Emily Johnson
Boiling mushrooms in milk is a simple process that can add a creamy texture to your dishes. Milk cap mushrooms, for example, can be soaked in cold water, boiled, and then seasoned with salt, pepper, ginger, or nutmeg. Alternatively, you can make creamy mushrooms by sautéing them in butter and garlic, then adding milk and mustard powder. This dish can be served as a side or appetizer, paired with meats, salmon steaks, or toothpicks for a party. If you're looking to forage for your own mushrooms, consider joining a guided mushroom hunt to learn how to identify safe and edible varieties. With a bit of preparation, you can enjoy the unique flavor and texture of boiled or creamy mushrooms.
Boiling Mushrooms in Milk
| Characteristics | Values |
|---|---|
| Type of Mushrooms | Milk cap mushrooms |
| Soaking Time | 1-1.5 hours |
| Boiling Time | 15 minutes |
| Ingredients | Mushrooms, milk, butter, flour, salt, mustard powder, garlic, white pepper, fresh parsley |
| Recipe | Melt butter in a saucepan, add flour and milk, boil, add mushrooms, cook until heated through, add seasonings |
| Serving Suggestions | Meats, salmon steaks, toothpicks, toast, pasta, polenta, puff pastry shells |
| Storage | Best served fresh, can be stored in the refrigerator for 3-4 days |
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$36.49
What You'll Learn
Soaking and washing mushrooms
There are various methods for soaking and washing mushrooms, depending on the type of mushroom and how dirty they are.
The Mushroom Council advises that mushrooms can be cleaned with a wet paper cloth or towel to remove dirt and debris. You can also use a mushroom brush, which will be more delicate. The USDA agrees with both of these options. However, they also state that it is okay to quickly rinse mushrooms with cool water, as long as you dry them off before cooking. Mushrooms with exposed gills, like portobellos and shiitakes, will absorb more moisture, so you might want to brush them rather than rinse. Store-bought mushrooms will likely need less cleaning than foraged mushrooms.
Some people argue that mushrooms should not be washed because they will absorb water and become waterlogged. However, this has been disproven by food writer Alton Brown, who demonstrated that the change in weight after soaking mushrooms is minimal.
If your mushrooms are particularly dirty, you can soak them in a bowl of water. Foraged mushrooms like morels can be very dirty, so it is recommended to use a brush and water to clean them. Wild-foraged oyster mushrooms should be washed like buttons or portobellos, but they are more delicate, so trim their ends, then soak them for five minutes before drying them carefully.
Chanterelles are wild mushrooms that may be covered with the duff of the forest floor. Check them carefully for tiny bug holes at the stem end. If there are no bug holes, wash them following the method for wild hen of the woods. If you see bug holes, add 1 tablespoon of salt to 4 cups of water, swoosh to dissolve, then soak the mushrooms for 20 minutes. Drain and repeat. The salty water will evict any tiny creatures.
Before cooking fresh milk cap mushrooms, it is recommended to soak them in cold water for 1-1.5 hours, then wash and dry them.
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Boiling time
Boiling mushrooms in milk is a simple process, but it requires attention to detail and timing to get the best results. Here is a step-by-step guide focusing on the boiling time:
Preparation:
Before boiling mushrooms, it is essential to clean them thoroughly. Brush the mushrooms gently to eliminate any trace of dirt. You can also detach and discard the stems if you prefer.
Boiling Milk Cap Mushrooms:
If you are using milk cap mushrooms, start by soaking them in cold water for 1-1.5 hours. Then, wash and dry the mushrooms before placing them in a pot. Ensure the mushrooms are completely covered with water, and bring it to a boil. The boiling time for milk cap mushrooms is approximately 15 minutes. Start timing from the moment the water reaches a boil. During cooking, you can add salt to the water, and other spices like pepper, ginger, allspice, nutmeg, marjoram, or a bay leaf to enhance the flavour.
Boiling Other Mushrooms:
For other types of mushrooms, the boiling process may vary slightly. As a general rule, place the mushrooms in a large pot and cover them with water. Bring the water to a boil, then reduce the heat and let the mushrooms simmer. The boiling time for most mushrooms is around 3-4 minutes. Stir the mushrooms occasionally during this time to ensure even cooking.
Final Steps:
Once the mushrooms are boiled, drain the water and let them dry. You can then use the mushrooms as an ingredient in soups, sauces, or marinades, or simply enjoy them as a side dish.
Remember, boiling times may vary depending on the type of mushroom and your desired level of doneness, so keep an eye on the mushrooms during the boiling process to prevent overcooking.
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Flavouring and seasoning
When it comes to seasoning, a simple addition of salt is enough to flavour boiled mushrooms. However, if you are looking for something more nuanced, you can add pepper to the boiled mushrooms.
If you are making creamy mushrooms, melt butter in a saucepan over medium heat, then cook the garlic until it turns golden. Brush the mushrooms to remove any dirt, and detach and discard the stems. Once the garlic turns golden, pour the mushrooms into the pan and sauté until both sides turn golden brown. Combine milk with mustard powder and, when the mushrooms are golden, pour the milk into the saucepan. Cook over a medium-low heat until the sauce is creamy. Finally, toss the mushrooms with minced fresh parsley and a dash of white pepper.
You can also add other spices like ginger, allspice, nutmeg, marjoram, and bay leaf. If you are using milk cap mushrooms, you can cook them in cold water for 15 minutes and then add salt at the end.
If you are looking to reheat creamy mushrooms, the sauce will thicken, but adding a spoonful or two of milk will help loosen it to its original consistency.
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Using milk cap mushrooms
Milk cap mushrooms are mushroom-forming fungi of the genera Lactarius, Lactifluus, and Multifurca, in the family Russulaceae. They are known for exuding latex, a white, milk-like fluid, when cut or bruised. Some milk cap mushrooms are edible and can be a tasty treat or added to other dishes like groats, rice, or vegetables. They can also be the main ingredient in a mushroom soup, sauce, or marinade.
When preparing fresh milk cap mushrooms for boiling, it is recommended to first soak them in cold water for 1-1.5 hours, then wash and dry them. To boil, place the mushrooms in a pot of cold water, ensuring they are completely submerged, and bring the water to a boil. Cook the mushrooms for 15 minutes, counting from the moment the water starts boiling. If you are unsure about the species of mushroom, replace the water 1-2 times during cooking or refrain from consuming them. You can add flavourings such as pepper, ginger, allspice, nutmeg, marjoram, or a bay leaf during cooking. Cover the pot and cook until the mushrooms are soft and delicate. Once boiled, drain and dry the mushrooms.
Milk cap mushrooms can also be sautéed. Slice the mushrooms into thin strips or leave the caps whole, and place them in a single layer with the caps facing up first so they can absorb their juices. Season with salt and caraway seed, and sauté for about 3-5 minutes per side without stirring, until slightly browned. After both sides are browned, stir and sauté for an additional 2 minutes. Depending on the pan size and the amount of mushrooms, you may need to sauté in batches. Season with additional salt to taste and top with parsley or chives, if desired. Serve with bread and enjoy!
It is important to exercise caution when cooking and consuming foraged mushrooms. Only eat mushrooms that you are certain are edible, and always try a small quantity of a new mushroom first to ensure it agrees with you. Joining a local mushroom club or consulting with a trusted mushroom identifier or mycologist can help you learn how to identify and forage for edible mushrooms in your area.
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Serving suggestions
Boiled mushrooms in milk can be served in a variety of ways. Here are some ideas:
- As a side dish: Creamy mushrooms in milk can be served as a side dish, accompanying meats such as steak or salmon.
- Appetizer: They can also be served as an appetizer, either on their own or with toothpicks. For a more elegant presentation, spoon the creamy mushrooms into baked or bought puff pastry shells (vol-au-vents).
- On toast: For a first course or light lunch, spread some butter on toast, top it with your creamy mushrooms, and sprinkle with shredded cheese. Place it under the broiler until the cheese melts.
- With pasta or polenta: For a more substantial meal, serve your creamy mushrooms over pasta or soft polenta.
- In a soup: Consider blending the creamy mushrooms into a soup. You can also add other ingredients like vegetables or meat.
- In a sauce or marinade: Milk cap mushrooms can be boiled and added to a sauce or used as a marinade for other dishes.
When boiling mushrooms in milk, you can also add various ingredients to enhance the flavour. For example, mustard powder, white pepper, fresh parsley, garlic, butter, salt, ginger, allspice, nutmeg, marjoram, and bay leaf are all options to consider.
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Frequently asked questions
Soak the mushrooms in cold water for 1-1.5 hours, then wash and dry them. Place them in a pot, cover them with cold water, and bring the water to a boil. Cook for 15 minutes, then season with salt, pepper, ginger, allspice, nutmeg, marjoram, or bay leaf.
Melt butter in a saucepan over medium heat and cook the garlic until golden. Brush the mushrooms to remove any dirt and discard the stems. Add the mushrooms to the pan and sauté until golden brown on both sides. Combine milk with mustard powder and pour the mixture into the saucepan. Cook over medium-low heat until the sauce is creamy.
Boiled mushrooms will keep for 3 to 4 days in the refrigerator. You can also freeze them for up to 3-4 months.
Boiled mushrooms can be served as a side dish or appetizer. They go well with meats, salmon steaks, or toothpicks for a party dish. You can also add them to pasta, polenta, or puff pastry shells (vol au vents).
