John Miller
Mushrooms are a versatile ingredient that can be used in a variety of dishes, but getting the right texture can be tricky. Many people dislike the slimy or soggy texture that mushrooms can sometimes have, but there are several methods you can use to achieve crispy mushrooms. The most common methods involve roasting or frying the mushrooms, and there are several tricks you can use to ensure they crisp up nicely.
| Characteristics | Values |
|---|---|
| Type of Mushroom | Wild mushrooms like maitake, shiitake, criminis, chanterelles, and oyster mushrooms are recommended. |
| Preparation | Cut or tear mushrooms into bite-sized pieces. |
| Oil | Use olive oil or butter. |
| Salt | Do not add salt until the mushrooms are finished cooking. |
| Cooking Method | Bake in the oven or roast in a pan. |
| Cooking Time | Bake for 15-25 minutes or until golden and crisp. |
| Temperature | Bake at 425-450°F. |
| Serving | Serve immediately. |
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What You'll Learn
Oven-baked crispy mushrooms
Ingredients
- Mushrooms
- Olive oil
- Salt
- Pepper (optional)
- Garlic (optional)
- Thyme (optional)
- Lemon (optional)
- Parmesan (optional)
Method
- Preheat the oven to 200°C (400°F).
- Cut the mushrooms into small, equally-sized pieces.
- Place the mushrooms on a baking sheet.
- Drizzle olive oil and sprinkle salt and pepper over the mushrooms. Toss well to coat them evenly.
- Bake for 15-20 minutes, or until golden and crisp.
- If desired, add some dried herbs, garlic cloves, or small wedges of onion to the mushrooms during baking.
- Serve immediately.
Tips
- Use parchment paper on the baking sheet if you are using sliced mushrooms as they tend to stick to the sheet.
- If your mushrooms are not crispy after 20 minutes, flip them over and roast for another 5-10 minutes.
- Avoid seasoning the mushrooms with salt before roasting as this can make them soggy.
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Pan-fried mushrooms
Ingredients
- Mushrooms
- Butter
- Olive oil
- Salt
- Garlic
- Thyme
- White wine (optional)
Method
- Cut the mushrooms into slices of relatively equal size.
- Melt some butter in a pan over medium heat.
- Toss the mushrooms in the pan and lightly fry them without stirring for about 4-5 minutes to brown on one side.
- Add white wine if using and allow it to evaporate.
- Add garlic and thyme, and continue cooking for another 3-4 minutes, stirring occasionally.
- Increase the heat to high and cook until the mushrooms are golden brown and crispy.
- Season with salt and pepper to taste.
Tips
- Avoid overcrowding the pan to prevent the mushrooms from steaming instead of frying.
- Wait to add salt until the end of the cooking time, as seasoning with salt too early can draw moisture out of the mushrooms and make them soggy.
- For extra flavor, add dried herbs, garlic cloves, or small wedges of onion to the pan while roasting.
- These pan-fried mushrooms can be served as a side dish or used as a topping for salads, grain bowls, ricotta toast, steaks, burgers, or baked potatoes.
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Slicing and seasoning
The first step to achieving crispy mushrooms is to slice them into relatively equal sizes. Smaller pieces will burn, while larger pieces won't crisp up. Aim for a thickness of about 1 inch or 1/4 inch, depending on your desired outcome. Oyster mushrooms, for example, are thin and will crisp up without much effort, while thicker mushrooms like Portobellos will require more preparation.
When it comes to seasoning, the general consensus is to hold off on salting the mushrooms until after they have started to brown. Salt draws out the natural moisture from the mushrooms, so seasoning them before cooking can make them soggy. However, some recipes suggest coating the mushrooms in olive oil and salt before baking, which results in a crisp texture similar to mushroom chips.
If you're sautéing the mushrooms, melt butter and olive oil in a pan, add the mushrooms, and toss to coat them evenly in the fat. Sauté for 5 minutes, then toss again and repeat every 5 minutes until the mushrooms release their water content and the liquid evaporates. Once the liquid cooks off, reduce the heat to medium-high and cook for another 3-4 minutes until the edges are golden brown and crisp. Add garlic and sauté for a further 1-2 minutes. Deglaze the pan and cook until the liquid is fully absorbed. Remove from the heat and season with salt and pepper, garnishing with fresh herbs if desired.
For oven-baked mushrooms, preheat your oven to 425-450 degrees Fahrenheit and place a baking sheet inside to heat up as well. Coat the hot baking sheet with olive oil and add the mushrooms in a single layer. Roast for about 10 minutes, then shake the pan and season with salt. Return to the oven for another 5 minutes. Create some space in the middle of the pan and add butter, chopped garlic, and herbs. Stir the mushrooms so they're coated, then finish with a squeeze of lemon juice and grated parmesan.
Regardless of your cooking method, it's important to ensure your mushrooms are dry before cooking. Avoid rinsing them with water, as they will absorb too much moisture. Instead, brush off any dirt with a clean towel or paper towel.
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The role of salt
Salt plays a crucial role in achieving the perfect crispy mushroom texture. Mushrooms are known for their high water content, and salt is essential in drawing out this moisture to prevent the mushrooms from becoming soggy.
When salt is applied to mushrooms, it draws out their natural moisture through osmosis. This process is key to achieving the desired crispness. By pulling out the natural moisture, the mushrooms have a chance to sear and crisp up. However, if salted too early in the cooking process, the released moisture can cause the mushrooms to steam and become soggy.
Therefore, the timing of when to add salt is critical. It is recommended to wait until the mushrooms have started to brown and release their juices before seasoning with salt. This way, the mushrooms have a chance to crisp up first, and the salt can then draw out any remaining moisture. Adding salt at the end of the cooking process ensures the mushrooms achieve that sought-after crispy texture.
Additionally, salt enhances the flavour of mushrooms. The savoury taste of salt complements the earthy flavour of mushrooms, making them more palatable and enjoyable to eat.
In summary, salt is an essential ingredient in creating crispy mushrooms. By drawing out moisture and enhancing flavour, salt transforms the texture and taste of mushrooms, elevating them from soggy to crisp and savoury.
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Sauteing mushrooms
Sautéing mushrooms is a great way to add flavour and texture to a variety of dishes. Here is a step-by-step guide to achieving crispy, sautéed mushrooms:
Preparation:
Firstly, select your mushrooms. Any variety of mushroom can be used, from white or cremini to shiitake, oyster, or wild mushrooms. Clean the mushrooms by gently brushing them with a damp paper towel. If they are very dirty, rinse them quickly under cold running water, but be sure to pat them dry afterwards. Thinly slice the mushrooms to about 1/4" thickness.
Cooking Process:
Start by heating a pan on medium-high heat. Choose a pan that holds and distributes heat well, such as a cast iron skillet, enameled Dutch oven, or a heavy-bottomed non-stick pan. For crispy mushrooms, it is important not to overcrowd the pan, so use a wide pan if you are cooking a large quantity.
Add a generous amount of olive oil to the pan, as mushrooms need plenty of fat to cook properly. Olive oil has a high smoke point, so it is ideal for achieving the high heat needed for crispy mushrooms. You can also add a small amount of butter to the oil for extra flavour, but be careful as butter burns more easily.
Once the oil is hot, add the sliced mushrooms in a single layer. Leave them undisturbed for 3-5 minutes until they start to brown, then stir them. Spread them back into a single layer and cook for another 3-5 minutes, stirring occasionally, until they are golden brown and most of their water content has been released.
Flavour Enhancements:
Once the mushrooms are golden and crispy, it's time to add flavour. Add some minced garlic and cook for another 1-2 minutes, stirring frequently. Then, deglaze the pan by adding a splash of liquid such as wine, sherry, brandy, or soy sauce. Scrape up any browned bits stuck to the bottom of the pan, and continue cooking until the liquid is fully absorbed.
Finally, season the mushrooms with salt and pepper, and stir in some fresh herbs if desired. Serve immediately and enjoy!
Tips for Crispy Mushrooms:
- Do not add salt to the mushrooms until the very end of cooking, as it can change the texture and make them tougher and more rubbery.
- Make sure the mushrooms are dry before adding them to the pan, as they absorb water easily and this can affect their ability to crisp up.
- Sauté the mushrooms in small batches to prevent them from steaming and ensure they get nicely caramelised.
- For an extra crispy coating, dust the mushrooms with cornstarch after sautéing and lightly fry them again until golden.
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