Laura Smith
Mushrooms are a versatile ingredient used in various dishes, but their texture can be a turn-off for some people. The rubbery, gelatinous, or slimy texture of cooked mushrooms is often attributed to their high water content and cooking methods. To avoid this unpleasant texture, it is crucial to control the liquid levels while cooking. This involves sweating out the moisture and allowing the mushrooms to reabsorb it before adding butter or oil gradually. Different types of mushrooms, such as shiitake, oyster, and king oyster mushrooms, also offer varying textures, with some being less meaty or stringy. Additionally, preparation techniques like shredding, tearing, or cutting mushrooms into thin slices before cooking can further alter their texture. Exploring alternative cooking methods, such as braising, dehydrating, or frying, can also lead to crispier or drier textures.
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What You'll Learn
Avoid adding oil or butter to mushrooms immediately
Mushrooms have a high water content, ranging from 80 to 90%. When cooked, they release this moisture, which evaporates, leaving them with a golden brown colour and a chewy texture.
If you add oil or butter to the pan immediately with raw mushrooms, they will absorb a watered-down butter mixture, resulting in a soggy, "slug-like" texture. Therefore, it is best to avoid adding oil or butter to mushrooms immediately.
Instead, start by cooking the mushrooms in a dry pan on medium-high heat. They will begin to brown and then release their moisture. Once the water has evaporated and the pan is dry, you can add butter or oil. This way, the mushrooms will not soak up the fat, and they will stay plump with a different texture from the usual.
You can also try dry sautéing the mushrooms. This 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 liquid, concentrating their flavour. After about 5 to 10 minutes, once the mushrooms have released their moisture, you can add some butter for added flavour if desired.
Additionally, it is important to note that mushrooms should not be overcrowded in the pan, as this can cause them to steam and not brown properly. It is also recommended to use a relatively stick-free pan, such as cast iron or hard anodized aluminum, to prevent the mushrooms from sticking.
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Cook sliced mushrooms over high heat
Mushrooms are versatile vegetables that can be cooked in a variety of ways. However, their texture can be off-putting to some people. Mushrooms are composed of about 92% water, and when cooked, they release moisture, which can make them soggy and rubbery. To avoid this, it is recommended to cook sliced mushrooms over high heat. Here are some tips and guidelines for cooking sliced mushrooms over high heat to achieve a desirable texture:
Choosing the Right Mushrooms
Select fresh mushrooms, such as cremini, portabella, or button mushrooms, as they have a high moisture content and will release liquid during cooking. Oyster mushrooms are also a good choice, as they are "less meaty" and can be pulled apart easily.
Preparation
Instead of cutting mushrooms with a knife, it is preferable to tear them into the desired sizes. This helps avoid the rubbery texture that can result from slicing. If you do slice them, aim for thin slices, as they will result in a crunchier texture.
Cooking Method
To cook sliced mushrooms over high heat, use a non-stick skillet or a pan. Add a small amount of fat, such as butter or oil, to prevent sticking. Start cooking the mushrooms over medium to medium-low heat. If using a non-stick pan, do not add any butter or oil at first. Observe if the mushrooms start to sweat and release moisture. If they stick to the pan, add butter or oil at this point.
Evaporating Moisture
Maintain a high heat of above 330°F to ensure rapid evaporation of the released moisture. This is crucial to preventing the mushrooms from becoming soggy. A crowded pan can cause water to pool, so make sure to spread out the mushrooms evenly. If you notice water pooling, raise the temperature or switch to broiling to help evaporate the excess water.
Seasoning
Wait to season the mushrooms until after they have released and reabsorbed the liquid. This ensures that the seasonings are not diluted and allows for better flavour absorption.
Cooking Time
Cook the mushrooms until they have released their moisture and reached your desired level of doneness. Mushrooms can be cooked for a long time without overcooking, as long as they don't burn. For a drier texture, cook them for a longer period to evaporate more moisture.
By following these guidelines, you can enjoy sliced mushrooms with a desirable texture cooked over high heat. The key is to manage the moisture released by the mushrooms and achieve the desired level of doneness without overcrowding the pan or overcooking.
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Use a box grater to shred mushrooms
If you're looking to change the texture of mushrooms, one option is to use a box grater to shred them. This technique can be used to transform the texture of various ingredients, including vegetables, and is particularly effective for mushrooms that are fresh and contain a lot of moisture.
To start, select a box grater with a shredding side that has slightly smaller holes. This side is typically used to scrape blocks of cheese or cucumbers for smaller, finer pieces. Before placing the mushrooms on the grater, ensure they are dry to prevent them from turning into a paste. Hold the mushroom firmly and carefully slide it back and forth across the shredding surface of the grater. Apply gentle pressure to control the speed and force of the grating action.
The resulting shredded mushrooms can be used in a variety of ways. For example, you can mix them with salt and let them stand at room temperature for 24 hours to make mushroom ketchup. After this, transfer the mushrooms to a cooking pot, add the remaining ingredients, and simmer for about 1.5 hours. Finally, blend the mixture and transfer it to sterilized jars for storage. This process will give your mushrooms a completely different texture and open up new culinary possibilities.
Additionally, shredded mushrooms can be used as a flavour enhancer. You can sauté the shredded mushrooms with olive oil and garlic and incorporate them into meaty tomato sauces or chillies. This technique allows you to experiment with mushrooms as a flavour booster until you find a preparation that suits your textural preferences.
Using a box grater to shred mushrooms is a versatile technique that can help you explore new textures and flavours. It may take some experimentation to find the right type of mushroom and preparation method, but it's a valuable tool to have in your culinary arsenal.
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Steam mushrooms before frying
Steaming mushrooms before frying can help you achieve a savoury, meaty texture and a deep brown colour. This method is also quicker than the classic approach.
To begin, clean your mushrooms by dipping them in a bowl of cold water and gently rubbing off any dirt. Drain the mushrooms and cut them into your desired size—tearing them into pieces works well, too. Next, place the mushrooms in a covered skillet and let them steam until they release their water. Once they appear to be swimming in water, remove the lid and let the water cook off. When the water has evaporated, the mushrooms will begin to brown. At this point, you can add aromatics like fresh thyme, garlic, and shallots. Finally, turn up the heat to allow the mushrooms to fully sear and develop a deep brown colour.
It's important to note that overcrowding the pan will cause the mushrooms to steam and prevent browning. Therefore, it's best to cook mushrooms in a single layer in a wide skillet or pan. Additionally, avoid adding salt, oil, or butter at the beginning of the cooking process, as this can make the mushrooms mushy or soggy. Instead, season the mushrooms with salt and pepper after they have browned, and then add butter, garlic, and thyme, if desired.
By following these steps, you can achieve a desirable texture and flavour when cooking mushrooms.
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Bake mushrooms in the oven
Baking mushrooms in the oven is a great way to change their texture and intensify their flavour. The oven's dry heat can bring out the savoury, meaty, and deeply complex flavours of the mushrooms. Here is a step-by-step guide to help you achieve crispy, tender, and flavourful oven-baked mushrooms.
Preparation
Start by preheating your oven to a temperature between 190°C and 204°C (375°F and 400°F). Line a large baking sheet or pan with aluminium foil, parchment paper, or a non-stick baking mat. You can use a rimmed baking sheet to prevent any juices from dripping into your oven.
Next, choose your mushrooms. You can use various mushrooms, such as button, cremini (baby bella), portobello, oyster, shiitake, or wild mushrooms. Clean the mushrooms using a damp paper towel to wipe off any dirt or debris. Avoid washing the mushrooms under running water.
Chop the mushrooms into relatively equally sized pieces. For small mushrooms, quarter or halve them. For larger mushrooms, slice or tear them into bite-sized pieces. If using portobello mushrooms, cut thick slices of the stems and caps. For oyster mushrooms, aim for pieces about 6 cm long and 2-3 cm wide.
Seasoning and Baking
Place the chopped mushrooms on the prepared baking sheet or pan. Drizzle them with olive oil or another neutral cooking oil, such as avocado oil. You can also use melted vegan butter combined with oil. Add balsamic vinegar or tamari (or soy sauce for a gluten-free option) for extra flavour. Sprinkle with salt and pepper, and toss well to coat the mushrooms evenly.
For added flavour, you can include herbs such as thyme, rosemary, bay leaves, or garlic. Toss the mushrooms with these ingredients, ensuring they are well coated. However, if you are using garlic, it is best to add it towards the end of the baking process to prevent overcooking and bitterness.
Bake the mushrooms in the preheated oven for 15 to 20 minutes, or until they are golden brown and crisp. If the mushrooms release a lot of liquid, carefully drain it about halfway through the baking process to promote browning and reduce cooking time. You can reserve this liquid for future use in sauces or gravies.
Serving
Once the mushrooms are baked to your desired level of crispness, remove them from the oven and season to taste with additional salt and pepper if needed. You can also toss them with fresh herbs like parsley, thyme, or chives to add a fresh, aromatic contrast to the savoury mushrooms.
Serve the mushrooms immediately while they are hot or warm. They make a delicious side dish and can be paired with various main courses, such as roasted chicken, meatloaf, or pasta. Enjoy your tender and crispy oven-baked mushrooms!
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Frequently asked questions
Cook sliced mushrooms over very high heat and wait to season them until after they've sweated out and reabsorbed their liquid.
Don't add oil or butter to the pan immediately with raw mushrooms. Instead, add a little butter or oil and increase the heat a little. If the mushrooms soak it up, add a little more.
Tear mushrooms into pieces instead of cutting them with a knife, unless they are dense mushrooms such as button, cremini, portobello, or porcini mushrooms.
Enoki, king oyster, and oyster mushrooms. Oyster mushrooms are kind of stringy, so try to tear them down the middle. Braised dried shiitake mushrooms and dried morels are also nice.
Shred the mushrooms and cook them down for about 10 minutes. They will disappear into a sauce or gravy.
