Emily Johnson
Mushroom melange is a versatile dish that can be made with a variety of mushrooms, including creminis, shiitakes, oyster mushrooms, and dried morels. The mushrooms are typically sliced and sautéed until golden brown, and then combined with other ingredients such as rice, pasta, butter, olive oil, and various seasonings. Some recipes for mushroom melange involve marinating the mushrooms in a mixture of olive oil, lemon juice, vinegar, garlic, salt, and pepper, while others incorporate ingredients like Parmigiano, lemon zest, parsley, and toasted almonds. The dish can be served as a side or a vegetarian main course, resembling a brown rice risotto in texture.
| Characteristics | Values |
|---|---|
| Type of Dish | Side dish or vegetarian main |
| Ingredients | Mushrooms, short-grain brown rice, Parmigiano, lemon, parsley, toasted almonds, butter, olive oil, heavy cream, salt, pepper |
| Mushrooms Used | Creminis, shiitakes, oyster mushrooms, dried eryngii, dried shitake, bunapis, baby bellos, baby portobello, white beech, dried morels |
| Preparation | Mushrooms are sliced and sauteed until golden brown, rice is cooked in boiling water, mushrooms are coated in fat, lemon zest is added, toasted |
| Cook Time | 12-15 minutes |
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What You'll Learn
Mushroom types: shiitake, cremini, oyster, morel, button
A mushroom melange is a combination of different types of mushrooms cooked together. Here is a description of the mushrooms that can be used in a melange: shiitake, cremini, oyster, morel, and button.
Shiitake
Shiitake mushrooms are native to East Asia and are now cultivated worldwide. They are identified by their brown, umbrella-shaped caps, which curl slightly under. Fresh shiitake mushrooms have a light, woody aroma, while dried shiitake have a more intense, woody flavour. Shiitake mushrooms are chewy and are often used in Japanese dishes such as Yaki Shiitake Ponzu-zoe (Grilled Shiitake with Ponzu Dressing). They are also commonly used in mushroom risottos.
Cremini
Cremini mushrooms are the immature version of portobello mushrooms. They have a mild flavour and a traditional mushroom texture. Cremini mushrooms are widely cultivated and are commonly used in pasta dishes, such as creamy rigatoni with chicken and mushrooms. They can also be sauteed and added to tacos.
Oyster
Oyster mushrooms are whitish in colour and fan-shaped. They have a delicate aroma and flavour. They are cultivated mushrooms, although they can also be found growing on the sides of trees in the wild. Oyster mushrooms are commonly used in East Asian dishes and are often shredded and used as a meat substitute. They can also be folded into tacos or added to stews.
Morel
Morel mushrooms are wild mushrooms that have resisted cultivation. They are prized for their distinct, conical, spongy appearance and woodsy, nutty flavour. Morel mushrooms are often sauteed and used in rich gravies or fried as a side dish. They are also commonly sold dried and used to make broth.
Button
White button mushrooms are the same variety as portobello and cremini mushrooms but are younger and smaller. They are the most common and widely available type of mushroom. Button mushrooms are versatile and can be used in various dishes, such as quesadillas, stir-fries, and pasta dishes. They are also a good meat substitute.
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Cooking methods: frying, sautéing, boiling, steaming, marinating
Frying Mushrooms
Mushrooms can be fried in a pan with olive oil, salt, and pepper. For more flavor, add butter, thyme, and lemon. To fry mushrooms, heat olive oil in a large, wide skillet over medium heat. Add the mushrooms and spread them into a single layer. Cook without stirring until browned on one side, about 3 to 5 minutes. Then stir and cook for another 3 to 5 minutes, or until golden brown on all sides. Finally, stir in the salt and pepper.
Sautéing Mushrooms
To sauté mushrooms, heat a dry skillet at just over medium heat. Add the mushrooms, cleaned and sliced or chopped to the desired size, or left whole if not too large. When the liquid evaporates (about 5-6 minutes), continue cooking the mushrooms, stirring every 15-30 seconds for a couple of minutes. When the pan is dry, turn off the heat and season with salt, pepper, and/or fresh herbs. To serve as a side dish, toss in a little butter, olive oil, or truffle oil before seasoning.
Boiling Mushrooms
Boiling mushrooms is a necessary step in preparing marinated mushrooms. It is also a good method for cooking mushrooms if you plan to use them in a sauce or soup. To boil mushrooms, bring a medium saucepan of water to a boil. Season the water generously with salt. Add the mushrooms and turn the heat down to maintain a gentle simmer. Cook for about 5 minutes, then drain well.
Steaming Mushrooms
Steaming mushrooms is a healthy and delicious way to prepare them. To steam mushrooms, use a brush or clean kitchen towel to gently clean the mushrooms. Remove the stems and, if desired, carve a star pattern on top of the mushrooms. Heat olive oil in a frying pan over medium-high heat. Add the garlic to the oil and infuse for 1-2 minutes without burning it. Then, discard the garlic and add the mushrooms to the pan. Season with thyme and smoked paprika and fry for 1-2 minutes on each side.
Marinating Mushrooms
To marinate mushrooms, first, boil the mushrooms as described above. While the mushrooms cook, make the marinade by combining shallots, red pepper flakes, red wine vinegar, salt, lemon zest, lemon juice, and extra-virgin olive oil in a mixing bowl. Whisk everything together. While the drained mushrooms are still warm, add them to the bowl with the marinade and toss to coat. Cover and let sit for at least 15 minutes, or refrigerate for up to 7 days.
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Flavour pairings: lemon, parsley, chilli, oregano, garlic
Mushrooms are a culinary chameleon, adapting to a variety of cuisines and flavours. Here are some flavour pairings to consider when cooking with mushrooms:
Lemon
The zesty freshness of lemon can help to lighten up the earthy, umami flavours of mushrooms. Lemon is often used in combination with other ingredients such as olive oil, parsley, and almonds to create a bright, refreshing flavour profile that complements the savoury notes of mushrooms. A lemon dressing or vinaigrette can also add a tangy twist to a mushroom salad or side dish.
Parsley
Parsley is a versatile herb that adds a fresh flavour to mushroom dishes, especially those featuring oyster mushrooms. It can be used as a garnish or incorporated into the dish itself, such as in soups, stews, or pasta recipes. Parsley is often paired with other ingredients like garlic and rosemary to enhance its aromatic qualities.
Chilli
Chilli brings a touch of heat and smokiness to mushroom dishes. Calabrian chillies, in particular, are a popular choice for adding spice and depth of flavour to Italo-Asian mushroom melanges. Chilli powder can also be used to add a subtle kick to Mexican or Indian-inspired mushroom recipes.
Oregano
Oregano's aromatic, cedary notes make it a perfect pairing for mushrooms, especially when combined with lemon. It adds a unique flavour dimension to mushroom salads or marinated mushroom appetisers. Oregano is also a versatile herb that can be used in a variety of dishes, including those with a tomato base.
Garlic
Garlic is a classic flavouring that pairs exceptionally well with mushrooms, especially oyster mushrooms. It can be used in a variety of preparations, from frying to marinating, to enhance the savoury notes of the mushrooms. Garlic is often combined with other ingredients like parsley, rosemary, and thyme to create a robust and aromatic flavour profile.
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Salt: when to add it and how much
Mushroom melange is a versatile dish that can be made with a variety of mushrooms, such as creminis, shiitakes, oyster mushrooms, and more. It can be served as a side dish or a vegetarian main course, similar to a brown rice risotto.
Salt is an essential ingredient in cooking, and when used correctly, it can enhance the flavour of your dishes. Here are some detailed instructions on when to add salt and in what quantities to make your mushroom melange taste delicious:
Salt in the Cooking Process
When cooking the mushrooms for your melange, it is recommended to add salt part of the way through the cooking process. Mushrooms tend to absorb salt, so adding it halfway through ensures that they take on just the right amount of seasoning. Taste your mushrooms as you cook them to determine if more salt is needed. Remember that you can always add more, but it's difficult to reverse if you've added too much.
Salting the Rice
If your mushroom melange includes rice, as in the case of Martha's Vineyard Magazine's recipe, salting the rice is crucial. Add about half a teaspoon of kosher salt halfway through the rice cooking process. This will help season the rice from within. Remember to taste the rice before adding any more salt later in the cooking process.
Salt to Taste
Once your mushroom melange is cooked, it's essential to taste it before serving. Depending on your preference and the specific recipe, you may need to add a touch more salt to bring out the flavours. Remember that salt should enhance the dish, not overpower it.
Salt in the Marinade
If you're making a marinated mushroom melange, like the Lemony Marinated Mushroom Melange, salt plays a crucial role in the marinade. Heat olive oil, lemon juice, vinegar, garlic, salt, and pepper until the mixture simmers. Then, remove it from the heat and add the remaining ingredients. This marinade will infuse your mushrooms with flavour, and the salt will help balance the other ingredients.
Salt and Pasta
In some mushroom melange recipes, like the Italo-Asian Mushroom Melange, pasta is used as a base. When cooking the pasta, it is recommended to liberally salt the water so that it "tastes like the sea." This ensures that your pasta is seasoned adequately, as salt toughens the outside of the pasta, giving it a more al dente texture.
Salt in Moderation
While salt enhances the flavour of your mushroom melange, it's important to use it in moderation. Too much salt can overpower the delicate flavours of the mushrooms and other ingredients. Always taste your dish as you cook and adjust the seasoning accordingly.
Remember, these instructions provide a general guide, and you can adjust the salt quantities to suit your taste preferences and dietary needs. Happy cooking!
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Rice: cooking and adding to the melange
Cooking the Rice
To make mushroom melange with rice, start by filling a small Dutch oven or soup pot three-quarters full of water and bringing it to a boil. Add a cup of short-grain brown rice and stir to prevent the rice from sticking to the bottom. Adjust the heat to a simmer and cook until the rice is tender, about 28 to 32 minutes. Remember to taste the rice after 25 minutes to ensure it is cooked to your liking.
Once the rice is cooked, pour it into a colander in the sink to drain the excess water. Return the rice to the warm pot and loosely cover it to keep it warm while you prepare the rest of the dish.
Adding the Rice to the Melange
Now, it's time to combine the rice with the mushroom melange. In a separate pan, cook your desired assortment of mushrooms until they are golden brown. You can use a combination of cremini, shiitake, and oyster mushrooms, or any other variety you prefer. Season the mushrooms with salt and pepper, and add some butter or oil for flavour and texture.
Once the mushrooms are cooked, add the rice to the pan and stir it together. You can also add some of the reserved rice cooking liquid to create a sauce and give the dish a creamy texture. Continue cooking the mixture for a few minutes to allow the flavours to meld.
Finally, add your desired garnishes and seasonings, such as Parmigiano, lemon zest, parsley, and toasted almonds. Taste the dish and adjust the seasoning as needed. Your mushroom melange with rice is now ready to be served and enjoyed!
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Frequently asked questions
Mushroom melange is a dish that typically consists of a variety of mushrooms combined with other ingredients such as rice, pasta, or salad.
A variety of fresh and dried mushrooms can be used, such as creminis, shiitakes, oyster mushrooms, eryngii, and bunapis.
The mushrooms are typically sliced and sautéed in butter and olive oil until they are golden brown. It is important to stir regularly at first and then less frequently to allow the mushrooms to brown.
Other common ingredients include short-grain brown rice, Parmigiano, lemon, parsley, toasted almonds, cream, shallots, and Calabrian chilis.
Yes, you can make a vegan mushroom melange by omitting the dairy products, such as cream and Parmigiano, and using vegan alternatives or additional vegetables.
