John Miller
Mushrooms are a versatile ingredient, commonly used in a variety of dishes. They come in many different forms, including whole, sliced, chopped, dried, canned, and powdered. When cooking with mushrooms, it can be frustrating to not know how much of the ingredient to purchase. This is especially true when recipes call for a specific number of mushrooms, volume, or weight. For example, one pound of fresh cremini mushrooms is equivalent to about 5 cups of sliced mushrooms or 6 cups of chopped mushrooms. In terms of individual mushrooms, there are approximately 8 to 12 large mushrooms in one pound.
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What You'll Learn
Fresh vs. dried mushrooms
Fresh mushrooms are highly perishable due to their high moisture content, and they are susceptible to enzymatic browning. They are best stored between 34-38°F, where they will last for 7-10 days. At warmer temperatures, their shelf life decreases to 2-4 days. When storing mushrooms for more than a couple of days, it is best to remove the plastic film and cover them with a paper towel or store them in a paper bag in the fridge.
Dried mushrooms are used to remove free water to a level that reduces biochemical and microbial activity. The moisture content in dried mushrooms should be between 5 and 8%. They are packed in hermetically sealed airtight tins for quality retention and stored in a cool, dry place. When stored properly, dried mushrooms can last indefinitely.
The conversion of dried mushrooms to fresh mushrooms depends on the measurement given in the recipe. If the recipe calls for ounces, multiply the number of ounces by 5.33 to get the equivalent in fresh mushrooms. For example, 1 ounce of dried mushrooms is equivalent to 5.33 ounces of fresh mushrooms.
One pound of fresh mushrooms typically yields 5 cups of sliced mushrooms and 6 cups of chopped mushrooms. After cooking, this reduces to 2 cups. There are approximately 20-24 medium-sized fresh button mushrooms in a pound, or 8-12 large mushrooms.
Dried mushrooms have a more concentrated flavour than fresh mushrooms, making them ideal for adding depth to dishes like broths, stews, and soups. They are also used when the mushroom in question is expensive or not locally available. Fresh mushrooms, on the other hand, are preferred when they are readily available, as they generally taste better on their own. They are best sautéed, roasted, or baked.
Combining fresh and dried mushrooms can add an extra layer of flavour to dishes. Fresh mushrooms can be browned in a pan, and then rehydrated dried mushrooms and their soaking liquid can be added. This mixture can be used in various dishes, such as creamy mushroom toast or mushroom soup.
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Portobello vs. button mushrooms
Portobello, button, and crimini mushrooms are all the same type of mushroom—agaricus bisporus—just picked at different stages of its lifespan. Button mushrooms, also known as white mushrooms or common mushrooms, are the youngest and most immature, with a mild flavour and white colour. Crimini mushrooms, sometimes labelled as "baby bellas", are the next stage of growth, with a browner colour and a deeper, earthier flavour. Portobellos are the oldest and most mature, with the strongest flavour and the least moisture content. They are also the largest, typically measuring 4 to 6 inches in diameter and weighing about 3 ounces (85 grams).
Portobellos are essentially just mature crimini mushrooms, and their name change was a marketing tactic to increase sales. Despite their different names and appearances, these mushrooms are identical in terms of species, origin, and nutrition. They are packed with vitamins and minerals, including B vitamins, vitamin C, vitamin D, vitamin E, vitamin K, calcium, copper, iron, magnesium, and potassium. They are also rich in antioxidants, beta-glucans, and active compounds such as polysaccharides, amino acids, and triterpenoids, which may have antimicrobial, antidiabetic, antifungal, and anti-inflammatory effects.
When it comes to cooking, a half-pound of fresh button mushrooms yields about 2 3/4 cups chopped or 2 1/2 cups sliced. Sliced button mushrooms will shrink down to about half the volume when cooked. For portobellos, a typical serving size is one mushroom per person.
In terms of storage, mushrooms are best kept cool and dry, ideally between 34-38 degrees F. At this temperature, they will last 7-10 days, but warmer temperatures can reduce their shelf life to just 2-4 days. Whole mushrooms tend to last longer than sliced mushrooms, and brown mushrooms have a longer shelf life than white mushrooms. It is recommended to remove the plastic film from the package and instead cover the mushrooms with a paper towel or put them into a paper sack in the fridge if storing them for more than a day or two.
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Chopped vs. sliced mushrooms
There are around 8 to 12 large mushrooms in a pound. When it comes to cooking with mushrooms, your recipe may call for them to be sliced or chopped. So, what's the difference between chopped and sliced mushrooms, and how does it impact your cooking?
Chopping mushrooms involve cutting them into smaller pieces than slicing. To chop mushrooms, you'll first want to slice them into halves or quarters, and then cut those pieces into the desired size. Chopped mushrooms are great for recipes where you want a finer texture, such as when using mushrooms as a meat substitute. They are also ideal for stir-fries, soups, and other dishes where you want the mushrooms to blend in with the other ingredients.
Sliced mushrooms, on the other hand, are cut into larger pieces, typically halves or thick slices. Slicing is a great way to prepare mushrooms for dishes like pasta and pizza, where you want the mushrooms to be more prominent and retain their shape. Sliced mushrooms can also be used in recipes that call for a more delicate texture, such as soups or casseroles, where they will continue to cook and soften.
It's worth noting that the number of mushrooms you get per pound can vary depending on their size and variety. For example, a pound of medium-sized button mushrooms may yield around 20 to 24 mushrooms, while a pound of large portabellas may only yield 8 to 12.
Additionally, the way you cut your mushrooms can impact the yield in cups. Chopped mushrooms tend to fill up a cup more than sliced mushrooms, so you'll need fewer cups of chopped mushrooms compared to sliced. For example, one source suggests that a pound of fresh cremini mushrooms will yield about 5 cups when sliced and 6 cups when chopped.
When preparing mushrooms, it's also important to consider their shelf life. Whole mushrooms tend to last longer than sliced or chopped mushrooms, and they should be stored in the refrigerator. Mushrooms are also versatile and can be frozen for later use if needed.
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Storage and shelf life
Mushrooms are highly perishable and have a short shelf life. The best way to prolong their life is by refrigeration, which slows down decomposition. Fresh mushrooms typically last between 3 and 10 days in the refrigerator. The temperature at which mushrooms are stored greatly affects their shelf life. If stored between 34-38°F (1.5-3°C), the shelf life is usually 7-10 days, but warmer temperatures can reduce this to 2-4 days.
When storing mushrooms, it is important to ensure they are dry and free from excess dirt and moisture. Damp mushrooms spoil faster. Mushrooms should be stored in a cool, dry, and dark environment. They should be kept in a paper bag or a container that allows for airflow, preventing excess moisture from building up and causing sliminess or mould. If storing for more than a couple of days, it is best to remove the plastic film and cover the mushrooms with a paper towel or put them into a paper sack in the fridge.
For long-term storage, dried mushrooms can be stored in airtight containers such as glass jars or vacuum-sealed bags to minimize exposure to air, moisture, and sunlight. Properly dried and stored mushrooms can last for months or even years.
When it comes to the safety of consuming mushrooms, it is important to check for any signs of spoilage. Mushrooms that have developed a foul odour, slimy texture, or discoloration should be discarded. Eating spoiled mushrooms may lead to symptoms such as nausea, vomiting, and intestinal discomfort.
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Nutritional content
Mushrooms are considered to be functional foods with high nutritional, culinary, and pharmacological values. They are rich in protein, with an important content of essential amino acids and fibre, and poor in fat. Edible mushrooms also provide a nutritionally significant content of vitamins (B1, B2, B12, C, D, and E). They are also a source of nutraceuticals such as unsaturated fatty acids, phenolic compounds, tocopherols, ascorbic acid and carotenoids.
The protein content of the mushrooms was found to range between 13.8 g/100 g and 38.5 g/100 g, carbohydrate content ranged between 32 g/100 g and 61.4 g/100 g, and fat content ranged between 0.4 g/100 g and 5.9 g/100 g. The carbohydrate content of mushrooms ranges from 50 to 65% of their dry matter, while protein content ranges from 19 to 35% and fat content from 2 to 6%.
Some common varieties of mushrooms and their nutritional composition are described below:
- Coprinus comatus, also known as shaggy mane, contains 368–525 kcal/ 100 g DM, 49.2–76.3 g/100 g DM carbohydrates, 11.8–29.5 g/100 g DM protein, 1.1–5.4 g/100 g DM fat, phosphorus, potassium, magnesium, sodium, and calcium.
- Cantharellus lutescens, also known as Yellow Foot, has been found to contain 25.07% protein, 15.87% fibre, and 17.87 mg/g total free amino acids. Analyses from the University of Thessaly found slightly different percentages of protein (14.5%), carbohydrates (52.4%), and fat (5.5%).
- Agaricus bisporus (white and brown mushrooms), Pleurotus ostreatus (oyster mushroom), Pleurotus eryngii (King oyster mushroom), Lentinula edodes (Shiitake) and Flammulina velutipes (Golden needle mushroom) are some of the most commonly consumed mushroom species. Shiitake mushrooms have the highest levels of macronutrients, sugars, tocopherols, and polyunsaturated fatty acids (PUFA), and the lowest saturated fatty acid (SFA) content. White and brown mushrooms have similar macronutrient compositions and similar values of total sugars, monounsaturated fatty acids (MUFA), PUFA, and tocopherols. Oyster and king oyster mushrooms have the highest MUFA content, similar PUFA and MUFA content, and similar moisture, ash, carbohydrate, and energy values.
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Frequently asked questions
There are approximately 8 to 12 large mushrooms in a pound.
One pound of fresh mushrooms yields 5 cups of sliced mushrooms or 6 cups of chopped mushrooms.
To replace 4 large shiitake mushrooms, you would need about 6 to 8 mini portabellas.
