Sarah Brown
Mushrooms are a versatile ingredient that can add depth and flavour to a dish. The most common variety, white or button mushrooms, have a mild, earthy flavour that can be intensified by cooking. Other varieties, like shiitake, oyster, and cremini, each have their own distinct flavour profiles and can be prepared in different ways to enhance their taste. For instance, shiitake mushrooms are known for their robust, earthy flavour and are commonly used in stir-fries and soups, while oyster mushrooms are more delicate and slightly sweet, making them versatile for various dishes. Cooking techniques such as sautéing, roasting, grilling, and braising can also significantly impact the flavour and texture of mushrooms. Sautéing helps evaporate excess moisture and caramelize the surface, intensifying the natural umami flavour. Roasting and grilling impart a subtle crispiness and smoky depth, while braising infuses mushrooms with additional aromas and complexity. Additionally, ingredients like salt, garlic, herbs, and spices can be used to enhance the flavour of mushrooms.
| Characteristics | Values |
|---|---|
| Common varieties | Button mushrooms |
| Exotic types | Shiitake, Oyster, Lion's Mane, Beech, Chestnut |
| Cooking techniques | Searing, sautéing, roasting, grilling, braising |
| Flavor boosters | Salt, garlic, herbs (tarragon, thyme, rosemary, sage), black pepper, butter, olive oil |
| Dried mushrooms | Porcini, shiitake, morel |
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What You'll Learn
Drying mushrooms
To dry mushrooms, start with fresh mushrooms and wipe them clean with a damp cloth or towel. Do not wash them under running water as this can cause mould to grow during the drying process. Next, cut the mushrooms into slices about 1/8 inch thick. The thicker the mushrooms, the longer they will take to dry. Then, place the mushrooms on a baking sheet, ensuring they lay flat and do not overlap. Preheat the oven to 150 degrees Fahrenheit (65 degrees Celsius) and place the mushrooms inside for an hour. After an hour, take them out and flip them over to dry evenly. Use a paper towel to remove any moisture on the surface. Place the mushrooms back in the oven for another hour or until they are completely dry. A properly dehydrated mushroom should snap apart. Allow the mushrooms to cool and then store them in airtight canisters in a dark, cool location.
Some mushrooms that are commonly dried to enhance their flavours include morel, porcini, and shiitake mushrooms. Dried shiitake mushrooms are a staple in Asian cooking and are used in stocks, soups, braises, and stir-fries.
Additionally, here are some tips to enhance the flavour of mushrooms:
- Searing mushrooms in a hot pan results in crispy edges and a rich flavour.
- Sauteeing wild morels in a skillet with butter and garlic deepens their earthy and nutty flavour.
- Adding a pinch of salt during the last few minutes of cooking enhances the flavour without affecting the texture.
- Herbs like tarragon, thyme, rosemary, and sage bring out the sweetness and earthy qualities of mushrooms.
- Garlic pairs well with mushrooms and enhances their nutty flavours.
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Salt and pepper
To make a mushroom dish with salt and pepper, you can use a variety of mushrooms such as oyster, king oyster, bella, button, or portobello. The mushrooms are boiled or fried, and then seasoned with salt and pepper.
Ingredients:
- Oyster mushrooms
- Cornstarch
- Salt
- Pepper
- Oil
- Green onion
- Thai chilies/Jalapenos
- Garlic
Steps:
- Pull apart the oyster mushroom clusters into smaller, bite-size pieces.
- Boil a pot of water with salt and add the mushrooms, cooking until tender.
- Drain the mushrooms and squeeze out the excess water.
- Coat the mushrooms with cornstarch and fry them in batches until golden and crispy.
- In a separate pan, stir-fry the green onion, chilies, and garlic until fragrant.
- Add the fried mushrooms and season with salt and pepper to taste.
- Garnish with green onion and serve immediately.
This dish is a crowd-pleasing appetizer or side that is packed with flavour and has a crispy texture.
Additionally, you can create a mushroom salt or mushroom pepper salt seasoning by dehydrating and grinding mushrooms, and mixing them with salt and/or pepper. This seasoning can be used to enhance the flavour of various dishes, such as scrambled eggs or meat dishes.
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Herbs and spices
Mushrooms are versatile and can be paired with a variety of herbs and spices to enhance their flavour. Herbs can be used to intensify the sweetness, richness, or overall savouriness of mushrooms. For instance, tarragon is a subtly sweet and anise-like herb that brings out the mild sweetness of mushrooms. Thyme, a robust herb, deepens and intensifies the umami flavour of mushrooms. Other herbs that pair well with mushrooms include rosemary, sage, and cilantro.
Spices like salt, black pepper, nutmeg, and cloves can also enhance the flavour of mushrooms. Salt, for example, enhances the flavours of sweet, savoury, and tangy dishes. However, salting mushrooms too early can result in a tough, chewy texture, so it is recommended to add a pinch of salt during the last few minutes of cooking.
Additionally, creating a marinade with olive oil, balsamic vinegar, soy sauce, garlic, and herbs can add flavour to mushrooms. Rehydrating dried mushrooms in hot water releases their concentrated flavour, which can be used in cooking. Searing, roasting, grilling, and sautéing are also cooking techniques that can enhance the flavour and texture of mushrooms.
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Marinating and braising
Mushrooms are versatile and can be prepared in a variety of ways to enhance their flavour. Marinating and braising are two such methods.
Marinating Mushrooms
Marinating mushrooms is a simple process that can be done in 15 minutes and yields delicious results. The key is to use a variety of herbs and spices to create a bold mix of flavours. Here is a basic recipe for marinated mushrooms:
- Bring a saucepan of water to a boil.
- Season the water generously with salt.
- Add the mushrooms and simmer for 5 minutes.
- Drain the mushrooms and set them aside.
- Prepare the marinade by mixing together extra-virgin olive oil, red wine vinegar, lemon juice and zest, garlic, shallots, red pepper flakes, and fresh herbs like parsley and thyme.
- While the mushrooms are still warm, add them to the marinade and toss to coat.
- Cover and refrigerate for at least 15 minutes or up to a week.
The longer the mushrooms sit in the marinade, the more flavour they will absorb. These marinated mushrooms can be served as an antipasto, appetizer, side dish, or snack. They pair well with toasted bread and can be added to an antipasto platter.
Braising Mushrooms
Braising is a combination cooking method that involves both stovetop and oven cooking. It is a great way to develop rich and intense flavours in mushrooms. Here is a basic outline of the steps for braising mushrooms:
- Start by heating a heavy ovenproof skillet on the stovetop.
- Add oil to the skillet and heat it.
- Add the mushrooms and any other desired ingredients, such as potatoes or chicken, to the skillet and brown them.
- Pour in a small amount of stock or liquid and bring it to a boil.
- Transfer the skillet to the oven and finish cooking.
- Thicken the sauce with cornstarch, if desired.
Braised mushrooms can be served with polenta, rice, or crusty bread to soak up the flavoursome sauce.
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Searing and sautéing
Searing Mushrooms
To sear mushrooms, place them in a hot pan and leave them untouched for five to eight minutes. This allows the edges to crisp up and brown spots to form. It is important to not overcrowd the pan, as this can cause the mushrooms to steam instead of sear. Oyster mushrooms work particularly well with this method, but any variety will benefit from it.
Sautéing Mushrooms
Sautéing works well with almost any type of mushroom, especially button and cremini. To sauté mushrooms, heat some oil or butter in a skillet or pan over medium-high heat. Add the mushrooms in a single layer, ensuring they are not overcrowded, and cook without stirring for two to five minutes. This allows the mushrooms to release moisture and develop a rich, golden-brown exterior. You can also add other ingredients such as wine, teriyaki sauce, garlic, and seasonings to enhance the flavour of the mushrooms.
Enhancing Flavour
To further enhance the flavour of sautéed mushrooms, you can deglaze the pan by adding a splash of liquid such as water, wine, stock, or vinegar at the end of the cooking process. This infuses the flavour back into the mushrooms. Additionally, you can add aromatics like garlic, shallots, and herbs such as thyme, parsley, or rosemary to boost the flavour profile.
Marinating Mushrooms
Before sautéing or searing, you can also marinate the mushrooms to add depth of flavour. Create a marinade by combining ingredients like olive oil, balsamic vinegar, soy sauce, garlic, and herbs. Toss the mushrooms in the marinade and let them sit for at least 30 minutes before cooking. This allows the mushrooms to absorb complementary flavours that enhance their umami profile.
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Frequently asked questions
Sautéing is a great way to cook mushrooms as it helps to evaporate excess moisture while caramelizing the surface, enhancing their natural umami flavor. To do this, heat a pan with butter or olive oil over medium-high heat, add the mushrooms in a single layer, and let them cook without stirring for a few minutes. You can also grill, roast, or braise mushrooms to enhance their flavor.
Dried mushrooms tend to have more umami than fresh ones. Examples of mushrooms that are commonly dried include morel, porcini, and shiitake. Dried mushrooms can be rehydrated in hot water, releasing their concentrated flavor, which can be used in the mushrooms and the soaking liquid.
Salt intensifies the existing flavor of mushrooms. It is best to add a pinch of kosher salt during the last few minutes of cooking to get the perfect taste and texture combination. Salting too early can result in a tough, chewy texture.
Herbs are an easy way to enhance a dish and intensify the sweetness, richness, or overall savoriness of mushrooms. Tarragon, a subtly sweet and anise-like herb, brings out the mild sweetness of mushrooms. Thyme, rosemary, and sage enhance the savory flavor of mushrooms and intensify their umami notes. Cilantro adds a fresh flavor to meaty mushrooms.
While white or button mushrooms are the most commonly used mushrooms worldwide, they have a mild, earthy, and slightly nutty flavor. More exotic mushrooms like shiitake, oyster, and lion's mane have more unique flavors. Shiitake mushrooms offer umami richness, oyster mushrooms are delicate and slightly sweet, and lion's mane has a seafood-like taste.
