Emily Johnson
Mushrooms are a versatile ingredient, adding depth to dishes from steaks to stir-fries. However, cooking them can be a challenge. Mushrooms are composed of 80-90% water, so they can easily become soggy. To avoid this, it is recommended to cook mushrooms in a dry pan, allowing them to brown before adding any other ingredients. This releases their moisture, which can then evaporate, leaving the mushrooms golden and ready to absorb butter, aromatics, and a pinch of salt. When cooking mushrooms, it is also important not to overcrowd the pan, as this will cause them to steam rather than brown. While mushrooms are a tasty addition to many dishes, they can also be a nuisance when they pop up in your yard. To remove unwanted mushrooms, you can use horticultural vinegar, or improve your lawn's drainage, sunlight, and remove decaying organic matter.
How to cook mushrooms
| Characteristics | Values |
|---|---|
| Cleaning | Use a damp paper towel to wipe away any dirt. Avoid rinsing or submerging in water. |
| Pan | Use a wide heavy-bottomed cast-iron skillet or another thick pan that can hold heat well. |
| Heat | Medium to medium-high heat. |
| Oil | Use olive oil for a golden brown crust and flavor. |
| Spacing | Do not overcrowd the pan. Cook mushrooms in a single layer to allow them to brown instead of steam. |
| Timing | Cook for 3-5 minutes on one side, then stir and cook for another 3-5 minutes until mostly golden brown on all sides. |
| Seasoning | Add salt and pepper at the end to prevent drawing out moisture and making the mushrooms mushy. |
| Flavor | For more flavor, add butter, thyme, and lemon. |
| Storage | Store cooked mushrooms in an airtight container in the refrigerator for up to four days. They can also be frozen for up to six months. |
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What You'll Learn
Cooking methods: sautéing, roasting, frying, grilling, baking, stewing
Sautéing Mushrooms
To sauté mushrooms, start by cleaning and slicing or chopping them to your desired size, or leave them whole if they're not too large. Heat a dry skillet to just over medium heat (or a little higher if you're not using butter). When you notice the liquid has evaporated (after about 5 to 6 minutes), continue cooking the mushrooms, stirring every 15 to 30 seconds for a couple of minutes. When the pan is dry, turn off the heat and season with salt or pepper, and/or fresh herbs. Toss in a little butter, olive oil, or truffle oil before serving.
Roasting Mushrooms
Preheat your oven to 375°F (190°C). Clean and trim your mushrooms, then wash them in cold water and spin them dry. Toss the mushrooms with olive oil and season with salt and pepper. Transfer them to a foil-lined baking sheet and spread them into an even layer. Top with thyme or rosemary sprigs and roast for about 15 minutes, until the mushrooms release their liquid. Drain this liquid, return the mushrooms to the oven, and roast for another 30 minutes, until browned but still tender. Discard the herbs and toss the mushrooms with parsley, chives, or tarragon before serving.
Frying Mushrooms
Although no specific instructions for frying mushrooms were found, it is likely similar to sautéing. Heat a pan to just over medium heat and cook the mushrooms until the liquid evaporates. Continue cooking, stirring occasionally, until the mushrooms turn a reddish-brown with golden spots. Season with salt, pepper, garlic, fresh herbs, or butter, then serve.
Grilling Mushrooms
Thread the mushrooms onto skewers, alternating with sliced onions, peppers, or zucchini if desired. Combine melted butter, dill, and garlic salt in a bowl and brush the mixture over the mushrooms. Grill the mushrooms over medium-high heat until tender, about 10 to 15 minutes, basting and turning them every 5 minutes. Serve with grilled lemon wedges if desired.
Baking Mushrooms
No specific instructions for baking mushrooms were found, but it is likely similar to roasting. Preheat your oven, prepare the mushrooms, and season them with oil, salt, and pepper. Spread the mushrooms on a baking sheet and bake until tender.
Stewing Mushrooms
To make a mushroom stew, start by making a broth with carrots, onions, celery, bay leaves, peppercorns, and water. Bring it to a boil, then simmer for about three hours, stirring occasionally. Slice the carrots and mushrooms and cook them in a pan with garlic, celery, and onion. Add pancetta and wine and simmer until the wine evaporates. Stir in tomato paste, broth, and spices, then add the sliced carrots and mushrooms. Simmer until thickened, then season with salt and serve.
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Ingredients to use: olive oil, butter, garlic, lemon, thyme
Firstly, prepare your mushrooms. Clean them with a damp paper towel, and cut away and discard any hard stems. You can slice the mushrooms into 1/4-inch cubes, or leave them whole if they are small enough.
Next, heat olive oil in a large skillet or frying pan over medium-high heat. Add the mushrooms and season with salt and pepper. Allow them to cook without stirring for 3-5 minutes, until they are browned on one side. Then, stir and cook for another 3-5 minutes, until they are golden brown on all sides.
Now, add the butter and garlic. Stir and cook for another 3-4 minutes, until the mushrooms are fully cooked, the butter has melted, and the garlic is fragrant.
Finally, add the lemon zest, lemon juice, and thyme. Stir everything together for a minute or two, then serve immediately.
This recipe is a great way to enhance the natural flavor of mushrooms and can be served as a side dish or used as a topping for dishes like scrambled eggs, burgers, or grilled cheese sandwiches. Enjoy!
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Ingredients to avoid: salt, water
When cooking mushrooms, it is important to avoid adding salt and water at certain stages of the cooking process. Mushrooms are composed of 80 to 90% water, so they will release a lot of water during cooking. Adding salt to mushrooms before or immediately after putting them in the pan will draw out their water, making them simmer in their liquid and resulting in rubbery and flavourless mushrooms.
To avoid this, make sure to add salt towards the end of the cooking process, after the mushrooms have browned and released their water. This will help the mushrooms develop a nice meaty texture and flavour. Additionally, avoid overcrowding the pan, as this will cause the mushrooms to steam and release even more water. Cook the mushrooms in batches if necessary, ensuring they are in a single layer in the pan.
When preparing mushrooms, avoid rinsing them with water or submerging them in water to clean them. Instead, use a damp paper towel to wipe them gently and remove any dirt. Mushrooms act like sponges and will absorb water, resulting in a squeaky texture instead of the desired flavourful and browned mushrooms.
To cook mushrooms without using any water, you can dry sauté them. This involves cooking sliced or chopped mushrooms in a hot pan without adding any liquid. As the mushrooms heat up, they will release their juices and cook in their own liquid, concentrating their flavour. After about 5 to 10 minutes, once the mushrooms have released most of their moisture, you can add some butter for flavour if desired.
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How to prepare mushrooms: wipe with damp cloth, remove stems, slice
Preparing mushrooms is a simple process, but it's important to do it right to ensure they cook well and don't become soggy. Firstly, wipe each mushroom with a damp cloth or paper towel to remove any dirt. Mushrooms are porous, so they absorb water like a sponge, which can make them difficult to cook with. Therefore, it's best not to rinse them under running water. However, if they are very dirty, you can spray them with water and then wipe them immediately.
Once they are clean, you can remove the stems. The stems of some mushrooms, like button mushrooms, can be left on if you are not stuffing them. However, for shiitake, chanterelle, portobello, and baby bella mushrooms, the stems should be removed entirely as they are too tough to eat. You can reserve the stems to use in stocks or fillings. To remove the stems, gently snap them off by pulling sideways, leaving the mushroom cap hollow.
Now, you can slice the mushrooms. First, trim off any dried-out parts of the ends. Then, cut them into slices of your desired thickness and size. Thicker slices are better for recipes where you want to showcase the meaty texture of the mushrooms, such as in a stir fry. For recipes where you want the mushrooms to cook quickly and blend into the dish, like soups and sauces, thinner slices are better.
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How to store cooked mushrooms: refrigerate, freeze
Storing cooked mushrooms is a great way to preserve their shelf life and ensure they don't go to waste. Here are some detailed instructions on how to store cooked mushrooms, focusing on refrigeration and freezing:
Refrigerating Cooked Mushrooms
To store cooked mushrooms in the refrigerator, allow them to cool to room temperature. Place the mushrooms in an airtight container, making sure they are dry and not washed. Cooked mushrooms can be stored in the refrigerator for up to 3 days. It is important to note that mushrooms should not be placed near strong-smelling foods, as they may absorb those odours.
Freezing Cooked Mushrooms
Freezing is an excellent option for extending the shelf life of cooked mushrooms. Before freezing, it is recommended to lightly cook the mushrooms by sautéing them in butter or steaming them. This helps preserve their quality and flavour. You can also dip the mushrooms in a solution of water and lemon juice before cooking to improve their colour after freezing. Once the mushrooms are cooked and cooled, place them in a freezer-safe bag or airtight container. Label the bag or container with the date, and store the mushrooms in the freezer for up to 6 months to a year. Frozen cooked mushrooms can be added directly to dishes like soups, stews, sauces, or stir-fries.
Other Storage Methods
In addition to refrigeration and freezing, there are a few other options for storing cooked mushrooms:
- Dehydrating: Mushrooms can be dehydrated using a dehydrator or air-dried by placing them in a mesh container for about a week. Dehydrated mushrooms have a longer shelf life and an intense umami flavour. They can be reconstituted in soups, stews, sauces, or stir-fries.
- Marinating: Marinating cooked mushrooms can extend their shelf life and add flavour. Sautéed mushrooms with a sprinkle of salt can be stored in a sealed container in the refrigerator for up to a week.
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Frequently asked questions
To prevent sogginess, avoid adding salt to mushrooms before cooking as this draws out water. Mushrooms should be cooked on medium-high heat in a dry pan to allow moisture to evaporate and achieve a golden brown colour.
For extra flavour, cook mushrooms in olive oil or butter. You can also add thyme, lemon, garlic, pepper, wine, and teriyaki sauce.
Mushrooms thrive in damp, poorly drained areas with little sunlight. To prevent mushroom growth, fix your lawn's drainage, remove decaying organic matter, and trim trees and bushes to let more sunlight into your yard.
