Sarah Brown
Mushrooms are a versatile ingredient that can be cooked in many ways. Before cooking, it is important to prepare the mushrooms by cleaning and slicing them. To clean mushrooms, use a damp paper towel to brush off any dirt. If the mushrooms are very dirty, rinse them under water for about 10 seconds and then gently dry them with a paper towel. When slicing mushrooms, it is recommended to cut them into similar-sized pieces. You can slice or chop the mushrooms to your desired thickness, or leave them whole if they are not too large. Once the mushrooms are prepared, they can be cooked in a variety of ways, such as sautéing, stir-frying, grilling, or roasting.
| Characteristics | Values |
|---|---|
| Cleaning | Use a damp paper towel to brush off any dirt. If the mushrooms are very dirty, rinse them under running water for about 10 seconds, then gently dry them with a paper towel. |
| Cutting | Remove any hard stems. Cut into slices or cubes. Small white or cremini mushrooms can be chopped for a chewy texture. Larger mushrooms can be cut into wedges, or if the mushroom is thick, cut the cap crosswise and then chop. |
| Cooking | Use a large, wide skillet or pan over medium to high heat. Add cooking fat such as olive oil, coconut oil, butter, or bacon grease. Avoid crowding the pan to prevent steaming; spread the mushrooms in a single layer. Cook until browned, stirring occasionally. |
| Seasoning | Salt, pepper, garlic, thyme, lemon zest, truffle oil, and fresh herbs are popular seasonings. Salt draws out moisture, so it's best to add it at the end of cooking. |
| Storage | Sautéed mushrooms can be stored in an airtight container in the refrigerator for up to four days or frozen for up to six months. |
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What You'll Learn
- Cleaning mushrooms: Use a damp paper towel to brush off dirt, avoid rinsing or submerging them
- Chopping mushrooms: Make uniform pieces, cutting larger mushrooms into wedges or cubes
- Cooking methods: Sautéing, grilling, deep-frying, roasting, stir-frying
- Cooking oil: Olive, coconut, or a mix
- Seasoning: Salt, pepper, thyme, lemon, garlic
Cleaning mushrooms: Use a damp paper towel to brush off dirt, avoid rinsing or submerging them
When preparing fresh mushrooms, it's important to clean them properly before cooking. Mushrooms grow in organic material, which can leave residue on the mushrooms when they are harvested. While some sources claim that mushrooms should never be washed, others argue that rinsing them is perfectly fine, especially if they are very dirty.
However, if you want to avoid rinsing or submerging your mushrooms in water, the recommended method is to use a damp paper towel to gently brush off any dirt or residue. This way, you can avoid the mushrooms absorbing too much water, which can affect their texture and flavour. Mushrooms act like sponges, so it's best to keep them dry until cooking.
If your mushrooms are only slightly dirty or slimy, a dry paper towel can be used to wipe them off. For slightly dirtier mushrooms, you can try gently brushing them with a damp paper towel and then blotting them dry before cooking. This will ensure your mushrooms are clean and grit-free without becoming too saturated with water.
Portobello mushrooms, in particular, may require a bit more attention during cleaning. They have pronounced blackish-brown gills on the undersides of their caps, which can become slimy during cooking. For a cleaner look and feel, you can use a small metal spoon to scrape off the gills before cooking. However, keep in mind that this will sacrifice a bit of the mushroom's flavour.
Overall, by using a damp paper towel to clean your mushrooms and avoiding rinsing or submerging them, you can ensure that your mushrooms are properly cleaned while maintaining their ideal texture and flavour for cooking.
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Chopping mushrooms: Make uniform pieces, cutting larger mushrooms into wedges or cubes
When preparing fresh mushrooms, it's important to first clean them. Use a slightly damp paper towel to brush off any dirt. If the mushrooms are only a little dirty or slimy, wiping them with a paper towel should be enough. If they are very dirty, rinse them under running water for about 10 seconds, then gently dry them with a paper towel.
When chopping mushrooms, it's a good idea to make uniform pieces. This ensures even cooking and a better overall texture. For larger mushrooms, such as portobellos, cut them into wedges or cubes. Place the mushroom stem-side down on a cutting board, then move down the mushroom, slicing to your desired thickness. For thicker mushrooms, cut the cap crosswise before chopping. If you want to get fancy, you can use an egg slicer to achieve thin, uniform slices.
If you're aiming for uniformity, a food processor can be a great tool. Simply place the mushrooms in the processor and pulse until you reach your desired size. This method is especially useful when you have a large quantity of mushrooms to chop.
Keep in mind that mushrooms shrink significantly during cooking, so don't stress too much over imperfect cuts.
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Cooking methods: Sautéing, grilling, deep-frying, roasting, stir-frying
Sautéing
To sauté mushrooms, start by cleaning and slicing or chopping them to your desired size, or leave them whole if they are not too large. Heat olive oil in a wide skillet over medium heat, ensuring the pan is wide enough to prevent the mushrooms from steaming. Add the mushrooms to the pan in a single layer and cook until the liquid evaporates, about 5 to 6 minutes. Continue cooking the mushrooms, stirring every 15 to 30 seconds, for a couple of minutes. Season with salt, pepper, and/or fresh herbs, and serve with a drizzle of butter, olive oil, or truffle oil.
Grilling
For grilled mushrooms, thread medium-sized fresh mushrooms, such as cremini or button mushrooms, onto skewers. Brush the mushrooms with a mixture of melted butter, dill, and garlic salt. Grill the mushrooms over medium-high heat until tender, about 10 to 15 minutes, basting and turning them every 5 minutes. Serve with grilled lemon wedges for a zesty touch.
Deep-frying
To deep-fry mushrooms, coat the mushrooms in flour, egg, and breadcrumbs. You can use regular breadcrumbs or panko for extra crunch. Toss the coated mushrooms into a hot fryer and cook until golden brown.
Roasting
Preheat your oven to 375°F (190°C). Toss the mushrooms with olive oil and season with salt and pepper. Transfer the mushrooms to a foil-lined baking sheet and spread them into an even layer. Add thyme or rosemary sprigs on top. Roast the mushrooms for about 15 minutes, until they release their liquid. Drain the liquid and return the mushrooms to the oven. Continue roasting for about 30 minutes, until they are browned but still tender. Discard the herbs and toss the mushrooms with parsley, chives, or tarragon before serving.
Stir-frying
Stir-frying mushrooms involves cooking them with a variety of ingredients and sauces. Start by sautéing the mushrooms in a skillet with olive oil. When the mushrooms start to release their liquid, add a glaze made of honey and soy sauce. Allow the glaze to boil off, stirring occasionally, for about 5 to 6 minutes. In a separate pan, heat some oil and add garlic, ginger, and chillies. Cook until fragrant, about 30 seconds. Add snow peas and green onions and toss for about 30 seconds. Return the mushrooms to the pan and cook for about 20 seconds. The dish can be served as-is or with a sauce made from Shaoxing cooking wine or cooking sherry.
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Cooking oil: Olive, coconut, or a mix
When preparing fresh mushrooms, it's important to select the right cooking oil to enhance their flavour and texture. Here are some tips and instructions for using olive oil, coconut oil, or a mix of oils when cooking mushrooms:
Olive Oil
Olive oil is a popular choice for cooking mushrooms due to its high smoke point, which allows for a nice sear on the mushrooms without burning. To cook mushrooms in olive oil, follow these steps:
- Heat a large skillet or pan on medium-high heat and add enough olive oil to coat the bottom of the pan.
- While the oil is heating up, prepare the mushrooms by brushing off any dirt with a damp paper towel. Cut away any hard stems and slice the mushrooms into uniform pieces, about 1/4-inch thick.
- Once the oil is hot, add the mushrooms to the pan in a single layer, ensuring they are not crowded.
- Allow the mushrooms to cook without stirring for 3-5 minutes, until they develop a golden brown crust.
- Stir the mushrooms and spread them back into a single layer to cook the second side for another 3-5 minutes.
- For added flavour, you can include butter, garlic, thyme, and lemon zest to create a light buttery sauce.
Coconut Oil
Coconut oil can also be used for cooking mushrooms, although it is not mentioned as frequently as olive oil. Coconut oil has a high smoke point, similar to olive oil, which makes it suitable for sautéing mushrooms. When using coconut oil, follow the same instructions as for olive oil, ensuring the oil is hot before adding the mushrooms to the pan.
A Mix of Oils
Combining different oils can also be a great way to prepare mushrooms, as it offers a variety of flavours and benefits. For example, you can use a mix of olive oil and avocado oil, or olive oil and grapeseed oil, to take advantage of their respective smoke points and flavours. Additionally, you can mix olive oil with butter, as the combination allows for cooking at high temperatures and adds a rich flavour to the mushrooms. When mixing oils, simply follow the same cooking instructions as for olive oil, ensuring the oils are heated adequately before adding the mushrooms.
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Seasoning: Salt, pepper, thyme, lemon, garlic
Fresh mushrooms can be seasoned with salt, pepper, thyme, lemon, and garlic in a variety of ways. Here are some tips and recipes to guide you:
Sautéed Mushrooms:
For a simple sauté, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add mushrooms and season with salt and pepper. It is important not to overcrowd the pan, as this will cause the mushrooms to steam instead of brown. Leave them untouched for about four minutes to get a nice brown sear, then quickly stir to brown the other side. After reducing the heat, add butter and garlic, stirring until the butter melts and the garlic becomes fragrant. Finish with fresh thyme and a squeeze of lemon juice.
Roasted Mushrooms:
For roasted mushrooms, preheat your oven to 220°C/450°F. In a large bowl, toss the mushrooms with butter, olive oil, garlic, salt, and pepper. Spread the mushrooms on a baking tray and roast for 20 to 25 minutes without turning them. After removing from the oven, drizzle with lemon juice and sprinkle with thyme.
Marinated Mushrooms:
To make marinated mushrooms, start by boiling the mushrooms with salt for about five minutes, then drain them. Meanwhile, make the marinade by combining shallots, garlic, parsley, thyme, red pepper flakes, lemon zest, lemon juice, vinegar, and salt. Slowly drizzle in extra-virgin olive oil while whisking. Add the warm mushrooms to the marinade and toss to coat. Let the mushrooms sit for at least 15 minutes or refrigerate for up to a week.
Seasoning Options:
When seasoning mushrooms, you can use regular salt or try truffle or porcini salt for a deeper mushroom flavour. Freshly grated Parmesan cheese can also be added just before serving. For a kick of spice, include red pepper flakes in your marinade or seasoning blend.
Experiment with different varieties of mushrooms and adjust the seasonings to your taste. Enjoy your delicious and flavourful mushrooms!
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Frequently asked questions
Use a damp paper towel to brush off any dirt. If the mushrooms are very dirty, rinse them under water for about 10 seconds, then gently dry them with a paper towel.
Remove any hard stems and cut the mushrooms into evenly-sized pieces. If you're using larger mushrooms, cut them into wedges, or if the mushroom is thick, cut the cap crosswise and then chop.
Heat a tablespoon of oil or butter per 8-10 ounces of mushrooms in a large skillet over medium-high heat. Add the mushrooms, ensuring they are spread out in a single layer. Cook without stirring until browned on one side, then stir and cook until browned on all sides.
You can season mushrooms with salt, pepper, and/or fresh herbs. For extra flavour, add butter, thyme, lemon, or garlic.
