Mushroom Cooking: A Beginner's Guide To Delicious Fungi

Mushrooms are a versatile ingredient that can be cooked in a variety of ways, including sautéing, roasting, and pan-cooking. They are a beginner-friendly ingredient as they are almost impossible to burn and can be eaten raw (although there are conflicting opinions on the safety of this). When cooking mushrooms, it is important to avoid overcrowding the pan, as this will cause them to steam instead of brown. Additionally, it is recommended to add salt at the end of cooking, as salt draws out moisture and can make mushrooms mushy. Mushrooms can be seasoned with a variety of ingredients, such as butter, garlic, lemon, thyme, and pepper. They can also be cooked with wine, teriyaki sauce, or Worcestershire sauce to enhance their flavor.

How to Cook Mushrooms

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How to sauté mushrooms

Sautéing mushrooms is a quick and easy way to cook them, and they make a great side dish or addition to a meal. Here is a step-by-step guide on how to sauté mushrooms:

Preparation

Firstly, choose your mushrooms. Most varieties of mushrooms can be sautéed, including white mushrooms, cremini, shiitake, morels, portobello, oyster, and wild mushrooms. Wipe off any excess dirt with a damp towel or give the mushrooms a quick rinse and dry. Remove any hard stems and cut the mushrooms into similar-sized pieces. Be sure not to cut them too thin, as they will shrink during cooking, and you want meaty pieces.

Cooking

Use a wide, heavy-bottomed pan to avoid overcrowding the mushrooms. Overcrowding will cause the mushrooms to steam instead of sauté, so make sure they are spread out in a single layer. You can always cook them in batches if your pan is not big enough. Heat some butter and oil in the pan over medium-high heat. Olive oil is a good option, and you can add a knob of butter for flavor. Once the butter is foaming, add the mushrooms.

Sautéing

Cook the mushrooms for 3-5 minutes before stirring or turning them. You want them to get a good sear, so don't stir them too often. The mushrooms will release a lot of moisture, so keep the heat up to help it evaporate and get a nice caramelization. Continue cooking, stirring every 15-30 seconds, until the pan is dry.

Seasoning

Once the mushrooms are cooked, season them with salt and pepper, and any fresh herbs you like. Thyme, rosemary, and parsley all work well. You can also add some garlic, but be careful not to burn it. A splash of wine, sherry, or stock can also be added at the end of cooking to deglaze the pan and infuse flavor.

Storage

Sautéed mushrooms will keep in the fridge for 3-4 days and can be frozen for up to six months. Reheat them in a skillet or pan over medium heat.

How to roast mushrooms

Roasting mushrooms is an easy and tasty way to cook them. It gives them a meaty texture and a rich, savoury flavour. You can use pretty much any variety of mushrooms, from cremini and white buttons to portobello and shiitake.

First, clean the mushrooms with a damp paper towel to wipe off any dirt or debris. Don't wash them under running water, as they will soak it up and won't become crispy when roasted. Then, chop them. Quarter or halve small mushrooms, and tear or slice other varieties into bite-sized pieces.

Next, season the mushrooms. Place them on a large baking sheet and drizzle them with olive oil, vinegar, and tamari or balsamic. Sprinkle with salt and pepper and toss to coat. You can also add some garlic butter for extra flavour. Spread the mushrooms in an even layer on the baking sheet.

Roast the mushrooms in a preheated oven at 425-450°F (220°C) for 18 to 25 minutes, or until they are tender and golden brown. If you want to add some extra flavour, you can sprinkle thyme or rosemary sprigs on top of the mushrooms before roasting.

Once the mushrooms are done, remove them from the oven and toss with fresh herbs like parsley, chives, or tarragon, and more salt and pepper to taste. You can also add a drizzle of lemon juice and a sprinkle of thyme for a fresh and flavourful finish.

Roasted mushrooms are a delicious and versatile side dish that can be served with proteins, green salads, or pasta. They can also be added to grain bowls or enjoyed on their own.

Which mushrooms are safe to eat raw

How to Cook Mushrooms

Cooking mushrooms is a simple process that can add depth and complexity to their flavour profile. Sautéing or roasting mushrooms brings out their rich umami taste, making them a delectable accompaniment to various dishes. Here is a step-by-step guide on how to cook mushrooms:

• Choose your mushrooms: You can use a variety of mushrooms such as cremini, shiitake, portobello, oyster, or wild mushrooms.
• Prepare the mushrooms: Remove any hard stems and cut or tear the mushrooms into similar-sized pieces.
• Heat your cooking vessel: Use a wide, heavy-bottomed pan or skillet for the best results. Heat the pan over medium heat.
• Add oil or butter: For a richer flavour, you can use a mixture of olive oil and butter. Heat the fat before adding the mushrooms.
• Cook the mushrooms: Spread the mushrooms in a single layer in the pan to prevent steaming. Cook until they are golden brown on all sides. Stir occasionally to ensure even cooking.
• Season and add flavourings: Season the mushrooms with salt and pepper. You can also add garlic, lemon zest, thyme, or other herbs and spices to taste.
• Serve: Mushrooms cooked in this way can be served as a side dish or added to pasta, stir-fries, or soups.

When it comes to raw mushrooms, it is important to know that not all varieties are safe for consumption. While some mushrooms can be enjoyed raw, others may pose potential health risks. Here is a guide to help you navigate which mushrooms are generally considered safe to eat raw:

• Oyster Mushrooms: Oyster mushrooms are commonly consumed raw and are considered safe. They have a unique texture and an earthy flavour, making them a great addition to salads and raw food dishes.
• Button Mushrooms: Button mushrooms are widely available in grocery stores and are generally considered safe to eat raw. However, some people prefer to cook them for improved texture and taste.
• Cultivated Canadian Mushrooms: Commercially cultivated Canadian mushrooms are grown specifically to be safe and delicious when consumed raw or cooked. You can find these mushrooms in supermarkets and use them in a variety of raw or cooked dishes.
• Shiitake Mushrooms: There is conflicting information about shiitake mushrooms. While some sources state that eating them raw is generally safe, others warn that raw or undercooked shiitake mushrooms can cause a rare condition called shiitake mushroom flagellate dermatitis, affecting about 1 in 50 people. This condition causes a rash that resembles whipping or flogging and is caused by a compound in the mushrooms called lentinan, which is denatured by heat.
• Cremini and Portobello Mushrooms: These mushrooms belong to the Agaricus family and contain a natural toxin called agaritine, which is minimized by cooking. While cooking these mushrooms is recommended, some people consume them raw.

It is important to exercise caution when consuming raw mushrooms. While the commonly available varieties mentioned above are generally considered safe, always do your research and be cautious when trying new types of mushrooms. Cooking mushrooms is generally recommended as it improves taste, texture, and digestion, while also reducing the risk of bacterial contamination and breaking down tough cell structures to make nutrients more accessible. Additionally, always purchase mushrooms from reputable sources and avoid wild-foraged mushrooms to prevent misidentification and potential toxicity.

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How to cut mushrooms

When it comes to cutting mushrooms, there are a few things to consider. Firstly, the type of dish you are preparing will dictate the cutting style. For example, quartered mushrooms work best in stir-fries, soups, or stews, while sliced mushrooms are ideal for sauces. If you plan on eating them on their own, keeping them whole or simply removing the stems can be a good option.

To start the cutting process, remove any hard stems from the mushrooms. You can do this by trimming off the ends with a small knife. Then, decide on your cutting style and cut the mushrooms into similarly sized pieces. For quartering, slice the mushroom lengthwise once, and then widthwise to create four pieces. For slicing, cut the mushrooms into thin, uniform pieces.

It's important to note that mushrooms shrink while cooking, so don't worry about cutting them too large. You can always adjust the size as you gain more practice and understanding of how they cook. Additionally, some recipes may call for specific cutting styles or sizes, so be sure to review your recipe before beginning.

When cutting mushrooms, it's also a good idea to use a mushroom brush or a damp paper towel to gently clean off any visible dirt. Avoid rinsing or soaking the mushrooms, as they absorb water easily and this can affect their texture and cooking time.

With these tips in mind, you'll be well on your way to cutting mushrooms like a pro! Remember to consider the dish you're preparing, cut into similarly sized pieces, and clean them gently without rinsing. Happy cooking!

Mistakes to avoid when cooking mushrooms

Mushrooms are a versatile ingredient that can be used in soups, sauces, stir-fries, stews, and even as a replacement for meat in burgers. However, they can easily ruin a dish if not cooked properly. Here are some common mistakes to avoid when cooking mushrooms:

Washing Mushrooms

Mushrooms tend to be dirty as they are grown in the ground, and it is easy for soil to cling to them. While rinsing or soaking them in water may seem like a good idea, mushrooms are highly absorbent and can soak up water quickly, leading to a soggy texture when cooked. Instead, use a damp paper towel, a mushroom brush, or a pastry brush to gently wipe away any dirt or soil. If you must wash them, dunk them in a bowl of water for no more than 10-15 seconds and always wash them whole before cutting.

Overcrowding the Pan

When cooking mushrooms, it is important to give them enough space in the pan. If you crowd the pan by piling mushrooms on top of each other, they will steam instead of browning and crisping. Use a wide skillet or pan to give them room to cook evenly and spread them out in a single layer, with some space between each mushroom.

Adding Salt Too Early

Salt draws out moisture, and adding it to mushrooms before or immediately after putting them in the pan will cause them to release their liquids and simmer in them, resulting in rubbery and tough mushrooms with little flavour. It is best to add salt towards the end of cooking, after the mushrooms have caramelized and started to brown.

Stirring Constantly

While it is important to stir mushrooms occasionally to ensure even cooking and prevent burning, stirring them constantly can interrupt the cooking process. By not letting the mushrooms sit in the pan, you prevent the moisture from evaporating, leading to soggy mushrooms.

Not Using Enough Heat

Mushrooms require more heat and time to cook properly. A hot pan is essential to eliminating moisture and getting that desired browned and crispy texture. Allow the pan to heat up before adding the mushrooms, and make sure to use a thick pan that can retain heat well, such as a cast-iron skillet. Medium-high heat is generally recommended for cooking mushrooms.

Frequently asked questions