Emily Johnson
Mushrooms are a versatile ingredient that can be spiced in a variety of ways to create delicious and healthy dishes. While some cooks stick to the classic combination of salt, pepper, and garlic, others experiment with different herbs and spices to enhance the rich umami flavor of mushrooms. Fresh herbs, in particular, pair well with mushrooms, and popular options include parsley, thyme, rosemary, basil, tarragon, and sage. By sautéing mushrooms with spices and herbs, you can create a simple yet flavorful side dish that complements a range of main courses. Additionally, experimenting with different combinations of sauces, spices, and oils can take your mushroom meals to the next level, making them even more tasty and nutritious.
| Characteristics | Values |
|---|---|
| Spices | Salt, pepper, garlic, ginger, oregano, basil, thyme, rosemary, tarragon, parsley, sage |
| Sauteed mushroom recipes | Heat oil, add garlic, add spices, add mushrooms, salt, and pepper, cook for 5-8 minutes, add butter, thyme, and garlic, cook for 2 minutes, add wine, cook for 4 minutes, garnish with parsley |
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What You'll Learn
Sauteed spiced mushrooms
Ingredients
- Mushrooms
- Oil
- Butter
- Spices
- Salt
- Pepper
- Water
- Sumac
- Parsley
- Garlic (optional)
- Ginger (optional)
- Wine (optional)
Instructions
- Clean the mushrooms with a damp paper towel or a lightly damp sponge. Do not run them underwater, as they will absorb too much liquid and become soggy.
- Heat oil in a large skillet over medium-high heat. You can also add some butter for a richer flavour.
- If using garlic and ginger, add them to the pan and cook until fragrant, about 1-2 minutes.
- Add your desired spices and saute for a minute.
- Add the mushrooms, salt, and pepper. Saute for 5-8 minutes, adding a splash or two of water if needed.
- If using wine, remove the skillet from the heat and add the wine. Return the skillet to the heat and cook until the wine is evaporated, about 4 minutes.
- Garnish with sumac and freshly chopped parsley.
Tips
- Use a large pan to prevent the mushrooms from becoming soggy. This allows the liquid released by the mushrooms to evaporate.
- For the best flavour, use a mix of mushrooms such as trumpet, oyster, and shiitake. Avoid plain white button mushrooms as they lack flavour.
- You can store the sauteed mushrooms in an airtight container in the refrigerator for up to 4-5 days or freeze them for up to 3-6 months.
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Spices and herbs to use
When it comes to spices and herbs, the possibilities are endless when spicing mushrooms. A safe bet is to stick to salt, pepper, and garlic, as these are hard to go wrong with. However, you can also experiment with different combinations of spices, herbs, and oils to find your perfect flavour profile.
Fresh herbs are a great match for mushrooms. Parsley, for example, is not only popular but also healthy. It contains vitamins K and C, beta-carotene, and has beneficial effects on the immune system. Thyme is another common herb with medicinal properties, often used for upper respiratory tract ailments. It has a distinctive aroma, anti-inflammatory properties, and may help reduce blood pressure.
Other herbs and spices to consider include rosemary, basil, tarragon, and sage. Rosemary was used for healing purposes in the Middle Ages and has analgesic and numbing effects, while basil is known for its wide-ranging healing properties, such as its ability to lower high blood pressure and help alleviate stress. Tarragon, though less known for its health benefits, is rich in micronutrients, containing potassium, calcium, manganese, iron, vitamin A, and magnesium. Sage, meanwhile, has been used in traditional folk medicine for centuries and has been shown to have disinfectant, antibacterial, and anti-inflammatory effects.
Additionally, you can try seasoning your mushrooms with oregano, garlic powder, and steak seasoning. Just be mindful not to use too much oregano, as it can overwhelm the delicate flavour of the mushrooms.
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Salt, pepper, and garlic
One popular method is to sauté the mushrooms in a garlic butter sauce, often with herbs such as thyme and parsley. To do this, heat olive oil in a pan over medium-high heat. Add the mushrooms and season with salt and pepper. Cook the mushrooms without stirring for about 4 minutes to get a nice brown sear, then stir and cook for another 2 minutes. Reduce the heat, add butter and garlic, and cook for a further 3-4 minutes until the mushrooms are fully cooked, the butter has melted, and the garlic is fragrant. This simple dish can be served as a side or topping for steak, chicken, or burgers.
Another variation of this recipe includes wine. After the mushrooms are browned, add wine to the pan and cook until it evaporates. Then, add garlic, butter, and thyme, and cook until the garlic is fragrant. Finally, garnish with parsley and serve warm.
For an Indian-style garlic mushroom dish, blend garlic, red chillies, vinegar, sugar, salt, and red chilli powder with water to make a paste. Heat oil in a pan and add mace or cumin, followed by onions, and sauté until golden. Add the garlic paste and sliced mushrooms, and sauté for 2-3 minutes. Cover and cook on medium to low heat until the mushrooms are cooked to your desired level. This dish can be served as a starter or with bread, rice, or noodles.
When preparing the mushrooms, avoid soaking them in water as they will absorb it and become soggy. Instead, wipe the mushrooms with a damp paper towel or clean them with a mushroom brush.
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Sage, thyme, and parsley
Mushrooms are a versatile ingredient that can be spiced in a variety of ways. Here are some tips and recipes for spicing mushrooms with sage, thyme, and parsley:
Recipe: Sizzling Mushrooms with Sage and Thyme
This recipe combines the flavours of sage and thyme with mushrooms for a delicious dish.
Ingredients:
- 1 pound of assorted mushrooms (cleaned and chopped)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1-2 tablespoons vermouth or white wine
- Salt and pepper to taste
- 6 sage leaves (minced)
- 2 sprigs thyme (minced)
Instructions:
- Melt the butter in a saucepan on medium-high heat with the olive oil.
- Add the mushrooms in batches, sprinkling with salt, and sauté until they release their moisture.
- Return all the mushrooms to the pan, adding the herbs and vermouth or wine.
- Sauté until the liquid is absorbed and the mushrooms are fragrant.
- Serve immediately, or reheat in a broiler if they cool down.
Recipe: Buttery Herb Sautéed Mushrooms
This recipe combines mushrooms with thyme, parsley, and other herbs and seasonings for a rich and flavourful side dish.
Ingredients:
- 8 ounces button mushrooms (cleaned and sliced)
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped rosemary
- 3 cloves minced garlic
- Butter
- Salt and pepper to taste
Instructions:
- Melt butter in a medium-sized skillet over medium-high heat.
- Add the mushrooms, thyme, parsley, rosemary, garlic, and salt and pepper to taste.
- Sauté for 3-4 minutes or until tender.
- Garnish with additional chopped parsley if desired.
Feel free to experiment with different types of mushrooms and adjust the amounts of herbs and seasonings to your taste preferences. Enjoy your spiced mushrooms!
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Sauteing techniques
Sautéing mushrooms is a great way to enhance their earthy flavours and achieve a juicy, meaty texture. Here are some tips and techniques to help you spice and sauté mushrooms perfectly:
Cleaning and Cutting:
Before sautéing, it's important to clean the mushrooms by wiping off any excess dirt with a damp towel or gently brushing them with a soft brush. If the mushrooms are particularly dirty, a quick rinse followed by thorough drying is recommended. Avoid soaking mushrooms as they are porous and will absorb water, which can affect the browning process during cooking.
When it comes to cutting, slice the mushrooms into similarly sized pieces. Keep in mind that mushrooms shrink during cooking, so avoid cutting them too thin. Larger, meatier pieces are best for sautéing.
Choosing the Right Oil and Fat:
The choice of oil and fat plays a crucial role in achieving the perfect sauté. Oils with a high smoke point, such as olive oil, canola oil, safflower oil, or avocado oil, are ideal for caramelizing mushrooms. For richer flavour, butter is a great option, but it has a lower smoke point, so it's best to add it later in the cooking process or use clarified butter. A combination of oil and butter can also be used to benefit from both high temperature cooking and flavour enhancement.
Pan and Heat Management:
Use a large, heavy skillet or sauté pan to provide enough space for the mushrooms to cook without overcrowding. Overcrowding can lead to soggy mushrooms and inhibit browning. Place the pan over medium-high heat, ensuring the oil or fat covers the bottom of the pan.
Cooking Process:
Once the oil is hot, add the mushrooms, leaving space between them. Cook the mushrooms for 3-5 minutes before turning them. Stir and allow them to finish cooking for a couple more minutes. The goal is to achieve a golden brown colour through caramelization, which enhances their flavour. Don't be afraid of high heat, as mushrooms need undisturbed contact with the pan's surface to caramelize properly.
Seasoning and Flavour Enhancements:
Keep seasonings simple to let the mushrooms shine. Salt and black pepper are classic choices. You can also add garlic, either in the form of fresh cloves, minced or sliced, or garlic powder. Fresh herbs like thyme, parsley, and rosemary add a wonderful aroma and flavour. Soy sauce, balsamic vinegar, and red wine are excellent for enhancing the savoury notes of the mushrooms. If you want an extra kick of umami, add a tablespoon of red cooking wine or use teriyaki sauce.
Deglazing:
After sautéing, you'll find bits of the mushroom clinging to the bottom of the pan. Don't waste this flavour! Deglaze the pan by adding a few tablespoons of liquid such as water, wine, stock, cream, or sherry. Keep the temperature up, and stir until the liquid evaporates, infusing flavour back into the mushrooms.
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Frequently asked questions
Many spices can complement the flavour of mushrooms. Salt, pepper, and garlic are a safe bet and hard to go wrong with. You can also experiment with other spices like parsley, thyme, rosemary, basil, tarragon, and sage.
Here is a simple recipe for sauteed spiced mushrooms:
- Heat oil in a skillet over medium-high heat.
- Add garlic and cook until fragrant (1-2 minutes).
- Add ginger and saute for a minute.
- Add spices of your choice and saute for another minute.
- Add mushrooms, salt, and pepper, and saute for 5-8 minutes, adding a splash of water if needed.
Here are some tips to keep in mind:
- Mushrooms release a lot of liquid and cook quickly, so you may not need too much oil or butter.
- To get beautifully browned mushrooms that are not watery, avoid stirring them as they caramelize. Stirring releases their liquid and causes them to steam.
- If you are following a medically restrictive diet, consult a doctor or dietitian before preparing or consuming mushroom recipes.
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