Sarah Brown
Mushrooms are a versatile ingredient that can be used in a variety of dishes. They are also easy to prep and cook. To start, assess the stems and remove any tough, woody stems. You can use a knife to cut off the stems, or simply snap them off. Next, decide on your cutting style. Mushrooms can be sliced, chopped, or minced, depending on your preference and the dish you are preparing. It is important to note that mushrooms shrink significantly when cooked, so don't worry too much about making perfect cuts. When cooking, it is recommended to use a dry skillet or pan on medium-high heat and add oil or butter. Avoid using water, as this can make the mushrooms soggy. Allow the mushrooms to cook without overcrowding the pan, as this will cause them to steam instead of brown. Once they have released their moisture and started to brown, you can add additional ingredients such as butter, herbs, or spices.
| Characteristics | Values |
|---|---|
| How to clean mushrooms | Use a damp paper towel to wipe off any dirt. |
| How to cut mushrooms | Put the mushrooms stem-side-down on the cutting board. Make a claw with your hand, then move down the mushroom, slicing into the desired thickness. |
| How to mince mushrooms | Chop them roughly, then pulse them in a food processor until they’re in tiny pieces. |
| How to sauté mushrooms | Start with a hot skillet. Use oil or bacon grease instead of butter as the latter tends to burn before the mushrooms finish browning. Don't crowd the skillet when you add the mushrooms. |
| How to prevent mushrooms from drying out | Add a little sherry or water to the pan. |
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What You'll Learn
- Cleaning mushrooms: use a damp cloth or paper towel to wipe off dirt. Avoid rinsing under water
- Removing stems: snap or cut off woody stems. Trim dry ends even if stems aren't tough
- Chopping/slicing: use a knife, egg slicer, food processor, or meat grinder
- Cooking methods: sautéing, roasting, grilling, frying, stir-frying, or steaming
- Seasoning: add salt, pepper, herbs, butter, oil, garlic, or lemon juice
Cleaning mushrooms: use a damp cloth or paper towel to wipe off dirt. Avoid rinsing under water
When preparing fresh mushrooms, it's important to clean them thoroughly. Mushrooms are grown in organic material, which can include manure, so it's important to remove any dirt before cooking and consuming them.
To clean mushrooms, use a damp cloth or paper towel to gently wipe off any dirt. You can also use a soft brush to remove any stubborn dirt particles. Avoid rinsing mushrooms under running water, as they are like sponges and will absorb the moisture. This can affect their texture when cooked, making them soggy and difficult to brown properly. If you absolutely must rinse them, do so quickly and pat them dry immediately with a clean cloth or paper towel.
It's also a good idea to trim the stem ends if they are tough or dry. You can snap or cut them off and discard them, or save them to add flavour to stocks or soups. Trimming the stems will improve the texture of your cooked mushrooms and ensure they cook evenly.
Once your mushrooms are clean and prepared, you can slice or chop them to your desired thickness. They can be cooked whole, halved, quartered, or sliced, depending on your recipe and preference. Just be sure not to overcrowd the pan when cooking, as this will cause them to steam instead of brown.
By following these simple steps, you can ensure your mushrooms are properly cleaned, prepared, and cooked to perfection.
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Removing stems: snap or cut off woody stems. Trim dry ends even if stems aren't tough
When preparing fresh mushrooms, it is important to assess the stems. Some mushrooms, including white, cremini, portobello, and shiitake mushrooms, have woody stems. If the stems are tough, you can remove them by snapping them off and discarding them or saving them for stock. For shiitake mushrooms, you will need to use a paring knife to cut off the stems.
Even if the stems are not tough, it is advisable to trim off and discard any dry ends. This simple step will improve the texture of the mushrooms once they are cooked.
When handling fresh mushrooms, it is worth noting that they act like sponges and can absorb moisture. Therefore, it is generally recommended to avoid washing mushrooms under water, as this can affect their texture when cooked. Instead, gently brush off any dirt with a soft brush or damp kitchen paper. If the mushrooms are particularly dirty, you can quickly rinse them under running water and ensure to pat them dry immediately afterward.
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Chopping/slicing: use a knife, egg slicer, food processor, or meat grinder
When it comes to chopping or slicing mushrooms, there are several tools you can use, including a knife, egg slicer, food processor, or meat grinder. Here are some detailed instructions for each method:
Using a Knife
Using a knife is the most common method for chopping or slicing mushrooms. Before you start, assess the stems. Some mushrooms, such as shiitake, have woody stems that need to be cut off with a paring knife. Even if the stems are not tough, it is advisable to trim off and discard any dry ends to improve the texture of your cooked mushrooms.
To slice the mushrooms, place them stem-side-down on a cutting board. Make a claw with your hand and move down the mushroom, slicing it to your desired thickness. You can also try chopping the mushrooms for a different texture. This results in nice, meaty pieces that are chewy instead of floppy.
Egg Slicer
An egg slicer can be used to slice mushrooms thinly and evenly. Simply place the mushroom on the slicer and press down firmly and swiftly for the best results.
Food Processor
If you need to mince mushrooms, a food processor is a handy tool. Roughly chop the mushrooms first, then pulse them in the food processor until they reach the desired consistency.
Meat Grinder
A meat grinder can also be used to mince mushrooms. You can put raw or cooked mushrooms through the grinder, and then use the minced mushrooms in various recipes such as blended burgers, mushroom Bolognese, or mushroom caviar.
Remember, mushrooms shrink significantly when cooked, so don't stress too much about imperfect cuts!
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Cooking methods: sautéing, roasting, grilling, frying, stir-frying, or steaming
Sautéing Mushrooms
To sauté mushrooms, heat olive oil or butter in a large skillet over medium heat. Add the mushrooms and spread them into a single layer. Leave them to cook without stirring until they start to brown, which should take about 3 to 5 minutes. Then, stir them and spread them out again to cook the other side. When the mushrooms are mostly golden brown, season with salt and pepper, and add garlic, lemon, thyme, and butter if desired.
Roasting Mushrooms
When roasting mushrooms, it is important to first preheat your oven to 375°F (190°C). Prepare the mushrooms by trimming and/or removing any hard stems, and cutting them into similar-sized pieces. Place the mushrooms on a foil-lined baking sheet, drizzle with olive oil, and season with salt and pepper. Spread thyme or rosemary sprigs on top and roast for about 15 minutes, or until the mushrooms release their liquid. Drain this liquid, return the mushrooms to the oven, and roast for another 30 minutes or so, until they are browned and tender. Finally, discard the herbs and toss the mushrooms with parsley, chives, or tarragon.
Grilling Mushrooms
To grill mushrooms, first prepare the mushrooms by trimming the stems and cleaning the caps with a damp cloth. Thread the mushrooms onto skewers and place them on a preheated grill over medium heat. Grill each side for 5 to 7 minutes, or until the mushrooms are tender. You can also drizzle the mushrooms with balsamic vinegar, olive oil, and tamari, and sprinkle with salt and pepper before grilling.
Frying Mushrooms
To fry mushrooms, heat olive oil in a large skillet over medium heat. Add the mushrooms and spread them into a single layer. Fry the mushrooms without stirring until they are browned on one side, about 3 to 5 minutes. Then, stir them and cook for another 3 to 5 minutes, or until they are golden brown on all sides. Season with salt and pepper, and add butter, garlic, lemon, and thyme if desired.
Stir-frying Mushrooms
Stir-frying mushrooms is similar to sautéing or frying. Heat olive oil in a large skillet or wok over medium-high heat. Add the mushrooms and stir frequently until they are golden brown. Season with salt and pepper, and add aromatics such as garlic, thyme, or rosemary if desired.
Steaming Mushrooms
Although not as common as the other cooking methods, mushrooms can also be steamed. To do this, place a steamer basket in a pot of boiling water and add the mushrooms. Cover and steam for 3 to 5 minutes, or until the mushrooms are tender. Season with salt and pepper, and add butter, garlic, or herbs if desired.
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Seasoning: add salt, pepper, herbs, butter, oil, garlic, or lemon juice
Seasoning is an important step in bringing out the flavour of mushrooms. Mushrooms have a high water content, so it's important to cook them correctly before seasoning. Mushrooms should be cooked in a single layer in a dry pan over medium-high heat until they release their water and it evaporates. Once the mushrooms are golden brown, you can add butter, aromatics, and seasoning.
Salt is a common seasoning for mushrooms, but it should be added at the end of the cooking process. Salt draws out moisture, which can hinder the browning process. Instead, wait until the mushrooms are almost done before seasoning them with salt. You can also experiment with different types of salt, such as truffle or porcini salt, which can deepen the mushroom flavour.
Pepper is another popular seasoning for mushrooms. Freshly ground black pepper can be added to taste, along with salt, after the mushrooms have browned.
Herbs can also be added to mushrooms to enhance their flavour. Fresh herbs such as thyme, rosemary, sage, or parsley can be added at the end of cooking, or used as a garnish.
Butter is often added to mushrooms to enrich their flavour and add a golden colour. It's important to add butter at the end of cooking, as it can burn before the mushrooms are done. Vegan butter can also be used as a dairy-free alternative.
Oil can be used to cook mushrooms, adding flavour and helping to achieve a golden crust. Olive oil, coconut oil, or a mix of oils can be used.
Garlic is a popular addition to mushrooms and can be added in a variety of ways. Finely chopped garlic can be cooked for a minute or two until fragrant but not burnt. Alternatively, garlic can be added to mushrooms in the form of garlic butter or herb cream cheese.
Lemon juice can also be added to mushrooms to brighten their flavour. A squeeze of lemon juice can be added at the end of cooking, or lemon zest can be used as a garnish.
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Frequently asked questions
Use a damp paper towel to wipe the mushrooms. Avoid rinsing them under water as they will absorb the liquid and become difficult to cook.
First, assess the stems. If they are woody, snap them off and discard them, or save them for stock. Then, place the mushrooms stem-side-down on a cutting board and slice to your desired thickness. You can also use an egg slicer for thin slices or a food processor for minced mushrooms.
Mushrooms can be cooked in a dry pan without any oil or butter. This method is called dry sautéing, where the mushrooms cook in their own juices. However, oil or butter can be added for flavor and to achieve a golden-brown color.
Mushrooms shrink significantly when cooked, so don't stress about making perfect cuts. Avoid overcrowding the pan, as this will cause the mushrooms to steam instead of brown. Add salt and aromatics like thyme or rosemary at the end of cooking.
