Sarah Brown
Mushrooms are a versatile ingredient that can be used in a variety of dishes, from salads and rice bowls to pasta and omelettes. They are also a great meat substitute, adding a delicious umami flavour to any dish. When it comes to meal prepping mushrooms, roasting is one of the simplest and most popular methods. Not only is it a hands-off approach, but it also yields deeply flavoured results. To roast mushrooms, simply toss them with olive oil, salt, and pepper, and roast them in the oven at 425-450°F for 18 to 25 minutes, until they are tender and caramelized. You can also add garlic, herbs, and a drizzle of balsamic vinegar to enhance the flavour. In addition to roasting, sautéing is another quick and easy way to prepare mushrooms, allowing you to cook them with minimal attention while you prepare the rest of your meal. To sauté mushrooms, use a large pan to prevent overcrowding, and cook them over medium heat with butter, olive oil, garlic, herbs, and seasonings until they are tender and golden brown. Whether roasted or sautéed, meal-prepped mushrooms are a tasty and nutritious addition to your weekly meals.
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What You'll Learn
Roasting mushrooms
Preparation
Firstly, select your mushrooms. You can use a wide variety of mushrooms for roasting, including cremini, white button, portobello, oyster, shiitake, and wild mushrooms.
Before cooking, you will need to clean the mushrooms. Use a damp paper towel to wipe off any dirt or debris. Avoid washing the mushrooms under running water, as they will absorb it and become soggy, rather than crispy when roasted.
Next, chop the mushrooms into bite-sized pieces. You can quarter or halve small mushrooms, and slice larger varieties into cubes. Try to keep the pieces similar in size so they cook evenly.
Seasoning
Place the chopped mushrooms on a large baking sheet. Drizzle them with olive oil, and season with salt, pepper, and herbs. You can use fresh herbs such as thyme, rosemary, or parsley, or dried alternatives. For extra flavour, add a drizzle of balsamic vinegar or tamari.
Roasting
Preheat your oven to between 375°F and 450°F. Spread the mushrooms evenly on the baking sheet and roast for 15 to 20 minutes. Stir them halfway through the cooking time to ensure even browning.
The mushrooms are ready when they are tender and golden brown. Remove them from the oven and garnish with fresh herbs, if desired.
Serving
Roasted mushrooms make a delicious and versatile side dish. They pair well with proteins, salads, and pasta dishes. You can also add them to omelettes, rice bowls, or enjoy them cold as a meal prep option throughout the week.
Roasted mushrooms are best served fresh out of the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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Sautéing mushrooms
Preparation
First, clean the mushrooms by wiping off any excess dirt with a damp towel or giving them a quick rinse and dry. Then, cut the mushrooms into similarly-sized pieces. It is important not to cut them too thin, as they will shrink while cooking. If you are using large mushrooms, cut them into halves or chunks.
Cooking
Use a mixture of oil and butter for the best flavor and to cook at high temperatures. Heat the oil and butter in a large pan over medium to medium-high heat. Olive oil is a good choice because it has a higher smoke point than butter, and you can add butter later for flavor. Make sure to use a large pan so that you do not overcrowd the mushrooms, which can cause them to become soggy.
Once the oil is hot, add the mushrooms and season with salt and pepper. Leave them undisturbed for about 5 minutes until they start to brown. Then, continue cooking and stirring every minute or so for another 5-10 minutes, until they are deeply browned and have stopped releasing water.
Seasoning
You can season the mushrooms with garlic, shallots, thyme, rosemary, or lemon zest. For extra flavor, add a tablespoon of Worcestershire sauce, soy sauce, or red wine. If you like your mushrooms on the salty side, try using truffle or porcini salt instead of regular sea salt.
Storage
Sautéed mushrooms can be stored in the refrigerator for up to four days or frozen for up to six months. Reheat them in the microwave, on the stove, or in the oven.
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Cleaning mushrooms
When it comes to cleaning mushrooms, the first step is to determine whether they are cultivated or wild. If you purchased them from a grocery store, they are cultivated; if you foraged them yourself, they are wild. Cultivated mushrooms are grown in sterile environments, so they do not need to be washed extensively. Simply brush them off with a dry towel, mushroom brush, or extra-soft toothbrush to remove any loose dirt. If the mushrooms appear relatively clean, cutting off the ends of the stems, which tend to be tough and dirty, may be sufficient.
However, certain wild mushroom varieties can hold a significant amount of dirt, especially in their crevices and creases. In such cases, a more thorough cleaning is necessary. Fill a large bowl with cold water and add a few mushrooms at a time. Swirl them gently in the water for a brief period, about ten seconds, to loosen any dirt. Remove the mushrooms from the water and place them on a clean, lint-free towel. Pat them dry and lay them out, caps up, to air dry completely before proceeding to the next batch.
After washing, examine the mushrooms closely for any remaining dirt. If necessary, use a damp paper towel or cloth to wipe away stubborn residue, ensuring they are thoroughly cleaned. It is important to note that mushrooms act like sponges and can easily absorb water, which can affect their texture and cooking properties. Therefore, it is recommended to clean mushrooms right before using them to avoid any moisture-related issues.
Additionally, if you are concerned about potential impurities on store-bought mushrooms, you can wash them with a vinegar-water mixture to ensure a more thorough cleaning. This is especially relevant considering that mushrooms are grown on sterile manure, which is the "dirt" that clings to them and can affect the taste of your dish. While this manure is not unsafe for consumption, it can negatively impact the flavour of your meal.
In summary, the key steps to cleaning mushrooms are:
- Identify whether the mushrooms are cultivated or wild.
- Brush off visible dirt with a dry towel or mushroom brush.
- Cut off the ends of the stems if they are dirty.
- For wild mushrooms with significant dirt, briefly soak them in cold water and then pat them dry.
- Examine and wipe away any remaining dirt with a damp cloth.
- Clean mushrooms just before using them to avoid moisture-related issues.
- Optionally, use a vinegar-water mixture for washing to ensure a thorough cleaning.
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Seasoning mushrooms
Firstly, it is important to clean the mushrooms. Mushrooms can be quite dirty, so rinsing them under cold water is often necessary to get all the dirt off. However, mushrooms act like sponges and will absorb water, which can affect their texture and flavour. Therefore, it is recommended to use a damp paper towel to brush off any dirt and only briefly rinse them under cold water if they are very dirty.
When seasoning mushrooms, it is best to keep it simple. Salt and pepper are classic seasonings that pair well with mushrooms. It is recommended to add salt towards the end of cooking, as salt brings out moisture, which can prevent mushrooms from browning in the pan. For a more luxurious option, truffle or porcini salt can be used instead of regular sea salt to deepen the mushroom flavour.
Garlic is another popular seasoning for mushrooms and can be used in a variety of ways. Fresh garlic, grated or pressed, adds a bold flavour and aroma. Garlic powder is also a great option and can be used in combination with fresh garlic to enhance the overall flavour.
Other seasonings that pair well with mushrooms include herbs such as thyme, rosemary, and parsley. A drizzle of balsamic vinegar can also add a lightly sweet and acidic touch. For those who enjoy a buttery flavour, a pat of butter can be added to the mushrooms while cooking, creating a rich and savoury dish.
When seasoning mushrooms, it is important to taste and adjust the seasonings as needed. This ensures that the natural flavour of the mushrooms is enhanced and not overpowered.
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Storing mushrooms
Avoid Plastic Containers
If your mushrooms come in a sealed plastic container, take them out and store them using one of the methods mentioned below. Plastic traps moisture, causing the mushrooms to sit in a damp container or bag. This leads to discoloration, mould, and slime.
Paper Bag Storage
Store mushrooms in a brown paper bag in the refrigerator. They will keep for over a week and may even last a few weeks. They may dry out, especially if cut, but they will still be edible.
Use Airtight Containers for Sliced Mushrooms
If you have already sliced the mushrooms or bought them pre-sliced, store them in an airtight container in the refrigerator. Sliced mushrooms should be used within three days.
Long-Term Storage Options
If you want to store mushrooms for the long term, you can freeze them or dry them. For freezing, cook the mushrooms first and then place them in a freezer-safe bag. Frozen mushrooms can be stored for up to 12 months. For drying, use a dehydrator or air-dry the mushrooms in a mesh container with good airflow for about a week. Once completely dry, store them in an airtight glass jar.
Other Tips
- Avoid placing mushrooms near strong-smelling food, as they will absorb those odours.
- If you are not going to use fresh mushrooms within a week, consider freezing them, but remember that fresher mushrooms tend to freeze better.
- If you want to extend the shelf life of fresh mushrooms, do not wash them before storing them, as moisture is the number-one enemy of keeping mushrooms fresh.
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