Poaching Mushrooms: A Simple Guide To Deliciousness

Poaching is a cooking technique that enhances the flavor of mushrooms. It involves cooking mushrooms in a liquid, such as water or olive oil, at a relatively low temperature. This technique results in tender mushrooms with a concentrated flavor that can be used in various dishes, including appetizers, side dishes, and pizzas. Poaching mushrooms is a simple process that involves preparing the mushrooms, combining them with liquid and seasonings, simmering or boiling them, and then cooling them before serving or using them in other recipes.

Poaching mushrooms in olive oil

To poach mushrooms in olive oil, start by brushing the mushrooms clean and trimming the stems, but keep the mushrooms whole. Next, heat a large non-stick skillet over medium-high heat. Add olive oil and the mushrooms, toss carefully, and sauté undisturbed until the mushrooms begin to brown. Toss again and continue to sauté until the mushrooms are golden brown.

Then, add aromatics such as garlic, herbs, and peppercorns, and sauté until golden but not brown. Reduce the heat to medium and add more olive oil if needed. Continue poaching the mushrooms for 4 to 7 minutes, maintaining a temperature of around 170ºF (80ºC) until the herbs are crisp and have turned a shade darker.

Once the mushrooms are cooked, remove them from the pan and place them on a paper towel-lined plate to drain. The leftover olive oil will be infused with the flavour of the mushrooms and can be used for other recipes, such as vinaigrettes, sauces, or frying eggs.

Poached mushrooms in olive oil can be served as an appetizer or side dish, or used as a topping for dishes such as pasta or salad. They can also be served on garlic-rubbed toast or chopped and tossed with pasta or salad.

Poached mushrooms as an appetiser

Poached mushrooms make a delicious appetiser on their own or as part of an antipasto platter. You can use a variety of mushrooms, such as oyster mushrooms or button mushrooms. Here is a step-by-step guide to preparing poached mushrooms as an appetiser:

Preparing the Mushrooms

Firstly, wash the mushrooms and remove the stems. Set the stems aside for another use, such as making vegetable stock. You can also slice the mushrooms thinly or cut them into wedges, depending on your preference and the recipe you are following.

Poaching Liquid

You can poach mushrooms in either water or olive oil. Poaching in water is a more traditional method, but oil poaching results in richer, more tender mushrooms. If you choose to poach in water, you can add flavour by using a vegetable or mushroom stock instead. You can also add aromatics like garlic, bay leaf, or lemon to the poaching liquid to infuse the mushrooms with flavour. Bring your poaching liquid to a boil in a deep saucepan or skillet.

Poaching the Mushrooms

Once your poaching liquid is boiling, add the mushrooms. If you are poaching in water, maintain a gentle boil and cook the mushrooms until they are tender, which should take around 3-5 minutes. If you are poaching in olive oil, keep the heat at a medium-high temperature and cook until the exterior of the mushrooms softens, about 4 minutes. Do not let the oil boil, as this will affect its taste and properties.

Serving

After poaching, remove the mushrooms from the liquid and drain them on a paper towel-lined plate. If you poached your mushrooms in oil, you can drizzle some of the oil on top of the mushrooms before serving. Serve the mushrooms warm or at room temperature as part of an antipasto platter with cheeses, salami, and crackers. You can also use poached mushrooms as a topping for pizzas, pasta, or rice dishes. For a more substantial appetiser, serve poached mushrooms with poached eggs, inspired by a dish served at Au Vieux Chêne in Paris.

Poached mushrooms with eggs

Ingredients:

• Eggs
• Mushrooms (wild mushrooms such as chanterelles, oyster mushrooms, hen of the woods, or trumpet mushrooms are recommended)
• Butter
• Olive oil
• Salt and pepper
• Lemon juice
• Bread (toasted brioche, baguette, or any type of bread you prefer)
• Optional: basil, vinegar, shallots, garlic, white wine, cognac, chicken stock, parsley, cumin seeds

Instructions:

Preparing the Mushrooms:

• Clean the mushrooms by rinsing them or wiping them with a towel.
• In a large skillet, melt butter and olive oil over medium-high heat.
• Add the mushrooms and season with salt and pepper. You can also add other seasonings like cumin seeds or garlic, if desired.
• Toss the mushrooms to coat them in the butter and oil, then cover and cook until they are tender and lightly browned. This should take around 8 minutes.
• Once cooked, transfer the mushrooms to a bowl and stir in lemon juice. Cover to keep warm.

Poaching the Eggs:

• Fill a skillet with water and heat over medium heat until tiny bubbles appear on the bottom.
• You can add a splash of vinegar to the water if you like.
• Carefully crack each egg into a small bowl and gently slide them into the water one at a time.
• Poach the eggs over medium heat until the whites are firm and the yolks are still runny, about 3 to 5 minutes.
• Use a slotted spoon to remove the eggs from the water and place them on a plate to drain excess moisture.

Assembling the Dish:

• Toast your bread of choice and butter it if desired.
• Spoon the mushrooms onto the toast, then carefully place the poached eggs on top.
• Drizzle with olive oil and sprinkle with salt and pepper to taste.
• You can also add fresh herbs like basil or parsley for extra flavor and garnish.

And there you have it! A delicious and flavorful dish of poached mushrooms with eggs, perfect for any meal of the day. Enjoy!

Poached mushrooms with herbs

Ingredients

• Mushrooms
• Olive oil
• Salt
• Garlic
• Thyme
• Parsley
• Red wine vinegar
• Butter
• Cumin seeds
• Bay leaf
• Lemon
• Water
• Balsamic vinegar
• Basil
• Pepper
• Tamari (optional)

Method

First, wash your mushrooms and remove the stems. In a deep saucepan, combine water, a bay leaf, lemon, and two smashed cloves of garlic and bring to a boil. Add the mushrooms, bring to a rolling simmer, and poach until tender (approximately 3-5 minutes). Remove the mushrooms from the pot, drain well, and cool in the refrigerator for 30 minutes.

Next, whisk together balsamic vinegar, olive oil, basil, garlic, pepper, and tamari (if desired). Add the cooled mushrooms and toss to coat. Let stand for 15-30 minutes, tossing occasionally.

Finally, heat olive oil in a skillet over medium-high heat. Add the mushrooms and thyme, cooking until the exterior of the mushrooms softens (about 4 minutes). Remove and place on a paper towel-lined plate to drain. As an appetizer, place the mushrooms in a bowl and drizzle the poached oil on top.

You can also add some cumin seeds to deepen the earthiness of the dish, or serve the mushrooms with semi-hard cheeses like smoked Gouda or dill Havarti, and slices or cubes of hard salami.

Enjoy your delicious poached mushrooms with herbs!

Water-poaching vs oil-poaching

Water-poaching and oil-poaching are two distinct methods of preparing mushrooms that offer unique advantages and outcomes. While water-poaching involves simmering mushrooms in a liquid mixture, oil-poaching requires submerging them in oil at a gentle heat.

Water-poaching mushrooms is a straightforward technique that involves boiling a mixture of water, bay leaf, lemon, and garlic in a saucepan before adding the mushrooms. This method yields tender mushrooms that can be used in various dishes, such as antipasto platters or salads. It is a quick process, taking only 3-5 minutes to achieve the desired texture.

On the other hand, oil-poaching mushrooms is a slower process that involves cooking the mushrooms in olive oil at a gentle heat. This technique is often called "confit," a French method of slow-cooking that preserves the ingredients' flavours and textures. Oil-poaching adds flavour to the mushrooms and makes them exceptionally tender and juicy. It is worth noting that oil-poaching requires a significant amount of olive oil, and the quality of the oil will impact the final taste.

One of the key differences between water-poaching and oil-poaching mushrooms lies in the energy transfer during the cooking process. Water has a higher specific heat capacity than oil, which means that at the same temperature, water contains nearly three times more energy than oil. As a result, water-poaching cooks mushrooms more rapidly but may not yield the same level of tenderness as oil-poaching.

Oil-poaching, with its lower-energy cooking, results in mushrooms that are luscious, tender, and moist. The oil acts as a "trap," retaining flavour and aroma compounds that might otherwise escape during other cooking methods. Additionally, the leftover oil from oil-poaching takes on the flavour of the mushrooms and can be reused, adding a unique twist to dishes like vinaigrettes or fried eggs.

In conclusion, both water-poaching and oil-poaching have their advantages. Water-poaching is a quick and straightforward method that yields tender mushrooms suitable for various dishes. On the other hand, oil-poaching produces exceptionally tender and flavourful mushrooms, but it requires more time and a larger quantity of olive oil. Ultimately, the choice between water-poaching and oil-poaching depends on the desired texture, flavour, and intended use of the mushrooms.

Frequently asked questions