Emily Johnson
Mushrooms are versatile and can be consumed in a variety of ways, both cooked and raw. They are a good source of potassium, vitamin B6, selenium, and vitamin D. While mushrooms are generally safe to consume, it is important to exercise caution as some wild mushrooms can be poisonous. Magic mushrooms, or shrooms, are classic hallucinogens that can alter one's awareness, thoughts, and feelings, leading to hallucinations and distorted senses of time, place, and reality. They are typically consumed raw, dried, or brewed into tea. When consuming mushrooms, it is important to select fresh, firm mushrooms, clean them thoroughly, and store them in the refrigerator. They can be sautéed, roasted, grilled, or blended into various dishes, adding flavour and nutritional benefits.
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What You'll Learn
Cooking methods: sautéing, roasting, steaming, grilling, and broiling
Sautéing
Sautéing mushrooms is a quick and easy process. First, clean the mushrooms with a damp paper towel to wipe off any dirt or debris. Avoid washing the mushrooms under running water, as they will soak it up and become soggy. Next, slice the mushrooms into bite-sized pieces. Heat a pan to medium-high heat and add a small amount of cooking fat, such as olive oil, coconut oil, or butter. Add the mushrooms to the pan, ensuring they are in a single layer and not overlapping. Sauté the mushrooms until they are golden brown, stirring occasionally to prevent sticking. Finally, season the mushrooms with salt and pepper to taste, and add any desired aromatics such as garlic, herbs, or spices.
Roasting
Roasting mushrooms is a simple way to enhance their flavour and texture. To roast mushrooms, first, clean them with a damp paper towel and slice them into bite-sized pieces. It is recommended to use a variety of mushrooms, such as cremini and white button mushrooms, for a more complex flavour. Drizzle the mushrooms with olive oil, balsamic vinegar, and tamari, and season with salt and pepper. Toss the mushrooms to coat them evenly in the oil and seasonings. Spread the mushrooms on a baking sheet and roast in the oven at 450°F for 18-20 minutes, stirring halfway through, until they are tender and golden brown. Serve the roasted mushrooms as a side dish or add them to pasta, salads, or grain bowls.
Grilling
Grilling mushrooms is a popular choice, especially during the summer months. To grill mushrooms, clean them with a damp paper towel and trim any stems or dried-out ends. Leave the stems on cremini mushrooms and simply trim off any dried ends. Portobello mushrooms are typically grilled without the stems. Drizzle the mushrooms with olive oil, balsamic vinegar, and tamari, and season with salt and pepper. Assemble the mushrooms on skewers, if desired, for easier grilling. Grill the mushrooms over medium-high heat until they are charred on the outside and juicy on the inside. Grilled mushrooms can be served as a side dish, sliced onto sandwiches or tacos, or added to pasta or grain bowls.
Broiling
Broiling mushrooms is a similar process to grilling, as it involves cooking the mushrooms under direct heat. To broil mushrooms, clean and prepare them as you would for grilling. Place the mushrooms on a broiler pan or sheet and position them under the broiler. Broil the mushrooms for a few minutes on each side, watching carefully to avoid burning, until they are charred and cooked to your desired doneness. Season the broiled mushrooms with salt and pepper, and serve them as a side dish or use them in sandwiches, wraps, or salads.
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Choosing mushrooms: opt for dry, firm, spotless mushrooms
When choosing mushrooms to consume, it is best to opt for dry, firm, and spotless mushrooms. Dry mushrooms are ideal because they have a longer shelf life and can be stored for future use. They are also perfect for recipes that call for reconstituted mushrooms, such as soups or stews. Dry mushrooms are also generally safer to consume, as they are less likely to harbour harmful bacteria.
Firm mushrooms are preferable as they indicate freshness and a higher moisture content. Mushrooms with a firmer texture, like Crimini or Portabella mushrooms, tend to have a richer flavour and denser meat-like consistency. This makes them a popular choice for vegetarian and vegan dishes, providing a satisfying bite and umami taste.
Spotless mushrooms are generally safer to consume. Spots on mushrooms can indicate the presence of bacteria or mould, which can be harmful if ingested. Some spots may also indicate insect damage or bruising, which can affect the flavour and texture of the mushroom. Therefore, it is always best to select mushrooms that are free from spots or blemishes.
When selecting mushrooms, it is also important to avoid those that feel slimy, as this is a sign of advanced age or spoilage. Wild mushrooms are also not recommended for consumption, as many are poisonous, and it is challenging to correctly identify edible varieties. Instead, opt for mushrooms from a trusted grocer or supermarket to ensure food safety.
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Storage: refrigerate and consume within a week
To ensure mushrooms remain fresh for up to a week, it is important to store them correctly. Firstly, it is best to avoid washing mushrooms before storing them, as they can absorb too much water, which leads to faster spoilage. Instead, wipe them down with a damp paper towel or clean them with a soft brush to remove any dirt. Mushrooms should be stored in the refrigerator to maintain their quality and prolong their shelf life.
When storing mushrooms, it is important to consider the container and the level of air circulation. Fresh mushrooms should be kept in a porous container or a paper bag to promote air circulation and absorb excess moisture. Fungi thrive in damp, sealed environments, so it is best to avoid plastic bags and sealed containers. Whole, raw mushrooms can be stored in the refrigerator for 4-7 days, while sliced mushrooms will only last 1-2 days.
If you wish to keep mushrooms for longer, you can cook and marinate them. Sautéed mushrooms can be refrigerated for 7-10 days, while marinated mushrooms, submerged in olive oil and sealed in a glass jar, can last 10-14 days. Freezing is also an option, but it is important to note that raw mushrooms should not be frozen as they will lose their structure and become mushy when thawed. However, cooked mushrooms can be frozen for up to a month.
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Cleaning: use a soft brush or damp paper towel
When it comes to cleaning mushrooms, a gentle approach is best. Using a soft-bristled brush or a slightly damp paper towel, carefully wipe or brush off any dirt or debris from the surface of the mushrooms. Take care not to be too vigorous, as mushrooms are delicate and can bruise easily. Rinsing them under a gentle stream of cool water can also help to remove any stubborn dirt, but be sure to dry them thoroughly with a clean cloth or paper towel afterwards. Avoid soaking them in water, as they are like little sponges and will absorb the moisture, affecting their texture and flavour.
If you are cleaning a large batch of mushrooms and plan to store them for later use, it is important to clean them thoroughly to remove any dirt, bacteria, or spores that could cause spoilage. Fill a sink or large bowl with cold water and add a small amount of white vinegar or lemon juice to help inhibit bacterial growth. Place the mushrooms in the water and swish them around gently with your hands or a soft brush to loosen and remove any dirt. Drain the mushrooms and rinse them briefly under fresh, cold water to remove any traces of vinegar or lemon juice. Spread the mushrooms out on a clean cloth or paper towels and allow them to air dry, or gently pat them dry with a clean towel.
For those who prefer a more thorough cleaning method, a vegetable wash or mild salt solution can be used. Create a mixture of one part vegetable wash or mild salt solution to ten parts water in a large bowl or sink. Soak the mushrooms in the solution for a few minutes, then gently rub them with your fingers or a soft brush to dislodge any dirt. Rinse the mushrooms under cool running water and dry them thoroughly before storing or cooking.
It is worth noting that cleaning mushrooms is an important step in preparing them for consumption, as it helps to remove any dirt, bacteria, or spores that could affect their flavour, texture, and safety. While it is possible to peel the outer layer of mushrooms to remove dirt or blemishes, this can also remove much of the flavour and nutrients, so it is generally recommended to clean them gently with a brush or damp paper towel instead.
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Freezing: cook mushrooms before freezing
Mushrooms are versatile and can be consumed in a variety of ways. However, if you are planning to freeze mushrooms, it is important to note that they should be cooked before freezing. Here are some detailed instructions on how to prepare and cook mushrooms before freezing them:
Firstly, select mushrooms that are dry and firm, avoiding any with spots or a slimy appearance. Clean the mushrooms using a soft brush or a slightly damp paper towel to gently wipe off any dirt from the surface. It is not advisable to wash mushrooms under running water as they tend to absorb water and become soggy.
Once cleaned, you can cook the mushrooms using various methods such as sautéing, roasting, grilling, or microwaving. Sautéing is a quick and easy method where you heat oil in a pan over high heat, add a single layer of mushrooms, and cook until they turn reddish-brown on both sides. You can also season them as desired. Roasting mushrooms involves preheating the oven to 450 degrees Fahrenheit, brushing the mushrooms with oil, and placing them on a shallow baking pan. Stir them occasionally until they are browned, which usually takes about 20 minutes.
Another option is to grill larger mushroom varieties like portabellas. Lightly brush the caps and stems with oil, season them, and place them on a grill or under a broiler about 4 to 6 inches from the heat source. Cook for 4 to 6 minutes on each side, brushing them with oil once or twice during the cooking process. Microwaving is also an option, especially if you're short on time. Place sliced mushrooms in a microwave-safe bowl, cover it, and cook on high power for 2 to 3 minutes.
After cooking the mushrooms using your preferred method, allow them to cool completely before transferring them to freezer-safe containers or bags. Label the containers with the date and try to consume the frozen mushrooms within a month for the best quality. Frozen cooked mushrooms can be added directly to dishes like soups, casseroles, or stir-fries, bringing a savoury umami flavour to your meals.
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