Poaching Mushrooms: A Simple Guide To Deliciousness

Poached mushrooms are a delicious and healthy dish that can be served as an appetizer, side dish, or even a condiment. They are typically cooked in a liquid, such as water, olive oil, or butter, and can be seasoned with various ingredients like garlic, herbs, and spices. Poaching is a gentle cooking technique that preserves the flavour and texture of the mushrooms, resulting in a tender and aromatic dish. In this article, we will explore different methods of poaching mushrooms, including recipes for coriander and lemon poached mushrooms, garlic and herb poached mushrooms, and butter-poached mushrooms. We will also provide tips and tricks for preparing and serving this delicious dish.

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Poaching mushrooms in olive oil

To poach mushrooms in olive oil, you will need to:

• Brush the mushrooms clean and trim the stems, keeping the mushrooms whole.
• Heat a large non-stick skillet over medium-high heat.
• Add 1/3 cup of oil and the mushrooms, toss carefully, and sauté undisturbed for 2 minutes until the mushrooms begin to brown.
• Toss again and continue to sauté until the mushrooms are golden brown, about 4 to 5 minutes, tossing only occasionally.
• Add the garlic pieces and sauté for 1 minute, until the garlic is golden but not brown.
• Reduce the heat to medium, add the remaining oil, herbs, and peppercorns, and gently heat until the oil reaches 170ºF (80ºC). Use a thermometer to check.
• Once the oil has reached the desired temperature, continue poaching the mushrooms for 6 to 7 minutes, maintaining the temperature at 170ºF (80ºC), until the herbs are crisp and have turned a shade darker.

You can also poach mushrooms in olive oil by following these steps:

• Add aromatics such as garlic and herbs to a pot, then add oil to cover.
• Heat over medium heat until bubbles form on the surface. This is not the oil boiling but the water being released from the mushrooms, indicating that the oil is hot enough.
• Reduce the heat as low as possible and continue to cook until the mushrooms are tender and cooked through.
• Be sure to monitor the temperature with a thermometer, ensuring it stays below 200°F.

Poached mushrooms in olive oil can be served as an appetizer or used as a topping for tarts, pizzas, grilled cheese sandwiches, or crostini. They can also be added to pasta salads or served with toasted bread.

Poaching mushrooms with coriander and lemon

This recipe is a delightful way to prepare mushrooms as a side dish or a condiment. The mushrooms are poached in a flavourful liquid that includes coriander and lemon, resulting in a tasty and aromatic dish.

Ingredients:

• Mushrooms (medium-sized, whole mushrooms are recommended)
• Water
• Lemon juice
• Olive oil
• Salt
• Peppercorns
• Coriander seeds
• Garlic
• Parsley

Instructions:

Start by cleaning and trimming the stems of the mushrooms. Keep the mushrooms whole. Heat a medium saucepan over medium-high heat and add the water, lemon juice, olive oil, salt, peppercorns, coriander seeds, and garlic. Bring this mixture to a boil, then lower the heat and simmer for 10 minutes to infuse the flavours.

After 10 minutes, add the mushrooms and continue to simmer for another 10 minutes. The mushrooms will absorb the flavours of the liquid and become tender. Once cooked, set the mushrooms aside to cool in the liquid. It is recommended to refrigerate them overnight to allow the flavours to develop further.

Just before serving, gently heat the mushrooms in the liquid once more. Use a slotted spoon to remove the mushrooms and divide them among plates. Sprinkle some freshly chopped parsley on top for added freshness.

This dish can be served as a tasty side or appetiser, and the aromatic mushrooms are sure to impress!

Butter-poached mushrooms

Ingredients

• Mushrooms of your choice (shiitake, shimeji, king oyster, portobello, white button, etc.)
• Butter
• Olive oil or vegetable oil
• Salt and pepper
• Fresh herbs (thyme, rosemary, Italian seasoning, etc.)
• Garlic (optional)
• White wine (optional)
• Cream, grated cheese, and other toppings (optional)

Instructions

• Clean and slice your mushrooms. You can slice and quarter them or keep them whole, depending on your preference and the type of mushroom.
• Heat a pan over medium to high heat. Add butter, olive oil or vegetable oil, and any desired herbs and spices to the pan. You can also add garlic if you're making garlic butter mushrooms.
• Toss the mushrooms into the pan and coat them evenly in the butter or oil mixture. Sauté the mushrooms, stirring occasionally, until they are browned and tender.
• Season with salt and pepper to taste. If using salted butter, taste the mushrooms before adding additional salt.
• For a more indulgent dish, add a splash of white wine, cream, and grated cheese. You can also experiment with other toppings, such as chilli pepper, to suit your taste.
• Serve immediately as a side dish or appetizer. You can also use these butter-poached mushrooms as a topping for chilled tofu, salad, pizza, or pasta.

Storage

These butter-poached mushrooms can be stored in an airtight container in the refrigerator for up to a week. Reheat gently in a pan or the microwave, being careful not to overcook.

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Garlic-poached mushrooms

Ingredients

• Mushrooms (fresh button or cremini mushrooms are recommended)
• Water
• Lemon juice
• Olive oil
• Salt
• Peppercorns
• Coriander seeds
• Garlic
• Parsley

Instructions

First, brush the mushrooms clean and trim the stems, keeping the mushrooms whole. Set aside. In a medium saucepan, combine the water, lemon juice, olive oil, salt, peppercorns, coriander seeds and garlic and bring to a boil. Lower the heat and simmer for 10 minutes. Add the mushrooms and simmer for another 10 minutes until tender. Set the mushrooms aside to cool in the liquid and refrigerate overnight.

Just before serving, gently heat the mushrooms in the liquid. Remove with a slotted spoon and sprinkle with the parsley.

Tips

• For the best flavour and texture, opt for fresh button or cremini mushrooms. Look for mushrooms that are firm, smooth, and free of blemishes.
• If you want to add an aromatic depth to the dish, add fresh thyme leaves.
• If you're a garlic lover, try roasting the garlic cloves before adding them to the dish for a sweeter, deeper flavour.
• For a richer flavour, add a sprinkle of grated Parmesan or crumbled blue cheese just before serving.

Poached mushrooms as an appetiser

Poached mushrooms can be a delicious and healthy appetiser for any occasion. They are also very versatile, as they can be served on their own, as part of an antipasto platter, or as a topping for pizzas, rice dishes, or pasta. Here is a step-by-step guide to making mouth-watering poached mushrooms as an appetiser:

Ingredients

• Mushrooms (any variety or a mix of different mushrooms)
• Medium-sized mushrooms are preferable, and whole mushrooms make for a better presentation.
• You can use white round mushrooms or portobello mushrooms.
• Some specific varieties include shiitake, shimeji, and king oyster mushrooms.
• Powdered dried sardines (optional)
• Chicken stock (optional)
• Cream (optional)
• Flour (optional)
• Butter (optional)
• Olive oil
• Garlic
• Herbs (such as thyme, parsley, or basil)
• Peppercorns
• Bay leaf
• Lemon
• Balsamic vinegar
• Tamari (optional)

Instructions

• Clean and trim the stems of the mushrooms, keeping them whole.
• Heat a large skillet or saucepan over medium-high heat.
• Add olive oil to the pan. You can also add butter for a richer flavour.
• Sauté the mushrooms until they are golden brown. Add garlic and sauté for another minute without browning it.
• If using, add the flour and reduce the heat to medium.
• Pour in the cream and chicken stock slowly, tasting as you go to adjust the seasoning.
• Simmer the mixture for about 10 minutes, stirring occasionally.
• If you want a gravy-like consistency, continue simmering until the sauce reduces to your desired thickness.
• If using, add the powdered dried sardines for an extra boost of calcium.
• For a simple poached mushroom appetiser, serve the mushrooms in a bowl and drizzle the poaching liquid on top.
• If you prefer your mushrooms chilled, let the mixture cool in the refrigerator for about 30 minutes.
• To enhance the flavour even more, whisk together balsamic vinegar, olive oil, basil, garlic, pepper, and tamari in a separate bowl.
• Add the cooled mushrooms to this mixture and let it stand for 15-30 minutes, tossing occasionally.
• Serve the poached mushrooms as an appetiser, either on their own or as part of an antipasto platter with cheeses and salami.

Tips

• Poached mushrooms can be made in advance and stored in the refrigerator for up to a week.
• Get creative with your poaching liquid by adding different herbs and spices to infuse unique flavours into your mushrooms.
• If you're serving poached mushrooms as a topping, brush them with melted butter and bake until the pastry is slightly brown.

Frequently asked questions