Michael Davis
Mushrooms are a type of fungus with a unique physical structure that differs from plants and animals. While some people enjoy the taste of mushrooms, others dislike their slimy or soggy texture. However, this impression is often due to the way mushrooms are prepared, and they can be cooked in various ways to enhance their flavour and texture. Those who are hesitant to try mushrooms may benefit from experimenting with different varieties, such as Lion's Mane, Shiitake, or Porcini, and trying out new recipes or cooking techniques. Additionally, mushrooms can be minced or pulsed in a food processor to add flavour and nutrition to dishes without the noticeable texture. This guide will provide tips on how to select, store, and cook mushrooms to make them more appealing, even for those who think they don't like them.
| Characteristics | Values |
|---|---|
| First exposure | Positive first exposures can help to develop a liking for mushrooms. |
| Preparation | Mushrooms should not be slimy or soggy. They should be cooked properly to enhance their flavor and texture. |
| Cooking techniques | Grilling, frying, pan-frying, sautéing, baking, and marinating are some of the recommended cooking techniques. |
| Spices and ingredients | Salt, pepper, garlic, herbs, and vinegar can be used to enhance the flavor of mushrooms. |
| Variety | Trying different varieties of mushrooms, such as Lion's Mane, Shiitake, Porcini, Maitake, Beech, and Oyster, can help develop a taste for mushrooms. |
| Storage | Mushrooms should be stored in a paper or cloth bag to allow them to breathe. |
| Health benefits | Mushrooms are a good source of vitamin D and protein. |
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What You'll Learn
Try different types of mushrooms
If you're trying to start liking mushrooms, it may be a good idea to experiment with different varieties. There are thousands of different mushrooms in the world, and they can vary in flavour and texture. White button mushrooms and portobellos are common varieties, but they are not the most flavourful. You might want to try Lion's Mane, Shiitake, Porcini, Maitake, Beech, Oyster, or Trumpet mushrooms. Each variety has a unique taste and texture that may suit your palate.
Shiitake mushrooms, for example, have fibrous and woody stems, so removing them is best. However, the stems can be roasted and added to stock for great flavour. With smaller mushrooms, like button or cremini mushrooms, you can leave the stem. The same goes for the gills; smaller mushrooms like these don't need to have their gills removed, but for larger varieties like shiitake, oyster, maitake, and beech mushrooms, the gills are lighter in colour and more attached to the cap, so they can be left intact.
You can also try different cooking methods to find one that suits your taste buds. Mushrooms have a porous structure and are filled with water, so they absorb marinades, sauces, and glazes well. Try marinating sliced mushrooms in a mixture of soy sauce, vinegar, and oil, then baking them in the oven. You can also try pan-frying chopped mushrooms in butter until they stop steaming but aren't yet dry and hard.
Another tip is to treat mushrooms more like meat. Mushrooms have a watery protein structure similar to tofu. Cooking techniques that work well with tofu will likely also work with mushrooms. Draw out as much water as possible, creating a sponge that can absorb the oils and flavours of a marinade. So, cook mushrooms in plenty of fat, using a hot pan with more oil than you might think is necessary. This will give them a good sear, driving off the water and concentrating the flavour. Just be sure not to add salt until after the mushrooms are nicely seared, as salting too soon will draw out their moisture and make it harder to achieve a golden-brown colour.
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Experiment with cooking methods
If you're trying to start liking mushrooms, experimenting with cooking methods is a great place to start. Mushrooms are a versatile ingredient, and cooking them in different ways can bring out a range of flavours and textures.
One of the simplest ways to cook mushrooms is to pan-fry them. Chopped mushrooms can be fried in butter or oil until they are no longer steaming. This method can be enhanced by adding garlic or another allium, deglazing the pan with wine or balsamic vinegar, and sprinkling fresh herbs on top. It is important to note that mushrooms are porous and filled with water, so they will soak up any marinade or sauce. Therefore, it is recommended to use a generous amount of fat when frying mushrooms to prevent them from becoming soggy.
Another option is to bake mushrooms in the oven. One recipe involves marinating sliced mushrooms in a mixture of soy sauce, vinegar, and oil, and then baking them at a low temperature. This technique helps to retain the moisture in the mushrooms while adding flavour.
Mushrooms can also be sautéed and added to various dishes such as pasta sauce, risotto, or soups. Sautéing mushrooms with aromatic vegetables like onions and peppers can enhance their flavour. Additionally, dried mushrooms can be pulverized and added to soups or stews to boost their umami flavour.
For those who prefer their mushrooms with a crispy texture, it is recommended to use a hot pan with more fat than usual to drive off the water and achieve a golden-brown colour. However, it is important to avoid salting the mushrooms too early, as this can draw out their moisture and make it harder to get the desired colour and texture.
Lastly, mushrooms can be grilled or fried like meat. This method can help to create a stiff and dry texture, which may be preferable to some. Overall, experimenting with different cooking methods and recipes can help you discover new ways to enjoy mushrooms and expand your culinary horizons.
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Use a marinade or sauce
Mushrooms are porous and filled with water, so they absorb marinades and sauces very well. Using a familiar sauce or marinade might make someone who is hesitant to eat mushrooms more willing to try them.
Before marinating, it is important to note that mushrooms are like a sponge before they are cooked. Therefore, less is more when it comes to marinating mushrooms. You can marinate sliced mushrooms in a mixture of 1 tablespoon of soy sauce, 1 tablespoon of vinegar, and 1 tablespoon of oil. Then, bake the mushrooms in a low oven (e.g. 300 degrees F). You can also experiment with other sauces and marinades of your choice.
When cooking the marinated mushrooms, make sure to use a hot pan and more fat than seems necessary. This will help to drive off the water, concentrate the flavour, and achieve a good sear. You can also add some salt after the mushrooms are nicely seared but before they get too crispy.
In addition to using marinades and sauces, you can also try different varieties of mushrooms. For example, you can add Lion's Mane, Shiitake, or Porcini mushrooms to your shopping list and experiment with different recipes.
By using a combination of marinades, sauces, and different mushroom varieties, you can make mushrooms more appealing and enjoyable.
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Salt at the right time
When cooking mushrooms, it is important to salt them at the right time to ensure they develop a golden-brown colour and a concentrated flavour.
Mushrooms have a spongy texture and are made up of 80 to 90% water. As a result, salting them too early can cause them to release their moisture, making it harder to achieve the desired golden-brown colour. Therefore, it is recommended to salt mushrooms towards the end of the cooking process.
Firstly, heat a large, wide pan on medium-high heat. Using a wide pan prevents the mushrooms from steaming and allows them to brown and crisp around the edges. Then, add a generous amount of oil to the pan. Oil helps the mushrooms cook at a high temperature and brings flavour. Next, add the mushrooms, ensuring they are spread out in a single layer with space between them. This maximises pan-to-mushroom contact and allows them to brown properly.
Cook the mushrooms undisturbed for 3 to 5 minutes until they are golden brown. At this point, you can add a small amount of butter to the pan. Continue cooking until the mushrooms are deep brown and shrunken. Finally, season the mushrooms with salt and cook for a few more minutes. Adding salt at this stage ensures that the mushrooms have a concentrated flavour and an ideal meaty tenderness.
You can also experiment with different types of salt to enhance the flavour of the mushrooms. Truffle or porcini salt can deepen the mushroom flavour, while regular sea salt can be used for a more subtle taste.
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Add them to other dishes
If you're not a fan of mushrooms, you might have only tried one variety and preparation style. Try adding a new variety, like Lion's Mane, Shiitake, or Porcini, to your shopping list and experiment with different recipes. For example, if you found whole Shiitake mushrooms in soup too intense or chewy, look for a dish that uses smaller pieces of mushroom or just the broth.
When cooking mushrooms, avoid steaming them by ensuring they are spread out in a single layer in the pan. This will allow them to brown and crisp up. Using a wide, heavy-bottomed pan can help with this. Avoid adding liquid ingredients like oil or butter at the start, as this can make the mushrooms soggy. Instead, dry fry the mushrooms first, allowing them to release their water and evaporate as they cook. You can then add butter, oil, or other seasonings. Mushrooms are porous and will absorb the flavours of marinades, sauces, or glazes, so you can experiment with your favourite flavours.
If you're making a soup or stew, pulverize dried mushrooms in a clean coffee grinder and add them to the dish along with your liquid. This will add flavour without the texture. You can also mince or pulse fresh mushrooms in a food processor before sauteing them with other aromatic vegetables.
Mushrooms pair well with a range of ingredients, including garlic, lemon, thyme, butter, and alliums. They can also complement spicy dishes, such as a Kerala Chicken Curry, with their earthy taste.
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Frequently asked questions
You may not like mushrooms because you've had bad experiences with them being cooked improperly. Mushrooms are often boiled, which can make them slimy and flavourless.
Try cooking mushrooms in a lot of fat. Using a hot pan and more fat than seems necessary, you can give them a good sear, drive off the water, concentrate their flavour, and get lots of crispy bits. You can also try adding a new type of mushroom to your recipes, like Lion's Mane, Shiitake, or Porcini.
Try pan-frying chopped mushrooms in lots of butter until they stop steaming. You can also make a marinade of 1 tablespoon soy sauce, 1 tablespoon vinegar, and 1 tablespoon oil. Coat sliced mushrooms in the marinade and bake in a low oven (300 degrees Fahrenheit).
