Michael Davis
Frying mushrooms found in the woods requires some preparation. First, clean the mushrooms with a damp paper towel to wipe away any dirt. Cut away any hard stems and slice the mushrooms into cubes or slices. Next, heat some oil or butter in a large pan over medium to high heat. Add the mushrooms, ensuring they are in a single layer with space around them to prevent steaming. After a few minutes, when the mushrooms have released their moisture and it has evaporated, add your seasoning of choice, such as salt, pepper, garlic, herbs, or butter. Finally, serve the mushrooms as a side or main dish.
| Characteristics | Values |
|---|---|
| Mushroom type | Chicken of the Wood |
| Preparation | Clean the mushrooms, removing any tree bark and dry or flaking bits. Cut into 1cm thick pieces. |
| Brine | Soak the mushroom pieces in brine for about 5 minutes. |
| Batter | Mix batter in a separate bowl and dunk each mushroom piece in it, then coat with breadcrumbs or crushed cornflakes. |
| Frying | Heat oil in a frying pan and lightly fry the breaded mushrooms for about 2 minutes on each side. |
| Seasoning | Salt, pepper, garlic, thyme, lemon zest, lemon juice, butter, rosemary, sage, shallots, onion, olive oil, wine, stock, cream, or sherry. |
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What You'll Learn
Clean the mushrooms with a damp paper towel
When frying mushrooms, it's important to clean them first. This is especially true for mushrooms foraged from the woods, as they may have more dirt or debris on them than store-bought mushrooms.
There are two main schools of thought when it comes to cleaning mushrooms: using a damp paper towel or rinsing them under water. Let's focus on the damp paper towel method.
First, lightly dampen a paper towel. You can also use a clean kitchen towel or a soft mushroom brush. Take each mushroom and gently wipe or brush it with the damp paper towel to remove any dirt. Be sure to wipe or brush the mushrooms gently to avoid damaging them, especially if they are wild mushrooms foraged from the woods. If there are any hard stems, cut them away and discard them.
If your mushrooms have a lot of visible dirt that cannot be removed with a damp paper towel, you may need to briefly rinse them under cold water. However, some cooks advise against this method, as mushrooms can absorb water, which may affect their ability to brown nicely when cooked. If you do need to rinse your mushrooms, be sure to dry them thoroughly with a paper towel before cooking.
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Cut the mushrooms into evenly-sized pieces
To cut your mushrooms into evenly-sized pieces, start by placing the mushroom stem side down on your cutting board. Hold the mushroom in place with your non-dominant hand, ensuring your knuckles are pressed towards the knife to protect your fingers.
Slice the mushroom into sections, edging your knuckles away from the knife as it moves closer. The motion of the blade should be down, then slightly forward as you slice. Be careful not to cut all the way through the mushroom.
Rotate the mushroom 90 degrees and slice it into 1/4-inch thick sections, again being careful not to cut all the way through. Repeat this process, rotating the mushroom and slicing it into evenly-sized sections until you reach the desired number of pieces.
For larger mushrooms, such as portobellos, you can cut them into 1/4-inch cubes. Smaller varieties, such as button or baby bella mushrooms, can be sliced, quartered, or diced into smaller pieces.
Remember to trim off any woody or dried-out pieces of the stems before cutting. You can also remove the entire stem if it is too dried out and tough, and scoop out the gills with a spoon if they will become mushy when cooked.
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Heat oil in a wide pan over medium heat
When frying mushrooms, it's important to heat oil in a wide pan over medium heat. This is because mushrooms have a high water content and will release a lot of moisture when cooked. Using a wide pan ensures that the mushrooms are not overcrowded and can brown instead of steam.
To heat oil in a wide pan over medium heat, first, choose a wide, heavy-bottomed pan such as a skillet or frying pan. Place the pan on the stove and turn the heat to medium or medium-high. Pour in enough oil to coat the bottom of the pan—olive oil, coconut oil, or a mix can be used. Heat the oil until it is hot but not smoking.
While the oil is heating, prepare the mushrooms. Clean them with a damp paper towel to remove any dirt, and cut away and discard any hard stems. Cut the mushrooms into evenly sized slices or cubes, aiming for thicknesses between 1/4 inch and 1 cm.
Once the oil is hot, it's time to add the mushrooms to the pan. Spread them out in a single layer, ensuring they are not overlapping or crowded. This allows them to brown and crisp instead of steaming. Leave the mushrooms to cook without moving them until they are browned on one side, which should take around 3 to 5 minutes.
At this point, you can add other ingredients to the pan if desired. Some recipes suggest adding thyme, rosemary, or garlic to the mushrooms at this stage, while others recommend waiting until the end. Adjust the heat as needed to prevent burning.
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Fry the mushrooms without overlapping or overcrowding
Frying wild mushrooms without overlapping or overcrowding is crucial for even cooking and browning. Here's a step-by-step guide to achieving this:
Choose the Right Pan
Select a wide skillet or frying pan. A wider pan provides more room to spread out the mushrooms, preventing overcrowding.
Prepare the Mushrooms
Clean the mushrooms by brushing off any dirt or debris with a damp paper towel or a wet sponge. Remove any tree bark, especially if the mushrooms were found on a yew tree. Cut off any dry, flaking, or soft ends. For larger mushrooms, cut them into uniform slices or cubes of about 1/4-inch thickness.
Heat the Oil
Pour enough oil into your chosen pan to adequately cover the surface. Heat the oil over medium heat. You can use olive oil, coconut oil, or another cooking oil of your choice.
Fry in Batches
To avoid overcrowding, work in small batches. Add the mushrooms to the pan in a single layer, or close to it, without stacking them on top of each other. Leave them to cook without moving for 3 to 5 minutes, allowing them to brown on one side.
Stir and Continue Cooking
After the initial browning, stir the mushrooms. Spread them back into a single layer to cook the second side. Continue cooking for another 3 to 5 minutes, stirring occasionally, until they are mostly golden brown on all sides.
Season and Serve
Once the mushrooms are golden brown, it's time to season them. You can add salt, pepper, garlic, fresh herbs, or a sprinkle of butter, depending on your preference. Give the mushrooms a quick final stir, then remove them from the pan and serve.
Remember, frying wild mushrooms in batches ensures that each mushroom has enough space to cook evenly and achieve that desirable golden brown color.
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Season with salt, pepper, herbs, and aromatics
When frying mushrooms, seasoning is key to enhancing their flavour. Salt is a popular seasoning to use, but it should be added towards the end of the cooking process, as it draws out moisture and can prevent mushrooms from browning. Regular sea salt can be swapped for truffle or porcini salt to deepen the mushroom flavour.
Pepper is another common seasoning used to enhance the flavour of fried mushrooms. The amount of pepper used can vary depending on personal preference, but a general rule is to use less pepper than salt.
Aromatics such as garlic and shallots can add a sweet note to fried mushrooms, balancing their earthy flavour. When using garlic, it is best to add it towards the end of the cooking process to avoid burning. Shallots can be substituted with yellow onion if unavailable.
Fresh herbs can also be added to fried mushrooms for additional flavour. Thyme, rosemary, and parsley are popular choices, while tarragon adds a unique anise-like flavour. When adding herbs, it is important to consider their potency and add them in smaller amounts to avoid overwhelming the dish.
Other seasonings and ingredients that can be used to enhance the flavour of fried mushrooms include butter, lemon zest and juice, olive oil, and tomato paste. These ingredients can be combined in various ways to create different sauces and garnishes to complement the mushrooms.
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Frequently asked questions
First, clean the mushrooms with a damp paper towel to wipe away any dirt. If you've foraged chicken of the woods mushrooms, make sure to remove all tree bark, especially if it was found on a yew tree. Cut away any hard stems and slice the mushrooms into small pieces. Next, heat olive oil or butter in a large, wide skillet over medium heat. Add the mushrooms in a single layer and cook without stirring until browned on one side. Stir, then cook until golden brown on all sides. Add salt and pepper, and any other seasonings you like, such as garlic, thyme, or lemon juice.
Your pan may be too crowded, causing the mushrooms to steam instead of fry. Make sure to use a wide skillet and leave space between the mushrooms when cooking.
Mushrooms contain 80 to 90% water, so you can cook them in a dry pan with no oil or butter. However, some recipes call for adding oil or butter to the pan first, which can give the mushrooms a nice sear and enhance their flavour.
Use a damp paper towel or cloth to gently wipe away any dirt from the mushrooms. Avoid washing the mushrooms directly under water as this can affect their texture and colour.
