Sarah Brown
Mushrooms are a versatile ingredient that can be used in a variety of dishes, from stir-fries to sauces. When preparing mushrooms, it is important to first clean them and then decide on the desired shape and texture. Cleaning mushrooms can be done by using a damp paper towel to wipe away any dirt or residue, and if they are very dirty, a quick rinse under water will do no harm. When it comes to cutting mushrooms, the options are slicing, chopping, or mincing. Sliced mushrooms are quick to cook and work well in sauces, quartered mushrooms are great for roasting, and chopped or minced mushrooms are perfect for stuffings and meatballs. No matter the shape, it is recommended to trim off the stems to create a flat base and remove any woody or dried-out sections.
How to prep mushrooms
| Characteristics | Values |
|---|---|
| Shopping for mushrooms | Look for ones without grayish-brown spots on their caps. Examine the moist area under the cap, as it may indicate decay. The bottom of the stem can be discolored but should not be overly dry, mushy, or starting to shred. |
| Cleaning mushrooms | Use a damp paper towel to wipe away any dirt. If they are very dirty, rinse them under running water for about 10 seconds, then gently dry them with a paper towel. |
| Storing mushrooms | Keep them in a plastic bag with the top left open or in a perforated plastic container in the vegetable drawer of your refrigerator. Fresh mushrooms should last at least three to five days under optimal conditions. |
| Cutting mushrooms | Trim off the stem to remove any woody, dried-out, or dirty sections and to create a flat base for slicing. You can slice, quarter, or chop mushrooms, depending on how you plan to cook them. |
| Cooking mushrooms | You can cook mushrooms in a dry pan without oil, butter, or salt until they turn golden brown and release their water. Then, finish with butter, salt, and aromatics like thyme or garlic. Alternatively, cook them in olive oil, salt, and pepper, or roast them in the oven with olive oil, salt, and pepper. |
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What You'll Learn
How to clean mushrooms
When shopping for mushrooms, avoid those with grey-brown spots on the cap, which can indicate decay. The bottom of the stem can be discoloured, but it shouldn't be overly dry, mushy, or starting to shred. Dirt is not an indication of freshness, quality, or whether they have been freshly plucked from the ground.
To clean mushrooms, first trim off the stems. This removes any woody, dried-out, or dirty sections and creates a flat base for the mushroom, making slicing easier and safer. Next, use a damp paper towel to wipe away any dirt from the mushrooms. If the mushrooms are only a little slimy, but not dirty, wipe them with a paper towel. If they are dirty and/or slimy, rinse them under running water for about 10 seconds, then gently brush them dry with a paper towel.
Once cleaned, you can slice the mushrooms into quarters or slices, depending on how you plan to cook them. Quartered mushrooms are great for roasting in the oven, whereas sliced mushrooms are better for sauces.
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Choosing the right mushrooms
Common Varieties
The most common mushroom varieties you will find at the grocery store are button mushrooms, also referred to as white mushrooms. They are mild in flavour and work well in most recipes, especially for stuffing. Cremini mushrooms, also known as baby bellas, are a darker and firmer version of button mushrooms with a more pronounced savoury taste. Portobellos, the mature version of creminis, are large, dark, and earthy, with a dense, meaty texture. They are excellent for grilling, stuffing, and adding depth to sauces and pastas.
Exotic Varieties
If you want to venture beyond the common varieties, you can explore exotic mushrooms like chanterelles, oysters, shiitakes, maitakes, and truffles. Chanterelles, with their golden hue and apricot-like scent, are prized in European cuisines. Oyster mushrooms have a delicate, mild flavour with a slight seafood taste. They are incredibly versatile and can be sautéed, added to pasta, or used in risotto. Shiitakes, native to East Asia, have a rich, meaty flavour and can be sautéed, fried, roasted, or added to soups and pizzas. Maitakes, also known as "hen of the woods," have a fan-like shape and a distinctly meaty texture and flavour. They are excellent for sautéing, grilling, and roasting. Lastly, truffles are a wild fungus with a delicate flavour that is best enjoyed raw to savour its subtle taste.
Foraging and Safety
While foraging for mushrooms in the wild can be exciting, it is crucial to exercise caution. Always forage with a trusted expert to identify edible varieties, as some mushrooms can be dangerous if consumed. For example, the false chanterelle, a non-edible look-alike, grows throughout North America.
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Cutting and slicing
Mushrooms are one of the easier vegetables to prepare and are a good way to practice knife skills. They can be cut into slices, quarters, cubes, or diced pieces.
To start, use a damp paper towel to gently wipe off any dirt and debris from the mushrooms. Mushrooms are like sponges and will soak up liquid quickly, so avoid running them under water.
Next, place the mushroom stem side down on a cutting board. With a sharp knife, slice off the stem. If the stems are tough or woody, you can snap them off and discard them, or save them for stock. Even if the stems are not tough, it's a good idea to trim off and discard any dry ends for a better texture.
Now you're ready to slice, quarter, cube, or dice the mushrooms. For slicing, place the mushroom cut side down and begin to slice through in even slices to your desired thickness. Continue slicing until you reach the end of the mushroom.
To quarter mushrooms, slice the mushroom in half, turn it 90 degrees, then slice in half again. Quartered mushrooms are great for stir-fries, chilis, stews, or roasting.
To dice mushrooms, first slice them into matchsticks. Then, rotate your cutting board or knife 90 degrees and cut the matchsticks into small pieces. Diced mushrooms are perfect for ground meat alternatives like chorizo, bolognese, and burgers.
If you want to mince mushrooms, chop them roughly and then pulse them in a food processor until they're in tiny pieces. You can also use a meat grinder. Minced mushrooms are great for blended burgers, mushroom Bolognese, or mushroom caviar.
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Cooking methods
Mushrooms are versatile and can be cooked in a variety of ways. They can be roasted or sautéed, grilled or cooked on a stovetop.
When cooking mushrooms, it's important to remember that they have a high water content—up to 92% according to one source. This means that they need to be cooked on high heat to evaporate the water and achieve a proper sear. It's recommended to use a fat such as butter or olive oil to help with this process and to develop texture through caramelization.
If you're cooking mushrooms in a pan, make sure not to overcrowd the pan, as this will cause the mushrooms to steam instead of brown due to the excess moisture. Leave enough room on the pan for the water to fully evaporate.
Salt draws out moisture, so it's best to wait until the mushrooms are nearly finished before adding salt, otherwise, they may struggle to brown.
For stovetop mushrooms, try sautéing them sliced with a tablespoon of olive oil and chopped shallots until they're caramelized on all sides. For roasted mushrooms, crank the oven to 425 degrees Fahrenheit, coat them in olive oil, and cook for 15 minutes.
You can also dry-sauté mushrooms without fat, which is a good option for those watching their fat intake.
When adding mushrooms to a dish, it's best to cook them separately first to allow them to release their moisture and concentrate their natural sugars. This will lend big flavor to the dish.
Finally, remember that mushrooms shrink significantly when cooked, so don't worry too much about making imperfect cuts—they'll still taste great!
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Seasoning and flavouring
Mushrooms are versatile and can be seasoned and flavoured in many ways. A simple way to season mushrooms is to use salt and pepper. Salt enhances the natural flavour of mushrooms, and it is recommended to add salt at the end of cooking. Salt can also be added to mushrooms in the form of garlic salt or soy sauce.
Pepper can be used in combination with salt to season mushrooms. Black pepper is a popular choice, and it can be used alongside garlic powder, which adds aroma and flavour. Fresh garlic also pairs well with mushrooms and can be added to enhance their flavour.
Butter is another important ingredient that adds flavour to mushrooms. It can be added towards the end of cooking to enhance the flavour and texture of the mushrooms. Olive oil is also commonly used to cook mushrooms, adding a golden brown crust and flavour.
Mushrooms can also be flavoured with herbs such as thyme, rosemary, sage, and parsley. Spinach is another green that can be added to mushrooms. Additionally, red cooking wine, teriyaki sauce, and vinegar can be used to enhance the flavour of mushrooms.
For a more intense mushroom flavour, dried shiitake mushrooms can be blended with salt to create a mushroom seasoning powder. This powder can be used to add an umami flavour to soups, bakes, stir-fries, and dips. Other types of dried mushrooms, such as porcini or oyster mushrooms, can also be used to make mushroom seasoning.
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Frequently asked questions
Look for mushrooms without grey-brown spots on their caps, and check the moist area under the cap as it often turns before the rest of the mushroom. The bottom of the stem can be discoloured but avoid any that are overly dry, mushy, or starting to shred. Dirt is not an indication of freshness, but cleaner mushrooms are easier to prep.
Place them in a plastic bag with the top left open or in a perforated plastic container in the vegetable drawer of your fridge. They should last 3-5 days.
Use a damp paper towel to wipe away any dirt. If they are very dirty, rinse them under running water for about 10 seconds, then gently dry them with a paper towel. Avoid submerging them in water unless they are very dirty as mushrooms act like sponges and will absorb water, affecting their texture.
First, trim off the stems to create a flat base for your mushroom, making slicing easier and safer. Then, slice or quarter the mushrooms to your desired thickness. Sliced mushrooms are best for sauces, quartered for stir-fries, soups, or stews, and whole or with the stem removed is best if eating them on their own.
