Michael Davis
Mushrooms are a versatile ingredient that can be used in a variety of dishes, from omelettes to stews. They are also suitable for a range of diets, as they can be cooked in vegan butter or brushed with olive oil. When cooking mushrooms, it is important not to overcrowd the pan, as this will cause them to steam instead of brown. Additionally, it is recommended to add salt at the end of cooking, as salt draws out moisture and can make mushrooms mushy. Mushrooms are a good ingredient for beginner cooks, as they are almost impossible to burn and can be cooked in a variety of ways, including sautéing, roasting, and pan-frying.
| Characteristics | Values |
|---|---|
| Cooking fat | Olive oil, coconut oil, butter, or a mix |
| Seasonings | Salt, pepper, thyme, rosemary, sage, oregano, chilli flakes, garlic powder, garlic, lemon zest, lemon juice, Worcestershire sauce, wine, or red wine |
| Types of mushrooms | Cremini, shiitake, portobello, oyster, wild, button, or any edible variety |
| Preparation | Wipe off any dirt with a damp paper towel, trim ends, cut or tear into similar-sized pieces |
| Cooking method | Sautéing, roasting, braising, pan-cooking |
| Cooking temperature | Medium heat, medium-high heat |
| Cooking time | 3-5 minutes per side, 5-8 minutes, 10 minutes, 20 minutes, 25 minutes |
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What You'll Learn
How to sauté mushrooms
Sautéing mushrooms is a quick and easy process that can add a lot of flavors to your dish. Here is a step-by-step guide on how to sauté mushrooms perfectly:
Preparation:
First, choose your mushrooms. You can use any variety of mushrooms, such as cremini, shiitake, portobello, oyster, or wild mushrooms. Remove any hard stems and cut or tear the mushrooms into similar-sized pieces. You can cut them into thick slices, quarters, or simply remove the stem if you plan to eat them whole. The type of cut will depend on how you plan to use the mushrooms in your dish. For example, quartered mushrooms are great for stir-fries and soups, while sliced mushrooms work well for sauces.
Sautéing:
Heat a large, wide skillet or frying pan on medium to medium-high heat. Using a wide pan will prevent the mushrooms from steaming and help them to brown evenly. Add a tablespoon of cooking fat, such as olive oil, coconut oil, or a mix of oil and butter. Some recipes suggest cooking the mushrooms without oil or butter initially and adding it later. Once the oil is hot, add the mushrooms to the pan in a single layer, ensuring they are not overcrowded. This will allow them to brown instead of steam.
Cooking:
Cook the mushrooms for 3 to 5 minutes without stirring, until they start to pick up some color. Then, stir or spread them back into a single layer to cook the other side. Continue cooking and stirring until the mushrooms are golden brown on all sides. This may take a bit longer if your pan is crowded, as mushrooms release a lot of water while cooking. Be patient and let the water evaporate completely before removing them from the heat.
Seasoning:
Once the mushrooms are golden brown, it's time to season them. You can add salt and pepper to taste, as well as aromatics like fresh thyme, rosemary, sage, or garlic. If you're using unsalted butter, you may want to add a sprinkle of salt. You can also add a splash of wine, Worcestershire sauce, or lemon juice to enhance the flavor.
Storage:
Sautéed mushrooms can be stored in an airtight container in the refrigerator for up to four days. They can also be frozen for up to six months.
Sautéed mushrooms are versatile and can be served as a side dish or used in entrées, stir-fries, sauces, or soups. They pair well with beef, chicken, fish, and pasta.
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The best cooking fats for mushrooms
Mushrooms are a versatile ingredient that can be cooked in many ways. They are also very beginner-friendly as they are almost impossible to burn. When cooking mushrooms, it is important to ensure that they are not overcrowded in the pan, as this will cause them to steam instead of brown. A wide skillet is recommended for this reason.
When it comes to the best cooking fats for mushrooms, olive oil is a popular choice. It adds a golden brown crust and flavour to the mushrooms. Butter is also commonly used, often added after the mushrooms have been cooked to create a light, buttery sauce. A mixture of olive oil and butter can also be used, providing a rich flavour.
Some recipes call for more specific fats, such as truffle or porcini salt, which can deepen the mushroom flavour. Additionally, garlic powder, black pepper, and other seasonings can be added to enhance the flavour of the mushrooms.
It is worth noting that mushrooms have a high water content, so they will release water during cooking. This water should be allowed to evaporate before adding any fat or oil to the pan, as otherwise, the mushrooms will soak it up.
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How to roast mushrooms
Roasting is a great way to cook mushrooms, and it's a very beginner-friendly process. Here is a step-by-step guide on how to roast mushrooms:
Preparation
Before cooking, wipe off any dirt from the mushrooms with a damp paper towel. Avoid washing them, as this can affect their texture and colour. You can use any variety of mushrooms, such as cremini, shiitake, portobello, oyster, or wild mushrooms. Remove any hard stems and cut or tear the mushrooms into similar-sized pieces. Quartered mushrooms work well for roasting.
Seasoning
In a separate bowl, toss the mushrooms with melted butter, olive oil, salt, and pepper. You can also add other seasonings like garlic, thyme, rosemary, sage, or chilli flakes to enhance the flavour. If you want a more intense mushroom flavour, try using truffle or porcini salt.
Roasting
Preheat your oven to a suitable temperature, typically around 200°C. Spread the seasoned mushrooms on a baking tray in a single layer. Make sure they are not overcrowded, as this will cause them to steam instead of roast. Roast the mushrooms for 20-25 minutes, depending on your desired level of doneness.
Serving
Once roasted, the mushrooms will be tender with a slight firmness. Squeeze some lemon juice over them and sprinkle with thyme. Serve the mushrooms with the pan juices, and they go well with polenta, mashed potatoes, toast, or anything that soaks up the juices. Enjoy your delicious roasted mushrooms!
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Mistakes to avoid when cooking mushrooms
Mushrooms are a versatile ingredient that can be used in soups, sauces, stews, and more. They are also quite easy to cook, but there are some common mistakes that can ruin your dish. Here are some tips to help you avoid those mistakes and cook perfect mushrooms:
Avoid overcrowding the pan
One of the most important things to remember when cooking mushrooms is to give them enough space in the pan. Mushrooms release a lot of water during cooking, and if they are crowded in the pan, they will steam instead of browning and crisping. So, make sure to use a wide pan and spread out the mushrooms in a single layer, giving them enough room to breathe.
Don't add salt too early
Salt is important for enhancing the flavour of mushrooms, but adding it at the wrong time can lead to rubbery or tough mushrooms. When salt is added to mushrooms, it draws out their moisture, causing them to simmer in their own liquids. To avoid this, add salt towards the end of the cooking process, after the mushrooms have browned and caramelized.
Avoid washing mushrooms
Mushrooms are grown in the ground and can often have dirt or soil clinging to them. While it may seem natural to rinse or soak them in water, this is not recommended. Mushrooms are like sponges and will absorb any water they come into contact with, leading to a soggy texture. Instead, use a damp paper towel, a mushroom brush, or a pastry brush to gently wipe away any dirt.
Use a thick pan
The type of pan you use also matters when cooking mushrooms. A cast-iron skillet or another thick pan that can hold heat well is ideal. Thin pans may not heat evenly, leading to uneven cooking or undercooked mushrooms. A thicker pan will help you achieve the perfect texture and avoid burning or undercooking.
Don't stir constantly
While it's important to stir mushrooms occasionally to ensure even cooking, stirring them constantly can interrupt the cooking process. By stirring too much, you prevent the moisture in the pan from evaporating, resulting in soggy mushrooms. So, give your mushrooms some time to cook without stirring, and then give them a gentle toss to ensure even cooking on all sides.
Don't be afraid of high heat
Mushrooms require more heat and time than you might expect. A hot pan is crucial for eliminating moisture and achieving the desired texture. Don't be afraid to turn up the heat to allow the mushroom's natural liquids to evaporate, creating beautifully browned and flavourful mushrooms.
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How to cut mushrooms
Before cutting mushrooms, it is important to prepare your workstation and clean the mushrooms. Use a damp paper towel or a mushroom brush to wipe off any dirt or grit from the surface of the mushrooms. Avoid rinsing or submerging the mushrooms in water for too long, as they are porous and can absorb excess moisture, affecting their texture and crispness when cooked.
Once the mushrooms are cleaned, you can start cutting them. Most mushrooms need to be trimmed before cutting. Remove any woody or dried-out pieces of the stems. For some varieties, like shiitake, chanterelle, and portobello mushrooms, it is best to remove the stems entirely as they tend to be woody and dried out. After trimming, you can cut the mushrooms into slices, quarters, cubes, or diced pieces, depending on your desired size and the recipe requirements.
To slice mushrooms, place the mushroom stem-side down on your cutting board. Hold the mushroom in place with your non-dominant hand, using your knuckles to protect your fingers from the knife. Slice the mushroom caps to your desired thickness, continuously moving your knuckle away from the blade as you cut. You can also cut the mushroom in half, rotate it 90 degrees, and then slice it into sections.
If you want to dice or chop the mushrooms, you can further cut the sliced mushrooms into matchsticks and then rotate your cutting board or knife 90 degrees to dice them into smaller pieces. Alternatively, you can use an egg slicer to achieve quick and even cuts, especially if you have a large quantity of mushrooms to cut or prefer not to use a knife.
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Frequently asked questions
Cooking mushrooms is easy. Start by removing any hard stems and cutting the mushrooms into similar-sized pieces. Heat a pan on medium-high heat and add some olive oil or butter. Add the mushrooms and cook, stirring occasionally, until they turn golden brown. Then, season with salt and pepper. You can also add aromatics like thyme or rosemary, or a splash of wine or Worcestershire sauce.
Mushrooms should not be washed before cooking, as this will affect their texture and colour. Instead, wipe off any dirt with a damp paper towel.
Mushrooms contain 80-90% water, so they will release a lot of water during cooking. To avoid this, cook the mushrooms in a dry pan on medium-high heat until they turn golden brown, then add oil or butter.
You can use any variety of mushrooms, such as cremini, shiitake, portobello, oyster, or wild mushrooms.
