Michael Davis
Mushrooms are a versatile ingredient that can be used in a variety of dishes, from apps to sides to mains. They can be sautéed, fried, or baked and paired with proteins such as steak, chicken, or pork, or with pasta, grains, and vegetables. Mushrooms have a rich, earthy, and umami flavor that can be enhanced by cooking them in butter, olive oil, garlic, soy sauce, wine, or a variety of herbs and spices. They can be used as a topping, sauce, or filling and are especially delicious when caramelized. With over 2,000 edible varieties of mushrooms available, there is a type and recipe for everyone to enjoy.
| Characteristics | Values |
|---|---|
| Type of Dish | Appetizers, sides, and mains |
| Variety of Mushrooms | Portobello, cremini, white button, enoki, shiitake, oyster, wild |
| Cooking Method | Sautéing, roasting, frying, grilling, baking |
| Ingredients | Olive oil, butter, garlic, thyme, lemon, wine, teriyaki sauce, soy sauce, salt, pepper, rice vinegar, tarragon, flour, broth, beef, chicken, pork |
| Dishes | Steaks, burgers, potatoes, rice, soups, stews, omelets, pasta, pizza, sandwiches, salads, fritters, risotto, gravy, tempura, pierogi, lasagna, quiche, polenta, ragù, duxelle, carnitas, tacos |
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What You'll Learn
Sautéed mushrooms with garlic, teriyaki sauce, and red wine
Sautéed mushrooms are a versatile dish that can be served as a side or topping for a variety of meals, from steaks to burgers to baked potatoes. This recipe for sautéed mushrooms with garlic, teriyaki sauce, and red wine is a flavourful and aromatic option that is sure to impress.
To make this dish, you will need the following ingredients:
- Olive oil and butter
- Mushrooms (button mushrooms or a mix of baby bella, shiitake, oyster, and/or other wild mushrooms)
- Red wine
- Teriyaki sauce (store-bought or homemade)
- Garlic (freshly sliced or crushed)
- Seasonings: garlic salt, garlic powder, and black pepper
Start by heating a large saucepan over medium heat and adding olive oil and butter. You can also add some soy sauce or balsamic vinegar to the pan for extra flavour. Once the butter has melted and the oil is hot, add the mushrooms, ensuring they are cleaned and sliced. Cook the mushrooms until they are lightly browned and tender, stirring occasionally. This should take around 5 to 8 minutes.
Next, add the garlic and continue to sauté for another minute or so, allowing the flavours to meld. Then, pour in the red wine and teriyaki sauce, stirring well to combine. Allow the sauce to reduce and thicken, and adjust the seasoning with garlic salt and black pepper to taste.
The mushrooms are now ready to serve! This dish is perfect as a topping for steaks, baked potatoes, or burgers. It can also be served as a side dish or added to casseroles, soups, or stews for extra flavour.
Some tips to keep in mind when making this dish:
- Do not overcrowd the pan with mushrooms, as they will simmer in their own juices instead of browning.
- Allow the mushrooms to caramelize for richer flavour.
- Fresh garlic is best for this recipe, as it provides a bold flavour that pairs well with the butter and wine.
- If you want to freeze this dish, spread the cooked mushrooms in a single layer on a baking sheet and freeze. Once frozen, transfer to a freezer bag or container for up to six months.
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Crispy fried mushrooms
Ingredients
- Mushrooms
- Vegetable oil
- Buttermilk
- Flour
- Spicy seasoned panko breadcrumbs
- Old Bay seasoning
- Marjoram
- Garlic powder
- Salt
- Black pepper
Instructions
First, clean the mushrooms with a damp paper towel. Remove the tough ends of the stems and cut them into halves or quarters, depending on their size. Next, create a breading station with three bowls. In the first bowl, add flour, salt, and pepper. In the second bowl, pour buttermilk. In the third bowl, combine the panko breadcrumbs with the seasonings. Now, it's time to bread the mushrooms. Start by tossing them in the flour mixture until they are completely coated. Then, dip them into the buttermilk and finally, roll them in the seasoned breadcrumbs.
Heat vegetable oil in a heavy pot or Dutch oven over medium-high heat to 375 degrees Fahrenheit. Carefully add a few breaded mushrooms to the hot oil at a time, frying until they turn golden brown. Use a slotted spoon to remove the fried mushrooms and place them on paper towels or a wire rack to drain the excess oil. These fried mushrooms are best served warm and crispy, with your favorite dip or sauce on the side.
Variations and Tips
For an extra crispy and spicy kick, you can use a seasoned panko bread crumb mixture. You can also experiment with different dips and sauces, such as comeback sauce, sweet chili sauce, or vegan ranch. If you're making these for a party, they pair well with Chili Cheese Dip, Cowboy Caviar, and Crispy Fried Pickles.
Additionally, some people prefer to rinse their mushrooms under cold water and dry them thoroughly before breading. When frying, be careful not to overcrowd the pot or oven, as this can affect the crispiness of the mushrooms. Lastly, remember that fried mushrooms can be extremely hot, so be cautious when biting into them!
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Mushroom risotto
Ingredients
- 1 1/2 pounds of mushrooms (a mix of varieties such as cremini, shiitake, portobello, white, oyster, chanterelle, and maitake)
- 2 tablespoons of olive oil
- 1/2 teaspoon of salt
- Pepper
- Shallots or finely chopped yellow onion
- Arborio, Carnaroli, Vialone Nano, or any other risotto rice
- 1/2 cup of white wine (a crisp, dry variety such as pinot grigio or sauvignon blanc)
- Butter
- Freshly grated Parmesan cheese
- Chives or parsley
- Broth (chicken or vegetable)
Method
- Heat the olive oil in a Dutch oven or large, deep skillet over medium heat.
- Add the mushrooms, salt, and pepper, and cook, stirring occasionally, for about 8 minutes, or until soft and browned.
- Add the shallots or onion and sauté for another 5 minutes.
- Add the rice and stir to combine.
- Pour in the white wine and let it absorb into the rice.
- Add 1/2 cup of hot broth or stock and stir frequently, until the liquid is almost completely absorbed.
- Repeat the previous step until all the broth has been added and absorbed. This process should take about 25 minutes.
- Stir in the butter, Parmesan cheese, and thyme.
- Season with salt and pepper to taste.
- Garnish with chopped fresh parsley or chives.
Tips
- If using chanterelle mushrooms, dry sauté them first for a minute or two and let them cook in their own juices before adding butter.
- To make a vegan risotto, skip the cheese and top with vegan Parmesan.
- To make the risotto in an Instant Pot, reduce the liquid by half and cook at high pressure for 5 minutes.
- If you don't want to use alcohol, add more stock and a splash of vinegar or lemon juice.
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Sautéed mushrooms with butter, garlic, lemon, thyme, and olive oil
Sautéed mushrooms are a versatile dish that can be served as a side or topping for steaks, burgers, chicken, or potatoes. They can also be added to soups, stews, casseroles, salads, and cooked rice.
To make sautéed mushrooms with butter, garlic, lemon, thyme, and olive oil, follow these steps:
Firstly, clean and cut the mushrooms. Use a damp paper towel or a mushroom brush to gently wipe the mushrooms clean. You can quickly rinse them under water, but be careful not to leave them too long, as they can soak up water and become soggy. Thickly slice the mushrooms, about half an inch thick, or quarter them if they are large.
Next, heat a large skillet or Dutch oven over medium-high heat. Add olive oil, ensuring it has a higher smoke point than butter. Once the oil is hot, add the butter, mushrooms, salt, and pepper. Toss the mushrooms to coat them with the oil and spread them into a single layer.
Now, the key step: do not stir the mushrooms for the next four minutes! This allows them to develop a nice brown sear on the bottom. After four minutes, give them a quick stir to brown the other side. Sauté for another two minutes without stirring.
Reduce the heat to medium-low and add the garlic. You can use as much or as little garlic as you like, but it is generally recommended to use fresh garlic cloves for the best flavor. If you want an extra garlicky kick, add 1-2 additional cloves. Sauté for another 3-4 minutes, stirring frequently, until the mushrooms are fully cooked, the butter is melted, and the garlic is fragrant.
Finally, add the thyme and a squeeze of lemon juice. Stir everything together and serve immediately. You can garnish with fresh parsley for an optional touch of brightness that balances the richness of the dish.
Enjoy your delicious and flavorful sautéed mushrooms!
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Stuffed mushrooms
Ingredients
When it comes to making stuffed mushrooms, you can use a variety of ingredients. Here are some ideas for ingredients to put in stuffed mushrooms:
- Mushrooms: You can use a variety of mushrooms such as cremini, shiitake, baby bella, white button, or portobello mushrooms.
- Bread: Use a high-quality loaf of bread such as French, sourdough, or a hearty bakery-style bread. Avoid soft enriched breads like brioche. Day-old bread is ideal.
- Vegetables: Onion, celery, and garlic are classic choices, but you can also add scallions, spinach, or shallots.
- Herbs: Sage and parsley are commonly used, but feel free to experiment with other fresh or dried herbs.
- Cheese: Parmesan, cheddar, goat cheese, and cream cheese are popular choices, but you can use any type of cheese you like.
- Meat: Bacon, breakfast sausage, or prosciutto can add a savoury element to your stuffed mushrooms.
- Other: You can also include ingredients like butter, olive oil, eggs, broth, maple syrup, or breadcrumbs.
Preparation and Cooking
Once you have gathered your ingredients, here are the steps to prepare and cook your stuffed mushrooms:
- Clean the mushrooms: Rinse the mushrooms quickly under cold running water and wipe them with a damp paper towel to remove any dirt.
- Prepare the filling: Sauté the mushroom stems, garlic, and any vegetables or herbs you are using. Mix this with your choice of cheese, meat, and breadcrumbs. Season with salt and pepper to taste.
- Stuff the mushrooms: Use a teaspoon to fill each mushroom cap with a generous amount of stuffing. Arrange the stuffed mushrooms on a baking sheet or dish.
- Bake the mushrooms: Preheat your oven to 350°F (180°C) and bake the stuffed mushrooms for 20-30 minutes, or until they are piping hot and golden brown.
- Serve: Stuffed mushrooms can be served as an appetizer or a side dish. They can be enjoyed hot or warm.
Tips and Variations
- Preventing sogginess: To avoid soggy stuffed mushrooms, rinse them briefly under cold water and dry them thoroughly. Also, ensure that your filling is not too wet.
- Make-ahead: You can prepare the filling and assemble the stuffed mushrooms a day or two in advance. Store them in an airtight container in the fridge.
- Storage: Leftover stuffed mushrooms can be stored in an airtight container in the refrigerator for up to four days. They can also be frozen for up to three months.
- Customization: Feel free to experiment with different ingredients and flavour combinations to create your own unique stuffed mushroom recipe.
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Frequently asked questions
Mushrooms can be cooked with a variety of ingredients, including garlic, butter, olive oil, wine, teriyaki sauce, soy sauce, onions, thyme, lemon, and pepper.
Mushrooms are a versatile ingredient that can be used in a variety of recipes, including sautéed mushrooms, mushroom risotto, mushroom gravy, stuffed mushrooms, chicken marsala, and beef Wellington.
When cooking mushrooms, it is important to avoid overcrowding the pan, as this can cause them to steam instead of sauté. It is also recommended to wipe mushrooms with a damp paper towel instead of rinsing them with water, as they can absorb moisture and become soggy. Additionally, seasoning mushrooms with salt towards the end of cooking can help prevent them from becoming watery and promote browning.
