Sarah Brown
Mushrooms are a versatile ingredient that can be used in a variety of dishes, from pasta to curry and burgers. They have an earthy flavour and meaty texture, and there are countless ways to cook them. However, cooking mushrooms can be tricky, and many people make the same mistakes, such as washing the mushrooms, salting too early, or adding ingredients in the wrong order. In general, it is best to avoid washing mushrooms, as they can absorb water, affecting their texture and flavour. Instead, they should be cleaned with a damp cloth, sliced, and cooked in a dry pan over medium-high heat. The mushrooms will release their moisture, which should be allowed to evaporate completely before adding any seasoning or aromatics. The mushrooms are done when they are golden brown, buttery, and have reached your desired texture.
| Characteristics | Values |
|---|---|
| Temperature | 170°F |
| Pan type | Cast iron, hard anodized aluminum, or non-stick |
| Pan size | Large, wide skillet |
| Pan heat | Medium-high |
| Mushroom preparation | Clean with a damp paper towel, remove hard stems, and slice |
| Mushroom arrangement | Spread in a single layer, not overlapping or overcrowded |
| Cooking time | 3-5 minutes on each side |
| Colour | Golden brown on all sides |
| Seasoning | Salt, pepper, butter, thyme, lemon zest, garlic |
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What You'll Learn
Mushrooms are done when golden brown
Cooking mushrooms can be done in a variety of ways, but one popular method is pan-frying. When cooking mushrooms on a stovetop, it is important not to overcrowd the pan. This is because mushrooms need space to brown instead of steaming. Mushrooms are done when golden brown, and this is how you can achieve that colour:
Firstly, prepare your mushrooms. Use a damp paper towel to wipe away any dirt from the mushrooms. Then, cut away and discard any hard stems. Chop the mushrooms into slices or cubes, depending on their size.
Next, heat a large, wide skillet over medium heat and add a cooking fat such as olive oil, coconut oil, or butter. Once hot, add the mushrooms in a single layer, ensuring they are not overlapping or overcrowding the pan. Leave them to cook undisturbed for a few minutes until they start to release their juices and brown.
Stir the mushrooms and continue cooking until they are golden brown on all sides. This should take another few minutes. At this stage, you can season the mushrooms with salt and pepper, and add other ingredients like garlic, lemon, thyme, and butter, if desired.
Finally, serve the mushrooms as a side dish or use them in a recipe such as pasta, curry, burgers, or stews. Enjoy the delicious, golden brown mushrooms!
In summary, mushrooms are done when golden brown, and this can be achieved by cooking them in a hot pan with a little fat, ensuring they have enough space to brown properly. With this method, you can enjoy tasty, golden brown mushrooms as a versatile addition to many dishes.
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Don't crowd the pan
When cooking mushrooms, it is important not to crowd the pan. This is because mushrooms release a lot of moisture when they cook, and if they are crowded in the pan, they will steam instead of browning. The key to achieving perfectly golden mushrooms is to ensure they are laid out in a single layer in the pan, with space between them. This allows the moisture to evaporate quickly, giving the mushrooms a chance to brown.
To avoid overcrowding, it is best to use a large, wide pan or skillet. This will give you enough surface area to spread the mushrooms out. If you are cooking a large batch, you may need to cook the mushrooms in shifts.
Before placing the mushrooms in the pan, make sure they are sliced into similar-sized pieces. You can cut them into halves, quarters, or slices, depending on your preference. Larger cuts will give a more robust flavour. It is also important to ensure the mushrooms are dry before they go into the pan. Mushrooms are like sponges and will absorb any water they come into contact with, which can make browning difficult.
Once the mushrooms are in the pan, you can add some fat, such as olive oil or butter. However, some sources suggest cooking the mushrooms first in a dry pan to allow them to brown before adding any fat. This will give them a nice golden crust.
In summary, to achieve perfectly cooked mushrooms, avoid overcrowding the pan by using a large pan and laying the mushrooms out in a single layer. Ensure the mushrooms are dry and sliced before cooking, and add fat to the pan or wait until the mushrooms are browned to add it. By following these tips, you will ensure your mushrooms are golden and delicious!
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Cook at 170°F
Cooking mushrooms at 170°F is considered safe. Mushrooms are about 90% water, so they cook quickly at this temperature. You can cook them in a similar way to fish, but be aware that they release a lot of water, so they won't dry out like other foods.
To cook mushrooms at 170°F, you can sauté them in a pan with olive oil. Heat the oil in a wide, heavy-bottomed pan over medium heat. Cut the mushrooms into similar-sized pieces and add them to the pan in a single layer. Leave them to cook for 3-5 minutes, then stir and spread them out again so they turn golden brown on the other side. Season with salt and pepper when they are golden on both sides.
You can also add other ingredients to flavour the mushrooms. For example, butter, garlic, lemon zest, thyme leaves, and lemon juice make a delicious light sauce.
Mushrooms are very versatile and can be fried, grilled, steamed, or added to stews. They are almost impossible to overcook, and they absorb flavours well. However, be aware that they act like sponges, so avoid submerging them in water or rinsing them before cooking. Instead, use a damp paper towel to brush off any dirt.
When cooked, mushrooms will be soft to the touch and easy to pierce with a fork.
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Dry sautéing
To dry sauté mushrooms, start by rinsing your mushrooms and patting them dry. You can also wipe off excess dirt with a damp towel. Cut bigger mushrooms into similar-sized pieces, ensuring they are not cut too thin as they will shrink while cooking.
Next, heat a large skillet or frying pan to medium-high heat. Arrange the mushrooms in a single layer, ensuring the pan is not overcrowded, as this will cause the mushrooms to steam instead of brown. Allow the mushrooms to cook undisturbed until they start to brown, which should take about 4 minutes.
Once the mushrooms are lightly browned, sprinkle them with salt, which will help draw out the water. Continue cooking, stirring occasionally, until the mushrooms are tender and all the liquid in the pan has evaporated, which should take about 2-to-5 minutes.
At this point, you can add a knob of butter or oil to the pan and cook further if desired. You can also deglaze the pan by adding a splash of liquid such as water, wine, stock, cream, or soy sauce to capture the flavour stuck to the pan. Continue cooking, stirring until the liquid evaporates.
Finally, season the mushrooms with garlic, herbs such as thyme, parsley, or rosemary, and salt and pepper, if desired. Serve the mushrooms as a side dish, on toast, or stir them into pasta sauces, risottos, or soups.
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Add aromatics
Aromatics are vegetables and herbs that add flavour and aroma to a dish. They are a quick and easy way to add a lot of flavour to your cooking. Common aromatics include onions, garlic, carrots, and celery. When cooked together, aromatics help create layers of flavour in your food. Some aromatics are sweet, while others are pungent or astringent.
Mushrooms have a distinctive aroma and flavour, which some people dislike. They also have a high water content and can easily crowd a pan, so they are often cooked separately from aromatics. When cooked with aromatics, mushrooms release moisture, creating steam that prevents the pan from getting hot enough to sauté the aromatics. Cooking them separately allows you to cook the moisture out of the mushrooms and brown them properly without affecting the aromatics.
When cooking mushrooms, it is best to use a dry pan without oil, butter, or salt, as these ingredients can make the mushrooms mushy. Instead, wipe any dirt off the mushrooms with a damp paper towel. Put the mushrooms in a single layer in the pan to prevent them from steaming and not browning.
Once the mushrooms are browned, you can add aromatics of your choice. Experiment with herbs like thyme, rosemary, or sage, and add a sprinkle of salt if desired. You can also add fresh herbs or wilted spinach, and try using olive oil, coconut oil, or a mix of oils. For a gluten-free option, use cornstarch or arrowroot to thicken the sauce.
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Frequently asked questions
Mushrooms are done when they are golden brown on all sides. They will also have released a lot of water, which will have evaporated completely.
Use a damp paper towel to wipe away any dirt from the mushrooms. Avoid washing mushrooms under water as they are like sponges and will absorb moisture, which may affect their texture when cooked.
You can cook mushrooms in a dry pan on medium-high heat. They will release moisture; allow it to evaporate completely. Then, add butter, salt, and aromatics of your choice.
