John Miller
Mushrooms are a versatile ingredient that can be cooked in a variety of ways, including grilling, roasting, sautéing, and simmering. When cooking mushrooms, it is important to consider the timing of when to add them to the dish to ensure optimal flavour and texture. One common mistake is adding raw mushrooms directly to a liquid in the pot, which can dilute their flavour and affect their texture. Instead, it is recommended to cook mushrooms separately before adding them to the dish, allowing them to release their moisture and concentrate their natural sugars. This results in mushrooms with enhanced colour, texture, and flavour. Additionally, spreading out mushrooms in a single layer while cooking ensures even browning, and seasoning them towards the end of the cooking process enhances their flavour. With their adaptability and unique flavour profile, mushrooms can be a delicious addition to a variety of recipes when prepared and timed appropriately.
| Characteristics | Values |
|---|---|
| Cleaning | Use a damp paper towel to brush off dirt. Avoid submerging them in water or rinsing them. |
| Cutting | Cut away and discard any hard stems. Chop into 1/4-inch slices. For larger mushrooms, cut into 1/4-inch cubes. |
| Cooking method | Sautéing, grilling, roasting, or simmering. |
| Pan type | Large, wide skillet or sauté pan. |
| Spacing | Spread into one layer in the pan to avoid steaming. |
| Oil | Olive oil, butter, or chicken fat. |
| Seasoning | Salt, pepper, garlic, lemon, thyme, sherry, vinegar, or parsley. |
| Cooking time | 3-10 minutes, depending on the method. |
| Storage | Store cooked mushrooms in an airtight container in the fridge for up to 5 days, or freeze for up to 6 months. |
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What You'll Learn
When to salt mushrooms
There are differing opinions on when to salt mushrooms during cooking. Some sources suggest that salting mushrooms before cooking will draw out their moisture, making them rubbery and tough, and inhibiting browning. This is because the mushrooms will release too much water and end up steaming in their own liquid rather than searing. As such, it is recommended to wait to salt mushrooms until the last few minutes, once they have already started to brown. This way, you get the perfect mushroom texture without losing flavour.
However, other sources suggest that salting mushrooms early will not reduce them as much, and can keep moisture in the mushrooms. This is because the mushrooms have a lot of water, so salting them early and generously can draw out the water, allowing you to cook it off and then begin the browning process. This technique can be especially useful when sautéing in a big pan with lots of room to avoid the steam.
It is worth noting that mushrooms can go from bland to inedibly salty quickly if you salt them too early, so it is important to be cautious when adding salt. Additionally, salting at the end allows you to salt to taste.
To avoid soggy mushrooms, it is recommended to cook them in a single layer in a dry pan, without overcrowding the pan, as this can cause them to steam and not brown properly. A cast-iron skillet or another thick pan that can hold heat well is best for mushrooms. Medium-high heat is recommended, as it allows the mushroom liquids to slowly evaporate while they caramelize.
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How to clean mushrooms
There are several ways to clean mushrooms, and the best method depends on the type of mushroom you are dealing with. Cultivated mushrooms, which are grown in sterile environments, are the bulk of the mushrooms that you will encounter in grocery stores. Wild mushrooms, on the other hand, can be foraged or purchased from a reputable forager at a farmer's market.
Cultivated mushrooms do not need to be washed due to the sterile environment and compost they are grown in. Simply brush them off with a dry towel or a mushroom brush. If the mushrooms look relatively clean, you can just cut off any sections that are holding dirt, usually the base or end of the stem.
Wild mushrooms, on the other hand, may have more grit and will likely require a more thorough cleaning. One method is to fill a large bowl with cold water and add a few mushrooms at a time, swirling them around for about ten seconds to loosen any dirt. Then, remove them to a clean, lint-free towel and pat them dry. Lay them out with the caps up to finish air-drying before washing the next batch. You can also use a damp paper towel or cloth to wipe off any remaining dirt. Alternatively, you can use a soft toothbrush or baby brush to gently remove dirt from the gills and smaller cavities, followed by a damp cloth to ensure they are extra clean.
It is important to note that mushrooms are like little sponges and can easily absorb water, which can affect their cooking. Therefore, it is best to clean them right before you intend to use them, as any moisture can create an opportunity for mould.
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Cooking methods
There are several ways to cook mushrooms, and the best method depends on the desired outcome and the other ingredients in your dish. Here are some of the most common cooking methods for mushrooms:
Sautéing
Sautéing mushrooms is a popular choice as it allows them to develop a golden brown colour and a rich flavour. To sauté mushrooms, heat a pan with butter, olive oil, or a mixture of both over medium heat. Add the mushrooms in a single layer and let them cook without stirring until they start to brown, about 3-5 minutes. Then, stir and spread them into a single layer again to brown the other side. Season with salt and pepper, and add aromatics like thyme, garlic, or rosemary if desired.
Dry Sautéing
Dry sautéing is a variation of the traditional sauté method, where mushrooms are cooked without the addition of butter or oil. Simply add sliced or chopped mushrooms to a hot pan and let them cook until they release their juices. The mushrooms will cook in their own liquid, concentrating their flavour. Towards the end of cooking, you can swirl in some butter for added flavour if desired.
Pan-Frying
Pan-frying mushrooms involves cooking them in a pan with a small amount of oil over medium-high heat. Stir the mushrooms occasionally to prevent them from sticking to the pan. Reduce the heat as they start to brown, and continue cooking until they reach the desired level of doneness.
Cooking in Liquid
Mushrooms can also be cooked directly in liquid, such as broth, wine, or cider vinegar. This method is suitable for dishes like stews or casseroles, where the mushrooms will absorb the flavours of the liquid. Simply add the mushrooms to the liquid and simmer until they are tender. However, cooking mushrooms in liquid can dilute their flavour and affect their texture, so it is recommended to cook them separately and add them to the dish just before serving.
Grilling
Grilling mushrooms can give them a nice char and smoky flavour. Brush the mushrooms with oil or butter and place them on a preheated grill. Grill for a few minutes on each side until they are tender and slightly charred.
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When to add other ingredients
Butter
Butter is a popular ingredient to add when cooking mushrooms. You can add butter to the pan before adding the mushrooms, which will give the mushrooms a golden crust and flavour. Alternatively, you can add butter after cooking the mushrooms to create a light buttery sauce. If your pan gets dry while cooking, you can also add a little more butter.
Oil
Oil, like butter, can be added to the pan before the mushrooms to prevent sticking and enhance flavour. Olive oil is a popular choice for cooking mushrooms.
Salt
Salt can be added during or after cooking mushrooms, depending on your preference. Truffle or porcini salt can also be used to deepen the mushroom flavour. However, it is recommended to add salt towards the end of cooking, as mushrooms act like sponges and can absorb too much salt.
Garlic
Garlic is often added after cooking the mushrooms, creating a light sauce. However, if you are making garlic butter roasted mushrooms, you will need to add the garlic to the pan before roasting the mushrooms.
Lemon
Lemon is typically added after cooking the mushrooms, in the form of lemon juice or lemon zest. However, lemon can also be added before cooking, as in the case of garlic butter roasted mushrooms.
Thyme
Thyme is usually added after cooking the mushrooms, but it can also be added before cooking if you are making garlic butter roasted mushrooms.
Other Ingredients
Other ingredients that can be added when cooking mushrooms include wine or sherry for deglazing the pan, parsley, cheese, and vinegar. Additionally, mushrooms can be paired with ingredients like spinach, green beans, snap peas, leeks, and chicken.
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How to avoid overcooking
Mushrooms are quite forgiving when it comes to cooking, and it's hard to overcook them. Their cellular structure is not as sensitive to heat as other foods, and it takes about 40 minutes of cooking for them to alter in texture. Even then, they only get about 57% tougher, which is a negligible difference compared to other foods.
However, if you want to avoid overcooking mushrooms, there are a few things to keep in mind. Firstly, avoid overcrowding the pan. Mushrooms need space to brown and crisp up; otherwise, they will steam and become soggy. Use a wide skillet or pan to give them enough room to breathe.
Secondly, control your heat source. Mushrooms should be cooked over medium to medium-high heat. If the heat is too high, the mushrooms may burn or dry out before they have a chance to release their moisture and develop flavour. Adjust your heat source as needed to maintain a steady temperature.
Additionally, keep an eye on the time. Mushrooms only need a few minutes per side to cook properly. Depending on your heat source and the thickness of your mushroom slices, they should be ready in 3 to 10 minutes. Set a timer if needed to avoid leaving them on the heat for too long.
Finally, resist the urge to add liquid. Mushrooms are like sponges and will absorb water, leading to a soggy, less flavourful result. Instead, use a damp paper towel to clean them, and cook them in a dry pan. They will release their own moisture as they cook, creating a delicious, concentrated mushroom flavour.
With these tips in mind, you can confidently cook mushrooms without worrying about overdoing it.
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Frequently asked questions
You should add mushrooms to a pilaf at the end, just before serving. If you add them too early, they will become soggy and lose their colour and texture.
It is recommended to cook mushrooms separately before adding them to a stew. This will help them retain their colour, texture, and flavour.
Mushrooms have a high water content and can become soggy if crowded in a pan. To prevent this, ensure that you cook mushrooms in batches, allowing enough room in the pan for the water to evaporate.
