Sarah Brown
Boiling mushrooms is a cooking technique that has gained popularity in recent years, with some chefs and mycologists advocating for it as the best way to prepare mushrooms. The traditional belief was that mushrooms should be kept dry and cooked quickly in a hot pan to prevent them from becoming soggy. However, the new school of thought suggests that boiling mushrooms can enhance their flavour and texture. So, should you boil mushrooms in water?
| Characteristics | Values |
|---|---|
| Time | 5-7 minutes |
| Quantity | 8-12 ounces (230-340 g) |
| Pan | Medium or large |
| Water | Enough to cover the mushrooms |
| Butter/Oil | 1 US tbsp (15 mL) |
| Salt | 1 tsp (4.9 mL) |
| Temperature | High initially, then medium-low |
| Lid | No lid |
| Browning | 1-2 minutes |
| Seasoning | Optional |
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What You'll Learn
Preparation: Rinse, dry, and cut mushrooms
Preparing mushrooms to be boiled involves several steps to ensure they are cleaned appropriately and cut to the desired size. Firstly, it is important to rinse the mushrooms. This can be done by hand or by placing them in a colander and rinsing them with a kitchen sprayer. If there are large pieces of dirt on the mushrooms, use your fingers to gently rub them clean. Alternatively, you can wipe the mushrooms with a damp paper towel, but if they are very dirty, rinsing them is a better option.
Once they are rinsed, the mushrooms should be dried. This can be done by patting them with a paper towel or letting them air-dry. After they are dried, the stems and gills of the mushrooms should be removed. The gills are edible but will excrete a dark liquid when cooked, so it is recommended to remove them gently with a spoon. For mushrooms with tougher ends, use a knife to slice them off.
Finally, the mushrooms should be cut into the desired size. They can be cut into quarters, thirds, or any other size, depending on the recipe and your preference. It is important to note that the mushrooms will shrink slightly during the boiling process, so cut them accordingly. Once they are cut, they are ready to be boiled.
To boil the mushrooms, you will need a medium or large pan, depending on the quantity of mushrooms being cooked. Ensure the pan is clean and large enough to hold the mushrooms and the water. Add the mushrooms to the pan, then pour in enough water to just cover them. It is okay if some mushroom tops are above the water. Place the pan on a burner and turn it on high to bring the water to a boil. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Simmer the mushrooms for 5-7 minutes or until the water evaporates. You will hear a sizzle when the water is gone and the mushrooms start to brown.
At this point, you can add butter or oil to the pan and stir the mushrooms for 1-2 minutes to brown them. Season the mushrooms as desired, and they are now ready to be used in your recipe. Boiling mushrooms is a simple process that results in a delicious, earthy flavour that can enhance various dishes.
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Boiling time: Simmer for 5-7 minutes
Boiling mushrooms is the correct way to cook mushrooms, according to chef and mycologist Jim Fuller. It is a way to cook them that results in a "delicious, earthy, meaty" flavour.
To boil mushrooms, first rinse the mushrooms and then pat them dry. Remove the gills and stems, and then cut the heads into quarters. Place the mushrooms in a medium or large pan. You will need 8 to 12 ounces (230 to 340 grams) of mushrooms. Make sure the pan is clean and large enough to hold the mushrooms and the water.
Add enough water to the pan to just cover the mushrooms. It is okay if the mushrooms are poking through the top of the water a little bit. You can add more or less water depending on your desired cooking time. For example, if you are batch cooking a large number of mushrooms, you may need to add more water to ensure they cook through.
Turn the burner to high and wait for the water to come to a boil. Once the water is boiling, reduce the heat to medium-low. You want to keep the heat high enough that the water is simmering but not so high that it is at a rolling boil.
Simmer the mushrooms for 5-7 minutes, or until the water evaporates. If you are not able to watch the mushrooms as they cook, set a timer for 5 minutes so you can check on them. You will know the mushrooms are done when you hear a sizzle, indicating that the water has evaporated and the mushrooms are touching the bottom of the pan.
Once the water has evaporated, the butter or oil you added to the pan will remain. Use a spatula to stir the mushrooms occasionally for 1-2 minutes as they brown in the remaining butter or oil.
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Quantity: Use 8-12 oz/230-340g
Boiling mushrooms is a simple process that can enhance your dish's flavour and nutrition. Here is a step-by-step guide for boiling 8-12 oz/230-340g of mushrooms:
Preparation:
First, rinse the mushrooms and pat them dry with a paper towel. If there are large chunks of dirt, use your fingers to gently rub them clean. You can also wipe the mushrooms with a damp paper towel, but if they are very dirty, it is best to rinse them thoroughly.
Cutting and Cleaning:
Next, remove the gills and stems from the mushrooms. While the gills on portobello mushrooms are edible, they may excrete a dark liquid when cooked. Use a spoon to gently scrape and remove the gills, and a knife to slice off any hard ends. After cleaning, cut the mushroom heads into quarters or your desired size.
Boiling:
Place the prepared mushrooms in a medium or large sauté pan. Ensure the pan is clean and large enough to hold the mushrooms and sufficient water to cover them. Add water to just above the level of the mushrooms; it's okay if some are poking through the top.
For additional flavour, you can add 1 US tablespoon (15 mL) of butter or cooking oil (e.g., olive oil, avocado oil, or coconut oil) and 1 teaspoon (4.9 mL) of salt to the pan. Turn the burner to high heat and bring the water to a boil.
Once the water is boiling, reduce the heat to medium-low to achieve a gentle simmer without a rolling boil. Simmer the mushrooms for 5-7 minutes or until the water evaporates. You may need to adjust the burner to maintain a gentle simmer, and you can add or remove water as needed to manage the cooking time.
Finishing Touches:
When the water has evaporated, you will hear a sizzling sound, and the mushrooms will start browning in the remaining butter or oil. Use a spatula to stir the mushrooms occasionally for 1-2 minutes until they are lightly browned.
And that's it! You now have perfectly boiled mushrooms with a delicious, earthy flavour that can be used in various dishes.
Feel free to experiment with different types of mushrooms and seasonings to find your favourite combinations. Enjoy your culinary creations!
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Browning: Fry after boiling for flavour
Boiling mushrooms is an effective way to cook them, and it can be done in a few simple steps. First, rinse the mushrooms and pat them dry. Then, remove the gills and stems and cut the heads into quarters. Next, put the mushrooms in a pan and add enough water to just cover them. Bring the water to a boil, then reduce the heat to a simmer for 5-7 minutes, or until the water evaporates.
Once the water has evaporated, you can brown the mushrooms in the remaining butter or oil. This step will give the mushrooms a beautiful colour and enhance their flavour. Simply stir the mushrooms in the butter or oil for 1-2 minutes, or until they reach your desired level of browning.
The benefit of boiling mushrooms before frying is that it improves their texture and concentrates their flavour. The boiling process causes the cells in the mushrooms to collapse and lose air and water, so they don't absorb any additional fat during the frying stage. This method also ensures that the mushrooms are cooked through, resulting in a delicious, earthy, and meaty flavour.
Some people advocate for keeping mushrooms dry and cooking them quickly in a hot pan to prevent them from steaming instead of browning. However, this conventional wisdom has been challenged by food scientists and writers who argue that soaking mushrooms can improve their flavour and texture. By boiling mushrooms before frying, you can achieve the best of both methods, ensuring evenly cooked mushrooms with a rich flavour and desirable texture.
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Oil: Use oil or butter for flavour
Boiling mushrooms is a great way to cook them, and you can add flavour by using oil or butter. While mushrooms are typically cooked in a hot pan without water, boiling them can result in a deeply flavoured dish.
To boil mushrooms, you should first rinse and then pat them dry. Remove the gills and stems, and cut the heads into quarters. Next, put them in a pan and add enough water to just cover them. Bring the water to a boil and then reduce the heat to a medium-low setting. You want the water to be simmering without reaching a rolling boil. Simmer the mushrooms for 5-7 minutes, or until the water evaporates.
Now, here's where you can add flavour with oil or butter. Once the water has evaporated, you'll be left with butter or oil at the bottom of the pan. Use a spatula to stir the mushrooms occasionally for 1-2 minutes as they brown in the remaining fat. Since the mushrooms are already cooked, this stage doesn't take long. The beauty of this method is that the cooking process causes the mushroom cells to collapse and lose air and water, so they don't absorb any additional fat. This browning process also concentrates the flavour and improves the texture.
You can use any type of cooking oil, such as olive oil, avocado oil, or coconut oil. If you prefer butter, add a tablespoon along with a teaspoon of salt to the pan before boiling. You can also deglaze the pan with a little wine or dry sherry for extra flavour.
So, the next time you're cooking mushrooms, don't be afraid to give boiling a try. With a bit of oil or butter, you can create delicious, flavourful mushrooms that are perfect for any dish.
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Frequently asked questions
Boil mushrooms for 5-7 minutes or until the water evaporates.
According to chef and mycologist Jim Fuller, boiling is the best way to cook mushrooms.
You can add butter, salt, or oil to the water when boiling mushrooms for extra flavor.
Yes, rinse the mushrooms and then pat them dry with a paper towel.
You can add boiled mushrooms to omelets, scrambled eggs, quiche, pasta sauce, risotto, or rice pilaf.
