Emily Johnson
Mushroom popcorn is a unique variety of popcorn that pops into a circular or mushroom shape, as opposed to the more common butterfly shape. It is larger and crunchier than other varieties and is perfect for recipes like caramel corn. The mushroom shape is achieved by a combination of genetics and a specific popping method. To pop mushroom popcorn, a higher temperature is required, and it is recommended to use a traditional popping method, such as a stovetop popper. The oil used should be one that tolerates high temperatures, like peanut or coconut oil, and it needs to be heated until steam is visible. The kernels are then added and agitated by shaking the pan. The goal is to create a steam explosion inside the kernel, resulting in large, mushroom-shaped popcorn.
| Characteristics | Values |
|---|---|
| Shape | Circular or mushroom-shaped |
| Size | Larger than other varieties |
| Texture | Crunchier than other varieties |
| Taste | Neutral, slightly blander than butterfly kernels |
| Use | Perfect for fun recipes like caramel corn, pairs well with spices and glazes |
| Popping Method | Requires high heat, oil should be heated until steam is visible, kernels should be agitated by shaking the pan |
| Popping Temperature | 400°F or more |
| Oil Type | Peanut, coconut, canola, olive, grapeseed, avocado |
| Popcorn Type | Non-GMO, not hulless |
| Kernel Colour | White or yellow once popped, coloured kernels will not retain their colour unless dyed |
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What You'll Learn
Use an oil with a high smoke point, like grapeseed, peanut or coconut
Popping mushroom popcorn requires a high temperature. To achieve the mushroom shape, the moisture inside the kernel must turn into steam, causing the hull to stay intact while the kernel expands out of one side into a round mushroom shape. Therefore, when choosing an oil for popping mushroom popcorn, it is essential to use an oil with a high smoke point to prevent the kernels from burning. The smoke point of an oil is the temperature at which it begins to smoke and burn. When oil is heated past its smoke point, the fat starts to break down and releases a substance called acrolein, which gives food a burnt taste and smell.
Oils with a high smoke point include grapeseed oil, peanut oil, and coconut oil. Coconut oil, for example, has a smoke point of around 400°F, making it suitable for popping mushroom popcorn. It is also rich in medium-chain triglycerides (MCTs) and has 117 calories per tablespoon. In addition, coconut oil enhances the flavour of any topping or seasoning added to the popcorn. However, it is important to note that coconut oil is significantly higher in saturated fat than many other cooking oils. If you are sensitive to the flavour of coconut, look for more refined varieties, as they will contain less of the distinct coconut aroma.
Other oils with a high smoke point include avocado oil, which has a smoke point of almost 500°F, and sunflower oil, which does not burn until well over 400°F. Vegetable oil, which includes oils derived from various plants and/or seeds, such as soybean, canola, or rapeseed, also has a high smoke point and is commonly used for popping mushroom popcorn. However, it is important to note that the smoke point of vegetable oil may vary depending on its specific ingredients.
When using an oil with a high smoke point to pop mushroom popcorn, it is important to heat the oil first until steam is visible. This indicates that the oil is hot enough to evaporate the moisture in the popcorn kernels. Then, add the kernels and continuously shake the pan to prevent burning until the popping slows down.
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Heat oil to 400°F or until steam rises
To pop mushroom popcorn, you need to heat the oil to 400°F or until steam rises. This is a crucial step as it ensures that the popcorn kernels will be exposed to a lot of heat very quickly, which is necessary to achieve the desired mushroom shape. If the oil is not hot enough, the popcorn will take a long time to finish popping, and the first pieces to pop will be overcooked.
It is important to use an oil with a high smoke point, such as grapeseed, peanut, or coconut oil, as these can withstand the high temperatures required without burning. Olive oil can also be used, but it has a lower smoke point, so caution is needed to avoid burning the oil and ruining your pan.
When heating the oil, it is normal to see steam coming off it. This is the moisture in the oil evaporating, which is necessary to achieve the desired effect. To test if the oil is hot enough, you can put one to three kernels in the pot. Once they've popped, the oil is ready, and you can add the rest of the kernels.
It is important to note that when you add the popcorn kernels, the oil temperature will drop immediately as it transfers heat to the popcorn. Therefore, it is crucial to start with the oil at a high enough temperature to ensure that the kernels reach the temperature required to pop into the characteristic mushroom shape.
Additionally, it is essential to keep the kernels moving during the popping process to ensure even heating. You can do this by shaking the pan or cranking the pot if you have one with a crank.
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Add kernels, agitating the pan to keep them moving
To pop mushroom popcorn, you need to add the kernels to the pan once the oil is hot enough. You can test this by putting in just two or three kernels and waiting for them to pop. When they do, add the rest of the kernels. It's important to use enough oil—if you use too little, it will negatively impact the popping. The oil is what transfers heat to the kernels, so you want them to be exposed to a lot of heat very quickly.
Once the kernels are in the pan, you need to agitate the pan to keep them moving. This ensures that the heat is distributed evenly and uniformly. You can do this by shaking the pan or cranking it if you have a crank pot. If you're using a wok, it's a good idea to leave the lid off until the popcorn starts popping, and then remove the lid once enough has popped to prevent anything from launching out of the pan. Keeping the pop well-ventilated will result in a crispier end product.
If you're using a crank pot, you might want to try cranking at a normal pace from the beginning, or cranking a bit and then waiting for the kernels to start popping before cranking again. You can also try shaking the pot and then cranking more. However, some people have reported that this method doesn't make a difference to the end result.
It's important to get the heat just right when popping mushroom popcorn. If your pot isn't hot enough, the popcorn will take a long time to finish popping, and the kernels that pop first will be overdone. If the heat is too high, you'll burn the popcorn and possibly even ruin your pan. The ideal temperature for the oil is 400°F or more, and you can measure this with an infrared thermometer.
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Remove from heat after rapid-fire popping subsides
When you hear a single popping sound after the rapid-fire popping subsides, remove the pan from the heat. This usually happens within 15 seconds. If you leave the pan on the heat for too long, the popcorn will burn and not pop. The goal is to get the kernels to pop up big and in a mushroom shape. The mushroom shape is achieved when the moisture inside the kernel turns into steam during the popping process, causing the hull of the popcorn to stay intact as the kernel expands out of one side into a round mushroom shape.
To achieve this desired shape, you need to have the right kernel moisture content and the right temperature. The oil needs to be hot enough, and you should use an oil that can tolerate high temperatures, such as grapeseed, peanut, or coconut oil. You want the kernels to be exposed to a lot of heat very quickly. The oil is the heat transfer mechanism, so make sure you use enough. If you use too little, it will negatively impact the popping.
You should also agitate the popcorn by shaking the pan. This will prevent the kernels from burning and ensure even popping. Keep the kernels moving so that the heat is distributed evenly. You can also try cranking the pan or leaving the lid off until the popcorn starts popping. Once enough has popped, put the lid on to prevent any pieces from launching out of the pan.
Finally, remember that the popping method and the genetics of the kernel must work together to achieve the mushroom shape.
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Ventilate for crispier popcorn
To achieve the perfect mushroom shape when making popcorn, it is important to ventilate for crispier popcorn. The goal is to get the kernels to pop up big and in a mushroom shape. The right popping method, along with the genetics of the kernel, will determine whether you achieve this shape.
When using a stove-top method, use a pot with a vented lid to keep the kernels from getting damp with steam. Wabash Valley Farms' Whirley-Pop 3-Minute Popcorn Popper is a standalone product that has a vented lid to allow steam to escape, so the popcorn stays crisp and doesn't get soggy.
If you are using a microwave, the W&P bowl has a vented lid, which can also double as a serving bowl. You can add oil to the kernels before microwaving, which will make the popcorn crispier.
Air poppers are another option for achieving crispier popcorn. The Presto Poplite Hot Air Popper, for example, circulates humid air out of the popping chamber to keep the kernels from getting soft or soggy. This method does not require oil.
Stirring popcorn makers, such as the West Bend Stir Crazy Popcorn Maker, can also make crisp popcorn as long as they are not too slow. These machines require oil and have a nonstick heating base with a stirring arm that moves the kernels and oil around.
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Frequently asked questions
The best method for popping mushroom popcorn is to use a stove-top popper. Air-popping and microwaving are not recommended as they do not provide the high heat required to achieve the mushroom shape.
The oil should be heated to 400°F or more. This temperature will ensure that the moisture inside the kernel turns to steam and creates an explosion, resulting in the mushroom shape.
Oils with a high smoke point, such as grapeseed, peanut, or coconut, are recommended as they can withstand the high temperatures required for popping mushroom popcorn.
