.
| Characteristics | Values |
|---|---|
| Effect on flavour | Blanching, freezing, and thawing mushrooms creates a stronger umami flavour. |
| Effect on nutrients | Mushrooms are a storehouse of nutrients like folate, B vitamins, and potassium. |
| Calories | One cup of mushrooms contains only 18 calories. |
| Carbohydrates | Mushrooms are extremely low in carbs and therefore do not raise blood glucose levels. One cup of mushrooms has only 3.44 grams of carbs. |
| Fat | Mushrooms contain a negligible amount of fat. One cup will contain only 0.31 grams of fat. |
| Fibre | Blanched sliced mushrooms are not very high in fibre. |
| Preparation | Wash mushrooms under running water to remove dirt. Trim the stems before slicing. |
| Blanching time | Boil a vessel of salted water. Add sliced mushrooms and cook for 30-40 seconds. For shiitake mushrooms, this can be as quick as 10 seconds. |
| Post-blanching procedure | Immediately transfer the blanched mushrooms to a bowl of water to prevent "carry over" cooking. Drain and use as required. |
| Freezing | Mushrooms can be frozen to preserve their quality and flavour. They should be cleaned and dried before freezing. |
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What You'll Learn
How to blanch mushrooms
Blanching mushrooms is an easy process. It involves partially cooking the mushrooms by exposing them to steam or boiling water, and then quickly cooling them in ice water. This process helps to preserve their flavour, texture, and nutrients. Here is a step-by-step guide on how to blanch mushrooms:
Step 1: Clean the Mushrooms
Start by cleaning the mushrooms to remove any dirt or debris. You can wash them under running water or place them in a strainer and hold them under the tap. Use your fingers to gently clean each mushroom.
Step 2: Slice or Chop the Mushrooms (Optional)
If you want to slice or chop the mushrooms before blanching, trim the stems and then cut them to your desired thickness. You can slice them thinly or thickly, depending on your intended use.
Step 3: Prepare the Blanching Liquid
Fill a large pot with water and add a little salt. Some recipes also suggest adding a small amount of vinegar to the blanching liquid. Bring the water to a rolling boil.
Step 4: Blanch the Mushrooms
Place the whole or sliced mushrooms into a steamer basket and position it over the boiling water, ensuring that the basket does not touch the water. Cover the pot and steam-blanch for 3 minutes for sliced or button mushrooms, and 5 minutes for whole mushrooms. Alternatively, you can blanch the mushrooms directly in the boiling water for 30 to 40 seconds.
Step 5: Cool the Mushrooms
After blanching, immediately immerse the mushrooms in a bowl of ice water or an ice bath. This step is crucial to stopping the cooking process and preserving the texture and flavour of the mushrooms. Cool the mushrooms for the same amount of time that you blanched them.
Step 6: Drain and Use the Mushrooms
Once cooled, drain the mushrooms using a strainer or colander. Your blanched mushrooms are now ready to be cooked or canned. Remember that blanching and freezing mushrooms can enhance their umami flavour.
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The benefits of blanching mushrooms
Blanching mushrooms offers a range of benefits that enhance their flavour, texture, and nutritional value, while also improving their shelf life.
One of the key advantages of blanching mushrooms is the intensified umami flavour it imparts. The blanching process, followed by freezing and thawing, results in a stronger umami taste, adding depth to dishes like stir-fries, stroganoff, and marsala. This technique is particularly effective with wild mushrooms.
Blanching is a useful method for preparing mushrooms for freezing, which helps to extend their shelf life. Properly frozen mushrooms can last up to 10 months in the freezer, though their quality is best maintained within the first three months. Blanching mushrooms before freezing also helps to preserve their colour and texture, ensuring they retain their quality and earthy flavour when used later.
Additionally, blanching can aid in cleaning mushrooms, especially those that are heavily soiled. The process helps to remove dirt and impurities, improving their overall appearance and making them safer for consumption.
Blanching also has the benefit of being a quick process. Mushrooms only need to be blanched for about 30 to 40 seconds, or up to a minute if a partial cook is desired. This short duration ensures that mushrooms are not overcooked, allowing them to retain their crunch and texture.
Furthermore, blanching can improve the nutritional profile of mushrooms. Shiitake mushrooms, for example, are rich in vitamin D and nutrients that promote immunity, growth, and brain development. Blanching can also reduce the viscosity of certain mushroom varieties, like chanterelle, honey, and cyclocybe aegerita mushrooms, making them more palatable and digestible.
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Preparing mushrooms for blanching
Before blanching, clean the mushrooms by washing them under running water to remove any dirt. You can do this by placing them in a strainer and holding them under the tap. You can also use your fingers to clean them.
Next, trim the stems and cut the mushrooms to your desired thickness. You can slice, chop, cube, or quarter them, depending on how you plan to use them.
Now you are ready to begin the blanching process. Blanching mushrooms helps to preserve their flavour, texture, and vitamins, and it is a great way to prepare them for freezing. To blanch, you will need a pot of boiling water, and a bowl of ice water. You can add a little salt to the pot of water, as mushrooms absorb salt well during blanching. Place the mushrooms in a steamer basket and hold it above the boiling water for 3-5 minutes, depending on whether they are sliced or whole. After blanching, immediately immerse the mushrooms in the ice water to stop the cooking process.
Your mushrooms are now blanched and can be used in a variety of recipes, such as mushroom curry, or even on a pizza!
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Cooking with blanched mushrooms
Blanching mushrooms is a great way to prepare them for cooking and can even enhance their flavour. Mushrooms are extremely versatile and can be used in a variety of dishes, from stir-fries to stews and casseroles. Blanching is a simple process that involves plunging the mushrooms into boiling water for a short period, usually around 30 seconds to 2 minutes. This process partially cooks the mushrooms, giving them a stronger umami flavour.
Choosing Mushrooms
When buying fresh mushrooms, look for firm, intact mushrooms with tightly closed caps. Avoid wrinkled, slimy, or discoloured mushrooms, as these are likely past their prime. Smaller mushrooms like button mushrooms are great for blanching whole, while larger varieties like portobellos are better sliced or quartered.
Cleaning Mushrooms
Before blanching, it is important to clean your mushrooms thoroughly to remove any dirt or soil. The best way to do this is to wash each mushroom under running water, using your fingers to gently remove any stubborn dirt. You can also place them in a strainer and hold it under the tap. If your mushrooms are only lightly soiled, a simple brush with a damp paper towel will suffice.
Blanching Process
To blanch your mushrooms, start by bringing a pot of water to a boil. You can add a teaspoon of lemon juice to the water to prevent discolouration. You can also add salt to the water, as mushrooms absorb salt well during blanching. Once the water is boiling, add your cleaned mushrooms and cook them for 30 seconds to 2 minutes. For thinner slices, check the mushrooms after 10 seconds to prevent overcooking. Remove the mushrooms from the heat and drain them in a colander. To stop the cooking process, immediately transfer the blanched mushrooms to a bowl of ice water.
Once your mushrooms are blanched and drained, you can cook them in a variety of ways. You can sauté them in butter or olive oil with garlic and parsley for a simple yet delicious side dish. You can also add them to a stir-fry or use them in recipes like mushroom curry, pizza, or a hearty stew. Blanching mushrooms before cooking can enhance their flavour and texture, making them a versatile and nutritious addition to any meal.
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Freezing blanched mushrooms
Cleaning and Preparation:
First, select fresh mushrooms that look and smell good, avoiding any shrivelled, slimy, or discoloured ones. Clean the mushrooms thoroughly to remove any dirt. You can use a damp paper towel, a soft mushroom brush, or give them a quick rinse with water, ensuring they are dried thoroughly after as mushrooms absorb moisture quickly. Trim the ends of the stems, and decide whether to freeze them whole or slice them into uniform pieces. Smaller mushrooms can be frozen whole, while larger varieties are better sliced.
Blanching:
Bring a large pot of water to a boil. The National Center for Home Food Preservation recommends one gallon of water for every pound of vegetables. While the water is heating up, wash and chop your mushrooms if you haven't already. Blanching is the process of cooking the mushrooms in boiling water for a timed period, usually 2-3 minutes, and then plunging them into ice-cold water to stop the cooking process. This helps preserve their colour, flavour, and texture, and can also kill bacteria.
Freezing:
After blanching, drain the mushrooms and pat them dry. Arrange them on a baking sheet, ensuring they are not touching, and freeze them initially unwrapped. Once they are frozen individually, transfer them to labelled resealable freezer bags or containers. Remove as much air as possible before sealing to prevent freezer burn and extend shelf life. Properly frozen blanched mushrooms can last up to 10 months, but are best used within 3 months for optimal quality.
Using Frozen Blanched Mushrooms:
When ready to use, there is no need to thaw the mushrooms if they are going directly into a cooked dish like a soup, stew, or stir-fry. Simply add them to your recipe and cook from frozen. If your recipe has a short cooking time, it is best to thaw the mushrooms first to remove excess moisture. Place them in the refrigerator overnight or on the countertop for a few hours. Avoid thawing at room temperature for extended periods to prevent bacterial growth.
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Frequently asked questions
Blanching mushrooms helps to preserve their colour and texture. It also helps to remove dirt and clean the mushrooms.
First, trim the stems of the mushrooms and slice them to your desired thickness. Next, boil a pot of water with a little salt. Add the sliced mushrooms to the pot and cook for 30-40 seconds. Finally, drain the mushrooms using a strainer and place them in a bowl of water to prevent "carry over" cooking.
Mushrooms only need to be blanched for a short period, typically between 10 and 40 seconds.
