Michael Davis
Exotic mushrooms are a versatile ingredient that can add depth of flavour and a touch of originality to your dishes. From shiitake to eryngi, portobello to enoki, there is a wide range of species to experiment with and incorporate into your diet. Before cooking, most exotic mushrooms need to be cleaned either by gently washing under running water or wiping with a damp cloth. Then, consider the cooking method that will best enhance their flavour. For example, oyster mushrooms are excellent when grilled or sautéed, while shiitake mushrooms develop a deeper flavour when added to Asian broths and ramen.
| Characteristics | Values |
|---|---|
| Cleaning | Brush off or wipe away any dirt and debris attached. If mushrooms are visibly dirty, wash them quickly but do not soak them. |
| Cooking | Exotic mushrooms are best cooked. They can be grilled, roasted, stir-fried, sautéed, deep-fried, or pan-fried. |
| Spices and herbs | Experiment with spices and herbs to utilize their culinary potential. |
| Types | Enoki, wood ear, portobello, oyster, shiitake, chanterelles, king oyster, lion's mane, eryngi, pink oyster, yellow oyster, and more. |
| Recipes | Mushroom salad, creamy risotto, ramen, tempura, stroganoff, grilled with herbs and feta cheese, mushroom and cheese bruschetta, and hummus with mushrooms. |
| Storage | Store fresh mushrooms in the fridge in their original wrapping or a breathable wrapping like a paper bag. Dried mushrooms should be reconstituted in hot water or broth before using. |
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What You'll Learn
Cleaning and preparation
Preparing exotic mushrooms can be a simple and enjoyable process. Before cooking, most exotic mushrooms need to be cleaned properly. The best way to clean mushrooms is to brush off or wipe away any dirt and debris with a damp cloth or paper towel. If the mushrooms are visibly dirty, they can be gently washed under running water or rinsed quickly, but it is important not to soak them as mushrooms have a porous structure and can absorb moisture, becoming soggy and less flavoursome.
Enoki mushrooms, for example, are long and skinny mushrooms sold in bundles with roots attached, which need to be removed and cleaned before cooking. Wood ear mushrooms, on the other hand, are often sold dried and must be rehydrated before use.
Once cleaned, the mushrooms can be cut or torn into similar-sized pieces. Some recipes may call for removing the hard stems of the mushrooms. It is generally recommended not to crowd the mushrooms in the pan, as this can cause them to steam instead of brown and crisp.
Oyster mushrooms, for instance, can be sliced and sautéed with a little water and salt, or cooked with olive oil, garlic, and pepper. They can also be grilled or stir-fried, highlighting their delicate texture. Shiitake mushrooms, known for their intense aroma, can be added to Asian broths and ramen, enriching them with a unique umami note.
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Cooking methods
Before cooking, most exotic mushrooms need to be cleaned. You can do this by gently washing them under running water, or wiping them with a damp cloth. Avoid soaking them, as mushrooms act like sponges and will absorb the water, making them less likely to brown and crisp up during cooking.
Once cleaned, you can choose a cooking method that best enhances their flavour.
Oyster mushrooms are versatile and can be grilled, roasted, sautéed, or stir-fried. They have a soft texture and a subtle flavour, so they blend well with other ingredients. You can also add them to soups, salads, and sauces.
Shiitake mushrooms are a staple in many Asian recipes, including Japanese miso and Chinese braised dishes. They have an intense, rich aroma and develop a deeper flavour when cooked.
Enoki mushrooms have a delicate flavour and a crisp texture. They are a common ingredient in Asian cooking and are terrific for stir-frying, sautéing, and deep-frying.
Portobello mushrooms are mature Swiss browns with an earthy flavour and a firm texture. They are great for stuffing and baking, or as a steak substitute.
Chanterelle mushrooms have a unique, slightly spicy flavour, making them perfect for adding to pasta sauces.
When cooking mushrooms, it is best not to crowd the pan, as this will cause them to steam instead of brown and crisp. It is also recommended to salt them at the end of cooking, as salt brings out moisture and can prevent browning.
You can also experiment with adding spices and herbs to enhance the flavour of exotic mushrooms. For example, grilling portobello mushrooms with aromatic herbs and feta cheese can create a delicious alternative to meat dishes.
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Exotic mushroom types
There are many exotic mushroom types that can be used in cooking, each with its own unique characteristics and flavours. Here are some of the most popular and widely used exotic mushroom varieties:
Oyster Mushrooms
Oyster mushrooms are a versatile type of exotic mushroom known for their soft texture and subtle flavour. They come in various colours, including grey, pink, yellow, and blue, but grey oysters are the most common variety found in supermarkets. Oyster mushrooms are excellent for grilling, sautéing, or stir-frying, and they blend well with Asian stir-fries, European soups, and sauces. They can also be used in a creamy risotto or added to pizza.
Shiitake Mushrooms
Shiitake mushrooms are a staple in Asian cuisine and are known for their intense, rich aroma. They are commonly used in Japanese miso and Chinese braised dishes, as well as Asian broths and ramen. Shiitake mushrooms can be sautéed or added to recipes that normally call for mushrooms. They develop a deeper flavour when cooked and can be used to add a unique umami note to dishes.
Enoki Mushrooms
Enoki mushrooms are long and skinny, sold in bundles with their roots still attached. They have a delicate flavour and crisp texture, making them ideal for salads, soups, or as a garnish. Enoki mushrooms are commonly used in Asian cooking and can be stir-fried, sautéed, added to noodles, or deep-fried for a crispy snack.
Portobello Mushrooms
Portobello mushrooms are mature Swiss brown mushrooms with an earthy flavour and firm texture. They are great for stuffing and baking, and the brown gills should be left intact to retain flavour. Portobellos can also be grilled or used as a steak substitute. They pair well with aromatic herbs and feta cheese, making them a delicious alternative to meat dishes.
Chanterelle Mushrooms
Chanterelle mushrooms have a unique, slightly spicy flavour that blends perfectly with pasta sauces. They add character and a touch of exoticness to dishes, surprising guests with uncommon flavours.
King Oyster Mushrooms
King oyster mushrooms, also known as eringii, are the largest variety of oyster mushrooms. They have a sizeable thick stem and a meaty texture, making them an excellent substitute for vegetarian recipes and a perfect mimic for ingredients such as scallops.
Exotic mushrooms can be a wonderful addition to your culinary repertoire, offering new taste experiences and nutritional benefits. Remember to properly clean and prepare them before cooking to ensure the best results.
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Recipe ideas
Exotic mushrooms can be used in a variety of recipes, including stir-fries, soups, salads, and cold appetisers. Here are some recipe ideas to try:
Stir-Fry
Stir-frying is a great way to cook exotic mushrooms, such as enoki, which is a common ingredient in Asian cooking. Simply heat some oil in a wok or large pan, add your choice of exotic mushrooms, and stir-fry until they are cooked to your desired level of doneness. You can also add other ingredients to your stir-fry, such as vegetables, meat, or tofu.
Sautéed Mushrooms
Sautéing is another excellent way to prepare exotic mushrooms. To sauté mushrooms, heat butter and oil in a heavy pan or cast-iron skillet. Add exotic mushrooms such as cinnamon cap, oyster, king oyster, or shiitake. Sauté until the mushrooms are browned and slightly softened. Season with salt and pepper, and add garlic if desired. You can also deglaze the pan with white wine or stock for additional flavour.
Braised Exotic Mushrooms
For a heartier dish, you can braise exotic mushrooms in cream, vermouth, and herbs. Start by sautéing shallots in butter, then add exotic mushrooms such as morels, chanterelles, or shiitake. Add chicken stock or mushroom soaking liquid and simmer until the liquid has reduced and the mushrooms are tender. Finally, stir in cream, herbs, salt, and pepper, and serve immediately.
Mushroom Side Dish
Exotic mushrooms also make a great side dish for meat or vegetarian mains. Simply sauté or roast exotic mushrooms with olive oil, salt, and pepper. You can also add other ingredients such as butter, thyme, and lemon to enhance the flavour. Serve the mushrooms alongside a steak, chicken, or a vegetarian dish.
Mushroom Salad
Exotic mushrooms can also be used in salads. Simply slice or dice your favourite exotic mushrooms and toss them with mixed greens, vegetables, and a vinaigrette dressing. You can also add other ingredients such as nuts, cheese, or grilled vegetables to your mushroom salad.
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Storage and shelf life
Mushrooms are a delicate ingredient with a short shelf life, so it's important to store them correctly to avoid waste. The best way to store mushrooms depends on the type of mushroom and how long you intend to store them for. Here are some storage and shelf-life tips for exotic mushrooms:
Short-Term Storage
For short-term storage, it is best to keep mushrooms in the refrigerator. The ideal spot is on the bottom shelf, where there is better air circulation than in the crisper drawer, which is designed to be humid. If storing for a day or two, it is fine to keep them in their original packaging. However, for longer storage, it is recommended to transfer them to a paper bag, which will absorb any moisture released by the mushrooms and help prevent slime formation. You can also wrap the mushrooms in a paper towel and place them in a bowl or an open plastic bag in the fridge. Aim to use them within a week.
Long-Term Storage
For long-term storage, drying mushrooms is an excellent option. You can use a dehydrator or air-drying techniques, such as placing them in a mesh container with good airflow for about a week. Once completely dry, store them in airtight glass jars, vacuum-sealed bags, or mason jars with oxygen absorbers. Dried mushrooms have an extended shelf life and can be reconstituted for use in various dishes.
Another long-term storage option is freezing. It is recommended to briefly cook the mushrooms first to preserve their quality and flavour. Lightly sauté them or steam them before freezing. Frozen mushrooms can be stored for up to 10-12 months but may have a compromised texture, so they are best suited for flavouring stocks or veggie burgers rather than frying.
Other Methods
Pickling and marinating mushrooms are also effective preservation methods that add unique flavours. Pickled mushrooms can be stored in the refrigerator for up to 1-2 months, while marinated mushrooms can last for 2-3 weeks. Additionally, canning mushrooms can make them last for over a year when stored in a cool, dark place.
Factors Affecting Shelf Life
The shelf life of mushrooms can vary depending on several factors, including storage conditions, initial quality, and format. Properly stored dried mushrooms can last for one to two years or longer, while fresh mushrooms stored in the refrigerator should be used within a week. Magic mushrooms are particularly vulnerable to potency reduction over time when exposed to heat, light, and moisture, so they should be stored in opaque containers in a cool, dark, and dry place.
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Frequently asked questions
Most exotic mushrooms need to be cleaned before cooking. You can brush off or wipe away any dirt and debris attached to the mushrooms using a damp cloth or mushroom brush. If the mushrooms are very dirty, you can quickly rinse them under running water, but avoid soaking them.
The best cooking method depends on the type of mushroom. For example, oyster mushrooms are excellent when grilled, sautéed, or pan-fried, while shiitake mushrooms develop a deeper flavor when added to broths and ramen. Enoki mushrooms can be stir-fried, sautéed, deep-fried, or used as a garnish. Portobello mushrooms are great for stuffing and baking, grilling, or as a steak substitute.
Fresh mushrooms should be stored in the fridge in their original wrapping or in a breathable wrapping, like a paper bag. If using plastic, leave it open on one side. Dried mushrooms should be reconstituted in hot water or broth before using.
