Laura Smith
Mushrooms are a versatile ingredient that can be used in soups, stir-fries, stews, sauces, and even as a garnish. While they are beginner-friendly and hard to overcook, knowing how to prepare and cook them properly can elevate your dish. Here is a guide on how to turn a mushroom to enhance your culinary creations.
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What You'll Learn
Cleaning the mushroom cap
To clean the mushroom cap, start by boiling some water. Cut a lemon in half, squeeze the juice into the water, and then add the lemon halves to the water as well. Remove the water from the heat and grab a damp kitchen towel. Take a mushroom and carefully clean the cap with the damp towel. You will notice a thin skin of colour peeling off. Continue until you are left with a perfectly, evenly toned mushroom cap.
Alternatively, use a slightly damp paper towel to brush off any dirt from the mushrooms. Avoid submerging them in water or rinsing them unless they are very dirty, as mushrooms act like sponges and will absorb the water. This will make them squeaky instead of flavorful and browned.
If you are planning to turn the mushrooms, as described in the Friday Anne Keyes recipe, the first method of cleaning with lemon water is preferable. This will ensure that the mushroom cap is evenly toned before you proceed with the rest of the turning process.
It is important to clean mushrooms thoroughly before cooking and consuming them, as they can carry bacteria and dirt from the environment in which they are grown. Cleaning the mushroom cap is a crucial step in the preparation process to ensure the mushrooms are safe to eat and maintain their desired texture and flavour profile.
By following these steps, you will effectively clean the mushroom caps and ensure they are ready for the next steps in the turning or cooking process.
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How to hold the knife
Holding a knife correctly is essential for turning a mushroom. Here are some detailed instructions on how to do this:
Firstly, ensure you are using the right type of knife. A sharp utility knife is recommended for turning mushrooms. Knives with a forward-curving blade, fine serrations on the back, and a brush at the end are ideal for mushroom cutting and cleaning. Examples include the Opinel No. 08 Mushroom Knife, which features a curved blade and a boars hair brush, or the DRACHENADER Mushroom Knife N-1, which has a similar design and a secure liner-lock system.
Now, let's discuss the proper way to hold the knife. Hold the knife loosely by the back of the blade, allowing your fingers to act as a fulcrum for the blade and handle to pivot on. This technique may feel unusual at first, but it provides greater control and precision when turning the mushroom. With your other hand, hold the mushroom gently but firmly.
As you begin to cut, rock the blade down from the centre of the mushroom cap, allowing the edge of the knife to create a shallow groove. Let the knife do the work and follow its natural motion down the cap. Remember, you are not moving the knife laterally. The cut should be decorative and shallow, scoring the surface of the mushroom without cutting too deeply.
When you have mastered the basic motion, it's time to combine it with turning the mushroom in your hand. As you make the cut, gently turn the mushroom. When you finish the cut, the groove should appear to swoop down from the centre to a point slightly to the side. Practice this motion several times until you develop a feel for it.
By following these steps and practicing, you will be turning mushrooms like a pro in no time! Remember, the key is to hold the knife loosely and allow it to pivot naturally, combining this motion with turning the mushroom in your hand.
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Salt at the end
Salt is an essential ingredient when cooking mushrooms, but the timing of when to add it is up for debate. Some sources suggest that salting towards the end of cooking is the best method, as salt draws out moisture, which can prevent mushrooms from browning in the pan. This is especially important if you want to achieve a golden colour.
However, other sources claim that the timing of when to add salt doesn't make a difference. Mushrooms are very beginner-friendly and almost impossible to burn. They can be cooked with just some oil, butter, and a pinch of salt. The key is to cook them until they "give up their water". This means leaving them on medium heat until water evaporates, at which point you can add other ingredients like wine, herbs, or butter.
If you want to add salt at the end, follow these steps. First, brush off any dirt from the mushrooms with a damp paper towel. Avoid rinsing or submerging them in water, as mushrooms act like sponges and will become soggy. Then, cut away and discard any hard stems. For smaller mushrooms, slice them into 1/4-inch pieces. For larger varieties, like portobello, cut them into 1/4-inch cubes.
Spread the mushrooms in a single layer in a wide skillet or pan and cook over medium heat. This ensures that they brown instead of steam. When the mushrooms are mostly golden brown, add a pinch of salt to taste. You can also add pepper, garlic, lemon, thyme, and butter to enhance the flavour. If you want to elevate the dish even further, try using truffle or porcini salt instead of regular sea salt to deepen the mushroom flavour.
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Don't crowd the pan
When cooking mushrooms, it is important not to crowd the pan. Mushrooms contain 80 to 90% water, and if they are crowded in the pan, they will steam instead of browning. This will result in soggy, unappetizing mushrooms.
To avoid this, cook the mushrooms in small batches, ensuring that there is enough space between them for the moisture to evaporate. Use a large pan or skillet, and arrange the mushrooms in a single layer, leaving some room between each mushroom. If you don't have a large enough pan, you may need to cook the mushrooms in multiple batches.
Additionally, it is important to maintain a high enough heat to allow the moisture to evaporate quickly. If the mushrooms are crowded and the heat is too low, they will release moisture and steam instead of browning.
By following these tips and avoiding crowding the pan, you will achieve golden brown mushrooms with a perfect texture.
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When to add seasoning
When making mushroom seasoning, you can add salt to the blended mushrooms. You can also add other spices such as onion powder, garlic powder, ground black or white pepper, and dried thyme leaves. You can even make mushroom salt by mixing mushroom powder with coarse salt and chopped herbs. This can be used to season cocktails, eggs, or meat.
When adding seasoning to dried mushrooms before blending, it is important to note that wet salts should be avoided as they will cause the mushroom powder to clump. Instead, use a dry salt such as Diamond Kosher Salt, replacing it by weight and not by volume if using a different variety.
You can also add other spices to the blended mushrooms, such as red pepper flakes and black pepper. This will give your mushroom seasoning a spicier kick. However, it is recommended to add these spices after blending the mushrooms to ensure they are evenly distributed throughout the powder.
If you are using fresh mushrooms, it is best to dehydrate them first before adding any seasoning. This helps to intensify their flavour and remove any moisture that could affect the texture of your seasoning. You can use a dehydrator, your oven on a low setting, or even air dry them. Once they are dehydrated, you can grind them into a powder and add your chosen seasonings.
When blending the mushrooms, be aware that some mushroom dust may escape from the blender or food processor. To minimise this, you can cover the lid with a damp dish towel. You will also need to allow the mushroom powder to settle before opening the lid to avoid a cloud of mushroom dust in your kitchen.
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Frequently asked questions
Turning a mushroom involves cleaning and garnishing it, which makes it more aesthetically pleasing and flavoursome.
First, boil some water and squeeze in lemon juice. Clean the mushroom cap with a damp kitchen towel, removing the thin outer layer to reveal an evenly toned cap.
Holding the mushroom in one hand, place the tip of a paring knife in the centre of the cap. Hold the knife by the back of the blade, with your fingers acting as a fulcrum.
The cut depends on how you plan to use the mushroom. Whole or with the stem removed is best for eating them on their own. Quartered is ideal for stir-fries, soups or stews, and sliced mushrooms work well in sauces.
Use a wide skillet or pan to cook mushrooms, ensuring they are spread out in a single layer to brown rather than steam. You can cook with olive oil, salt and pepper, or add butter, thyme and lemon for more flavour.
