Laura Smith
Steamed mushrooms are a versatile dish that can be served as a side or used as an ingredient in recipes such as stir-fries, casseroles, and pasta dishes. The process of steaming mushrooms helps to accelerate the cooking process and draws out excess water, leading to flavorful browning. To season steamed mushrooms, it is recommended to add salt, pepper, and aromatics such as garlic, thyme, shallots, and vinegar to enhance their earthy and savory flavors. For a richer flavor, cooking mushrooms in a mixture of olive oil and butter is advised. Additionally, ingredients like wine, teriyaki sauce, and soy sauce can be incorporated to further elevate the taste profile of steamed mushrooms.
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What You'll Learn
Use salt sparingly
Salt is an important ingredient when it comes to seasoning steamed mushrooms, but it should be used sparingly. Salt draws out moisture, which, in the case of mushrooms, prevents them from browning in the pan. This is why it is recommended to salt mushrooms towards the end of cooking.
When salting mushrooms, it is also important to consider the type of salt used. Regular table salt has a finer grain than other types of salt, such as kosher salt or sea salt. This means that it will dissolve more quickly and release more moisture from the mushrooms. Therefore, if using table salt, it is even more important to use it sparingly and add more towards the end of cooking if needed.
Additionally, the thickness of the mushroom slices will impact how much salt is needed. Thicker slices may require a bit more salt to penetrate the mushroom, while thinner slices may only need a light sprinkling. It is always better to start with less salt and add more to taste, as you can easily oversalt mushrooms, especially if using a salt with a larger grain size.
Finally, when seasoning steamed mushrooms, it is essential to consider the other ingredients used. For example, if using a salty ingredient like soy sauce or teriyaki sauce, you may find that no additional salt is needed. A pat of butter can also enhance the flavour of the mushrooms and balance out the salt.
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Steam before browning
Steaming mushrooms before browning them is a great way to accelerate the cooking process and enhance their flavour. Here is a step-by-step guide to achieving delicious, savoury, and meaty-textured mushrooms:
Preparation
First, clean and cut the mushrooms. Wipe off any excess dirt with a damp towel, or give them a quick rinse and dry. Cut the mushrooms into similar-sized pieces, ensuring they are not too thin as they will shrink during cooking. You can use any variety of mushrooms, such as cremini, shiitake, portobello, oyster, or wild mushrooms.
Steaming
Place the mushrooms in a covered skillet or pan. Briefly steam them until their water is drawn out. This step is important as it removes excess moisture, preventing the mushrooms from steaming in their juices and allowing them to brown properly. You can drain the water or continue cooking until it evaporates.
Browning
Once the mushrooms are steamed and their water is cooked off, it's time to brown them. Keep the mushrooms spread out in the pan to avoid overcrowding, which can lead to steaming instead of browning. Add a cooking fat such as olive oil or butter, and aromatics like garlic, shallots, and fresh thyme for extra flavour. Cook until the mushrooms are golden brown and slightly crispy.
Seasoning
Season the mushrooms towards the end of cooking to prevent them from becoming too soggy. Salt draws out moisture, so adding it earlier can interfere with the browning process. A squeeze of lemon juice can also elevate the flavour. Additionally, you can deglaze the pan by adding a splash of liquid such as water, wine, stock, or vinegar to infuse extra flavour into the mushrooms.
Storage
Sautéed mushrooms can be stored in an airtight container in the refrigerator for up to 5 days. They can also be frozen and reheated later.
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Add aromatics
Aromatics are a great way to add flavour to steamed mushrooms. They are typically added after steaming, during the browning process.
Fresh garlic is a popular choice of aromatic for steamed mushrooms. It is best to add garlic towards the end of cooking, as it only needs to be cooked for 30 seconds to one minute.
Shallots are another aromatic that pairs well with mushrooms. They can be added halfway through cooking, or towards the end, and cooked until translucent and slightly browned.
Other aromatics that can be added include onions, fresh thyme, rosemary, and parsley. These herbs can be added at the same time as the garlic, or used to garnish the mushrooms before serving.
A squeeze of lemon juice can also be added to the mushrooms at the end of cooking to elevate their flavour.
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Deglaze the pan
To deglaze the pan after steaming mushrooms, you will need to add a few tablespoons of liquid to the pan after the mushrooms are done cooking. This technique captures the flavour of the mushrooms clinging to the bottom of the pan and infuses it back into the dish.
There are several options for the liquid you can use to deglaze the pan. Water is the simplest option, but you could also use wine, stock, cream, or sherry. Keep the temperature up and stir the mushrooms until the liquid evaporates.
Deglazing is often done after sautéing the mushrooms, which involves browning them in a pan with oil and butter. It is important not to crowd the mushrooms in the pan, as this can cause them to steam instead of brown. Additionally, it is recommended to salt the mushrooms at the end of cooking, as salting too early can cause the mushrooms to release their moisture and prevent browning.
By deglazing the pan with a splash of liquid, you can incorporate the rich, savoury flavour of the mushrooms back into the dish, enhancing the overall taste and aroma.
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Use a variety of mushrooms
Steamed mushrooms make a delicious side dish or ingredient, and you can use a variety of mushrooms to create different flavours and textures.
Firstly, it is important to prepare your mushrooms properly. Use a damp paper towel to brush off any dirt, and only submerge them in water if they are very dirty. Mushrooms act like sponges and will absorb water, which can make them less flavoursome and prevent browning. If you do need to submerge them, use cold water and let the dirt sink to the bottom before lifting the mushrooms out and draining them. It is best to cut and trim the mushrooms before washing them.
When it comes to choosing your mushrooms, you can opt for a single variety or a combination of different types. Popular mushrooms for steaming include cremini, shiitake, portobello, oyster, wild, and maitake mushrooms. Each type has a unique shape, texture, and flavour, so feel free to experiment with different combinations to find your favourite blend.
To steam your mushrooms, heat a little olive oil or butter in a wide skillet or pan. A wide pan will give you more room to spread out the mushrooms, preventing them from steaming on top of each other and ensuring they brown nicely. Add the mushrooms in a single layer and leave them to cook until they start to brown, about 3 to 5 minutes. Then, stir them and spread them back into a single layer to cook on the other side.
Once your mushrooms are golden brown on both sides, it's time to season them. You can keep it simple with just salt and pepper, or add other seasonings like garlic, lemon, thyme, and butter. For an extra flavour boost, try using truffle or porcini salt instead of regular salt to deepen the mushroom flavour.
With a variety of mushrooms, you can create a delicious and versatile dish that can be paired with many main courses, from beef to fish, or even spicy curries. Enjoy experimenting with different combinations of mushrooms and seasonings to find your perfect steamed mushroom creation!
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Frequently asked questions
You can use any seasoning you like, but salt, pepper, thyme, rosemary, parsley, garlic, butter, olive oil, and lemon are all popular choices.
It is recommended to add salt towards the end of cooking, as it brings out the moisture and can prevent browning. Other seasonings can be added at the end of cooking, or during, depending on your preference.
It is recommended to use a wide skillet or pan to avoid overcrowding, which can cause steaming. You should also cut your mushrooms into similar-sized pieces.
You can dip your mushrooms in a bowl of cold water, rub off any dirt, and let them air-dry before cooking.
Fresh herbs like thyme, rosemary, and parsley are excellent choices for steamed mushrooms.
