John Miller
Mushrooms are a versatile ingredient that can be used in a variety of dishes, from pizzas to pastas and even blended with meat. However, preparing mushrooms can be intimidating for many people, as they are soft and porous, and it is easy to end up with a slimy or less flavourful result. The key to preparing mushrooms is to ensure they are dry—mushrooms act like sponges and will absorb water, affecting their texture and flavour. Instead of rinsing them, it is recommended to use a damp paper towel to wipe off any dirt. When cooking, it is important not to overcrowd the pan, as this will cause the mushrooms to steam instead of fry and turn golden brown.
Characteristics and Values of Prepared Mushrooms
| Characteristics | Values |
|---|---|
| Cleaning | Use a damp paper towel to wipe away any dirt. Avoid rinsing under water as mushrooms absorb moisture, affecting their texture. |
| Storage | Store fresh mushrooms in a plastic bag or perforated container in the refrigerator. They last 3-5 days but freezing is also an option. |
| Types | Cremini, shiitake, portobello, oyster, button, chestnut, king oyster, wild. |
| Cooking Method | Fry, sauté, roast, grill. |
| Cooking Tips | Don't overcrowd the pan, cook in a single layer to avoid steaming. Use a dry pan to get a golden brown colour. Salt at the end to avoid drawing out moisture. |
| Seasonings | Olive oil, butter, salt, pepper, thyme, lemon, garlic, Worcestershire sauce, teriyaki sauce, red wine. |
| Uses | Side dish, toast topping, garnish, pizza topping, steak topping, burger topping, pasta sauce, curry base. |
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What You'll Learn
Cleaning and preparing mushrooms
Mushrooms are a versatile ingredient with an earthy flavour and meaty texture. They can be used in a variety of dishes, from pasta to curry and burgers.
When shopping for mushrooms, avoid those with grey-brown spots on the caps, which can indicate decay. The bottom of the stem can be slightly discoloured, but it should not be dry, mushy, or falling apart. A little dirt on the mushrooms is fine and is not an indication of freshness or quality.
To clean mushrooms, gently brush away any dirt with a soft brush or damp kitchen paper. It is best to avoid rinsing them with water, as they absorb moisture, which can affect their texture when cooked. If you must rinse them, do so quickly and pat them dry immediately.
Once cleaned, trim off the stem ends if they are tough. You can then slice, quarter, or halve the mushrooms as needed.
When cooking mushrooms, it is important not to overcrowd the pan, as this will cause them to steam instead of fry. Fry the mushrooms in a single layer, giving them ample space to brown and remain dry.
You can cook mushrooms in a dry pan, which will give them a golden brown colour and a beautiful texture. The mushrooms will release their water, which will then evaporate. Finish them with butter, salt, and aromatics of your choice.
Alternatively, you can cook mushrooms in olive oil or butter. Add a tablespoon of either to a hot pan, then add the mushrooms in a single layer. Leave them undisturbed for a couple of minutes, or until they start to brown. Stir and continue cooking until they are golden brown and tender. Season with salt and pepper, and finish with fresh herbs like parsley or thyme.
Mushrooms can also be sautéed in butter and seasoned with salt and pepper. You can deglaze the pan with wine or vermouth for added flavour.
Try frying mushrooms with butter, garlic, thyme, and lemon zest. Cook until the garlic is fragrant, then finish with lemon juice.
Mushrooms are best stored in an airtight container in the fridge for up to four to five days or frozen for up to six months.
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Cooking methods
Mushrooms are a versatile ingredient that can be cooked in a variety of ways. Here are some tips and methods for preparing and cooking mushrooms:
Cleaning and preparing mushrooms:
Before cooking mushrooms, it is important to clean them properly. Use a damp paper towel or a soft brush to gently wipe away any dirt from the mushrooms. Avoid rinsing them under water, as mushrooms are like sponges and can absorb too much moisture, affecting their texture when cooked. If you must rinse them, do so quickly under running water and pat them dry immediately.
Once they are cleaned, trim off the tough stem ends and slice, quarter, or halve the mushrooms, depending on your preference and the cooking method.
Pan-frying or sautéing:
One popular method for cooking mushrooms is pan-frying or sautéing. To do this, heat a large pan over medium-high heat and add a tablespoon of olive oil or butter. You can also add aromatics like garlic and thyme for extra flavour. Then, add the mushrooms in a single layer, ensuring they don't overcrowd the pan. Leave them undisturbed for a couple of minutes until they start to release their juices and brown. Stir and continue cooking until they are golden brown and tender, about 3-5 minutes. Season with salt and pepper, and finish with fresh herbs like parsley or thyme.
Dry pan-cooking:
Another method is to cook mushrooms in a dry pan without any oil, butter, or salt until they are golden brown. Mushrooms have a high water content, so they will release their own moisture and then let it evaporate completely. At this point, you can finish them with butter, salt, and your choice of aromatics.
Roasting:
Mushrooms can also be roasted in the oven. Quarter the mushrooms and toss them with olive oil and salt before roasting.
Grilling:
For a summer BBQ, try grilling large flat mushrooms as a veggie alternative to burgers. You can also grill king oyster mushrooms, basting them with lemon and garlic olive oil.
Storing and reheating:
Cooked mushrooms can be stored in an airtight container in the refrigerator for up to 4-5 days or frozen for up to 6 months. To reheat, thaw overnight in the refrigerator and then heat in a skillet or oven.
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Recipes
Sautéed Mushrooms
This recipe is perfect for topping steaks, pork chops, or baked potatoes. You can also serve them over grilled ground beef patties.
Ingredients:
- Mushrooms
- Garlic
- Teriyaki sauce
- Red wine (optional)
Steps:
- Heat a large pan over medium-high heat.
- Add a tablespoon of olive oil or butter.
- Place the mushrooms in a single layer, ensuring they do not overlap or overcrowd the pan.
- Cook undisturbed until they start to release their juices and brown.
- Stir and continue cooking until they are golden brown and tender.
- Add garlic and teriyaki sauce to taste.
- Optionally, deglaze the pan with red wine or vermouth to add extra flavour.
Fried Mushrooms
Fried mushrooms can be eaten as a side dish, toast topping, or garnish. They can also be used as a base for a curry, one-pan brunch dish, or pasta sauce.
Ingredients:
- Mushrooms
- Olive oil or butter
- Salt
- Pepper
- Fresh herbs (optional)
Steps:
- Heat a large pan over medium-high heat.
- Add a tablespoon of olive oil or butter.
- Place the mushrooms in a single layer, ensuring they do not overcrowd the pan.
- Cook undisturbed for a couple of minutes until they start to release their juices and brown.
- Stir and continue cooking until they are golden brown and tender.
- Season with salt and pepper to taste.
- Optionally, finish with fresh herbs such as parsley or thyme.
Lemon Garlic Mushrooms
This recipe is perfect for pairing with a spicy curry or as a side dish.
Ingredients:
- Mushrooms
- Butter
- Garlic
- Thyme
- Lemon zest
- Lemon juice
- Truffle or porcini salt (optional)
Steps:
- Heat a pan over medium-high heat.
- Place the mushrooms in a single layer, ensuring they do not overcrowd the pan.
- Cook until they are golden brown.
- Add butter and garlic to the pan and cook for another 1-2 minutes until the garlic is fragrant but not burnt.
- Remove the pan from the heat and stir in lemon zest and juice.
- Season with salt and pepper to taste.
Roasted Mushrooms
Ingredients:
- Mushrooms
- Olive oil
- Salt
Steps:
- Preheat your oven to the desired temperature.
- Quarter or slice the mushrooms.
- Toss the mushrooms with olive oil and salt.
- Spread the mushrooms on a baking sheet in a single layer.
- Roast in the oven until they are golden brown and tender.
General Tips
- When shopping for mushrooms, avoid those with grayish-brown spots on their caps, as this indicates decay. The bottom of the stem can be slightly discoloured but should not be overly dry, mushy, or starting to shred.
- Mushrooms can be cleaned by gently brushing off any dirt with a soft brush or damp kitchen paper. If you must rinse them, do so quickly under running water and pat them dry immediately.
- Remove any tough stem ends and slice the mushrooms to your desired size.
- Do not overcrowd the pan when cooking mushrooms, as this will cause them to steam instead of fry.
- Salt draws out moisture, so it is best to season the mushrooms at the end of cooking.
- Mushrooms can be stored in an airtight container in the refrigerator for up to four to five days or frozen for up to six months.
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Storing
If you buy mushrooms pre-packaged, the package’s perforation will let in air to dry out any moisture the mushrooms release, so simply pop them in the fridge. When you’re ready to use them, wipe any dirt off of the mushrooms and get cooking. If you don’t use all the mushrooms at once, cover them back up with plastic wrap punched with a couple of holes.
If you buy loose mushrooms, the best way to keep them fresh for as long as possible is to stash them in a paper bag. As mushrooms age, they may begin to release water; the paper bag will absorb that moisture, keeping the mushroom’s surface slime-free. You can also wrap your raw mushrooms loosely in a paper towel, then store them in an open plastic or brown paper bag.
If you've already sliced the mushrooms (or bought them sliced), store them in an airtight container in the refrigerator. Sliced mushrooms should be used within three days. Whole mushrooms should be used within a week of purchase. If you're unable to use mushrooms within a week, consider freezing them. However, fresher mushrooms tend to freeze better, so do this sooner rather than later—and remember that you'll need to cook them first. To do this, lightly sauté them in butter until they are just cooked or steam them whole for 5 minutes (quartered or sliced mushrooms can be steamed for roughly 3 minutes).
Another long-term storage option is to dry your mushrooms. Compared to freezing, this method better preserves the quality of the fungi while indefinitely extending their shelf life. Dried mushrooms also have an intense umami flavor, and they reconstitute beautifully in a soup, stew, sauce, or stir-fry. To dry mushrooms, use a dehydrator or the simple technique of air-drying, which involves placing mushrooms in a mesh container with good airflow (like a circular mesh strainer) for about a week. Once they are totally dry, store them in an airtight glass jar.
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Choosing the right mushrooms
Type of Mushroom
Firstly, consider the type of mushroom you need for your dish. Common varieties include button, cremini, shiitake, portobello, oyster, and chestnut mushrooms. Each variety has a unique flavour and texture that can enhance different types of dishes. For instance, cremini mushrooms have a more earthy flavour, while portobello mushrooms are meatier in texture and can be a great vegetarian option for burgers.
Freshness
When shopping for mushrooms, it's important to select fresh, high-quality mushrooms. Look for ones with firm caps that are free from any grey or brown spots, which could indicate decay. Check the area near the gills under the cap, as this is often the first place to show signs of spoilage. The stems should be slightly moist and not overly dry, mushy, or falling apart. While a little dirt on the mushrooms is normal and doesn't indicate a lack of freshness, cleaner mushrooms will save you some prep time.
Quantity and Storage
Plan the quantity of mushrooms you need for your recipe, keeping in mind that mushrooms tend to shrink when cooked due to their high water content. If you end up with leftover mushrooms, they can be stored in an airtight container in the refrigerator for up to four to five days. Alternatively, you can freeze cooked mushrooms for up to six months.
Preparation and Cooking
Before cooking, gently clean the mushrooms with a damp paper towel or soft brush to remove any dirt. Avoid rinsing them under water, as they tend to absorb moisture, which can affect their texture. Trim the stem ends if they are tough or woody, and slice or quarter the mushrooms as needed for your recipe. When cooking, avoid overcrowding the pan, as this will cause the mushrooms to steam instead of fry or brown. Sliced mushrooms tend to cook faster and work well in sauces or soups, while quartered mushrooms can be great for roasting.
Remember, when it comes to choosing and preparing mushrooms, it's important to consider the specific requirements of your dish. With the right selection and cooking techniques, mushrooms can add a delicious earthy flavour and meaty texture to a wide variety of recipes.
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Frequently asked questions
It is generally best to avoid washing mushrooms as they can absorb moisture, which may affect their texture when cooked. Instead, gently brush off any dirt with a soft brush or damp kitchen paper. If you must rinse them, do so quickly under running water and pat them dry immediately.
Mushrooms are versatile and can be cooked in many ways. One popular method is to cook them in a dry pan, allowing them to brown and release their water before adding butter, salt, and aromatics of choice. Mushrooms can also be cooked with olive oil, salt, and pepper, or with butter, thyme, and lemon.
Cooked mushrooms can be stored in an airtight container in the refrigerator for up to four to five days or frozen for up to six months.
