Sarah Brown
White mushrooms are versatile and easy to cook. Before cooking, they should be cleaned and prepared. To clean the mushrooms, put them in a colander and run them under water for about 10 seconds. Then, gently brush them dry with a paper towel. To prepare the mushrooms for cooking, trim the ends of the stems and cut them into thick slices. Once prepared, mushrooms can be cooked in a variety of ways. They can be stir-fried, pan-cooked, roasted, or sautéed. When pan-cooking or sautéing mushrooms, it is important to use a hot skillet or pan and add a fat such as oil or bacon grease. Mushrooms can be served in a sauce, with rice, meat, or vegetables, or as a side dish. They can also be added to soups, omelettes, or polenta.
| Characteristics | Values |
|---|---|
| Cleaning Mushrooms | If the mushrooms are dirty, put them in a colander and run them under water for about 10 seconds. Then, gently brush them dry with a paper towel. |
| Prepping Mushrooms for Cooking | Assess the stems. If they are woody, snap them off and discard them or save them for stock. If the stems are not woody, trim off and discard any dry ends. Put the mushrooms stem-side-down on the cutting board. |
| Cutting Mushrooms | For small white or cremini mushrooms, put them stem-side-down or stem-side-up. Cut larger mushrooms into wedges, or if the mushroom is thick, cut the cap crosswise and then chop. Use an egg slicer to slice mushrooms thinly. |
| Cooking Mushrooms | Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of olive oil. When the oil is hot, add the mushrooms and cook, stirring or tossing them in the pan, until they begin to soften and sweat. Add salt and pepper to taste. |
| Serving Mushrooms | Mushrooms can be served with chicken, fish, pasta, rice, meat, or other vegetables. They can also be used as a topping for burgers or stirred into lentils. |
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Cleaning white mushrooms
When it comes to cleaning white mushrooms, there are a few different methods you can use, depending on the type of mushrooms you have and your personal preference. Here is a step-by-step guide to cleaning white mushrooms:
Washing with Water:
- Source of Mushrooms: If you've purchased pre-sliced or chopped mushrooms from a grocery store, they are most likely already clean and ready to eat. No need to wash them!
- Timing: Regardless of the type of mushroom, it is best to clean them right before you intend to cook them.
- Water Temperature: Fill a large bowl with cold water. Hot water may cause the mushrooms to cook slightly.
- Quantity: Add only a few mushrooms to the water at a time. This makes it easier to handle and ensures effective cleaning.
- Cleaning: Swirl the mushrooms in the water for about ten seconds. This will help loosen any dirt.
- Drying: Remove the mushrooms from the water and place them on a clean, lint-free towel. Gently pat them dry and lay them out (caps up) to air-dry completely.
- Inspection: Once dried, inspect the mushrooms for any remaining dirt. Use a damp paper towel to wipe off any stubborn bits.
Brushing:
- Source of Mushrooms: If you've foraged your own mushrooms or purchased wild mushrooms from a farmer's market, they likely have less grit and are less hardy.
- Brushing: Use a mushroom brush, an extra-soft toothbrush, or a baby brush to gently and effectively remove dirt from the mushrooms.
Wiping:
- Source of Mushrooms: This method is particularly suitable for larger mushrooms, such as portobellos, which have a bigger capacity to hold water.
- Wiping: Use a damp paper towel or a clean dishcloth to wipe down the mushrooms and remove visible dirt.
After cleaning your white mushrooms, you can trim the ends of the stems and cut them into thick slices or quarters. From here, you can cook them in a pan with some olive oil, butter, salt, pepper, thyme, white wine, shallots, or garlic, stirring frequently until they soften and sweat.
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Trimming and cutting
To start, examine the stems of the mushrooms. Some mushrooms, even white ones, can have woody stems. If the stems are tough, simply snap them off and discard them, or save them for stock. For shiitake mushrooms, you'll need to use a paring knife to cut off the stems. Even if the stems are not woody, it's a good idea to trim off any dry ends to improve the texture of the cooked mushrooms.
Now, you're ready to cut the mushrooms. You can cut them into wedges, thick slices, or quarters, depending on your preference and the recipe you're following. If you have larger mushrooms, cutting them into wedges or crosswise is a good option. Mushrooms shrink when cooked, so don't worry too much about making perfect cuts. An egg slicer can be a helpful tool for slicing mushrooms thinly and evenly.
If you need to mince the mushrooms, chop them roughly first, then pulse them in a food processor until they reach the desired consistency. You can also use a meat grinder for this purpose. Finely chopped or minced mushrooms are excellent for stuffings, meatballs, or duxelles.
Remember, the trimming and cutting process is a crucial step in preparing white mushrooms, and it will make your cooking process easier and more enjoyable.
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Pan-cooking
To pan-cook white mushrooms, start by cleaning them with a damp towel. Then, trim off the ends and cut them into thick slices or similar-sized pieces. Heat a large, heavy frying pan on medium-high heat and add a tablespoon of olive oil. When the oil is hot, add the mushrooms and cook, stirring or tossing them in the pan for a few minutes until they begin to soften and sweat.
It is important not to overcrowd the pan, as this will cause the mushrooms to steam instead of brown. Leave space between the mushrooms so that they can cook evenly and get golden brown on all sides. If you are using a non-stick pan, you will need to stir more frequently to prevent the mushrooms from sticking to the pan.
Once the mushrooms have released their moisture, you can add other ingredients such as butter, garlic, shallots, herbs, and seasonings. Continue cooking, stirring often, for another 1-2 minutes until the other ingredients have softened and the mushrooms are cooked to your desired level of doneness.
You can finish the mushrooms by deglazing the pan with wine, sherry, or marsala, and then serve them as a side dish or use them in another recipe.
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Sautéing
Cut the mushrooms into evenly sized pieces. You can cut them into halves or quarters, depending on their size. Try to make the pieces about half an inch thick. Remember not to cut them too thin, as they will shrink during cooking.
Heat a mixture of butter and olive oil in a large pan over medium-high heat. Using a large pan will prevent the mushrooms from steaming and help them to brown nicely. Once the oil is hot, add the mushrooms, leaving some space between each piece. You may need to cook the mushrooms in batches to avoid overcrowding the pan.
Cook the mushrooms for 3-5 minutes without stirring, to allow them to brown on one side. Then, stir or flip the mushrooms and cook for another couple of minutes. You can add salt and pepper to taste.
If you want to add extra flavour, you can deglaze the pan. Deglazing involves adding a liquid such as wine, soy sauce, or balsamic vinegar to the pan to infuse extra flavour into the mushrooms. You can also add aromatics such as garlic, thyme, or rosemary.
Sautéed mushrooms are a versatile dish that can be served as a side or used as a topping for steak, burgers, or sandwiches. They can be stored in an airtight container in the refrigerator for up to four days and reheated in the microwave or on the stove.
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Serving suggestions
White mushrooms are versatile and easy to cook. Here are some tips on how to prepare and serve them:
- Sautéed mushrooms are a great side dish to serve on a steak, over pasta, or as a base for risotto. To achieve a nice brown colour, use a dry skillet on medium-high or high heat, add oil or bacon grease, and avoid overcrowding the pan.
- For a quick and easy option, stir-fried mushrooms can be served in a sauce, with rice, directly on meat, alongside other vegetables, or as a side dish by themselves.
- Pan-cooked mushrooms are another versatile option. They can be served with chicken, fish, or pasta, or used as a topping for a Swiss cheeseburger.
- Mushrooms can also be incorporated into an omelette, polenta, grains, or leftovers.
- Quartered mushrooms can be tossed with olive oil and salt and roasted in the oven.
- For a more intricate dish, try making stuffed mushrooms using a melon baller to create a cavity.
- Minced mushrooms can be added to a blended burger, cooked like meat for a mushroom Bolognese, or used to make mushroom caviar.
- Soaking dried mushrooms and using them in sauces is also a common practice.
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Frequently asked questions
If the mushrooms are dirty, put them in a colander and run them under water for about 10 seconds. Then, gently dry them with a paper towel. Blot them dry again before cooking if you want them to brown.
First, trim off the stems. Then, cut the mushrooms into thick slices or wedges. Don't worry about making perfect cuts, as mushrooms shrink a lot when cooked.
Heat a tablespoon of olive oil in a large, heavy frying pan over medium-high heat. Add the mushrooms and cook, stirring, for a few minutes until they soften. Add salt, pepper, and any other desired seasonings. Continue cooking until the mushrooms are browned.
