John Miller
Mushrooms are a versatile ingredient with a rich, earthy flavour. They can be fried, braised, boiled, grilled, or baked, and are a great choice for healthy weight management. When selecting fresh mushrooms, it is best to avoid pre-packaged containers and opt for loose mushrooms to inspect their quality. Look for firm, plump mushrooms with dry surfaces and a fresh, smooth appearance. Smaller mushrooms are generally more enjoyable than larger ones of the same species. Fresh mushrooms are also identified by their smell—if they smell unpleasantly musty, they are not fresh. While mushrooms can be briefly rinsed without losing their flavour, they can also be cleaned with a brush or cloth.
| Characteristics | Values |
|---|---|
| Texture | Firm and plump |
| Smell | Fresh mushrooms have a pleasant smell. Avoid those with an unpleasantly musty odour. |
| Size | Smaller mushrooms are generally more enjoyable than larger mushrooms of the same species. |
| Colour | Chanterelles are white to yellow in colour. They become darker as they age, and spoiled ones are brown and soft. |
| Cap | Dry and firm with a closed or half-open head. A closed veil under the cap indicates a delicate flavour, while an open veil and exposed gills mean a richer flavour. |
| Stalk | Dry and firm |
| Lamellae | Light to medium brown |
| Cleaning | Mushrooms can be rinsed quickly with cold water and dried with a salad spinner or cloth. Alternatively, use a brush with soft bristles or a damp cloth to remove soil debris. |
| Storage | Store mushrooms in their original packaging or a porous paper bag in the refrigerator. Fresh mushrooms should never be frozen. |
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What You'll Learn
- Look and smell: flesh should be firm, plump, dry and smooth, not slimy, blotchy or dried out
- Size: smaller mushrooms are usually more enjoyable than larger ones of the same species
- Storage: store in a brown paper bag in the fridge, not in pre-packaged containers
- Cleaning: gently rub with a kitchen towel, use a brush or rinse with cold water
- Cooking: fry briefly at high heat, braise, boil, grill or bake; with a few exceptions, heat before eating
Look and smell: flesh should be firm, plump, dry and smooth, not slimy, blotchy or dried out
When selecting fresh mushrooms, it's important to assess both their appearance and smell. The flesh of fresh mushrooms should be firm, plump, dry, and smooth, with no signs of slime, blotches, or dryness.
Firstly, examine the texture of the mushrooms. Fresh mushrooms should have a firm and plump flesh. Avoid mushrooms that feel soft, mushy, or slimy, as these are signs of spoilage. The surface of the mushrooms should be dry and smooth, without any moisture or sticky residue.
Secondly, pay attention to the colour and appearance of the mushrooms. Fresh mushrooms will have a vibrant and uniform colour, depending on their variety. Avoid mushrooms with blotches, discolouration, or signs of mould. Look for closed or half-open heads in champignons, with light to medium brown lamellae. For chanterelles, choose those with a white-yellow colour, as they darken as they age.
Additionally, use your sense of smell to assess the freshness of mushrooms. Fresh mushrooms should have a pleasantly earthy aroma. If the mushrooms have an unpleasant, musty, or rotten odour, they are not fresh and should be avoided.
Remember that the size of the mushrooms also matters. Smaller mushrooms are generally preferred over larger ones of the same species.
Lastly, when purchasing mushrooms, it is recommended to choose loose mushrooms instead of pre-packaged containers. This allows you to inspect the quality of each mushroom individually and select the freshest ones.
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Size: smaller mushrooms are usually more enjoyable than larger ones of the same species
When selecting fresh mushrooms, it is important to consider their size. Smaller mushrooms are generally more enjoyable than larger mushrooms of the same species. This is because smaller mushrooms tend to have a more delicate flavour and texture. They are also more versatile in cooking, as they can be left whole or sliced to your desired size. Smaller mushrooms are also less likely to be waterlogged, which can affect their taste and texture.
When buying loose mushrooms, you can inspect their size and choose the smaller ones. Look for mushrooms that are firm, with a fresh and smooth appearance. The flesh should be dry, but not too dried out, and appear plump. Avoid mushrooms that are slimy, blotchy, or shrivelled, as these are signs of spoilage.
Some popular varieties of mushrooms that are commonly found in smaller sizes include shiitake, chanterelle, and porcini mushrooms. Shiitake mushrooms are native to East Asia and are known for their medicinal properties. Chanterelle mushrooms have a golden hue and a trumpet shape. They are noted as one of the most important edible mushrooms and are commonly found in temperate climates across North America, China, Turkey, India, and Pakistan. Porcini mushrooms, with their nutty and dense flavour, are famous in Italy but can also be found in other parts of Europe, North America, and New Zealand.
When selecting small mushrooms, it is important to handle them with care as they can be delicate. You can clean them by gently brushing off any soil or debris with a soft-bristled brush or a slightly damp cloth. If they are particularly dirty, a quick rinse with cold water followed by drying with a cloth or salad spinner can be done. However, be aware that washing mushrooms can affect their flavour and texture, so it is generally recommended to avoid soaking them in water.
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Storage: store in a brown paper bag in the fridge, not in pre-packaged containers
When storing fresh mushrooms, it is best to avoid pre-packaged containers. Instead, store them in a brown paper bag in the fridge. This will help to prolong their shelf life. Mushrooms are best kept in a dry, well-ventilated environment, and a brown paper bag provides the perfect balance of airflow and protection.
Loose mushrooms are preferable to pre-packaged ones as they allow you to inspect their quality more easily. You'll want to look at them from all sides and give them a quick smell. Fresh mushrooms should have a firm, plump flesh and a smooth, dry surface. Avoid mushrooms that are slimy, blotchy, or dried out.
If you do purchase loose mushrooms, make sure to transfer them to a brown paper bag before storing them in the fridge. This will help to keep them fresh for longer. Fresh mushrooms are highly perishable and should be consumed within a few days of purchase.
By storing your mushrooms in a brown paper bag in the fridge, you can help maintain their freshness, texture, and flavour. This storage method is simple yet effective, ensuring that your mushrooms remain in the best possible condition until you are ready to cook or eat them.
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Cleaning: gently rub with a kitchen towel, use a brush or rinse with cold water
There are several ways to clean mushrooms, and the best method depends on the type of mushroom and how dirty it is. Here are some tips on cleaning mushrooms by gently rubbing them with a kitchen towel, using a brush, or rinsing them with cold water:
Using a Kitchen Towel
Gently rub mushrooms with a damp paper towel or a clean, lint-free kitchen towel to remove any dirt. This method is recommended for most store-bought mushrooms, such as white, button, cremini, and shiitake mushrooms, which are usually grown in indoor farms with pre-treated compost and come relatively clean. For mushrooms with a lot of visible dirt, a damp paper towel may not be sufficient, and you may need to rinse them with water.
Using a Brush
You can also use a small brush or a mushroom brush to gently brush off the dirt from the mushrooms. This method is suitable for mushrooms with loose dirt on the surface. However, it may not be effective for removing dirt from the crevices or gills of the mushrooms. For wild mushrooms or those with a lot of dirt, a brush may not be sufficient, and you may need to rinse them with water.
Rinsing with Cold Water
For very dirty mushrooms or those with dirt in their crevices, rinsing with cold water may be necessary. Fill a large bowl with cold water and add the mushrooms, swirling them around to loosen the dirt. You can also use a colander to rinse the mushrooms quickly. After rinsing, immediately pat the mushrooms dry with paper towels or a clean kitchen towel. Make sure to dry them thoroughly to avoid sogginess.
It is important to clean mushrooms just before cooking, as unwashed mushrooms tend to last longer in the refrigerator. Additionally, it is generally recommended to remove the stems from the mushrooms before cleaning, as the stems can be used in stuffing or broths.
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Cooking: fry briefly at high heat, braise, boil, grill or bake; with a few exceptions, heat before eating
When selecting fresh mushrooms, it is best to buy them loose so you can inspect their quality. The flesh should be firm and plump, and neither slimy nor dried out. Smaller mushrooms are generally more enjoyable than larger mushrooms of the same species. Fresh mushrooms have a distinctive smell, and if they smell unpleasantly musty, they should be avoided.
Frying Mushrooms
Mushrooms should be fried briefly at high heat. Frying them for too long will cause them to lose too much water and become mushy. To fry mushrooms, heat olive oil in a large, wide skillet over medium heat. Add the mushrooms in a single layer so that they brown instead of steam. Fry for 3-5 minutes without moving them, until they are browned on one side. Stir, then cook for another 3-5 minutes, or until they are golden brown on all sides.
Braising Mushrooms
Braising mushrooms is a common technique in China, often done with pork. Any meaty mushroom works well for braising, including button mushrooms, cremini, portobello, shiitake, and oyster mushrooms. To braise mushrooms, heat lard or vegetable oil in a wok or large pan over high heat. Once it begins to smoke, add ginger, garlic, and chiles and stir-fry for 30 seconds. Remove the pan from the heat and take out the ginger, garlic, and chiles with a slotted spoon. Return the pan to the heat, add the mushrooms, and stir-fry until they begin to release their water. Add stock, soy sauce, cooking wine, vinegar, and sugar, then return the ginger, garlic, and chiles to the pot. Simmer for 20-30 minutes, until the sauce has cooked down.
Boiling Mushrooms
There is limited information on how to boil mushrooms, but it is mentioned that they should be heated before eating.
Grilling Mushrooms
To grill mushrooms, clean them with a damp paper towel or kitchen towel. If using portobellos, remove the stems. You can leave the stems on cremini mushrooms, but trim off any dried-out ends. Season the mushrooms with olive oil, balsamic vinegar, tamari, salt, and pepper. If using cremini mushrooms, thread them onto skewers before placing them on the grill. Grill portobellos gill-side up. Cook until tender and charred on both sides.
Baking Mushrooms
Baking mushrooms is a great way to turn them from bland to deeply flavorful and intensely savory. To bake mushrooms, place them in a moderately heated oven to allow them to concentrate their flavor. Drain off the liquid partway through to speed up the cooking time and help with browning.
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