Laura Smith
Mushrooms are a versatile ingredient with an earthy flavour and meaty texture. They can be used in a variety of dishes, from pasta to curry and burgers. There are many ways to cook mushrooms, including frying, sautéing, roasting, and dry sautéing. Before cooking, mushrooms should be cleaned with a damp cloth or brush to remove any dirt, and then sliced or chopped to the desired thickness or shape. When cooking, it is important not to overcrowd the pan, as this will cause the mushrooms to steam instead of fry or sauté. Mushrooms can be seasoned with salt, pepper, herbs, and spices, and are a great addition to any meal.
| Characteristics | Values |
|---|---|
| Cleaning Mushrooms | Use a damp paper towel to wipe away any dirt. |
| Pan Type | Use a wide, heavy-bottomed skillet to prevent overcrowding. |
| Pan Temperature | Medium to medium-high heat. |
| Oil/Butter | Use olive oil, coconut oil, or butter. Add at the end for a dry fry. |
| Salt | Add at the end to prevent preventing browning. |
| Aromatics | Thyme, rosemary, sage, lemon, garlic, black pepper, and chilli flakes. |
| Wine | A tablespoon of red cooking wine enhances the flavor. |
| Sauce | Teriyaki sauce, soy sauce, or a homemade alternative. |
| Browning | Cook until golden brown, then season. |
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What You'll Learn
Cleaning and slicing mushrooms
Cleaning Mushrooms
First, it is important to determine whether your mushrooms are cultivated or wild. If you purchased them at a grocery store, they are cultivated. Wild mushrooms can be foraged or bought from a reputable forager at a farmer's market. Cultivated mushrooms are grown in sterile environments, so they do not need to be washed. Simply brush them off with a dry towel or mushroom brush.
On the other hand, wild mushrooms may have more grit and require a more thorough cleaning. If your mushrooms are exceptionally dirty, you can wash them in water. Fill a large bowl with cold water and add a few mushrooms at a time. Swirl them around for about ten seconds to loosen any dirt, then remove them and pat them dry with a lint-free towel. You can also use a damp paper towel or cloth to wipe away any remaining dirt. Make sure to clean your mushrooms just before cooking, as moisture can lead to mould.
Slicing Mushrooms
Mushrooms can be sliced, quartered, cubed, diced, or minced, depending on your desired recipe and texture. Here are some common techniques:
- Slicing: Place the mushroom stem side down on a cutting board. Hold the mushroom with your non-dominant hand, protecting your fingers by pressing your knuckles towards the knife. Slice the mushroom to your desired thickness.
- Quartering: Place the mushroom stem side down and slice it in half. Rotate the mushroom 90 degrees and slice it in half again.
- Cubing: Place a stemmed mushroom on its side and slice it in half, being careful not to cut all the way through. Rotate the mushroom so that the stem side is down again, then slice into sections. Finish by chopping the sections into cubes.
- Dicing or mincing: After slicing or quartering the mushroom, simply chop the pieces into smaller bits.
Additionally, you may want to remove the stems from your mushrooms. The stems can be woody and dried out, with a texture that some may find unpleasant. Removing the stems also makes cutting the mushrooms safer and easier. Simply snap or cut them off and discard or incorporate them into your recipes. For portobello mushrooms, it is also common to scoop out the gills, as they can become mushy when cooked.
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Frying mushrooms
Firstly, clean the mushrooms by gently wiping them with a damp paper towel or a mushroom brush. Cut off and discard any hard stems. For smaller mushrooms, slice them into thick slices (about 1/2 inch), and for larger mushrooms, cut them into 1/4-inch cubes.
Next, heat a large pan over medium-high heat and add a tablespoon of olive oil or butter. Using a wide, heavy-bottomed pan is recommended to prevent overcrowding the mushrooms. Once the pan is hot, add the mushrooms in a single layer, ensuring they have ample space to fry rather than steam.
Leave the mushrooms undisturbed for a couple of minutes until they start to release their juices and develop a golden-brown colour. Then, stir and continue cooking until they are browned on all sides.
At this point, you can add additional ingredients for flavour. For a classic combination, add some butter and a finely chopped garlic clove to the pan. Cook for another minute or two, stirring frequently, until the garlic is fragrant but not burnt. You can also add fresh herbs like thyme or parsley, lemon zest, or soy sauce for extra depth of flavour.
Finally, remove the mushrooms from the heat and serve immediately. Fried mushrooms make a delicious side dish, toast topping, or garnish. They can also be refrigerated and reheated later, although they are best enjoyed fresh and crispy!
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Adding seasoning and flavour
When it comes to seasoning and flavouring 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.
One popular way to season mushrooms is to use salt and pepper. It is recommended to add salt towards the end of the cooking process, as salt draws out moisture, which can hinder the browning process. Pepper can be added at the same time as salt, providing a classic and simple seasoning option.
Another option is to add herbs such as parsley, thyme, or cilantro. These herbs can be sprinkled on top of the cooked mushrooms to add freshness and aroma. For a more intense herb flavour, garlic can be included. Finely chopped garlic cloves can be added to the pan and cooked until fragrant, creating a delicious aroma and flavour.
For a tangy twist, lemon juice can be added to the mushrooms. This can be done by squeezing fresh lemon juice over the cooked mushrooms or by adding lemon zest to the pan. This adds a bright, acidic note to the earthy mushrooms.
Additionally, butter can be used to enhance the flavour and texture of the mushrooms. Adding butter to the pan can create a light, buttery sauce that complements the mushrooms. This technique is especially effective when combined with garlic, lemon, and thyme for a rich and indulgent flavour profile.
For those who enjoy a kick of heat, jalapeños can be included. Sliced jalapeños can be added to the pan towards the end of cooking, infusing a spicy note into the dish. This pairs well with the earthy flavour of the mushrooms and can be further enhanced by adding a splash of red wine or cooking wine to create a sophisticated depth of flavour.
Lastly, mushrooms can be paired with other ingredients to create unique flavour combinations. For example, they can be used as a topping for tacos, burgers, or steaks, or incorporated into sauces, curries, or pasta dishes. Mushrooms are versatile and can be adapted to suit a variety of culinary creations.
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Storing cooked mushrooms
Once cooled, place the mushrooms in an airtight container and store them in the refrigerator. They will stay fresh and safe to eat for up to four days. It's important to maintain a consistently cold temperature in the fridge to slow down deterioration. Additionally, proper ventilation and balanced humidity levels are crucial to preventing spoilage. Mushrooms have a high water content, so excess moisture can cause them to become slimy or dry.
To extend the shelf life of cooked mushrooms, some people recommend adding a paper towel to the storage container. The paper towel helps absorb excess moisture, keeping the mushrooms dry and fresh for longer. This is especially useful if you live in a humid climate or if your refrigerator struggles to maintain low humidity levels.
It's worth noting that cooked mushrooms have a shorter shelf life than fresh or sliced raw mushrooms. The cooking process releases water, creating an environment conducive to bacterial growth. Therefore, it's essential to consume cooked mushrooms within the recommended timeframe and practice food safety. If you notice any changes in the mushrooms' appearance, texture, or smell, it's best to discard them.
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Cooking without oil or butter
Mushrooms are versatile and can be cooked in many ways without using oil or butter. Here are some methods to prepare delicious and healthy mushroom dishes:
Dry Sautéing
This technique involves cooking sliced or chopped mushrooms in a hot pan without adding any fat, liquid, or sauce. As the mushrooms heat up, they release their juices and cook in their own liquid, concentrating their flavour. Adjust the heat so that the mushrooms release moisture without becoming too dry or browned. After about 5 to 10 minutes, when the mushrooms have released most of their moisture, you can finish them with a swirl of butter, salt, pepper, or parsley, or use them in another recipe.
Roasting
Preheat your oven to 425-450°F. Line a baking sheet with aluminium foil and spread out your mushrooms. Sprinkle spices, herbs, or seasonings like garlic powder, chilli powder, rosemary, or thyme evenly over the mushrooms. Bake for about 15 minutes until the mushrooms are soft and tender, and the liquid has released and evaporated.
Cooking in Broth
Add a few teaspoons of broth to a pan and heat it over medium heat. Use a broth flavour that complements your dish. When the broth is hot, add the mushrooms and cook until they release their juices and become tender. This method adds flavour to the mushrooms while keeping the dish healthy and low in fat.
Tips for Successful Mushroom Cooking:
- Use a relatively non-stick pan like cast iron or hard anodized aluminium to reduce sticking.
- Avoid overcrowding the pan to prevent steaming and promote even browning.
- Wipe mushrooms with a damp paper towel to clean them instead of washing, as they absorb water and lose texture.
- Use fresh mushrooms, as dried-out mushrooms won't have enough moisture for cooking without oil or butter.
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Frequently asked questions
First, clean the mushrooms with a damp cloth or paper towel. Then, cut them into slices or chunks, depending on your preference. Avoid rinsing them with water as they absorb moisture, which may affect their texture.
Heat a large pan to a medium-high heat and add a tablespoon of olive oil or butter. Add the mushrooms in a single layer, ensuring the pan is not overcrowded. Leave them to cook for a couple of minutes until they start to brown. Stir and continue cooking until they are golden brown and tender.
Cooked mushrooms can be stored in an airtight container in the fridge for up to four days. They can also be frozen for up to six months.
