Laura Smith
Field mushrooms, also known as flat mushrooms, portobello mushrooms, or BBQ mushrooms, are a versatile ingredient with a rich, earthy flavour. They can be cooked in a variety of ways, including sautéing, grilling, roasting, or poaching, but the key to preparing them well is moisture management. Mushrooms have a high water content and act like sponges, so they should be kept dry and not washed unless absolutely necessary. When cooking, it's important not to crowd the pan to allow moisture to escape and achieve a crispy texture. Adding butter, olive oil, garlic, thyme, and lemon creates a delicious light sauce for the mushrooms. Roasted field mushrooms with herb butter are a simple yet tasty dish, perfect as a vegetarian main course or a side dish to meat.
| Characteristics | Values |
|---|---|
| Storage | Store mushrooms in a breathable bag, such as a brown paper bag or wrapped in a tea towel. |
| Cleaning | Use a damp paper towel to brush off any dirt. Avoid submerging them in water or rinsing them unless they are very dirty. |
| Cutting | Cut away and discard any hard stems. Chop into 1/4-inch slices or, if the mushrooms are larger, cut into 1/4-inch cubes. |
| Cooking | Sautéing, grilling, roasting, or poaching are all suitable cooking methods for field mushrooms. |
| Oil | Olive oil is recommended for cooking mushrooms, but other oils can also be used. |
| Butter | Butter is often added to mushrooms for extra flavor. |
| Herbs | Thyme is a popular herb to use with mushrooms, but other herbs such as parsley and chives can also be used. |
| Spices | Salt and pepper are commonly added to mushrooms for seasoning. |
| Flavor | Mushrooms are described as having an earthy, woodsy, and umami flavor. |
| Calories | The calorie content of cooked mushrooms can vary depending on the recipe, but typically ranges from 180-230 calories per serving. |
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What You'll Learn
Storing field mushrooms
Firstly, it is best to avoid storing mushrooms in the refrigerator's crisper drawer. This is because the crisper is designed to create a humid environment, which is great for leafy greens, but not so great for mushrooms. Instead, keep them in the main section of the refrigerator, preferably on a shelf.
Secondly, avoid storing mushrooms in plastic containers or bags. Plastic traps moisture, which causes discoloration, mould, and slime. Therefore, it is best to store mushrooms in a brown paper bag, with or without paper towels. The paper bag will absorb the moisture that mushrooms naturally release, preventing them from getting slimy. If you want to take an extra step, try lining the bag with a paper towel to absorb even more moisture.
If you want to store mushrooms for longer, you can try freezing them. For the best colour post-freezing, you can dip the mushrooms in a solution of 1 pint of water and 1 teaspoon of lemon juice before cooking. Once the cooked mushrooms are cool, place them in a freezer-safe bag and store them in the freezer for up to 12 months. Another long-term storage option is to dry your mushrooms. This method better preserves the quality of the fungi while indefinitely extending their shelf life. To dry mushrooms, use a dehydrator or air-drying, which involves placing mushrooms in a mesh container with good airflow for about a week. Once they are totally dry, store them in an airtight glass jar.
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Cleaning field mushrooms
Instead, use a damp paper towel or a brush to gently wipe away any visible dirt or debris from the mushrooms. If the mushrooms are particularly dirty, you can briefly rinse them under cold water and then dry them with a salad spinner or lay them on a clean tea towel to gently pat them dry.
Another option is to peel the outer layer of the mushrooms to remove any dirt or debris. This method is useful if the mushrooms have a significant amount of dirt on them.
It's important to avoid overcrowding the mushrooms during cooking, as this will cause them to steam instead of brown and crisp. Spread them out in a single layer in a pan or skillet to allow for even cooking and browning.
Additionally, it's best to season the mushrooms towards the end of cooking or after they are cooked. Salting the mushrooms too early can draw out their moisture, resulting in soggy mushrooms.
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Roasting field mushrooms
Preparation:
Firstly, select your mushrooms. Field mushrooms, also known as flat mushrooms or portobello mushrooms, are ideal for roasting due to their large size. Ensure they are clean by using a damp paper towel to gently brush away any dirt. Avoid submerging them in water, as mushrooms act like sponges and will absorb too much moisture, resulting in soggy mushrooms. Remove any hard stems, and cut the mushrooms into similar-sized pieces. This ensures even cooking.
Seasoning:
Drizzle olive oil over the mushrooms and toss to coat evenly. You can also add butter for a richer flavour. Season with salt and pepper, keeping in mind that salt can draw out moisture, so it's best to season towards the end of cooking. Add herbs like thyme, rosemary, or bay leaves for extra flavour. You can also add garlic, but be mindful that it burns easily, so it's best to add it towards the end of roasting.
Roasting:
Preheat your oven to around 375-400°F (190-204°C). Spread the seasoned mushrooms in a single layer on a foil-lined baking sheet. This ensures even cooking and browning. Place the baking sheet in the centre of the oven and roast for about 15 minutes, or until the mushrooms release their liquid. Carefully drain the liquid, which can be reserved for later use as a vegan seasoning sauce. Return the mushrooms to the oven and continue roasting for about 30 minutes, or until they are browned and tender.
Serving:
Once roasted, transfer the mushrooms to a bowl and toss with fresh herbs like parsley, chives, or tarragon. Season with additional salt and pepper, if needed. Serve immediately. Roasted field mushrooms make a great side dish or vegetarian main course. They can be enjoyed on their own or added to pasta, salads, or sautéed green beans.
Tips:
- Keep in mind that mushrooms will shrink significantly during roasting, so you may need to adjust the size of your cuts accordingly.
- If using garlic, stir it into the mushrooms towards the end of roasting to prevent burning and bitterness.
- Experiment with different varieties of mushrooms, such as cremini, shiitake, oyster, or wild mushrooms, to find your favourite.
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Sauteing field mushrooms
Sautéed mushrooms are a versatile dish that can be served as a side or used as an ingredient in other recipes. They are also a great option if you're looking for a fast, healthy, and tasty dish to prepare. Here is a step-by-step guide to sautéing field mushrooms:
Ingredients:
- Field mushrooms
- Butter
- Olive oil
- Salt
- Pepper
- Garlic
- Lemon
- Thyme
Step 1: Prepare the Mushrooms
Start by cleaning your mushrooms. Use a slightly damp paper towel to gently brush off any dirt. Avoid submerging the mushrooms in water or rinsing them, as they absorb water easily and this can affect their texture and flavour. Cut away and discard any hard stems. Depending on the size of your mushrooms, cut them into slices or cubes.
Step 2: Heat the Pan
For sautéing, it is best to use a wide heavy-bottomed pan or skillet. Heat olive oil in the pan over medium heat. You can also use a mixture of olive oil and butter for richer flavour. Make sure the oil or butter is very hot before adding the mushrooms.
Step 3: Sauté the Mushrooms
Add the mushrooms to the pan in a single layer, without crowding them. This ensures that they brown nicely instead of steaming. Leave them undisturbed for 3 to 5 minutes, until they start to brown on one side. Then, stir them and spread them back into a single layer to brown the other side.
Step 4: Season and Serve
Once the mushrooms are golden brown on both sides, it's time to season them. You can add salt, pepper, and garlic to the pan and stir to combine. For extra flavour, you can also add lemon zest, fresh thyme leaves, and a squeeze of lemon juice. Serve the sautéed mushrooms as a side dish or use them as a topping for steaks, burgers, or baked potatoes.
Variations and Tips:
- When seasoning, add salt towards the end of cooking, as salt tends to draw out moisture and can make the mushrooms soggy.
- For a more elevated dish, use a mix of mushroom varieties, such as trumpet, oyster, and shiitake mushrooms.
- To make red wine mushrooms, omit the soy sauce and balsamic vinegar and add 2 tablespoons of red wine.
- For a vegetarian option, use vegetable stock instead of red wine.
- Sautéed mushrooms can be stored in an airtight container in the refrigerator for up to four days or frozen for up to six months.
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Baking field mushrooms
Field mushrooms, also known as flat mushrooms, BBQ mushrooms, or portobello mushrooms, are versatile and can be baked, grilled, or roasted. Here is a guide to baking field mushrooms:
Preparation
Firstly, ensure your mushrooms are clean. Use a damp paper towel or cloth to brush off any dirt. If your mushrooms are particularly dirty, you can use a pastry brush, but avoid submerging them in water or rinsing them as mushrooms retain water and can become mushy and slimy. If any parts of the skin are damaged, you can peel them back.
Next, remove the stems and any hard stalks with a paring knife. You can also remove the gills with a spoon if you want a drier mushroom, but the gills add flavour and moisture to the dish.
Baking
Preheat your oven to 180°C or 400°F/200°C, depending on your recipe.
Prepare a baking dish or tray by lightly oiling it or lining it with aluminium foil. Place your mushrooms gill-side up on the tray.
Flavour
There are many ways to flavour your mushrooms before baking. Here are some suggestions:
- Mix together olive oil, garlic, thyme, and a little salt and pepper. Drizzle this mixture over the mushrooms and top with a thin slice of butter.
- Make a garlic butter by mixing butter with grated garlic, parsley, lemon zest, and a pinch of salt and pepper. Smear this over the mushrooms and place two sprigs of thyme on each.
- For a more substantial dish, top your flavoured mushrooms with cheese before baking. You can use a single type of cheese or a combination of cheeses, such as parmesan and mascarpone.
Cooking
Bake your mushrooms for 15-20 minutes. If you are adding cheese, bake for 15 minutes first, then top with cheese and return to the oven for 5 minutes, or until the cheese is melted.
Serving
Field mushrooms can be served alone or as an accompaniment to a main course. They can be served on a bed of risotto or alongside meat dishes such as steak, grilled chicken, or pork chops. They also work well with mashed potato, cauliflower, parsnip puree, or wilted greens.
Baked field mushrooms are a versatile and tasty dish that can be adapted to suit many different dietary requirements and flavour preferences.
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