Laura Smith
Mushrooms are a versatile ingredient that can be cooked in many ways and used in a variety of dishes. They are a good source of umami, giving dishes a rich, savoury flavour. When cooked, mushrooms release moisture, which can be reduced to create a concentrated flavour. Mushrooms can be cooked in butter or oil, or without fat for use in recipes with other sources of fat, such as stews or casseroles. They can be sautéed, fried, baked, or used as a pizza topping. They pair well with ingredients like garlic, onion, spinach, barley, and cheese.
| Characteristics | Values |
|---|---|
| Type of mushroom | Portobello, cremini, white button, baby bella |
| Marinade ingredients | Olive oil, balsamic vinegar, tamari, rosemary, garlic powder, black pepper, cayenne, lemon zest, lemon juice, honey, soy sauce, butter |
| Seasonings | Salt, pepper, fresh herbs, liquid seasonings like soy, wine, or vinegar |
| Cooking method | Grill or grill pan, outdoor grill, indoor grill, skillet, stovetop, oven |
| Cooking temperature | Medium heat (350-400°F), medium-high heat (400-425°F) |
| Cooking time | 3-4 minutes on each side, 10-30 minutes for marination, 40-45 minutes for roasting |
| Serving suggestions | Side dish, tacos, mushroom burgers, burrito bowls, pasta, steak, chicken, barbecue |
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What You'll Learn
Sautéed mushrooms with garlic and butter
Ingredients:
- Mushrooms (white, cremini, or baby bella)
- Butter (unsalted or plant-based)
- Olive oil (or canola, safflower, or avocado oil)
- Garlic (fresh cloves, minced, or sliced)
- Salt and pepper (or soy sauce)
- Fresh parsley (optional)
- Other flavorings (optional): Worcestershire sauce, balsamic vinegar, or cooking wine
Instructions:
- Wash and prepare the mushrooms by gently wiping them with a damp paper towel or using a mushroom brush. You can also quickly rinse them, but make sure to pat them dry as mushrooms absorb water easily and can become soggy.
- Cut any large mushrooms in half or into thick slices so that they are all relatively the same size.
- Heat a large pan or skillet over medium-high heat. Add olive oil or another high-heat oil of your choice. You can also use butter or a combination of both for added flavor.
- Place the mushrooms in a single layer in the pan. Cook without stirring for about 3 to 5 minutes to allow the mushrooms to brown on one side.
- Add other ingredients like white wine or soy sauce and allow them to evaporate.
- Add the garlic and any additional flavorings (thyme, onion, etc.). Continue cooking for 3 to 4 more minutes, stirring occasionally, until the mushrooms are fully cooked, the butter is melted, and the garlic is fragrant.
- Season with salt and pepper to taste. Garnish with fresh parsley if desired.
- Serve immediately. Enjoy your sautéed mushrooms as a side or topping of your choice!
Tips:
- To prevent sogginess, avoid overcrowding the pan as mushrooms release a lot of water. It's better to sauté in batches if needed.
- For a vegan option, replace butter with plant-based butter, coconut oil, or cooking oil.
- Experiment with different types of mushrooms and flavor combinations to find your favorite variation!
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Mushrooms on toast
Ingredients:
- Mushrooms (button mushrooms, cremini, portobello, or any variety of your choice)
- Bread (good, hearty bread, such as sourdough, or a type that can hold the mushrooms in place)
- Butter
- Olive oil
- Thyme
- Garlic (fresh cloves, powder, or confit garlic)
- Parsley
- Salt and pepper to taste
- Optional: Crème fraîche, chevre (goat cheese), or cream cheese
Recipe:
- Clean the mushrooms with a damp paper towel or kitchen towel. Remove the stems and gently rub off any visible dirt from the caps. You can also scrape the gills from the underside of the caps to avoid discolouration, but this step is optional.
- Slice the mushrooms into thick chunks or leave the smaller ones whole.
- Heat butter and olive oil in a large, shallow frying pan or skillet over medium-high heat. You can also dry-sauté the mushrooms first and then add butter later.
- Add thinly sliced shallots or onions and sauté until translucent.
- Toss in the mushrooms and cook, stirring occasionally, until they are lightly browned.
- Season with salt and pepper. Add thyme and garlic, stirring to coat the mushrooms. You can also add other spices like rosemary or cayenne pepper.
- Meanwhile, toast the bread slices until golden. You can drizzle the bread with olive oil or butter before toasting for extra flavour.
- Spread a layer of crème fraîche, chevre, or cream cheese on the toasted bread (optional).
- Spoon the mushrooms and their juices over the toast.
- Sprinkle chopped parsley on top for garnish.
Variations:
You can also grill the mushrooms for a more intense flavour. Marinate the mushrooms in a mixture of balsamic vinegar, olive oil, soy sauce, rosemary, garlic powder, black pepper, and cayenne pepper. Grill the mushrooms on a preheated grill or skillet for 3-4 minutes on each side until caramelized. You can also wrap the mushrooms in foil with butter and seasonings and grill them for a hassle-free option. Serve the grilled mushrooms on toast with toppings of your choice.
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Mushroom fritters
Ingredients
- Mushrooms (button, porcini, oyster, wild, or a mix)
- Vegetable oil (canola, sunflower, peanut, or olive)
- Green onions
- All-purpose flour
- Cornstarch
- Baking soda
- Seasoning salt (or regular salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper)
- Cold water
Method
- Clean the mushrooms and slice or tear them into thin, bite-sized pieces.
- Combine the flour, cornstarch, baking soda, and seasoning salt in a large bowl.
- Pour cold water into the mixing bowl and whisk until blended.
- Add the mushrooms and green onions to the batter and stir until combined.
- Preheat a deep pot or deep fryer to medium-high heat.
- Drop spoonfuls of the mixture into the hot oil and cook until golden brown.
- Drain on absorbent paper.
Tips
- For a lighter batter, reduce the amount of flour and replace it with cornstarch.
- For spicy fritters, add chili flakes or cayenne pepper to the batter and serve with hot sauce on the side.
- If you prefer a thicker batter, add egg yolks.
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Stuffed mushrooms
Ingredients
- Mushrooms (large cremini, baby bella, mini portobello, or white button mushrooms)
- Pine nuts
- Panko or plain bread crumbs
- Sun-dried tomatoes
- Pecorino or Parmesan cheese
- Parsley
- Garlic
- Extra-virgin olive oil
- Salt and pepper
Optional Ingredients
- Goat cheese
- Proscuitto
- Shallots
- White wine
- Butter
- Breakfast pork sausage
- Gruyère, Fontina, or Gouda cheese
- Cured ham
- Green bell pepper
- Onion
- Lobster meat
- Shrimp
- Clams
- Blue cheese
- Scallion
- Toasted pecans, walnuts, or sliced almonds
- Chicken or turkey sausage
- Mozzarella
- Cream cheese
- Bacon
- Spinach
- Artichoke dip
- Ground beef
- Fried egg
- Chorizo sausage
- Roasted red pepper
- Garlic seasoning
- Chives
- Crab
- Beef
- Meatballs
- Chicken
- Pork chops
- Grits
- Mac and cheese
- Cauliflower steaks
- Lobster
- Pre-cooked shrimp
Method
- Clean the mushrooms with a damp paper towel to remove any visible dirt or debris.
- Remove the stems from the mushroom caps, leaving a cavity that can be stuffed.
- Finely chop the stems and cook them with butter, onions, garlic, and herbs for the filling.
- Once the filling has cooled, stir in shredded cheese.
- Toss the mushroom caps with olive oil and season with salt and pepper.
- Spoon the filling into the mushroom cavities, piling it as high as possible.
- Drizzle the stuffed mushrooms with oil and bake for 15-25 minutes, until tender and golden brown.
- Season to taste and serve warm.
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Mushrooms in stews
Mushrooms are a versatile ingredient that can be used in a variety of dishes, including stews. Here are some tips and recipes for creating delicious mushroom stews:
Choosing Mushrooms:
Select fresh mushrooms with high moisture content, such as cremini, button, portobello, chanterelles, porcini, or oyster mushrooms. These varieties will add depth of flavour to your stew.
Preparation:
It is important not to wash mushrooms as they will become waterlogged and won't brown properly during cooking. Instead, wipe them clean with a damp paper towel. If using larger mushrooms, slice them into pieces about ⅛-inch thick.
Basic Mushroom Stew Recipe:
Start by heating olive oil in a wide skillet over medium-high heat. Add onions, season with salt and pepper, and cook until softened and lightly browned. Remove the onions from the pan and set them aside.
Add a bit more oil to the pan and increase the heat. Add the mushrooms and stir-fry until they are coloured. Lower the heat and add seasonings like thyme, sage, red pepper, and tomato paste.
Return the onions to the pan and sprinkle with flour, stirring to combine. Gradually add mushroom broth and cook until the stew reaches a gravy-like consistency. You can adjust the consistency by adding more or less broth.
Just before serving, heat butter and olive oil in a skillet over medium-high heat. Add your choice of mushrooms, season with salt and pepper, and sauté until cooked through. Add garlic and parsley, cooking for another minute. Combine with the rest of the stew and serve.
Variations and Tips:
- For an extra boost of flavour, use a mix of wild mushrooms like chanterelles, shiitake, cremini, and oyster mushrooms.
- You can also use dried mushrooms, which should be soaked in hot water for about 20 minutes before cooking.
- To enhance the flavour, deglaze the pan with a splash of brandy, sherry, or Marsala wine.
- Try serving your mushroom stew with polenta, mashed potatoes, rice, or a crusty side of bread.
- For a heartier meal, add beef, pancetta, or other meats to your mushroom stew.
- Don't overcrowd the pan when cooking mushrooms. Cook them in batches if necessary to ensure even browning.
Mushroom stews are a great way to showcase the versatility and depth of flavour that mushrooms can bring to a dish. With these tips and recipes, you can create delicious and hearty mushroom stews to warm up any chilly day.
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Frequently asked questions
Sautéing is a great way to cook mushrooms, bringing out their rich, umami flavour. Here are some tips:
- Use a variety of mushrooms for a complex flavour and texture.
- Wipe the mushrooms with a damp paper towel instead of washing them, as they soak up moisture like a sponge.
- Heat oil in a large cast-iron skillet over medium heat. Add the mushrooms, salt and pepper and toss to coat.
- Allow the mushrooms to cook without stirring for 2-5 minutes to get a nice golden brown sear.
- Add other flavourings like garlic, butter, herbs (tarragon, thyme, parsley or rosemary) and a splash of liquid (water, wine, stock, cream or sherry) to deglaze the pan.
Mushrooms are very versatile and can be used in a variety of dishes. Here are some quick and easy ideas:
- Sautéed mushrooms on toast with hummus, white bean dip or soft goat cheese.
- Pizza with mushroom, pizza sauce and cheese.
- Omelette with mushrooms, spinach and cheese.
- Mushroom fritters or tempura.
- Stuffed mushrooms.
- Mushroom soup.
Mushrooms are a great side dish for steak, pasta or chicken. They can also be added to dishes like Beef Wellington, chicken Marsala or stews. For a vegetarian option, sautéed mushrooms can be served with a side of vegetables.
