Michael Davis
Mushrooms are a versatile ingredient that can be cooked in a variety of ways. They are a great option for beginners as they are almost impossible to burn and can be cooked in large batches. Mushrooms are typically cooked in a pan with oil or butter and seasoned with salt and pepper. They can be sliced, quartered, or left whole depending on the desired texture and the dish they are being used in. Mushrooms are best cooked in a single layer to prevent them from steaming and can be customized with various seasonings and aromatics.
How to cook mushrooms
| Characteristics | Values |
|---|---|
| Cooking oil | Olive oil, coconut oil, or a mix |
| Butter | Unsalted or vegan |
| Salt | Regular sea salt, truffle salt, or porcini salt |
| Aromatics | Thyme, rosemary, sage, oregano, garlic |
| Other seasonings | Black pepper, red pepper flakes, garlic powder, garlic salt, lemon juice, Worcestershire sauce, wine, teriyaki sauce |
| Mushroom type | Cremini, shiitake, portobello, oyster, wild, button |
| Mushroom preparation | Wipe off any dirt with a damp paper towel, trim ends, cut into similar-sized pieces |
| Cooking method | Sautéing, roasting, pan-cooking |
| Cooking instructions | Heat oil in a wide, heavy-bottomed pan over medium heat, add mushrooms in a single layer, cook until golden brown, add butter and aromatics, season to taste |
| Serving suggestions | Polenta, garlic sautéed spinach, toast with ricotta, mashed potatoes, steak, chicken, fish, pasta, burgers, lentils, rice |
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What You'll Learn
Sautéing mushrooms
Preparation
Before you start cooking, you should first prepare the mushrooms. Remove any hard stems and cut or tear the mushrooms into similar-sized pieces. You can cut them into quarters or slices, depending on your preference and how you plan to use them. For example, quartered mushrooms are great for stir-fries and soups, while sliced mushrooms work well for sauces.
Cooking
Add a tablespoon of cooking fat to a wide, heavy-bottomed pan and heat it over medium to medium-high heat. You can use olive oil, coconut oil, or a mix of oil and butter for a richer flavour. Once the oil is hot, add the mushrooms to the pan. Make sure not to overcrowd the pan, as this will cause the mushrooms to steam instead of sauté. It is best to cook the mushrooms in a single layer, adding them in batches if necessary.
Let the mushrooms cook without stirring for 3 to 5 minutes, until they start to brown. Then, stir them and spread them back into a single layer to brown on the other side. Continue to cook and stir until the mushrooms are golden brown on all sides. If you are using a dry pan, the mushrooms will first release moisture, which will then evaporate, and the mushrooms will start to brown again.
Seasoning
Once the mushrooms are browned, it is time to season them. Add salt and pepper to taste, as well as any other desired seasonings. Some popular options include garlic, thyme, rosemary, sage, lemon zest and juice, butter, and red wine. You can also add a tablespoon of teriyaki sauce or Worcestershire sauce for extra flavour.
Storage
Sautéed mushrooms can be stored in an airtight container in the refrigerator for up to four days or frozen for up to six months. Simply reheat them in the microwave or on the stove when you are ready to eat them again.
And that's it! You now have delicious and versatile sautéed mushrooms that can be used as a side dish or added to pasta, burgers, potatoes, polenta, or any other dish you prefer. Enjoy!
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Roasting mushrooms
Preparation
Firstly, you'll want to clean your mushrooms. Contrary to popular belief, it is okay to wash mushrooms. They will absorb some water, but not enough to make a significant difference to the cooking time. You can wash them in cold water and spin them dry in a salad spinner. It is best to cut and trim them before washing, as they can be slippery when wet.
Next, chop the mushrooms. Quarter or halve small mushrooms, and tear or slice larger varieties into bite-sized pieces.
Seasoning
Place the chopped mushrooms on a large baking sheet and season. Drizzle with olive oil, vinegar, and tamari or balsamic. Sprinkle with salt and pepper, and toss to coat. Spread the mushrooms out in an even layer. You can also add herbs such as thyme, rosemary, or bay leaves for extra flavour.
Cooking
Preheat your oven to 400-450°F (204-220°C). Roast the mushrooms for 18-25 minutes, stirring or tossing halfway through. They are done when they are tender and golden brown.
Serving
Roasted mushrooms are a great side dish, and can be served with a variety of meals. They are delicious tossed with herbs, such as parsley, chives, or tarragon. For a garlicky twist, toss the mushrooms with garlic butter while they are still warm. Roasted mushrooms are best served fresh out of the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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Choosing the right cooking fat
When cooking mushrooms, the choice of cooking fat can significantly impact the flavour and texture of the final dish. Here are some tips for choosing the right cooking fat:
Olive Oil
Olive oil is a popular choice for cooking mushrooms as it adds a golden brown crust and flavour. It has a relatively high smoke point, making it suitable for sautéing mushrooms. When using olive oil, heat the oil in a pan first and then add the mushrooms. This prevents the mushrooms from absorbing too much oil. Extra virgin olive oil should be avoided, as it releases fumes with toxins when it reaches a certain temperature. Instead, opt for 100% pure olive oil for cooking.
Butter
Butter is another common cooking fat for mushrooms, adding richness and a nutty flavour. It has a lower smoke point than olive oil, so it's better suited for lower-heat cooking methods or added towards the end of cooking. For a classic combination, melt butter over cooked mushrooms and sprinkle with fresh herbs like thyme or rosemary.
Coconut Oil
Coconut oil has a high smoke point, making it suitable for cooking mushrooms at higher temperatures. It adds a subtle sweetness and creamy texture to the dish. Coconut oil is a good choice for stir-fries or sautéed mushrooms, especially when paired with spicy or savoury ingredients.
Combinations
Combining cooking fats can also enhance the flavour and texture of mushrooms. A mixture of olive oil and butter provides a rich, buttery flavour with a higher smoke point than butter alone. Additionally, finishing cooked mushrooms with a drizzle of olive oil or a pat of butter can add a luxurious mouthfeel and extra flavour.
Salt
While not a cooking fat, salt plays a crucial role in enhancing the flavour of mushrooms. It is recommended to add salt towards the end of cooking, as salt draws out moisture and can prevent mushrooms from browning properly. Specialty salts like truffle or porcini salt can deepen the mushroom flavour and add a gourmet touch to your dish.
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Seasoning and flavouring
When it comes to seasoning and flavouring mushrooms, there are a plethora of options to choose from. The most popular and common seasonings include salt and pepper. You can use regular sea salt or truffle salt or porcini salt to deepen the mushroom flavour.
Fresh garlic is also a popular seasoning for mushrooms, with some recipes suggesting adding it in the last minute of cooking to ensure maximum flavour. Garlic powder is another option, or a combination of fresh garlic and garlic powder.
Butter is a great way to flavour mushrooms, with many recipes suggesting adding it to the pan to absorb into the mushrooms. Olive oil is also a good option, with a higher smoke point than butter, and it adds a nice golden brown crust and flavour.
For extra flavour, you can add thyme, lemon, rosemary, parsley, or soy sauce. A splash of red cooking wine, sherry, or balsamic vinegar can also be added at the end of the cooking process to infuse flavour.
When it comes to the type of mushrooms, cremini, shiitake, portobello, oyster, and wild mushrooms are all excellent options. White button mushrooms, on the other hand, are not recommended due to their lack of flavour.
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Mistakes to avoid
Mushrooms are a versatile ingredient, but there are some common pitfalls to avoid when cooking them.
Firstly, avoid overcrowding the pan. Mushrooms release a lot of water when cooking, so they need space to brown and crisp up. If they are piled on top of each other, they will steam and become soggy. It is best to cook mushrooms in a wide skillet or pan, and in batches if necessary.
Secondly, do not add salt to the mushrooms at the beginning of cooking. Salt draws out moisture, so adding it too soon will prevent the mushrooms from browning and can make them rubbery and tough. It is best to add salt towards the end of cooking, once the mushrooms have browned and started to caramelize.
Mushrooms should also not be washed under a tap. They are like sponges and will absorb water, which can make them slimy and waterlogged. Instead, gently wipe mushrooms with a damp cloth or brush to remove any dirt. If they do need a wash, briefly dunk them in a bowl of water, then pat them dry with a kitchen towel.
It is also important to get the temperature right when cooking mushrooms. They need a hot pan to eliminate moisture and get a good sear. Adding mushrooms to a cold pan will prevent browning, so it is best to heat the pan first, then add oil or butter, and finally the mushrooms.
Finally, while it is important to stir mushrooms occasionally to prevent burning, stirring them too much can prevent the moisture in the pan from evaporating. This will also result in soggy mushrooms.
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