Laura Smith
Steaming mushrooms is a great way to cook them without using oil, butter, or salt. It is a simple process that can be done in a few different ways, such as using a steamer basket or pot with water, wine, or butter and herbs. Mushrooms are versatile and can be steamed in a variety of ways to create different flavors and textures. They can be steamed whole or sliced, and the cooking time will depend on the desired texture. It is important to note that mushrooms should not be overcrowded in the pan to ensure even cooking.
| Characteristics | Values |
|---|---|
| Cleaning Mushrooms | Wipe with a soft brush or damp paper towel. Alternatively, rinse in a colander and dry with a dishtowel. |
| Cutting Mushrooms | Slice 1/4" thick. |
| Aromatics | Onion, garlic, rosemary, thyme, parsley, shallots. |
| Cooking Method | Heat a skillet, add 2-4 tablespoons of water, no fat. Simmer for 5-10 minutes. Add butter and olive oil. |
| Timing | Steam for 15 minutes. |
| Sauce | Dip in butter, ghee, oil, or ponzu sauce. |
| Type of Mushrooms | Button, cremini, king oyster, shiitake, hen of the woods, elm oyster, chanterelle buttons. |
| Wine | White wine can be used instead of water for steaming. |
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What You'll Learn
- Cleaning mushrooms: use a damp brush, paper towel or colander to clean them
- Slicing mushrooms: cut 1/4 thick slices, or halve large mushrooms
- Steaming time: steam for 5-15 minutes, until soft but still firm
- Aromatics: add onion, garlic, rosemary, thyme, parsley, or other herbs
- Sauteing: cook in butter and olive oil, with or without wine
Cleaning mushrooms: use a damp brush, paper towel or colander to clean them
When preparing mushrooms, it is important to clean them thoroughly before cooking. Here are three effective methods to clean mushrooms:
Using a damp brush
Use a soft mushroom brush to gently wipe the mushrooms. Dampen the brush with water and carefully brush the mushrooms to remove any dirt or debris. This method is ideal for lightly soiled mushrooms and ensures that the delicate structure of the mushrooms remains intact.
Using a damp paper towel
Take a paper towel, dampen it slightly, and gently wipe each mushroom individually. This method is suitable for mushrooms with light to moderate dirt. The damp paper towel effectively removes dirt particles while also preserving the shape and texture of the mushrooms.
Using a colander
If you have a large quantity of mushrooms that are quite dirty, a faster method is to use a colander. Place the mushrooms in the colander and give them a quick rinse under running water, gently shaking the colander back and forth to ensure all mushrooms are cleaned. After rinsing, immediately transfer the mushrooms to a dishtowel and gently rub them dry. While this method involves a minimal amount of water, it is still effective in cleaning the mushrooms without causing them to become overly saturated.
By using these cleaning methods, you can ensure that your mushrooms are properly prepared and ready for the next steps in your recipe, whether it involves steaming, sautéing, or any other cooking technique.
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Slicing mushrooms: cut 1/4 thick slices, or halve large mushrooms
Steaming mushrooms is a great way to cook them, and you can use any variety of mushrooms. Before steaming, it's important to clean your mushrooms by wiping them with a damp paper towel or mushroom brush to remove any dirt.
When it comes to slicing mushrooms, there are a few techniques you can use, depending on their size. For smaller mushrooms like button or baby bella (cremini) mushrooms, you can slice them into uniform pieces about 1/4" thick. First, trim off any dried-out parts of the ends. Then, cut them to your desired thickness—1/4" is a good rule of thumb. You can also quarter these smaller mushrooms. To do this, slice the mushroom in half, turn it 90 degrees, and then cut each half into two quarters.
For larger mushrooms, like portobello, slicing or quartering may result in pieces that are too large. In this case, you can cut the mushroom into 1/4" cubes. Start by slicing the mushroom into 1/4" thick slices, then stack a few slices and cut them into cubes. Alternatively, you can cut the mushroom into slices lengthwise, creating longer, thinner pieces.
If you are steaming the mushrooms whole or in larger pieces, you will want to steam them for a few minutes until they start to soften and sweat. If you are steaming smaller pieces or slices, you can follow the same technique as sautéing. Heat a skillet and add your sliced mushrooms with 2-4 tablespoons of water. Simmer for 5-10 minutes until they release their liquid and become almost dry. Then, add butter and olive oil, and toss to coat.
Remember, mushrooms absorb liquid, so be careful what you steam them with. You can steam with a touch of butter, a pinch of salt, or even white wine. Avoid steaming with just water, as the mushrooms will absorb too much and become soggy.
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Steaming time: steam for 5-15 minutes, until soft but still firm
Steaming is a great way to cook mushrooms, and it's simple to do. You'll want to steam your mushrooms for 5-15 minutes, until they are soft but still firm.
First, prepare your mushrooms by cleaning them. Mushrooms cling to particles very easily, so you should clean them with a soft, damp mushroom brush, a damp paper towel, or quickly rinse them in a colander and dry them with a dishtowel. Then, slice your mushrooms about 1/4" thick. If you are using larger mushrooms, you can pull them into pieces or strips.
Next, get your steaming setup ready. You can use a pot with a steamer basket, a rice cooker, or an electric steamer. Add water to your steamer—about 1-2 inches—and bring it to a boil. If you want to avoid using water, you can steam your mushrooms with white wine, a touch of butter, and a pinch of salt.
Once the water is boiling, place your mushrooms in the steamer basket, ensuring they are in a single layer and not overcrowded. Put the lid on the pot and reduce the heat to low. Steam the mushrooms for 5-15 minutes, keeping them covered during the cooking process. The mushrooms are ready when they are soft but still firm.
Remove the mushrooms from the steamer and serve them on a warm plate. You can dip them in melted butter, oil, or sauce for added flavour. Enjoy your perfectly steamed mushrooms!
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Aromatics: add onion, garlic, rosemary, thyme, parsley, or other herbs
When it comes to steaming mushrooms, adding aromatics is a great way to infuse them with flavour. Here are some tips on what to use and how to use them effectively:
Onions and garlic are classic aromatics that can enhance the flavour of mushrooms. For a subtle hint of onion, slice or chop a small amount and add it to the steaming liquid. You can also use onion powder or granules for convenience. Garlic, with its pungent aroma, can be added in the form of fresh cloves, minced or crushed, or you can use garlic powder if you prefer a milder flavour.
Fresh herbs like rosemary, thyme, and parsley can take your steamed mushrooms to the next level. Rosemary has a strong, woody fragrance, so a little goes a long way. Thyme, with its earthy and slightly citrusy notes, pairs beautifully with mushrooms. Flat-leaf parsley adds a fresh, bright flavour and can be chopped and added at the end as a garnish.
When preparing these herbs, remember that a little chopping or bruising can help release their essential oils and enhance their flavour contribution. You can also tie them into a bundle with kitchen twine (also known as a bouquet garni) for easy removal after steaming, especially if you're using woody herbs like rosemary and thyme.
Other herbs and spices can also be used to add unique flavours to your steamed mushrooms. Consider experimenting with bay leaves, sage, tarragon, chives, or even a hint of chilli flakes or paprika for a subtle kick. Remember that the key with aromatics is to use them to complement the natural flavour of the mushrooms, not overwhelm them.
By carefully selecting and combining these aromatics, you'll create delicious flavour profiles for your steamed mushrooms, making them a tasty and versatile addition to any meal.
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Sauteing: cook in butter and olive oil, with or without wine
Sautéing is a great way to cook mushrooms, and you can do so with butter and olive oil, with or without wine.
First, you must clean your mushrooms. Mushrooms cling to particles very easily, so it is important to wash them thoroughly. You can wipe them with a damp mushroom brush or a damp paper towel. If they are very dirty, you can rinse them in a colander and then dry them with a dishtowel.
Next, cut your mushrooms into slices. It is important not to cut them too thin, as they will shrink during cooking. Aim for slices that are about 1/4" thick.
Now, heat butter and olive oil in a pan over medium to medium-high heat. Once the butter is melted and the oil is hot, add your mushrooms. It is important not to overcrowd the pan, so cook the mushrooms in small batches. Allow the mushrooms to cook without stirring for 3-5 minutes, then stir occasionally until they are browned on both sides.
At this point, you can add aromatics such as onion, shallot, or garlic, as well as herbs like rosemary, thyme, or parsley. If you are using wine, add a splash now. Continue cooking until the mushrooms are tender and the liquid has cooked away.
Finally, season with salt and pepper to taste and serve warm. Enjoy your delicious sautéed mushrooms!
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Frequently asked questions
It is recommended that you steam mushrooms for 15 minutes. However, if you are adding them to a salad and want them to retain a firm texture, you can steam them for just a minute or so.
Mushrooms cling to particles very easily, so it is important to clean them thoroughly before cooking. You can do this by wiping them with a soft, damp mushroom brush or a damp paper towel. If they are very dirty, you can rinse them quickly under a running tap, shaking them in a colander, and then drying them with a dishtowel.
To steam mushrooms, add water to a pot or skillet, place a steamer basket inside, and bring the water to a boil. Then, reduce the heat to low, add the mushrooms, cover, and steam for 15 minutes. You can also steam mushrooms using a rice cooker or electric steamer, or by placing them directly in a pot with a lid and a small amount of water.
Steamed mushrooms can be served as an appetizer with melted butter or oil and a dipping sauce such as ponzu. They can also be added to soups or sauces, or used as a side dish.
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