Emma Wilson
Grated mushrooms are an excellent way to add an earthy umami flavour to your dishes. Grating mushrooms can be a little tricky as they tend to crumble, so it's best to use dehydrated or dried mushrooms. You can grate them over pasta for a truffle-like flavour or use them in clear broths for a subtle kick. If you're feeling adventurous, you can even make your own mushroom ketchup by grating mushrooms and mixing them with salt, vinegar, spices and herbs.
| Characteristics | Values |
|---|---|
| Type of mushrooms | Fresh or dried |
| Tools | Mandoline, sharp knife, or grater |
| Texture | Mushrooms must be dry to avoid paste-like consistency |
| Uses | Mushroom ketchup, sauces, stuffing, pasta, clear broth |
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What You'll Learn
Use dehydrated mushrooms
Dehydrated mushrooms are a versatile ingredient that can be used to enhance the flavour of many dishes. They are often used in Asian or European cuisines and can be purchased at most grocery stores. They are also a great pantry item as they last for 6-12 months and can be used to add a boost of flavour to dishes.
Before using dehydrated mushrooms, they need to be reconstituted with water, which will also produce a flavorful soaking liquid. This liquid can be used in soups, stews, sauces, pâtés, and gratins. It is recommended to use room temperature water to soak the mushrooms as it extracts less flavour and leaves a stronger mushroom taste. Thickly sliced or capped mushrooms can be soaked in hot water if you are short on time. After soaking, the mushrooms should be rinsed under cold water to remove any remaining grit.
Once the mushrooms have been soaked and rinsed, they can be cooked immediately. They can be used in a variety of dishes such as soups, sauces, scrambled eggs, and risotto. They can also be blended into a compound butter to be used for cooking, drizzling, or basting.
It is important to note that dried mushrooms tend to have a stronger and earthier flavour than fresh mushrooms, so they should be used sparingly to avoid overwhelming the dish.
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Grate onto pasta
Grating mushrooms onto pasta is a great way to add depth of flavour to your dish. It is also a clever way to incorporate mushrooms into your meal without the mushroom texture, and without the mushrooms being detectable.
To grate mushrooms onto pasta, you will first need to select and prepare your mushrooms. You can use any variety of mushroom, such as cremini, shiitake, portobello, oyster, or wild mushrooms. Remove any hard stems and cut or tear your mushrooms into similarly-sized pieces. It is best to avoid submerging mushrooms in water or rinsing them, as they will absorb water and lose their flavour. Instead, use a slightly damp paper towel to brush off any dirt.
Next, you will need to cook your mushrooms. Heat olive oil in a wide skillet over medium heat. Add your mushrooms in a single layer, or as close to a single layer as possible, and leave them to cook until they start to brown. Stir them, then spread them back into a layer to brown the other side. When your mushrooms are mostly golden brown on all sides, season with salt and pepper. You can also add other ingredients to your mushrooms at this point, such as butter, garlic, lemon zest, thyme, or parsley.
Once your mushrooms are cooked, you can grate them using a rasp-style grater. Grate the mushrooms directly onto your pasta, along with some Parmesan cheese. The mushrooms will add a nutty and fresh flavour to your pasta, and can even give it a truffle-like taste.
Finally, toss your pasta well to ensure it is coated in the grated mushrooms and cheese. You can also add a splash of pasta cooking water to create a thicker sauce. Finish with a handful of fresh parsley, and some crushed walnuts for added texture and flavour.
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Make mushroom ketchup
Grated mushrooms can be used to make mushroom ketchup, which was a common seasoning used by 18th-century soldiers. The ketchup has a thin consistency similar to Worcestershire sauce and can be used to add depth to stews, casseroles, or any savoury dish.
To make mushroom ketchup, you will need the following ingredients:
- Fresh mushrooms (about 2 pounds)
- Salt
- Sugar
- Vinegar
- Spices (bay leaf, nutmeg, mace, garlic powder, ginger, black pepper, etc.)
- Onion
- Lemon zest
- Grated horseradish
- Shallots (optional)
- Start by gently wiping the mushrooms clean, as rinsing them can dilute the flavour.
- Finely grate or slice the mushrooms into thin pieces.
- Place the mushrooms in a bowl, sprinkle with salt, and stir to distribute evenly. Cover and let stand at room temperature for 24 hours.
- The next day, put the dried mushrooms in a small bowl and cover with boiling water. Leave them to soak until they are soft.
- Drain the liquid from the salted mushrooms, which will have shrunk in size.
- Rinse the salted mushrooms with cold water, drain again, and transfer to a cooking pot.
- Add the soaked mushrooms and their soaking liquid, onion, and spices to the pot.
- Bring the mixture to a boil, then reduce the heat and simmer for about 30 minutes to an hour.
- Remove any large spice pieces, such as bay leaves.
- Finely blend the remaining ingredients in a food processor.
- Transfer the hot mushroom ketchup to sterilized bottles or jars and seal them.
- Store the ketchup in a cool, dark place for about two weeks before using. It should keep for at least three months if sealed and stored properly.
Note: Some recipes suggest adding lemon zest and grated horseradish to the mixture before bottling. You can also experiment with different types of vinegar, such as apple cider vinegar, to find your preferred taste.
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Use as a stuffing
Grated mushrooms can be used as a stuffing for various recipes. Here is a guide on how to prepare and use grated mushrooms as a stuffing:
Preparing the Mushrooms:
Start by choosing the right mushrooms. Cremini or baby bella mushrooms are popular choices for stuffed mushrooms, but you can also use white button mushrooms or larger varieties like portobello mushrooms. Select firm and fresh mushrooms for the best results. Clean the mushrooms thoroughly before cooking, as they tend to have a lot of dirt from growing close to the ground. You can quickly rinse them in cold water and then wipe them with a damp paper towel to remove any remaining dirt.
Creating the Stuffing:
After cleaning and drying the mushrooms, remove the stems from the caps. Finely chop the mushroom stems, as they will be included in the stuffing mixture. You can also grate or chop the mushrooms into small pieces to incorporate them into the filling.
For the filling, you can use a variety of ingredients like breadcrumbs, cheese, herbs, spices, garlic, and cream cheese. Here are some specific examples:
- Sun-dried tomatoes, pine nuts, parsley, panko breadcrumbs, garlic, pecorino or Parmesan cheese, salt, and pepper.
- Sausage, cream cheese, Parmesan, garlic powder, and chopped mushroom stems.
- Mozzarella cheese, garlic, cream cheese, parsley, salt, and pepper.
- Shallots, garlic, walnuts, breadcrumbs, and chopped mushroom stems, topped with grated Parmesan.
Stuffing and Baking:
Once your filling is ready, it's time to stuff the mushrooms. Spoon the filling into the mushroom cavities, piling it as high as you can. It's okay if some of the filling tumbles off. Drizzle the stuffed mushrooms with olive oil and season with salt and pepper before baking.
Bake the stuffed mushrooms in a preheated oven at 350°F (or 400°F for a shorter time) for about 20 minutes, or until they are tender and golden brown. Allow the mushrooms to cool slightly before serving.
Storage and Reheating:
Stuffed mushrooms are best enjoyed fresh, but you can make the filling and assemble them a day or two in advance. Store unbaked stuffed mushrooms in an airtight container in the refrigerator for up to four days or freeze them for up to three months. Reheat any leftovers in the microwave or on the stove.
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Add to a broth
Grated mushrooms can be added to a broth, but it is important to note that they will likely need to be dried first, or they will turn into a paste. Dried mushrooms are key to making a great mushroom stock, as they create a rich, concentrated flavour that cannot be achieved with fresh mushrooms alone.
If you are using dried mushrooms, rehydrate them by soaking them in hot water for 20-30 minutes. Be sure to reserve the soaking liquid, as it will be packed with flavour and can be added to your broth later.
To make a mushroom broth, you can sauté aromatics such as onions, garlic, and fresh mushrooms in olive oil over medium heat. For added flavour, you can also add ingredients such as ginger, bay leaves, peppercorns, and dulse. Once the aromatics have softened and released their juices, add water to the pot and bring the mixture to a boil. Then, reduce the heat to low and simmer for one hour. Finally, strain the broth and season to taste.
Mushroom broth is a versatile ingredient that can be used in a variety of dishes. It can be added to soups, stews, risottos, sauces, and more. When used as a base, it provides a savoury depth that water or vegetable stock cannot match. It is also excellent for braising meats or vegetables, as it imparts a robust flavour that enhances the dish.
Overall, grated mushrooms can be a great addition to a broth, but it is important to use dried mushrooms or rehydrated dried mushrooms to achieve the best flavour.
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Frequently asked questions
You can grate dried mushrooms using a mandoline, a sharp knife, or a grater.
Grating mushrooms gives them a subtle, earthy umami flavour.
Fresh mushrooms may turn into a paste when grated, so it is recommended to use dried mushrooms instead.
Grated mushrooms can be used in a variety of dishes, including pasta, clear broth, and mushroom ketchup.
Mix grated mushrooms with salt and let the mixture stand unrefrigerated for 24 hours. Transfer the mixture to a cooking pot, add the remaining ingredients, and simmer for about 1.5 hours. Remove the bay leaf and blend the remaining ingredients in a food processor. Transfer the hot mixture to sterilized jars and seal. The ketchup will be ready to use in about two weeks.
