Laura Smith
Mushrooms are a versatile ingredient that can be paired with a variety of herbs to create delicious dishes. Herbs not only add flavour and aroma to dishes but also offer numerous health benefits, such as improving digestion, reducing inflammation, and boosting the immune system. Some popular herbs that pair well with mushrooms include thyme, rosemary, sage, oregano, and parsley. These herbs each have a unique taste and can add a different flavour profile to mushroom dishes. For example, thyme has a slightly minty flavour with notes of lemon and oregano, while rosemary has a woody, evergreen flavour with hints of lemon and sage. When choosing herbs to use with mushrooms, it's important to consider the other ingredients in your recipe to create a harmonious combination of flavours. With experimentation, you can discover the perfect herb and mushroom pairings to elevate your culinary creations.
| Characteristics | Values |
|---|---|
| Herbs that complement mushrooms | Thyme, rosemary, sage, oregano, parsley, bay leaves, basil, coriander, chives, tarragon |
| Ideal dishes for mushroom and herb combinations | Soups, stews, curries, sauces, risottos, gnocchi, pizzas, pasta dishes, salads, stir-fries |
| Types of mushrooms that work well with herbs | Shiitake, oyster, button |
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What You'll Learn
Thyme, rosemary and sage for sauteed mushrooms
Thyme, rosemary, and sage are three herbs that pair well with sauteed mushrooms. Mushrooms are a versatile ingredient that can be used in a variety of dishes, and they are a great source of nutrients, being low in calories and fat, and a good source of fibre and vitamins and minerals such as vitamin D, potassium, and selenium.
Thyme has a slightly minty flavor with notes of lemon and oregano. It is a versatile herb that works well in savoury dishes, especially when paired with oyster mushrooms. To make sauteed mushrooms with thyme, heat oil in a large skillet over medium-high heat. Add your mushrooms of choice, cap side down, and cook without stirring until the caps are caramelized, about 4 to 5 minutes. Reduce the heat to medium, toss the mushrooms, and season with salt and pepper. Add garlic, butter, and thyme, and cook for about 2 minutes until the garlic is golden. Remove the skillet from the heat, add wine, and return to the heat for about 4 minutes until the wine is evaporated.
Rosemary has a woody, evergreen flavour with hints of lemon and sage. It is commonly used in Mediterranean-style dishes, such as pasta with olive oil and garlic. To make roasted mushrooms with rosemary, wipe the mushrooms with a damp paper towel to remove any dirt, trim the stems, and cut them into thin slices. Heat olive oil in a skillet over medium heat, add the mushrooms, and cook for about 5 minutes, rarely stirring. Add garlic, salt, and pepper halfway through the cooking process to prevent the garlic from burning. Continue cooking until the mushrooms are tender and golden brown.
Sage has a slightly peppery taste and is commonly used in dishes such as stuffing, risotto, and gnocchi. It pairs well with shiitake mushrooms. To make sauteed mushrooms with sage, clean the mushrooms gently with a damp cloth, removing as much water as possible. Cut the bottoms off the mushrooms and slice them. In a saucepan, melt butter and olive oil over medium-high heat. Add the mushrooms to the pan and cook until browned. Season with salt and pepper, and add sage leaves.
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Oregano, basil or parsley for mushroom soups
Oregano, basil, and parsley are all excellent choices for adding flavour to mushroom soups. Each herb has its own unique taste and characteristics that can enhance the flavour of mushroom soups.
Oregano is a pungent herb with a strong flavour. It is a great multi-purpose ingredient for most mushroom recipes and pairs well with bold flavours such as garlic, olives, and tomatoes. Oregano is commonly used in Italian and Greek dishes, such as pizza and pasta sauce. When adding oregano to your mushroom soup, it is recommended to add it near the end of cooking so that the heat doesn't destroy its flavour.
Basil is a herb that balances sweet and savoury flavours, with hints of mint. It might seem like an odd combination with mushrooms, but the two flavours work together quite well. When using dried basil, start with a small amount (1/4 teaspoon) and add more to taste. If using fresh basil, add a few leaves at a time until you reach your desired flavour.
Parsley is a mild-flavoured herb often used as a garnish, but it can also add a nice flavour to mushroom soups. It has a fresh, grassy flavour that pairs well with many different ingredients, including mushrooms. Parsley can be used in soups, stews, sauces, and salads. It has a distinct, recognisable taste that is clean, peppery, and slightly earthy with a subtle hint of natural aromatic oil. Parsley can be added at the beginning of cooking to infuse its flavour into the soup, or it can be used as a finishing touch by sprinkling it on top just before serving.
In addition to these three herbs, other herbs that pair well with mushroom soups include thyme, rosemary, sage, and marjoram. When choosing herbs for your mushroom soup, consider the other ingredients in your recipe and experiment with different combinations to find your perfect flavour profile.
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Thyme, rosemary and mushrooms on pizza
Thyme, rosemary and mushrooms are a delicious combination for a pizza. This pizza is a great vegetarian option, and the earthy, savoury flavours of the herbs and mushrooms mean even meat-eaters won't miss the meat.
Firstly, prepare your pizza dough. You can make your own, or use a pre-made, shop-bought dough. Roll it out into a circle, and place it on a piece of parchment paper or a cookie sheet. Cover it with a kitchen towel and leave it to stand at room temperature.
Next, prepare your mushrooms. Sautéing them first is a good idea, as it adds flavour and prevents them from drying out and becoming shrivelled in the oven. You can use a variety of mushrooms, such as cremini, maitake, baby bella, shiitake, oyster, portobello or white button mushrooms. Avoid canned mushrooms, and always use fresh. Heat some oil in a skillet and add the mushrooms, cooking until they are browned and tender.
Now you can assemble your pizza. Brush the dough with olive oil, and then spread an even layer of your chosen sauce. You could use a simple white sauce made from ricotta, pecorino romano, garlic, salt and pepper, or a béchamel infused with oregano. Sprinkle over some mozzarella, and then add your cooked mushrooms. You could also add some spinach, or crumbles of goat cheese.
Finally, add your herbs. Thyme and rosemary are a great combination, and you can garnish your pizza with a sprinkle of thyme leaves and some rosemary sprigs. You could also add some chopped chives, or even some extra oregano or basil.
Bake your pizza until the cheese is bubbly and the crust is golden brown. Then, let it stand for a few minutes before slicing and serving.
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Bay leaves for mushroom curries
Bay leaves are a versatile herb used in cuisines all over the world, including Europe, the Middle East, the Mediterranean, Southeast Asia, the Caribbean, North America, and beyond. They are used in sauces, curries, soups, stews, and even desserts. Bay leaves add depth of flavour to dishes, with a floral and herbal aroma that is also bitter and earthy.
Indian bay leaves, also known as Cinnamomum tamala, tejpat, Malabar leaf, or Indian cassia, are longer and wider, olive green, and have three veins running the length of the leaf. They have a mildly fragrant flavour similar to cinnamon. Indonesian bay leaves, also called daun salam, are native to Southeast Asia and have a lightly aromatic, earthy, and citrusy flavour. West Indian bay leaves, native to the Caribbean, have an intense and spicy flavour with warming notes of cinnamon, clove, and nutmeg. Mexican bay leaves, native to southern North America, have a less intense flavour and are used in dishes such as soups and stews.
When it comes to mushroom curries, bay leaves are an excellent addition. They can be used as a whole spice, adding a unique aroma and flavour to the dish. To incorporate bay leaves into your mushroom curry, follow these steps:
- Prepare the mushrooms by trimming the stems and rinsing them under running water. You can also sauté the mushrooms separately before adding them to the curry. Heat oil or ghee in a pan, add the mushrooms, and stir-fry them on high heat until aromatic, about 4 to 5 minutes.
- In a separate pan, heat oil or ghee and add the whole spices, including the bay leaf, cumin seeds, green cardamoms, and cinnamon. Sauté these spices until fragrant, releasing their flavours.
- Add onions to the pan and sauté until golden, about 9 to 10 minutes. Then, stir in ginger and garlic and sauté for another minute.
- Pour a small amount of water to deglaze the pan, and add spices like red chilli powder, coriander powder, cumin powder, turmeric, and garam masala.
- Bring the mixture to a rolling boil, then reduce the heat and cook covered until the onions are soft and the gravy thickens.
- Add the sautéed mushrooms to the curry and mix well. Continue cooking until the mushrooms are tender and cooked to your liking.
- Adjust the seasoning with salt or garam masala. If the curry is too tart, add a touch of sugar or maple syrup.
- Finally, sprinkle lemon juice over the curry just before serving and garnish with coriander leaves.
Bay leaves are an essential ingredient in mushroom curries, adding a unique aroma and depth of flavour to the dish. By following the above steps and experimenting with different types of bay leaves, you can create a delicious and aromatic mushroom curry.
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Parsley, chives or tarragon for herb butter
Parsley, chives, and tarragon are all great choices for herb butter to serve with mushrooms. Parsley is a mild-flavoured herb with a fresh, grassy flavour that pairs well with mushrooms. Flat-leaf parsley has a more robust flavour than curly parsley, so opt for that if you can. Chives, meanwhile, are a great way to add a bit of onion flavour without overwhelming the other ingredients. Tarragon has a subtle aniseed flavour that goes well with creamy dishes, so it would pair well with garlic butter mushrooms.
To make herb butter, you'll need butter at room temperature so that it's mixable, plus kosher salt. Using unsalted butter means you can control the salt level yourself. Finely chop your chosen herbs, then combine all the ingredients in a bowl and stir until thoroughly combined. You can use a single herb or mix multiple herbs. Parsley, chives, and tarragon all work well together, so you could try combining them.
When making garlic butter mushrooms, you'll want to cook the mushrooms in butter and oil, then add garlic and your chosen herbs. Parsley is a popular choice, but you could also try tarragon for something a little different. Chives are a great garnish for garlic butter mushrooms, so you could add those at the end.
If you're making a pasta dish with mushrooms, thyme would be a great herb to add, and it pairs particularly well with oyster mushrooms. Thyme is a versatile herb with a slightly minty flavour and notes of lemon and oregano. It works well in savoury dishes, such as stews, soups, and pasta dishes. You could also try rosemary, which has a woody, evergreen flavour with hints of lemon and sage. This herb is often used in Mediterranean-style dishes, such as pasta with olive oil and garlic.
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Frequently asked questions
Mushrooms are a versatile ingredient and can be paired with a variety of herbs. Some herbs that go well with mushrooms include thyme, rosemary, sage, oregano, and parsley.
A tasty recipe that uses herbs and mushrooms is garlic herb mushrooms. This dish is a great side and can be made in under 10 minutes.
Garlic herb mushrooms are made with thyme, parsley, and garlic. Some recipes also include rosemary and sage.
A good combination of herbs for a creamy mushroom sauce includes rosemary, thyme, and sage.
Thyme and parsley pair particularly well with oyster mushrooms.
