John Miller
Mushrooms are a versatile ingredient that can be cooked in many ways, including steaming. Steaming mushrooms is a simple and healthy way to prepare them, and can be a good alternative to sautéing. It is also a great way to par-cook them for later use. When steaming mushrooms, it is important to not overcrowd the pan, as this will cause them to steam instead of brown. Additionally, mushrooms should be cut into bite-sized pieces before steaming, and wild mushrooms should be washed and dried if necessary. The steaming process itself involves adding water to a pot with a steamer basket, bringing it to a boil, and then reducing the heat to low and cooking for around 15 minutes. The resulting mushroom juice can be saved for later use in soups or sauces.
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What You'll Learn
Steaming mushrooms: a substitute for sauteing
Steaming mushrooms is a great alternative to sauteing. Not only is it a healthier cooking method, but it also helps retain the mushrooms' fresh, earthy flavour and texture.
How to Steam Mushrooms:
First, ensure your mushrooms are clean and dry. Use a slightly damp paper towel to brush off any dirt, and avoid submerging them in water or rinsing them, as mushrooms act like sponges and will absorb water.
Next, prepare your steaming setup. You can use a rice cooker or electric steamer, or you can steam mushrooms on a stovetop. If using a stovetop, fill a large pot with at least half an inch of cooking liquid, such as water, stock, or wine. Add any desired seasonings like garlic, thyme, rosemary, or lemon juice to infuse flavour into the mushrooms. Place a metal colander or steamer basket inside the pot, ensuring the base doesn't touch the water.
Now, arrange the mushrooms in a single layer in your steaming vessel. Bring the water to a boil, then reduce the heat to a gentle simmer. Cover the pot to trap the steam, using either a tight-fitting lid or a piece of aluminium foil. Cooking time will depend on the size of the mushrooms, but it typically takes around 8 to 15 minutes for them to become tender.
Benefits of Steaming Over Sauteing:
Sauteing mushrooms can be challenging due to their high water content and sponge-like structure. They tend to release a lot of liquid, and if cooked in small batches to avoid steaming, the process can be inconvenient and time-consuming.
By steaming mushrooms first, you can avoid this issue. The trapped heat and steam help draw out the mushrooms' water content more rapidly, and the intense heat softens their cell structure. Once the lid is removed, the water quickly evaporates, leaving the mushrooms ready to saute and brown without absorbing excess grease. This method also allows you to cook a larger volume of mushrooms at once.
Additionally, steaming helps retain the mushrooms' texture, preventing them from shrinking and drying out, which can occur during roasting or sauteing. It also preserves their flavour, making them a tasty and healthy side dish or addition to salads, rice, or pasta.
So, the next time you're looking for a change from sauteed mushrooms, give steaming a try! It's a simple and nutritious way to prepare mushrooms that locks in flavour and moisture.
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How to prepare mushrooms for steaming
Preparing mushrooms for steaming is a simple process. Firstly, choose your mushroom variety. You can use any type of mushroom, from button to portobello, but try to ensure they are all roughly the same size. This is especially important if you are using a mix of different varieties.
Next, clean the mushrooms. Use a brush or a damp kitchen towel to gently wipe away any dirt. Mushrooms are like sponges and will absorb water, so avoid submerging them or rinsing them under a tap.
Now, prepare your steamer. If you have an electric steamer or rice cooker, follow the manufacturer's instructions. If you are using a stove top, fill a large pot with at least half an inch of water and place a steamer basket, colander, or strainer inside, ensuring the water does not touch the base of the steamer. You can also use a pan with a lid, adding a small splash of water to create steam. Alternatively, use three balled-up pieces of aluminium foil in the bottom of the pot, with a plate placed on top, ensuring it doesn't touch the water.
If you want to add flavour to your mushrooms, now is the time to do it. Mushrooms will absorb the flavours of the steaming liquid, so you can use stock, wine, or herbs to infuse your mushrooms with subtle flavours. Add fresh or dried herbs such as thyme, rosemary, or sage, a few splashes of lemon juice, or seasonings such as garlic salt, onion salt, smoked paprika, or black pepper to the water.
Finally, arrange the mushrooms in a single layer in your steamer basket or on your plate. Avoid overcrowding, as this will cause the mushrooms to steam rather than brown.
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Steaming mushrooms with wine and herbs
Steaming mushrooms is a great way to retain their texture and flavour. When steamed, mushrooms become plump, juicy, and moist, and they retain their fresh, earthy flavour.
Ingredients
- 500g of fresh mushrooms
- Wine (red or white, dry and fruity)
- Herbs (rosemary, thyme, sage, parsley, oregano, or chives)
- Salt and pepper
- Butter or olive oil
- Garlic
Instructions
- Clean the mushrooms with a damp paper towel to remove any dirt.
- If the mushrooms are large, cut or tear them into similar-sized pieces.
- Place a metal colander or steamer basket over a pot of simmering water, ensuring the base doesn't touch the water. You can also use a rice cooker or electric steamer.
- Arrange the mushrooms in a single layer in the steamer basket.
- Cover the pot and steam for 8-10 minutes, or until tender.
- In a separate pan, melt some butter or heat some olive oil.
- Sauté minced garlic until fragrant.
- Add the steamed mushrooms and coat them with the garlic butter or olive oil.
- Pour in your chosen wine and cook for a few minutes to reduce the liquid and evaporate the alcohol.
- Toss in your chosen herbs and season with salt and pepper to taste.
- Finish with a sprinkle of fresh herbs or a drizzle of balsamic vinegar.
You can also add a splash of wine vinegar or lemon juice to deglaze the pan and give the mushrooms a glossy sheen.
Enjoy your delicious steamed mushrooms as a side dish or add them to salads, rice, or pasta for extra flavour!
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Seasoning and frying mushrooms after steaming
Steaming mushrooms is a great way to retain their texture and flavour, but frying them after steaming can add a golden brown crust and flavour. Here is a detailed guide on seasoning and frying mushrooms after steaming:
Choosing the Right Pan and Oil
Use a wide, heavy-bottomed pan or skillet to ensure even cooking and prevent overcrowding. Heat a layer of olive oil in the pan over medium heat. Olive oil adds a nice flavour and helps achieve a golden crust.
Preparing the Mushrooms
Remove any hard stems and cut or tear the mushrooms into similar-sized pieces. It is important to ensure they are all roughly the same size, especially if using multiple varieties. Spread the mushrooms in a single layer in the pan, leaving some space between them to allow for even browning.
Frying and Seasoning
Let the mushrooms cook without stirring for 3 to 5 minutes, or until they start to turn golden brown. Then, stir them and spread them back into a single layer to cook the other side. When both sides are golden, season with salt and pepper. It is best to salt towards the end, as salt draws out moisture, which can prevent browning.
For additional flavour, add aromatics such as garlic, thyme, lemon, or butter. You can also experiment with other seasonings like soy sauce, Worcestershire sauce, or teriyaki sauce. If using garlic, add it towards the end of cooking and sauté until fragrant.
Serving Suggestions
Frying mushrooms after steaming adds a nice texture and flavour to various dishes. They can be served as a side, added to salads, or paired with entrées like fish or steak. They also work well with pasta, rice, or burger toppings.
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Blending and serving steamed mushrooms
Steaming is a great way to cook mushrooms as they retain a lot more texture and tend not to shrink. They become plump, juicy and moist, and retain their fresh, earthy flavour.
Once you've steamed your mushrooms, you can blend them with 100g of cream cheese, salt, pepper, fresh herbs and a splash of lemon juice to make a pate.
You can also steam mushrooms with garlic. Peel and mince two garlic cloves and melt a tablespoon of butter in a separate pan. Saute the garlic until fragrant, then toss in the steamed mushrooms and coat them well with the garlic butter. Season with salt and pepper, and finish with fresh parsley.
If you're steaming mushrooms as a side dish, you can sprinkle them with seasonings such as salt and pepper, parsley or chives, or drizzle with balsamic vinegar or lemon juice. Steamed mushrooms make a great addition to warm salads; try pairing them with wilted spinach or asparagus. You can also add them to your favourite rice or pasta dish.
If you're making a blended burger, you can mix your steamed and diced mushrooms with ground meat, garlic, onion and other spices.
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Frequently asked questions
To steam mushrooms, you can use a steamer basket or a pot with a lid. Add water to the pot, place the mushrooms in the basket or pot, and bring the water to a boil. Then, reduce the heat and cook for 15 minutes. Keep the mushrooms covered and save the mushroom juice for later use.
You can steam most varieties of mushrooms, including cauliflower mushrooms, king oyster, shiitake, button mushrooms, and hen of the woods.
It is generally not recommended to wash mushrooms, as they can absorb water. Instead, use a brush or a clean kitchen towel to gently clean any dirt off the mushrooms before steaming.
Steam the mushrooms for about 15 minutes or until they are cooked to your desired level of doneness. Smaller pieces may cook faster, so adjust the cooking time accordingly.
Steamed mushrooms are versatile and can be served as a simple side dish or used as an ingredient in other recipes. They can be served with melted butter, oil, or sauce for dipping. You can also use them in dishes like vegan bolognese, pasta sauce, or savory dinner rolls.
