John Miller
Mushrooms are a type of fungi that can be delicious when cooked properly. They have a high water content, which makes them tricky to cook but also gives them a unique potential for browning and developing flavour. There are thousands of different types of mushrooms, and they can be sliced, grilled, roasted, sautéed, or stir-fried. They can be paired with wine, cream, butter, nutmeg, saffron, and more. Mushrooms are an acquired taste, like licorice, and may be unappealing to those who have not had substantial exposure to them. However, when cooked right, they can be the star of the dish.
| Characteristics | Values |
|---|---|
| Mushrooms are an acquired taste | True |
| Reasons for being an acquired taste | Mushrooms have a strong or unpleasant odor, taste, mouthfeel, appearance, or association |
| How to acquire a taste for mushrooms | Try different varieties of mushrooms, cook them properly, and try mushroom dishes in restaurants |
| Cooking techniques | High-temperature roasting, grilling, sautéing, stir-frying, oven roasting |
| Types of mushrooms | Shiitake, tree-ear fungus, white mushrooms, king oyster, chanterelle, enoki, oyster, porcini, hen-of-the-woods, cremini, button, portobello, trumpet, maitake, beech, asparagus |
| Mushroom dishes | Mushroom asparagus quiche, grilled mushrooms, cream of mushroom soup, mushroom tacos, portobello risotto, portobello and cream cheese taquitos, portobello and chickpea sheet-pan supper, mushroom marsala with barley, mushroom gravy |
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What You'll Learn
- Cooking methods: high-temperature roasting, grilling, sautéing, and stir-frying
- Preparation: cleaning, slicing, and removing stems and gills
- Edible varieties: shiitake, oyster, cremini, button, portobello, and enoki
- Pairing: wine, cream, butter, nutmeg, saffron, and meat
- Health benefits: high in protein, vitamins, and minerals
Cooking methods: high-temperature roasting, grilling, sautéing, and stir-frying
Roasting mushrooms at high temperatures is an excellent way to bring out their savoury, meaty, and complex flavours. To achieve crispy mushrooms, it is crucial to minimise the moisture content during cooking. This can be done by removing any excess liquid and roasting at a high temperature, such as 375°F for 15 minutes, to allow the mushrooms to brown and crisp up. Salting the mushrooms can help draw out moisture, but it is essential to do so either before roasting or right before serving to avoid interfering with the browning process.
Grilling mushrooms is another cooking method that enhances their natural flavours, imparting a unique taste. Portabellas, shiitakes, criminis (baby bellas), and oyster mushrooms are particularly well-suited for grilling. Grilled mushrooms can be a delicious addition to vegetarian dishes or served as a side with meat. To elevate the flavour, consider brushing the mushrooms with olive oil infused with garlic, rosemary, or thyme, or adding a zesty touch with lemon juice and zest.
Sautéing mushrooms is a quick and easy way to cook them, resulting in a delicious caramelised dish. To sauté mushrooms, heat butter and olive oil in a pan over medium-high heat. Cut the mushrooms into similarly-sized thick pieces to ensure even cooking and avoid overcrowding the pan, which can lead to steaming instead of searing. Add the mushrooms in small batches, allowing space between them, and cook for 3-5 minutes before stirring. Season with salt and pepper to taste.
Stir-frying mushrooms is similar to sautéing, as it involves cooking the mushrooms in a hot pan with quick stirring and tossing. When stir-frying, it is essential to cut the mushrooms into uniform pieces to ensure even cooking. Similar to sautéing, avoid overcrowding the pan to prevent steaming. Add the mushrooms in batches and stir occasionally, allowing them to cook thoroughly. Season with salt and pepper, and feel free to experiment with additional ingredients like garlic, lemon, thyme, or butter to enhance the flavour.
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Preparation: cleaning, slicing, and removing stems and gills
Preparing mushrooms is a simple process, but it requires a few key steps to ensure they are clean, safe to eat, and ready for cooking.
Firstly, it is important to clean your mushrooms. They can be quite dirty, and grit can easily ruin a mushroom dish. One way to clean mushrooms is to use a brush, carefully removing dirt from the gills and smaller cavities. Extra-soft toothbrushes and baby brushes are ideal for this. You can also use a damp cloth or paper towel to wipe down the mushrooms and remove any remaining dirt or debris. If you are happy that your mushrooms are relatively grit-free, you can simply wipe them with a damp cloth or paper towel. However, if your mushrooms are particularly dirty, you may want to wash them in a bowl of cold water, swirling them around for about ten seconds. It is important not to soak mushrooms for too long, as they are like little sponges and will absorb water, affecting the cooking process. After washing, place the mushrooms on a clean, lint-free towel, patting them dry and leaving them to air-dry fully before cooking.
Next, you may want to remove the stems and gills. The stems of some mushrooms, such as shiitake, chanterelle, and portobello mushrooms, are often removed as they can be woody and dried out. You can also trim the stems, removing any dried-out parts. The gills of portobello mushrooms, in particular, are commonly scooped out as they can become mushy when cooked. However, whether you remove the stems and gills is a matter of personal preference, and some people choose to keep them on, especially if they are using the mushrooms in dishes like soups or stews. If you are slicing or quartering your mushrooms, you will first want to cut off any dried-out parts of the stems, and then cut the mushrooms into slices of your desired size. You can also quarter them by slicing in half and then turning them 90 degrees and slicing again.
Mushrooms are very versatile, and you can slice, quarter, or chop them depending on your recipe. They can be used in stir-fries, soups, pasta dishes, pizzas, and more.
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Edible varieties: shiitake, oyster, cremini, button, portobello, and enoki
Shiitake
Shiitake mushrooms are Chinese mushrooms that are commonly sliced and added to hot and sour soup. They can also be stir-fried with Chinese spices. Shiitake mushrooms are also great for grilling. Before grilling, clean the mushrooms with a wet paper towel to gently wipe off any dirt. Avoid rinsing them with water as they absorb moisture easily and can become chewy when cooked. Then, heat butter and olive oil in a large skillet over medium heat. Add the mushrooms and let them cook without touching them for about three minutes to create a nice caramelization around the edges. Season with salt and pepper to taste.
Oyster
Oyster mushrooms have a nutty, umami flavor and a delicate texture. They can be sliced and cooked in a variety of ways, including sautéing, pan-frying, and stir-frying. Before cooking, clean the mushrooms by gently wiping them with a soft towel to remove any debris. Avoid rinsing them as the delicate caps can fall apart or become waterlogged. When sautéing, heat a non-stick pan over medium-high heat and add olive oil. Sear the mushrooms for 3-4 minutes, or until they develop a golden-brown crust. Transfer the mushrooms to a platter and toss with butter, garlic, and parsley. Oyster mushrooms are perfect on their own or as a side dish.
Cremini
Cremini mushrooms are a popular variety with a delicate, nutty flavor when raw and a more intense, earthy flavor when cooked. They are often used in risotto, vegan stuffed mushroom caps, and other savory dishes. When choosing cremini mushrooms, look for those with a smooth surface, uniform shape, and fresh earthy smell. Clean the mushrooms with a soft mushroom brush or a damp paper towel. If they are very dirty, rinse them quickly under cold water and dry them with a paper towel. Then, trim off the bottom of the stem, which is usually tough and fibrous.
Button
Button mushrooms, or white mushrooms, are the most immature variety and have a very mild flavor and soft texture. They are commonly used in Italian dishes, such as Osso Bucco, and pair well with cream, butter, nutmeg, and saffron. They can also be stir-fried with Chinese spices.
Portobello
Portobello mushrooms are the most mature variety, with a firmer texture, more intense flavor, and less moisture than button and cremini mushrooms. They have a slightly earthy and savory taste and are often used as a meat substitute. Portobellos are great for grilling and work well with high-heat applications. When cooked, their flavor becomes more concentrated.
Enoki
Enoki mushrooms are a popular ingredient in Asian dishes. They have a mild, delicate, and slightly sweet flavor with a subtle crunch and chewy texture. They are often described as nutty, with a hint of earthiness. Enoki mushrooms are very versatile and can be sautéed, stir-fried, boiled, grilled, or added to salads, soups, and pizzas. Before cooking, be sure to clean them thoroughly.
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Pairing: wine, cream, butter, nutmeg, saffron, and meat
Mushrooms are a versatile ingredient that can be paired with a variety of wines, creams, butter, nutmeg, saffron, and meat. Here are some tips and suggestions for creating delicious flavour combinations:
Wine
When pairing mushrooms with wine, consider the type of mushroom and the preparation method. Delicate wild mushrooms in a creamy sauce, for instance, would pair well with a fine white Burgundy or an oak-aged Chardonnay to mirror the creaminess. Earthy mushrooms, such as porcini, complement earthy red wines like Barbaresco or Sangiovese, which also pairs well with Tuscan mushroom risotto or mushroom pizza. Standard button and chestnut mushrooms go well with most reds and richer oaked whites, especially if served in a creamy sauce. A medium-bodied fresh red like Beaujolais Villages or a rich Chardonnay could be excellent choices. For meatier varieties like Portobello mushrooms, a hearty red like Bordeaux is a good match. If you're working with raw mushrooms, which often have a subtle peppery note, avoid accentuating this with tannins and opt for a rich white wine instead.
Cream and Butter
Cream and butter can transform mushrooms into a rich, indulgent dish. Sautéing lion's mane mushrooms in butter and garlic is said to give them a crab-like taste. Adding cream to mushrooms creates a luxurious texture and flavour that pairs well with nutmeg and saffron. This combination can be used in a variety of dishes, from pasta sauces to soups and quiches.
Meat
Mushrooms are a fantastic addition to meat dishes and can enhance the savoury, meaty flavours. They work well in stews, pies, and tomato-based sauces. When paired with meat, mushrooms can take on a hammy, meaty mouthfeel that stands up well to a fruity dry red wine.
Spices and Herbs
While not specifically mentioned in your prompt, it's worth noting that mushrooms also pair well with certain spices and herbs. Stir-frying mushrooms with Chinese spices or baking them with garlic and parsley are popular preparation methods. Mushrooms' earthy flavours can be enhanced by spices, and their umami quality makes them a perfect foil for vintage Champagne, Pinot Noir, or Cabernet Sauvignon.
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Health benefits: high in protein, vitamins, and minerals
Mushrooms are a great source of protein, vitamins, and minerals, and can be a healthy and tasty addition to your diet. They are native to North America and Europe and are known for their delicate flavour and meaty texture.
Mushrooms are a good source of vitamin D, an important component for bone and immune health. Vitamin D helps with cell growth and is also produced by our bodies when we are exposed to sunlight. White button, portabella, and cremini mushrooms provide the most vitamin D after exposure to UV light or sunlight. Mushrooms are also a good source of vitamin B, which helps the body get energy from food and form red blood cells. B vitamins also appear to be important for a healthy brain. The choline in mushrooms can help with muscle movement, learning, and memory.
In addition to vitamins, mushrooms are a rich source of potassium, which is known for reducing the negative impact of sodium on the body. Potassium also helps to lessen the tension in blood vessels, potentially lowering blood pressure. Mushrooms are also a good source of antioxidants, which can help prevent cell damage and improve the efficiency of the immune system.
When it comes to protein, mushrooms contain amino acids, which are a type of protein that gives them their unique flavour. The amino acid ergothioneine, found in mushrooms, is a powerful antioxidant that prevents or slows down cellular damage.
Mushrooms can be easily incorporated into your diet in a variety of ways. They can be eaten raw or cooked, and go well with many different ingredients. Some popular ways to include mushrooms in your meals are to add them to pizza, salads, pasta sauce, or stir-fry dishes.
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Frequently asked questions
Mushrooms have a high water content, which makes them difficult to cook. When not cooked properly, they can turn out soggy, slimy, and flavorless.
First, clean your mushrooms and dry them thoroughly. Get a pan hot, preferably cast iron or stainless steel, and add your mushrooms, ensuring they all make contact with the pan. After one side has browned, flip them and allow the other side to brown as well. Once they have a little color, add salt, which will make them release their water. Cook for another minute or two, then add butter and keep the heat high so that it browns.
You can try mushroom and brown rice hash with poached eggs, portobello mushroom and cream cheese taquitos, grilled mushrooms, mushroom tacos, and portobello risotto with mascarpone.
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