Laura Smith
Mushrooms are a versatile ingredient that can be used in a variety of dishes. They are low in calories and fat and are packed with nutrients and compounds that offer several health benefits. When it comes to preparing mushrooms, blanching is a common technique used to enhance their flavour and texture. This process involves plunging the mushrooms into boiling water for a brief period, usually 30 to 40 seconds, although some sources recommend up to 3 minutes. After blanching, it is essential to transfer the mushrooms to a bowl of water to halt the cooking process. This method not only improves the taste of the mushrooms but also helps to remove excess dirt and prepare them for freezing.
| Characteristics | Values |
|---|---|
| Cleaning | Wash each mushroom under running water to remove dirt. |
| Cutting | Trim the stems of the mushrooms before slicing or chopping. |
| Slicing | Place the mushroom on a chopping board and cut vertically into halves. Then, cut each halve at regular intervals parallel to the chopping board to form slices. |
| Blanching | Boil a vessel of salted water. Add the mushrooms and cook for 30-40 seconds or 2-3 minutes. |
| Carry-over Cooking | Transfer the blanched mushrooms to a bowl of water to prevent carry-over cooking. |
| Freezing | Freeze the mushrooms on a baking sheet, ensuring they aren't touching. Once frozen, transfer to freezer bags or containers, removing as much air as possible. |
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What You'll Learn
How to clean mushrooms before blanching
It is important to clean mushrooms before blanching and there are several ways to do this, depending on the type of mushrooms you have.
If you have cultivated mushrooms, these are typically grown in sterile environments and compost, so they are less likely to be dirty. You can simply brush off any dirt with a dry towel or mushroom brush. If there are more stubborn bits of dirt, use a damp paper towel to wipe them off.
Wild mushrooms, on the other hand, are more likely to be dirty and may require a more thorough cleaning. If your mushrooms have lots of nooks and crannies that are hard to reach, fill a bowl with water and swish the mushrooms around to dislodge any debris. Then, transfer them to a paper towel to absorb the excess water. Alternatively, you can place them in a colander and give them a quick rinse, before drying them off with a paper towel or clean kitchen towel.
If you are planning to blanch your mushrooms, it is important to do this as soon as possible after cleaning, as any moisture can create an opportunity for mould.
Once your mushrooms are clean, you can start the blanching process.
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The best type of pan to use
When blanching mushrooms, it is important to select a pan that is suitable for the task. The best type of pan to use will depend on the quantity of mushrooms you are blanching and the type of stovetop you have.
If you are blanching a small quantity of mushrooms, a small saucepan with a lid is ideal. The lid will help to retain the heat and speed up the boiling process. Ensure you choose a pan with a lid that seals well. This will ensure that the mushrooms are cooked evenly and efficiently.
For larger quantities, a deeper pan such as a stockpot or a Dutch oven is recommended. These pans have a larger capacity and will allow you to blanch multiple batches of mushrooms at once, saving time and effort. Their deeper sides also help to prevent splashing and reduce the risk of burns.
It is also important to consider the material of the pan. Stainless steel or enamel-coated cast iron pans are excellent choices for blanching mushrooms. These materials conduct heat efficiently, ensuring that the water boils rapidly and cooks the mushrooms evenly. They are also durable and non-reactive, meaning they won't alter the flavour of the mushrooms.
Non-stick pans should be avoided when blanching mushrooms. The high heat used during blanching may damage the non-stick coating, compromising the integrity of the pan and potentially releasing harmful chemicals into your food.
Finally, ensure that the pan you choose is compatible with your stovetop. For instance, if you have an induction stovetop, you will need a pan that is magnetic and compatible with this heat source.
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How long to leave mushrooms in boiling water
Blanching mushrooms is a great way to prepare them for freezing or for further cooking. It is a simple process that only takes a few minutes and can help to improve the flavour and texture of the mushrooms.
To blanch mushrooms, start by cleaning them thoroughly under running water to remove any dirt. You can also use a soft mushroom brush or a damp paper towel to gently clean the mushrooms, especially if they are only lightly soiled. If your mushrooms are very dirty, you may need to give them a quick rinse, but be careful not to soak them as they are porous and can become mushy. Once they are clean, trim the stems and cut the mushrooms to your desired size. You can slice, chop, cube or quarter them, depending on how you plan to use them.
Now you are ready to blanch the mushrooms. Fill a pot with water and add a little salt, then bring it to a boil. How much salt? Well, that's up to you and your taste preferences. Add the sliced mushrooms to the boiling water and let them cook for around 30 to 40 seconds. You can also leave them for up to 2-3 minutes if you prefer, which will help to preserve their colour and texture. Once they are done, strain the mushrooms using a strainer and discard the water. It is important to note that you should not overcook the mushrooms at this stage, as they will be cooked further in your final dish.
To prevent "carry over" cooking, immediately transfer the blanched mushrooms to a bowl of cold water. Drain them again using a strainer, and they are now ready to be used in your recipe or frozen for later use.
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How to prevent overcooking
To prevent overcooking, it is important to time the blanching process accurately. Mushrooms should be cooked for only 30 to 40 seconds in boiling water. After this brief cooking time, they must be immediately transferred to a bowl of water to halt the cooking process. This process is known as "carry-over" cooking.
To ensure the mushrooms are not overcooked, it is also important to prepare them correctly before blanching. First, cut off the end of the stems and remove any oxidized parts of the mushrooms. Next, place the mushrooms in a bowl and use your hands to remove any remaining soil. Leave the mushrooms to soak for a short time, changing the water regularly. Drain the mushrooms in a colander before placing them in the boiling water.
After the mushrooms have been blanched and transferred to the bowl of water to stop the cooking process, they should be drained again using a strainer. At this stage, they are ready to be used in your chosen recipe.
Blanching is a great way to prepare mushrooms for freezing. Frozen mushrooms are best cooked straight from frozen and can be added to dishes such as stews, casseroles, pasta bakes, and stir-fries.
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How to prepare mushrooms for freezing after blanching
To prepare mushrooms for freezing after blanching, you must first blanch them. To do this, boil a pot of water with a little salt. The mushrooms absorb the salt well while blanching, so it is best to add it at this stage. Next, add the sliced mushrooms to the pot of boiling water and allow them to cook for 30 to 40 seconds. Then, strain the mushrooms using a strainer and drain and discard the water. To prevent "carry over" cooking, place the mushrooms in a bowl of water immediately. Drain them again using a strainer.
Now, to prepare the blanched mushrooms for freezing, you can choose to steam-blanch or sauté them to preserve qualities like nutrition, flavour, and texture. For steam-blanching, bring a pot of water to a boil and place a steamer basket inside. Put the blanched mushrooms in the basket and let them steam for 3 to 5 minutes. You can also add lemon juice to the water before steaming the mushrooms to prevent discolouration during the blanching process. Then, remove the mushrooms and place them in a bowl of ice water for the same amount of time that you steamed them. For sautéing, add a small amount of hot oil or butter to a large skillet on medium-high heat. Cook the blanched mushrooms for approximately 5 minutes, until almost fully cooked.
After either of these steps, strain the water and place the mushrooms in airtight, freezer-safe bags. Store them in the freezer. Frozen mushrooms are best used within 3 months and are suitable for cooked dishes such as soups, casseroles, stews, pasta, rice, or pizza toppings.
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