Emily Johnson
White mushrooms are a versatile ingredient that can be used in a variety of dishes, from pasta to curry and burgers. They have an earthy flavour and meaty texture, and can be prepared in several ways. Before cooking, it is important to gently brush off any dirt with a soft brush or damp kitchen paper, and to avoid rinsing them under water as they absorb moisture easily. When cooking, it is best not to overcrowd the pan, as this will cause the mushrooms to steam instead of fry. Sautéing is a popular way to cook mushrooms, and they can be seasoned with salt, pepper, garlic, thyme, lemon, butter, and olive oil.
| Characteristics | Values |
|---|---|
| Cleaning | Use a damp paper towel or brush to wipe off any dirt from the mushrooms |
| Cutting | Cut away and discard any hard stems. Chop into slices or cubes |
| Pan | Use a large, wide skillet or pan to avoid overcrowding the mushrooms |
| Oil | Heat olive oil in the pan over medium heat |
| Cooking | Cook the mushrooms without moving them until browned on one side. Stir and cook until golden brown on all sides |
| Seasoning | Salt, pepper, butter, thyme, lemon zest, garlic, parsley, wine, soy sauce, balsamic vinegar, etc. |
| Storage | Store cooked mushrooms in an airtight container in the fridge for up to 5 days or freeze for up to 6 months |
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What You'll Learn
Cleaning and preparing white mushrooms
Preparing white mushrooms for cooking is a simple process. First, use a soft brush or a damp paper towel to gently brush off any visible dirt from the mushrooms. Unless the mushrooms are very dirty, avoid submerging them in water or rinsing them, as mushrooms act like sponges and will absorb water, affecting their texture and flavour when cooked.
Next, remove any hard stems by cutting or tearing them away, and discard them. Then, cut the mushrooms into evenly sized pieces. You can slice them into 1/4-inch slices, or, for larger mushrooms like portobellos, cut them into 1/4-inch cubes. If your mushrooms are past their prime, you can also peel them before slicing.
Finally, heat a large pan over medium to medium-high heat and add a tablespoon of olive oil or butter. Once hot, add the mushrooms in a single layer, ensuring they are not crowded in the pan. This will allow them to brown instead of steam. Leave them undisturbed for a few minutes until they start to release their juices and brown. Stir and continue cooking until they are golden brown on all sides.
At this point, you can finish the mushrooms by adding seasonings and flavourings like salt, pepper, butter, garlic, thyme, lemon juice, or soy sauce. You can also add a splash of wine for extra depth of flavour. Cook for another minute or two, stirring frequently, until your desired level of doneness is reached.
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Cooking methods
White mushrooms are very versatile and easy to cook. They can be used in a variety of dishes, from pasta to curry and burgers.
Before cooking, gently brush off any dirt with a soft brush or damp kitchen paper. Avoid washing mushrooms under water as they absorb moisture, which may affect their texture when cooked. If you must rinse them, do so quickly and pat them dry immediately.
Next, trim off the stem ends if they are tough. You can then slice, quarter, or halve the mushrooms.
When cooking, make sure the mushrooms are spread out in the pan and not piled on top of each other, or they will steam instead of fry. Use a wide skillet to give them ample space to brown and crisp around the edges.
You can cook mushrooms in olive oil, salt, and pepper. For more flavor, add butter, thyme, and lemon. Heat olive oil in a large, wide skillet over medium heat. Add the mushrooms in a single layer and cook without moving them until browned on one side (3-5 minutes). Stir and cook for another 3-5 minutes, or until mostly golden brown on all sides.
For lemon garlic mushrooms, add butter, garlic, thyme, and lemon zest. You can also add a squeeze of lemon juice. Finish with a sprinkle of fresh herbs like parsley if you like.
Another option is to dry sauté the mushrooms. This involves cooking them in a hot pan without adding any fat, liquid, or sauce. As the mushrooms heat up, they will release their juices and cook in their own liquid, concentrating the flavor. After 5-10 minutes, once the mushrooms have released their moisture, you can swirl in some butter for added flavor.
You can also add a splash of wine while sautéing, or finish the mushrooms with a sprinkle of freshly grated Parmesan cheese.
Mushrooms can be frozen for up to 6 months and are great to add to casseroles or egg dishes.
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Seasoning and flavouring
When it comes to seasoning and flavouring white mushrooms, there are several options to consider. Firstly, it is important to note that mushrooms have an earthy flavour and meaty texture, so they can enhance the taste of many dishes.
Secondly, mushrooms are versatile and can be seasoned or flavoured in various ways to suit different palates and dishes. Here are some specific tips and suggestions for seasoning and flavouring white mushrooms:
- Salt: Salt is a basic seasoning that can enhance the flavour of mushrooms. However, it is recommended to add salt towards the end of the cooking process. This is because salt draws out moisture, which can prevent mushrooms from browning properly in the pan.
- Pepper: Pepper is another standard seasoning that can be used to taste.
- Herbs: Fresh herbs like parsley, thyme, or rosemary can add flavour and aroma to mushrooms.
- Butter: Adding butter to mushrooms can make them golden brown and buttery. It can be added at the end of cooking for a richer flavour.
- Olive oil: Cooking mushrooms in olive oil can add flavour and help achieve a golden brown crust.
- Garlic: Garlic is a bold flavour additive that can be used in combination with other ingredients or as a standalone seasoning. It is commonly used in mushroom recipes.
- Lemon: Lemon zest and lemon juice can be used to add a tangy flavour to mushrooms.
- Wine: Red or white cooking wine can be added to mushrooms to enhance their flavour. It blends nicely with the earthy flavour of the mushrooms.
- Soy sauce: Soy sauce can be used to season mushrooms and add a unique savoury taste.
- Balsamic vinegar: Adding balsamic vinegar to mushrooms can provide a tangy and complex flavour profile.
- Cheese: Grated Parmesan cheese can be sprinkled over cooked mushrooms just before serving to add a savoury and salty touch.
- Spices: Specific spices like garlic powder can be used for seasoning.
These are just a few examples of the numerous ways to season and flavour white mushrooms. The key is to experiment with different combinations of ingredients and find the perfect balance of flavours that suit your taste preferences and the dish you are preparing.
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Storing leftover mushrooms
Firstly, avoid washing mushrooms before storing them, as this will increase their moisture content and shorten their shelf life. If you must rinse them, do so quickly under running water and pat them dry immediately.
Secondly, avoid storing mushrooms in plastic containers or bags, as these trap moisture and speed up spoilage. Instead, use a paper bag, such as a brown paper bag or a net bag, to absorb any excess moisture and keep the mushrooms dry. If you have a large number of mushrooms, you can also use a bowl lined with paper towels, spreading out the mushrooms and covering them with another layer of paper towels.
If you have sliced your mushrooms, you can store them in an airtight container in the refrigerator for up to five days. Whole mushrooms should be used within a week of purchase.
If you are unable to use your mushrooms within a week, you can consider freezing them. It is best to cook them first and then place them in a freezer-safe bag or container. Frozen mushrooms will last up to six months to a year and can be thawed overnight in the refrigerator before being reheated in a skillet or oven. Freezing may compromise their texture, so they are best used to flavour stocks or chopped into veggie burgers.
Another long-term storage option is to dry your mushrooms, either using a dehydrator or by air-drying them in a mesh container with good airflow for about a week. Once they are totally dry, store them in an airtight glass jar. Dried mushrooms have an intense umami flavour and can be reconstituted in a soup, stew, sauce, or stir-fry.
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Different types of mushrooms
White button mushrooms, also known as Agaricus bisporus, are the most common type of mushroom found in grocery stores. They are prized for their versatility and mild flavour and can be eaten raw or cooked. White button mushrooms are the same mushroom as criminis and portobellos, only younger. When portobellos are young and small, they are called criminis, and when they are even younger and smaller, they are called white button mushrooms.
- Shiitake mushrooms, or Lentinula edodes, are native to East Asia and can be found growing on decaying wood. They have an earthy, buttery texture and rich, umami taste. They are a versatile and affordable choice.
- Oyster mushrooms, or Pleurotus ostreatus, grow in clusters resembling oyster shells. They have a delicate yet complex flavour profile with a hint of sweetness and are quick to cook, making them ideal for stir-fries and soups.
- Enoki mushrooms have long, thin stems and small caps. They add a nice crunch to salads and are a popular ingredient in hot pot and soup dishes.
- Maitake mushrooms, also called "hen of the woods", grow in clusters at the base of trees. They have an earthy, slightly peppery flavour and a fantastic meaty texture. They are also renowned for their rich nutritional profile and health benefits.
- Black trumpets have a rich, smoky flavour and notes of black truffle when dried. They are great for boosting the flavour of mushroom risotto or in any recipe where you might use truffle oil.
- Morels have a rich, nutty flavour and a distinctive honeycomb appearance. They are delicious sautéed in butter, used in pasta sauces, or enjoyed on their own.
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Frequently asked questions
Use a slightly damp paper towel to gently brush off any dirt from the mushrooms. Avoid submerging them in water or rinsing them, as mushrooms are like sponges and will absorb water, affecting their texture when cooked.
You can slice, chop, or tear your mushrooms into similar-sized pieces. For larger mushrooms, such as portobellos, cut them into 1/4-inch cubes. Remove any hard stems before cutting.
Heat a large, wide skillet or pan over medium to medium-high heat. Add a tablespoon of olive oil or butter, and once hot, add the mushrooms in a single layer, ensuring they are not crowded. Cook without moving for 3-5 minutes or until browned on one side, then stir and cook for another 3-5 minutes until golden brown on all sides.
You can season mushrooms with salt and pepper, and finish with fresh herbs like parsley or thyme. For extra flavor, add butter, garlic, lemon, and thyme. You can also experiment with red wine, balsamic vinegar, soy sauce, or Parmesan cheese.
Cooked mushrooms can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 6 months. Thaw frozen mushrooms overnight in the refrigerator before reheating.
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