Laura Smith
There are several types of mushrooms that are commonly associated with butter. The first is the garlic butter mushroom, a versatile dish that can be served as a side or added to eggs, pasta, or meat dishes. Garlic butter mushrooms are typically made with white button, cremini, or baby bella mushrooms, cooked in butter and garlic, and seasoned with salt and pepper. Another type of mushroom associated with butter is the witch's butter mushroom, which is a bright orange to yellow, jelly-like fungus that grows on the side of wood, particularly on hardwoods or coniferous logs. While it is generally considered edible, there is some debate about whether it is safe to consume raw. Lastly, wild mushroom butter is a type of compound butter made by combining minced wild mushrooms, such as porcini and chanterelles, with shallots, thyme, and butter. This flavoured butter can be used as a spread or to enhance the flavour of dishes such as steak or bread.
Characteristics and Values of Butter Mushrooms
| Characteristics | Values |
|---|---|
| Common Names | Witch's Butter, Yellow Jelly Fungus, Orange Jelly Fungus |
| Colour | Bright Orange to Yellow |
| Texture | Jelly-like |
| Taste | Savoury |
| Type of Mushroom | Naematelia aurantia (Tremella aurantia), Tremella mesenterica, Dacrymyces chrysospermus (Dacrymyces palmatus) |
| Edibility | Generally considered edible, but there is a debate about whether it can be eaten raw |
| Culinary Uses | Sautéing, Roasting, Marinating |
| Health Benefits | Anti-aging, Improved Skin Health, Source of Vitamins, Minerals, Antioxidants, and Protein |
| Medicinal Properties | Widely consumed in China for its "beauty-enhancing" properties |
| Occurrence | Year-round, typically fruit during wet periods in fall and winter |
| Habitat | Found on hardwoods such as Oak, smaller twigs, trunks, and branches |
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What You'll Learn
- Witch's butter mushrooms are edible but should be cooked first
- Garlic butter mushrooms are a tasty, low-calorie side dish
- White, cremini, or baby bella mushrooms are the most common
- Mushrooms are packed with vitamins, minerals, and antioxidants
- Wild mushroom butter is easy to make and can be used all year
Witch's butter mushrooms are edible but should be cooked first
There are three types of mushrooms that are commonly referred to as "witch's butter". They are quite similar in appearance, with two of them being practically identical, featuring yellow, jelly-like fruiting bodies. They are bright orange to yellow in colour and grow on the side of wood, typically on hardwoods, although one variety grows on softwood species. Witch's butter mushrooms are widely distributed in temperate and tropical regions, including those of Eurasia, Africa, Australia, and the Americas.
Witch's butter mushrooms are generally considered edible and are used similarly across cultures. In China, it is cultivated and consumed for its purported medicinal properties, particularly its “beauty-enhancing” qualities and positive effects on skin health. It is also used in Chinese cuisine to prepare an "immunomodulating cooling soup". In other parts of Asia, witch's butter is commonly used to make healing soups. However, it is not commonly eaten in other parts of the world, perhaps due to its bland flavour and gelatinous to rubbery texture.
While witch's butter mushrooms are considered edible, there is a debate about whether they should be consumed raw. Some sources claim that they can be popped into the mouth directly as a "survival mushroom", while others suggest that they should be cooked first, either boiled or steamed. As a precaution, it is generally recommended to cook any mushroom, wild or cultivated, before consuming it. Furthermore, it is always a good idea to try a small amount of any new food first to ensure it agrees with your body, as any mushroom (or food) has the potential to cause intestinal distress or an allergic reaction.
If you choose to cook with witch's butter mushrooms, there are several ways to prepare them. They can be fried with a breading and cajun seasoning, or added to soups to enhance their texture and nutrition. They are also used in Chinese cuisine in soups with ingredients like lotus seed, lily bulbs, and jujube.
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Garlic butter mushrooms are a tasty, low-calorie side dish
When making garlic butter mushrooms, it is recommended to use fresh button or cremini mushrooms for the best flavor and texture. These mushrooms should be firm, smooth, and free of blemishes. To clean them, use a damp cloth instead of rinsing to prevent them from absorbing excess water. For added flavor, toss the mushrooms in olive oil, salt, and pepper before cooking.
The key to this dish is the garlic butter, which can be made by mixing softened butter with minced garlic and a pinch of salt. Using unsalted butter allows you to control the saltiness of the dish, and fresh garlic cloves provide the best taste. When cooking, heat the butter in a large skillet over medium heat until it starts to foam, then add the garlic and sauté for about 30 seconds.
Next, add the mushrooms to the skillet and cook for 10 to 12 minutes, stirring every 2 minutes to ensure even cooking and caramelization. For added flavor, you can include onions, wine, thyme, and parsley. Season generously with salt and pepper to taste, and serve warm. The mushrooms should be golden and crispy on the edges when ready.
Garlic butter mushrooms are a tasty and versatile side dish that can enhance any meal. They are a great option for those looking for a low-calorie, low-carb alternative that is quick and easy to prepare. With their savory flavor and earthy taste, they are sure to be a favorite among those who enjoy mushrooms.
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White, cremini, or baby bella mushrooms are the most common
One popular way to cook these mushrooms is by sautéing them in butter, creating a rich, caramelized dish. This technique enhances the earthy taste and brings out a subtly crunchy texture. To achieve the best results, it is recommended to use a combination of butter and olive oil, as the latter has a higher smoke point. By heating the pan to a medium-high temperature and adding the mushrooms with a little salt and pepper, a delicious golden-brown sear can be achieved.
When making garlic butter mushrooms, it is essential to mince the garlic finely and use unsalted butter to control the dish's saltiness. Fresh garlic cloves are preferred for the best taste, and roasting them adds a deeper flavour. The mushrooms are then cooked in butter and seasoned with salt and pepper. This dish pairs well with proteins such as chicken, steak, or lamb, and it can be served with sides like mashed potatoes, polenta, or rice.
Mushrooms are also commonly roasted in garlic butter, creating a golden brown exterior while keeping the inside juicy. This method involves tossing the mushrooms with butter, oil, garlic, salt, and pepper before spreading them on a baking tray and roasting them in the oven. Lemon and thyme are optional additions that enhance the flavour. Roasted garlic mushrooms can be served as a main course or a side dish, pairing well with various proteins and sides.
In addition to the above, mushrooms can be used to make wild mushroom butter, which is easy to make and can be used all year long. This involves combining seasoned shallots, wild mushrooms, and thyme with butter and using it as a flavour enhancer or spread on dishes like pan-seared steaks or sourdough bread. Mushroom butter can be stored in the fridge for up to two months or several months in the freezer, thanks to the preservative qualities of fat.
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Mushrooms are packed with vitamins, minerals, and antioxidants
Mushrooms are a fantastic addition to your diet, packing a nutritional punch with their high levels of vitamins, minerals, and antioxidants. They are native to North America and Europe and are known for their delicate flavour and meaty texture. They are also extremely versatile and can be cooked in a variety of ways, making them a popular ingredient in kitchens around the world.
There are over a million estimated species of fungi, and only a small fraction of these are edible mushrooms. Mushrooms contain a range of vitamins and minerals, including vitamin D, vitamin B6, selenium, potassium, zinc, and fiber. Vitamin D is important for bone and immune health, and mushrooms exposed to ultraviolet light are a good source of this nutrient. Selenium helps prevent cell damage, while vitamin B6 aids in the formation of red blood cells. Potassium is known for reducing the negative impact of sodium in the body and improving heart, muscle, and nerve function. Cremini mushrooms, also called baby bellas, are an excellent source of zinc, which is essential for immune health and optimal growth in infants and children.
Mushrooms also contain antioxidants, which may contribute to heart health and protect the body from cancer. Choline, for example, is an antioxidant that may reduce the risk of certain types of cancer. The anti-inflammatory effects of mushrooms have been shown to improve the efficiency of the immune system, and studies have found that mushrooms can help with weight loss and protect against obesity-related hypertension. Mushrooms also contain non-nutritive plant substances such as polysaccharides, indoles, polyphenols, and carotenoids, which have been shown to have antioxidant, anti-inflammatory, and anticancer effects.
In addition to their nutritional benefits, mushrooms are also low in calories and fat, making them a healthy and delicious addition to any meal. They are also a good source of protein and can be enjoyed in many recipes, adding flavour to dishes such as stir-fries, pastas, and soups.
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Wild mushroom butter is easy to make and can be used all year
Wild mushroom butter is a richly complex spread with the earthiness of porcini and the sweet fruity flavor of chanterelles. It is easy to make and can be used all year long.
To make wild mushroom butter, you can use any combination of mushrooms you can forage, including porcini, chanterelles, hawk's wing, morels, hen of the woods, and oysters. If you are unable to forage for mushrooms, you can also use domestic mushrooms such as shiitake, cremini, or button mushrooms.
- First, melt about three tablespoons of butter in a cast-iron skillet over medium heat until it begins to foam.
- Next, add minced shallots to the skillet and cook until they are fragrant, translucent, and caramelized.
- Add minced wild mushrooms to the skillet and stir with a wooden spoon to promote even cooking.
- Sprinkle fresh thyme leaves over the mushrooms and continue cooking for one to two minutes.
- Turn off the heat and allow the mixture to cool for about ten minutes.
- In a separate bowl, beat the remaining butter until it is soft, smooth, and easily manageable.
- Combine the seasoned mushroom mixture with the beaten butter, folding them together until the seasonings are well-incorporated.
- Optionally, you can add white pepper and sea salt to taste.
- Finally, mold the compound butter over waxed paper or in a butter mold and place it in the fridge. The wild mushroom butter will keep for several months as fat acts as a natural preservative.
Wild mushroom butter can be used in a variety of ways. You can serve it over steak or roasted vegetables, or spread it on bread. It can also be used as a flavor enhancer in dishes like mushroom soup or braised leeks. With its earthy and fruity notes, wild mushroom butter adds a delicious umami boost to your dishes.
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Frequently asked questions
Witch's butter mushrooms are bright orange to yellow, jelly-like mushrooms that grow on the side of wood. They are generally considered edible but there is a debate about whether they should be cooked before eating.
White (button), cremini, or baby bella mushrooms are the most commonly used mushrooms in garlic butter recipes.
The best way to clean mushrooms is to lightly brush off specks of dirt using a soft brush or damp paper towel. Avoid soaking them in water as they will become soggy.
Olive oil, avocado oil, or grapeseed oil are good choices when cooking mushrooms as they have a higher smoke point than butter.
Mushrooms are packed with vitamins, minerals, and antioxidants. They are a good source of B vitamins, riboflavin, niacin, and pantothenic acid, which help protect heart health. They are also a fantastic source of potassium, which improves heart, muscle, and nerve function.
