John Miller
Mushrooms are a versatile ingredient that can be cooked in a variety of ways, including sautéing, roasting, and frying. They can be used as a topping for steaks, pork chops, or baked potatoes, or as a side dish. 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. Mushrooms can be cooked with a variety of ingredients, including olive oil, butter, garlic, lemon, thyme, and salt and pepper. Cooked mushrooms can be stored in an airtight container in the refrigerator for up to five days or frozen for up to six months.
| Characteristics | Values |
|---|---|
| Cooking method | Sautéing, roasting, frying, grilling, baking |
| Cooking oil | Olive oil, butter |
| Seasoning | Salt, pepper, thyme, lemon zest, garlic |
| Other ingredients | Wine, Worcestershire sauce, soy sauce |
| Storage | Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 6 months |
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What You'll Learn
Sautéing mushrooms with garlic, teriyaki sauce, and red wine
Sautéed mushrooms are a quick, easy, and tasty treat that can be used in a variety of dishes. You can use pretty much any variety of mushrooms, such as cremini, shiitake, portobello, oyster, or wild mushrooms.
To make sautéed mushrooms with garlic, teriyaki sauce, and red wine, start by removing any hard stems and cutting or tearing your mushrooms into similarly-sized pieces. Heat olive oil and butter in a large saucepan or skillet over medium heat. It's important not to crowd the mushrooms in the pan, so make sure they are spread out in a single layer. This will ensure they brown instead of steam.
Once the oil is hot, add the mushrooms and cook until they are lightly browned, which should take around 3 to 5 minutes. Then, add your garlic. Fresh garlic lends a bold flavor, but you can also use garlic powder. Next, add your teriyaki sauce. You can use store-bought or homemade teriyaki sauce, adjusting the amount to your taste. Finally, add a splash of red wine to enhance the flavor. You can also add other seasonings like black pepper, salt, or garlic salt. Continue cooking and stirring until the mushrooms are tender and have reached your desired level of doneness.
These flavorful mushrooms are very versatile and can be served as a side dish or used as a topping for steaks, pork chops, burgers, or baked potatoes. They can be stored in an airtight container in the refrigerator for up to four days and reheated, or frozen for up to six months.
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Roasting mushrooms with garlic butter
Ingredients
You will need the following ingredients:
- Mushrooms (any variety can be used, but smaller mushrooms such as button, Swiss brown, or cremini are recommended for better caramelization)
- Garlic (either garlic confit or 6 cloves of fresh raw garlic that has been finely minced)
- Butter (unsalted)
- Olive oil (extra virgin, if possible)
- Salt and pepper
- Lemon (optional)
- Thyme (optional)
Preparation
First, clean the mushrooms with a damp paper towel to remove any excess dirt. Cut away and discard any hard stems, and chop the mushrooms into even-sized pieces. For larger mushrooms like portobello, cut them into 1/4-inch cubes. If using garlic cloves, peel them and place them in a heatproof bowl. Submerge in boiling water for 5 minutes, then drain and peel.
Cooking Instructions
Preheat your oven to 220°C/450°F (200°F fan). In a large bowl, combine the garlic butter, mushrooms, and a pinch of salt and pepper. Toss until the mushrooms are well coated. Spread the mushrooms on a baking tray and drizzle with olive oil.
Roast the mushrooms in the oven for 25 minutes at 220°C/450°F without turning or tossing them. This will ensure they develop a better colour. If using lemon and thyme, push the mushrooms to one side of the tray after roasting. Drizzle with lemon juice, sprinkle with thyme, and toss.
Serving Suggestions
Garlic butter roasted mushrooms make a great side dish to steaks, roast chicken, juicy baked chicken breasts, fish fillets, or pork chops. They can also be served as a main meal on creamy mashed potatoes, mashed cauliflower, curried rice, or polenta.
Storage
Cooked mushrooms can be stored in an airtight container in the refrigerator for up to 4-5 days or frozen for up to 6 months. Reheat in the microwave, oven, or skillet.
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Cooking mushrooms in a soup or broth
Ingredients
Mushrooms are versatile, and you can use any type of mushroom or a combination of your favourites for a soup or broth. Some popular choices include white mushrooms, Swiss brown/cremini, portobello, baby bella, king oyster, and shiitake mushrooms.
For the liquid base, you can use chicken broth, vegetable broth, beef broth, or any other type of broth you prefer. You can also use milk, water, or a combination of milk and broth.
For seasoning, you can use salt, pepper, garlic, thyme, bay leaves, parsley, and tamari or soy sauce. Butter is commonly used for cooking the mushrooms, and flour is often added to thicken the soup. Finally, you can add cream or crème fraîche for a richer, creamier soup.
Cooking Instructions
Start by washing the mushrooms, then cut them into slices and dice them into smaller pieces. Heat some butter in a large pot over medium to medium-high heat, then add the mushrooms. Cook the mushrooms until they release their juices, stirring frequently. This can take around 5 to 10 minutes.
Next, add some chopped onions and cook until they are softened and translucent, which should take about 3 to 5 minutes. You can also add some garlic at this stage, cooking for about 30 seconds until fragrant.
Now, add the flour and stir it into the mixture. Cook for a couple of minutes to remove the raw flour taste. Then, pour in your chosen broth or liquid base. You can also add some wine or sherry at this point, deglazing the pan and scraping up any browned bits from the bottom of the pot.
Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer gently for around 15 minutes.
Finally, use a blender to purée the soup until it reaches your desired consistency. If you prefer a chunkier soup, you can blend only part of it and stir it back into the pot.
Taste the soup and adjust the seasoning if needed. If you're using cream, stir it in now and simmer for a few more minutes to warm the soup through.
Your mushroom soup is now ready to serve! You can garnish it with some fresh herbs like parsley and a drizzle of olive oil.
Tips and Variations
- To enhance the mushroom flavour even more, try caramelizing the mushrooms by cooking them over medium-low heat until their juices evaporate and they are well-browned, which can take 15 to 25 minutes.
- For a vegetarian or vegan version, use vegetable stock instead of chicken or beef broth, and opt for vegan butter or olive oil. You can also use plant-based cream or coconut milk.
- If you want a smoother soup, use a high-powered blender to purée the soup before adding the cream.
- For a gluten-free option, use cornstarch or arrowroot instead of flour to thicken the soup.
- You can also add some protein to your mushroom soup, such as shredded chicken, Italian sausage, or cannellini beans for a vegetarian option.
- To make the soup heartier, add some cooked wild rice.
- If you have any fresh herbs like thyme or bay leaves, add them while the soup is simmering for extra flavour. Just remember to remove them before serving!
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Storing cooked mushrooms
Firstly, it's important to let the cooked mushrooms cool down before storing them. Once cooled, place the mushrooms in an airtight container. Glass or freezer-safe bags are ideal for this purpose. Make sure to store them in the refrigerator, where they can last for up to four to five days. This method is suitable for sautéed mushrooms, and you can easily reheat them in the microwave or on the stove.
If you wish to store cooked mushrooms for a more extended period, freezing is an option. Lightly cooked mushrooms can be frozen for up to six months to a year. To prepare mushrooms for freezing, you can briefly sauté them in butter or steam them. This process helps preserve their quality and flavour. However, it's important to note that freezing may affect the texture of the mushrooms, making them mushy or watery due to ice crystal formation.
Another option for long-term storage is dehydration or drying. This method better preserves the quality and flavour of the mushrooms and extends their shelf life indefinitely. Dried mushrooms have an intense umami flavour and can be reconstituted in soups, stews, sauces, or stir-fries. You can use a food dehydrator or simply air-dry them by placing them in a mesh container with good airflow for about a week. Once completely dry, store them in an airtight glass jar.
Regardless of the storage method, it's essential to monitor the mushrooms for any signs of spoilage. Mushrooms that have spoiled will exhibit characteristics such as sliminess, wrinkles, sogginess, sponginess, or a darker colour. They may also develop a foul odour and mould. If you notice any of these signs, discard the mushrooms and do not consume them.
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Seasoning with salt and pepper
Seasoning mushrooms with salt and pepper is a simple and delicious way to prepare this ingredient. There are a few different methods, depending on the type of mushroom and the desired result.
Firstly, it is important to prepare the mushrooms. Most recipes recommend wiping off any dirt with a damp towel, rather than washing the mushrooms, as they act like sponges and will absorb water. Cut away any hard stems, and slice the mushrooms into similar-sized pieces, about 1/4-inch thick. If using oyster mushrooms, pull apart the clusters into smaller, bite-sized pieces.
For a simple fried mushroom dish, heat oil in a pan over medium-high heat. Add the mushrooms, ensuring they are spread out with space around them so they brown rather than steam. Cook for 3-5 minutes, then stir and cook for another few minutes until they are golden brown. Season with salt and pepper, and serve.
Some recipes recommend seasoning towards the end of cooking, as this can help to avoid soggy mushrooms. For a more flavourful dish, add butter, thyme, and lemon, or garlic. For a vegan option, use a mixture of cornstarch, green onion, Thai chillies, and garlic.
For a crispy, battered mushroom dish, make a batter with cold water and coat the mushrooms before frying. Fry in batches to avoid overcrowding the pan, which will drop the oil temperature and create soggy mushrooms. Drain the fried mushrooms, then add to a bowl with the remaining ingredients, including salt and pepper, and mix well.
For a more unusual seasoning, try truffle or porcini salt, which deepens the mushroom flavour.
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Frequently asked questions
Sautéed mushrooms are a great topping for steaks, pork chops, or baked potatoes. To make them, heat olive oil in a wide skillet over medium heat. Add the mushrooms in a single layer and leave them to cook until they start to brown. Stir them, then spread them back into a layer to turn golden on the other side. Season with salt and pepper, and if you want, add garlic, lemon, thyme, and butter.
Roasted mushrooms are a great side dish to go with steak or roast chicken. Preheat your oven to 220°C/450°F (200°F fan). Toss mushrooms with butter, oil, garlic, salt, and pepper in a large bowl. Spread them on a baking tray and roast for 25 minutes. If you want to add lemon and thyme, drizzle the mushrooms with lemon and sprinkle with thyme once they're cooked.
Cooked mushrooms will last for up to 5 days if stored in an airtight container in the fridge, or for up to 6 months if frozen.
