Laura Smith
Mushroom nage is a dish made with mushrooms and vegetables. Nage is derived from the French word for a flavoured liquid used for poaching delicate foods, typically seafood. The broth is flavoured with white wine, vegetables, and herbs, and the food is then poached in it. The liquid is then reduced and thickened with cream and/or butter. Mushrooms are the fleshy, spore-bearing fruiting bodies of fungi, typically produced above ground on soil or another food source.
| Characteristics | Values |
|---|---|
| Definition | A French term for a flavored liquid used for poaching delicate foods, typically seafood. |
| Traditional Ingredients | Broth, white wine, vegetables, herbs, cream, and/or butter. |
| Mushroom Types | Dried ceps, chanterelles, false chanterelles, milk-cap mushrooms, russulas, Lentinellus, morels, shiitake, enoki, oyster mushrooms, fly agarics, magic mushrooms, paddy straw mushrooms, shaggy manes, lobster mushrooms, honey mushrooms, portobellos, button mushrooms, cremini, baby bellas, etc. |
| Mushroom Characteristics | Fleshy, spore-bearing, fruiting body of a fungus, typically produced above ground. |
| Mushroom Colors | White, brown, black, purple-brown, pink, yellow, creamy, blue, green, red. |
| Mushroom Macroscopic Structure | Cap (pileus), stalk (stipe/stem), gills (lamellae). |
| Mushroom Microscopic Structure | Basidiospores produced on gills, falling in a fine powder. |
| Mushroom Identification | Taste and smell carry hazards due to poisons and allergens; chemical tests, local field guides, and modern molecular identification methods are also used. |
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What You'll Learn
What is a nage?
Nage is a French word for a flavoured liquid used for poaching delicate foods, most often seafood. A traditional nage is a broth flavoured with white wine, vegetables, and herbs, in which seafood is poached. The liquid is then reduced and thickened with cream and/or butter. The term "à la nage" translates as "while swimming" in French and refers to cooking in a well-flavoured court-bouillon. Eventually, the term "nage" came to refer to a broth light enough to be served as a sauce with the dish itself.
Mushroom nage is a type of broth that uses dried mushrooms and vegetables, cooked in olive oil, wine, and water, and flavoured with herbs. The mushrooms used in a nage are dried, rather than fresh, and added after the other vegetables have been sweated in the pot, to prevent the dish from becoming bitter.
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How to cook a mushroom nage
A mushroom nage is a delicious dish that involves cooking mushrooms with vegetables, wine, water, and herbs. Here is a step-by-step guide on how to cook a delicious mushroom nage:
Prepare the Ingredients
Firstly, gather your ingredients. You will need a variety of fresh mushrooms such as cremini, shiitake, portobello, oyster, or wild mushrooms. Make sure to remove any hard stems and cut or tear the mushrooms into similar-sized pieces. In addition to mushrooms, you will also need vegetables of your choice, wine, water, herbs, olive oil, salt, and pepper.
Cook the Vegetables
In a stockpot, heat some olive oil over medium heat. Add all the vegetables, except dried mushrooms, and cook them for about 8 minutes until they start to soften and sweat. Make sure not to add the dried mushrooms at this stage, as they can make the dish bitter.
Add Liquid and Herbs
Once the vegetables are softened, it's time to add the liquid and herbs. Pour in the wine and water, then add your choice of herbs. You can use fresh herbs like thyme, parsley, or rosemary to add aroma and flavor to the dish.
Cook the Mushrooms
Now, it's time to add the mushrooms. Spread the mushrooms in a single layer in the pot, ensuring they don't crowd or pile up. This technique is important because if the mushrooms are crowded, they will steam instead of browning. Let the mushrooms cook for about 3 to 5 minutes until they start to turn golden brown. Then, stir them gently and spread them back into a single layer to cook evenly on the second side.
Season and Serve
Once the mushrooms are golden brown and cooked to your liking, it's time to season the dish. Add salt and pepper to taste, and feel free to add other seasonings like garlic, lemon zest, or butter for extra flavor. Stir everything together, and your mushroom nage is now ready to be served!
Enjoy your delicious mushroom nage as a side dish or pair it with meat, fish, or vegetarian options for a hearty and flavorful meal.
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Types of mushrooms used
Nage is a French culinary term for a flavoured liquid used for poaching delicate foods, usually seafood. A traditional nage is a broth flavoured with white wine, vegetables, and herbs. The liquid is then reduced and thickened with cream and/or butter.
Mushroom nage, therefore, is a type of nage that uses mushrooms as the primary ingredient. While I could not find specific recipes for mushroom nage, I did find that dried ceps mushrooms are used in at least one recipe. In general, mushrooms that are commonly used in cooking include:
- White button mushrooms (Agaricus bisporus)
- Portobellos (Agaricus bisporus)
- Cremini
- Baby bellas
- Shiitake (Lentinula edodes)
- Chanterelles
- False chanterelles (Gomphus)
- Milk-cap mushrooms (Lactarius, Lactifluus)
- Russulas (Russula)
- Lentinellus
- Oyster mushrooms
- Fly agarics and other Amanitas
- Paddy straw mushrooms
- Shaggy manes
- Lobster mushrooms (a deformed fruit body of a Russula or Lactarius mushroom)
- Honey mushrooms (Armillaria mellea)
- Panther cap mushrooms (Amanita pantherina)
- Death cap mushrooms (Amanita phalloides)
Mushrooms come in a variety of colours, with the most common spore print colours being white, brown, black, purple-brown, pink, yellow, and creamy. Mushrooms can be poisonous or edible, so it is important to accurately identify them before consuming them.
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Other ingredients
Nage is a French culinary term for a flavoured liquid used to poach delicate foods, usually seafood. A traditional nage is a broth flavoured with white wine, vegetables, and herbs. The liquid is then reduced and thickened with cream and/or butter. The term "à la nage" translates as "while swimming" in French.
Mushroom nage, therefore, is a type of nage that uses mushrooms as a key ingredient. While there are many types of mushrooms, the standard "mushroom" typically refers to the white button mushroom, Agaricus bisporus. This variety is cultivated and sold commercially, and it is the immature form of the portobello mushroom.
Mushroom nage can be made with fresh or dried mushrooms, but it is important to note that dried mushrooms should not be added at the beginning of the cooking process, as they will make the nage bitter. Fresh mushrooms, on the other hand, can be added to the pot along with other vegetables and sweated for 8 minutes before adding the liquid and herbs.
In addition to mushrooms, other vegetables commonly used in a mushroom nage may include onions, carrots, and celery, which form the base of a flavourful broth. Other vegetables such as leeks, garlic, and fennel can also be added according to taste and preference.
While mushrooms are the star ingredient in a mushroom nage, it is important to use a variety of vegetables to create a well-rounded and flavourful dish. The vegetables are sweated to release their flavours and create a delicious broth that can be further enhanced with the addition of white wine and herbs.
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Recipe variations
Nage is a French culinary term for a flavoured broth used to poach delicate foods, classically seafood. The broth is typically made with white wine, vegetables, and herbs, and is light yet flavourful enough to be served as a sauce with the dish.
Mushroom nage, therefore, is a variation on this classic nage, with mushrooms as the central ingredient. Here are some ways to vary a recipe for mushroom nage:
Type of Mushroom
The type of mushroom used can be varied depending on availability and taste preferences. Common edible mushrooms include white button mushrooms, shiitake, oyster mushrooms, and cremini. More exotic varieties such as morels, chanterelles, or truffles can also be used for a more intense mushroom flavour.
Additional Vegetables
While the classic nage includes vegetables, the specific types are not specified. Variations of the recipe could include different combinations of vegetables such as onions, carrots, celery, or leeks, which are commonly used to build flavour in broths.
Herbs and Spices
The choice of herbs and spices can be customised to suit individual tastes. Classic herbs like thyme, parsley, or bay leaves could be used, or more unique options such as rosemary, tarragon, or chives for a different flavour profile. Spices like black pepper or red pepper flakes can also be added for a kick of heat.
Liquid Base
While white wine is traditional in a nage, other liquids could be used as a base for the broth. Vegetable or mushroom stock can be substituted for added depth of flavour, or water can be used for a lighter option.
Dairy
The nage can be finished with a touch of dairy for added richness and creaminess. Butter is a classic option, but cream, milk, or even cheese could be used to vary the recipe and add a unique flavour dimension.
Additional Ingredients
Tomatoes or tomato paste can be added for a touch of acidity and colour, as can other ingredients like lemon juice or vinegar. For a heartier mushroom nage, grains like rice or barley could be included, or other types of seafood for a non-vegetarian option.
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Frequently asked questions
Mushroom nage is a flavoured liquid used for poaching. It typically consists of a broth flavoured with white wine, vegetables, and herbs.
Nage is a French word that translates to "while swimming". It refers to a flavoured liquid used for poaching delicate foods, typically seafood.
A mushroom is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or another food source. The term "mushroom" typically refers to fungi with a stem, a cap, and gills on the underside of the cap. Mushrooms can be edible, poisonous, or unpalatable.
