Growing Your Own Delicious Shiitake Mushrooms At Home

Growing two types of mushrooms together is possible, and it can be done in the same fruiting chamber and substrate as long as they are the same species and enjoy the same temperature and humidity. Mushrooms grow from spores, and when two types of mushrooms are inoculated into the same jar, it is called multi-spore. Multi-spore does not cause mutations and will not result in only one type of mushroom growing. Mushrooms can be grown outdoors in a garden or indoors in a compost bin. They grow on many types of common materials, including kitty litter, cardboard boxes, sawdust, grain, straw, or wood chips.

How to Sauté Mushrooms

Cleaning and cutting mushrooms

When it comes to cleaning mushrooms, it's important to remember that they absorb water easily, which can affect how they cook. Therefore, it's best to avoid letting them soak for too long. Here are some methods you can use to clean your mushrooms:

Brushing

Use a soft mushroom brush, an extra-soft toothbrush, or a baby brush to gently remove dirt from the mushrooms. Brushes specifically designed for mushrooms can be found at kitchen supply stores. Pay extra attention to the gills and smaller cavities, and follow up with a damp cloth to ensure they are extra clean.

Washing

Fill a large bowl with cold water and have a clean, lint-free towel nearby. Place a few mushrooms in the water at a time and swirl them around for about ten seconds to loosen any dirt. Immediately transfer them to the towel, patting them dry and laying them out (caps up) to air-dry. If you notice any stubborn dirt, use a damp paper towel to wipe it off. Alternatively, you can lightly rinse the mushrooms with cool water and pat them dry with paper towels or a clean kitchen towel.

Salted Water Soak

If your mushrooms are particularly dirty, you can soak them in lightly salted water. This will help draw out any remaining insects and dirt. Change the water as needed until the dirt and debris are removed. Rinse the mushrooms, pat them dry, and proceed to use them in your recipes.

Cutting Mushrooms

After cleaning your mushrooms, you can cut thin slices from the ends of the stems. Remove the stems entirely if they are tough and unpleasant to eat, such as in the case of shiitake mushrooms. Use a sharp, non-serrated knife to cut the mushrooms into halves or quarters, or slice or chop them as needed for your recipe.

Choosing the right oil or fat

When it comes to choosing the right oil or fat for sautéing mushrooms, there are a few factors to consider. The two most popular options are oil and butter, each with its advantages and disadvantages. Here are some key points to help you decide:

Flavour

One of the main considerations is the flavour you want to impart to your mushrooms. Butter has a rich, creamy taste that enhances the earthiness of mushrooms. It also has milk solids that aid in browning and develop a nutty aroma when heated, adding depth to your dish. On the other hand, oil has a more neutral taste, allowing the natural flavour of the mushrooms to shine through. Oils like canola, vegetable, and olive oil will still enable the mushrooms to caramelize and develop colour.

Smoke Points

Smoke point refers to the temperature at which the fat starts burning and smoking. Butter has a lower smoke point, typically ranging from 350°F to 375°F, while oils like canola and vegetable have higher smoke points of around 400°F to 450°F. Olive oil falls in between, with a smoke point of approximately 375°F. If you plan to use high heat for a nice browning effect, an oil with a higher smoke point may be preferable to avoid burning the fat and imparting a bitter taste to your mushrooms.

Moisture Absorption

Mushrooms release a lot of natural moisture during cooking. Butter contains about 15% water, allowing it to absorb some of the moisture from the mushrooms. This can result in a more tender texture. In contrast, oil has no moisture, so the excess moisture from the mushrooms may lead to wet, soggy mushrooms if not cooked properly. To avoid this, you can cook mushrooms in oil over high heat to quickly evaporate the moisture and achieve nicely browned, caramelized mushrooms.

Health Considerations

From a health perspective, oil is generally considered a better choice than butter due to its lower saturated fat content. Butter is high in saturated fat, which can raise cholesterol levels if consumed in excess. Oils like olive oil contain mostly mono- and polyunsaturated fats, which are healthier for your heart. Additionally, oils contain vitamin E and plant compounds with antioxidant properties, offering anti-inflammatory and oxidative damage protection.

Cost

The cost of butter versus oil may also be a deciding factor. Butter tends to be more expensive than common cooking oils, so your budget may influence your choice.

In summary, if you want a deeper, more complex flavour and a seared texture, butter is a good option. However, if you prefer to let the flavour of the mushrooms take centre stage and want to avoid the potential drawbacks of burning butter, a neutral oil with a high smoke point is the way to go.

Heating the pan

To heat the pan, start by placing it over medium-high heat. The choice of oil or fat is also important. Oils with a high smoke point, such as olive oil, canola oil, safflower oil, or avocado oil, are recommended due to their ability to withstand the high temperatures required for caramelization. Clarified butter is another option, as it has a higher smoke point than regular butter.

Once you have selected the appropriate oil or fat, add it to the pan and heat it until it is hot. The amount of oil should be sufficient to cover the bottom of the pan. It is important to allow the oil or fat to heat up before adding the mushrooms. This helps ensure that the mushrooms will not absorb too much of the oil or butter, promoting even cooking and browning.

When heating the pan, it is crucial to maintain a relatively high temperature. This is because mushrooms release a significant amount of moisture during cooking, and a higher temperature will help this moisture evaporate quickly, leading to better caramelization and texture. It is worth noting that the heat should not be too high, as this may burn the mushrooms before they are properly cooked.

In summary, heating the pan for sautéing mushrooms involves using a large skillet or pan, selecting an appropriate oil or fat with a high smoke point, heating the oil or fat until hot, and maintaining a medium-high temperature to facilitate evaporation of moisture and promote even cooking and browning of the mushrooms.

Cooking the mushrooms

First, prepare your mushrooms by wiping off any dirt with a damp towel or quickly rinsing and drying them. Cut bigger mushrooms into evenly-sized pieces, keeping them thick for a meatier texture. Avoid cutting them too thin as they will shrink while cooking.

Next, heat a large skillet or pan over medium-high heat and add a high-heat oil such as olive, canola, safflower, or avocado oil. You can also use butter, or a mixture of oil and butter, which allows for cooking at a high temperature and adds flavour.

Once the oil or butter is hot, add the mushrooms, leaving space between them. Cook the mushrooms for 3-5 minutes without stirring, then turn and cook for another 5-10 minutes, stirring occasionally, until they are deeply browned and have stopped releasing water.

At this point, you can add seasonings such as garlic, shallots, thyme, rosemary, or pepper. You can also deglaze the pan by adding a splash of liquid such as water, wine, stock, cream, or sherry, and stirring until the liquid evaporates.

Finally, turn off the heat and season with salt, pepper, and/or fresh herbs as desired. You can serve the mushrooms as a side dish with a drizzle of butter, olive oil, or truffle oil, or use them as a topping or seasoning for dishes like steak, pasta, or burgers.

Tips

• If you are cooking a large batch of mushrooms, cook them in smaller batches to prevent overcrowding the pan, which can make the mushrooms soggy and inhibit browning.
• To prevent the mushrooms from burning at the beginning of the cooking process, you can start them in a cold pan with a small amount of water, then cook over medium-high heat until the pan is dry before adding oil or butter.
• If you are cooking onions with your mushrooms, start the onions first since they take longer to brown.
• You can cook the mushrooms ahead of time and store them in the fridge for 3-4 days or freeze them for up to 6 months.

Seasoning and deglazing

When it comes to seasoning mushrooms, simple is best. Salt and pepper are the most common seasonings, but you can also add herbs like thyme, rosemary, oregano, or parsley. You can also add garlic, ginger, or shallots for extra flavour.

Mushrooms are like sponges and will absorb water, so it's best to wipe them clean with a damp paper towel rather than washing them. If you do rinse them, make sure to dry them quickly on a clean dish towel or paper towels.

To sauté mushrooms, heat olive oil, butter, or avocado oil in a large pan over medium-high heat. You can also dry sauté the mushrooms, which means placing them directly into a hot pan without any oil or butter. This results in a deeply concentrated mushroom flavour.

Once the pan is hot, add the mushrooms and season with salt and pepper. Toss to coat the mushrooms with oil or butter, then spread them into a single layer. Cook for four minutes without stirring. Stir once, trying to flip the mushrooms to brown both sides, then cook for two more minutes without stirring.

Reduce the heat to medium-low and add butter and garlic. Cook for three to four more minutes, stirring frequently, until the mushrooms are fully cooked, the butter is melted, and the garlic is fragrant.

Stir the mushrooms until any liquid has cooked off, then remove them from the heat. The browned bits at the bottom of the pan, known as the 'fond', are key for building a richer flavour, but they can burn if the heat is too high or the mushrooms aren't stirred often enough.

To deglaze the pan, add a few tablespoons of liquid such as water, wine, stock, cream, sherry, or brandy. Keep the temperature up and stir until the liquid evaporates. You can also add a splash of vinegar or tamari to bring out the mushrooms' savoury, umami flavour.

Frequently asked questions