Laura Smith
Mushrooms are a versatile ingredient, offered in many different forms, including whole, sliced, chopped, dried, canned, and powdered. Each type of mushroom has a unique flavor, texture, and moisture level, making it a challenge to substitute one for another. For example, a recipe may call for fresh mushrooms, but only dried mushrooms are available. In such cases, understanding the conversion ratios between the different forms of mushrooms is essential to ensure the desired result in terms of flavor and texture. This is especially important when working with mushrooms, as the same weight of fresh and dried mushrooms can have very different volumes.
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What You'll Learn
Fresh vs dried mushrooms
Freshly harvested mushrooms are highly perishable due to their high moisture content and are susceptible to enzymatic browning. They are typically baked, fried, boiled, creamed, roasted, pickled, or stuffed. In India, they are mostly consumed fresh, but in areas where mushrooms are grown at ambient temperatures and cannot be quickly transported to consumption places, they are processed as canned, dried, or frozen mushrooms.
Drying mushrooms is done to remove free water to a level that reduces biochemical and microbial activity. The moisture content in dried mushrooms should be between 5% and 8%. They are packed in hermetically sealed airtight tins for quality retention and stored in a cool, dry place. The vitamins in mushrooms are well retained during cooking, canning, and dehydration. Freeze-dried mushrooms yield excellent quality, but the cost of removing water is 10 times higher than conventional air-drying.
The flavour of dried mushrooms is slightly more concentrated than fresh mushrooms, making them great for adding depth to broths, stews, and soups. When using dried mushrooms, it is recommended to soak them in hot water until it reaches room temperature to extract as much flavour as possible. This process is known as rehydration, and the strained liquid can also be added to dishes for additional flavour.
When substituting fresh mushrooms with dried, it is important to note that the weights are not a 1:1 conversion. For example, 14 grams of dried mushrooms is equal to 4.5 ounces or about 127 grams of fresh mushrooms.
In cooking, combining fresh and dried mushrooms can add an extra layer of flavour to dishes. For instance, browning fresh mushrooms in a pan and then adding rehydrated mushrooms with their soaking liquid can create a creamy mushroom mixture perfect for toast or pasta.
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Converting mushrooms
Mushrooms are offered in various forms, including whole, sliced, chopped, dried, canned, and powdered. Knowing how to convert and substitute mushrooms, whether fresh, dried, canned, or powdered, can help you confidently navigate any recipe, ensuring you still get the desired result. For instance, if a recipe calls for 14 grams of dried mushrooms, that is equal to 0.5 ounces, which is equivalent to 4.5 ounces or around 127 grams of fresh mushrooms.
- 8 ounces of sliced fresh button mushrooms = 4 ounces of drained canned sliced mushrooms
- 8 ounces of sliced fresh button mushrooms = 1 1/2 ounces of dried mushrooms plus 3/4 cup of boiling water
- 1 1/2 ounces of dried mushrooms = 8 ounces of sliced fresh mushrooms
- 1 1/2 ounces of dried mushrooms = 4 ounces of drained canned sliced mushrooms
- 1 tablespoon of powdered mushrooms = 3 tablespoons of whole dried mushrooms
- 1 tablespoon of powdered mushrooms = 4 ounces of fresh mushrooms
- 1 tablespoon of powdered mushrooms = 2 ounces of canned mushrooms
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Equivalents and substitutions
When it comes to equivalents and substitutions for mushrooms, there are a few options you can consider, depending on the recipe and your personal preferences. Fresh mushrooms are typically the base measurement, and they offer a distinct texture and flavour that is hard to replicate exactly. However, here are some alternatives you can use in a variety of dishes:
Dried Mushrooms: If you don't have fresh mushrooms on hand, you can substitute dried mushrooms. The equivalent would be 80 grams of fresh mushrooms equals roughly 20 grams of dried mushrooms. Soak the dried mushrooms in warm water for about 20 minutes to rehydrate them, and then chop or slice as needed. Keep in mind that dried mushrooms tend to have a more concentrated flavour, so you may want to reduce the amount slightly if you're concerned about overpowering other flavours in your dish.
Canned Mushrooms: Canned mushrooms can also be used as a substitute, and they are already cooked and softened, which can be convenient. For 80 grams of fresh mushrooms, you would need approximately 60 grams of drained canned mushrooms. They won't have the same texture as fresh or dried mushrooms, but they can work well in casseroles, soups, or dishes where the mushrooms are heavily seasoned or mixed with other ingredients.
Other Vegetables: Depending on the dish you're preparing, you may be able to substitute mushrooms with other vegetables. For example, eggplant (aubergine) or zucchini (courgette) can sometimes work as replacements, offering a similar texture when sliced and cooked. You could also try using bell peppers, especially in dishes where the mushrooms are diced and used as a flavourful addition, like stir-fries or pasta sauces. The equivalent weight would generally be the same, so for 80 grams of mushrooms, you would use 80 grams of the substitute vegetable.
Mushroom Powder or Bouillon: If you simply want to capture the flavour of mushrooms without needing the actual vegetable, mushroom powder or bouillon can be excellent additions to sauces, soups, or gravies. A small amount goes a long way, so start with a teaspoon of mushroom powder or a cube of bouillon dissolved in water, and adjust to taste.
Remember, when substituting, always consider the role mushrooms play in the dish. If they are a prominent ingredient, using alternatives that closely resemble their texture and flavour is ideal. However, if they are more of a supporting ingredient, you may have more flexibility with your substitutions.
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Different types of mushrooms
Mushrooms are versatile ingredients with varying textures, flavours, and moisture levels. They can be used in a variety of dishes, from pizzas to soups and salads, and are popular worldwide. Here is an overview of some of the different types of mushrooms:
Button Mushrooms
Button mushrooms, also known as white mushrooms, are the most common variety found in grocery stores. They are the earliest growing stage of the Agaricus bisporus species, which later develop into cremini and then portobello mushrooms. Their soft texture and mild flavour make them adaptable to various dishes. They can be eaten raw or cooked and are often used in soups, salads, pizzas, or stuffed and sautéed.
King Oyster Mushrooms
King oyster mushrooms, also known as king trumpet mushrooms, are large mushrooms with thick white stems and flat brown caps. They have a meaty texture and an earthy flavour. They are often used in dishes that require a substantial, hearty texture, such as tacos, quesadillas, or pasta carbonara.
Shiitake Mushrooms
Shiitake mushrooms have umbrella-shaped brown caps and an earthy, rich flavour with a meaty texture. The caps are versatile and can be used in various dishes, while the stems are usually discarded. They are commonly used in creamy pasta carbonara or vegan cheesesteaks.
Black Trumpets
Black trumpets are cone-shaped mushrooms that can be found fresh or dried. They have a smoky, fruity flavour reminiscent of black truffles. They are commonly used in dishes where a truffle flavour is desired, such as mushroom risotto or pasta.
Chicken of the Woods
Chicken of the woods mushrooms are wide, fan-shaped, and range in colour from yellowish-orange to creamy orange to white as they mature. They have a distinct meaty texture and flavour with a hint of lemon. They are suitable for sautéing, frying, roasting, soups, and stews.
These are just a few examples of the many different types of mushrooms available. Each variety offers unique characteristics, contributing to the diverse culinary applications of mushrooms.
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Buying whole mushrooms
When buying whole mushrooms, it's important to consider the type of mushroom that is suitable for your recipe. Different types of mushrooms have unique flavours, textures, and moisture levels, so swapping one for another may not always work. For example, common supermarket varieties like white button, brown button (cremini), portobello, shiitake, oyster, and enoki mushrooms are widely available because they are easy to cultivate. On the other hand, wild-harvested varieties like porcinis, morels, and chanterelles offer exciting flavours and textures but are less readily available.
It is generally recommended to buy whole mushrooms rather than pre-sliced ones. Pre-sliced mushrooms have a shorter shelf life because the extra surface area can absorb other flavours and aromas, making them more perishable. They also tend to get slimy and dry out quickly. By buying whole mushrooms, you can cut them according to your specific needs, ensuring they stay fresher for longer.
When selecting whole mushrooms, choose those that are firm and dry. Avoid mushrooms with a slimy surface or a funky smell, as these indicate poor storage or old age. While bigger mushrooms may seem appealing, smaller mushrooms are denser and have less moisture. However, there are exceptions, such as the rich and meaty portobello mushrooms.
When it comes to storage, paper bags are ideal for keeping mushrooms. They provide the right amount of moisture exchange as they sit in the refrigerator. Avoid using plastic bags or containers, as they trap moisture and encourage condensation, shortening the shelf life of the mushrooms. Additionally, refrain from washing mushrooms unless necessary, and only do so just before using them.
Lastly, when preparing mushrooms, it's important to clean them properly. If there is only a small amount of dirt on the mushrooms, wipe them with a paper towel or quickly rinse them under water. If they are particularly dirty, gently immerse them in a bowl of water, leave them for a few minutes, and then spread them between two layers of towels to dry. This is especially important if you plan on sautéing them, as they won't brown properly if they're wet.
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Frequently asked questions
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0.08kg
