Emily Johnson
Mushrooms are like sponges in the kitchen, absorbing as much oil as you put in the pan. Their stems and caps are made up of a large network of fibres called hyphae that are 80 to 90 percent water. This tissue also contains numerous air pockets in which oil can collect. Cooking mushrooms damages these fibres, releasing water and collapsing the air pockets, causing the mushrooms to shrink. With fewer air pockets to capture oil and less surface area for oil to cling to, cooked mushrooms absorb significantly less oil than raw mushrooms.
| Characteristics | Values |
|---|---|
| Raw mushrooms absorb oil | 42 grams of oil (about 3 tablespoons) |
| Cooked mushrooms absorb oil | 2 grams of oil (about 1/2 teaspoon) |
| Reason for absorption | Spongy texture with air pockets |
| Reason for less absorption after cooking | Cooking damages the fibers, which release water, and collapses the air pockets, causing the mushroom to shrink |
| Alternative | Steam the mushrooms in water until they collapse, then add 1/2 teaspoon of oil |
| Alternative 2 | Start with a hot pan, then add a small amount of oil through the process, finishing with butter |
| Alternative 3 | Dry sautéing (no added liquid) |
| Alternative 4 | Wash the mushrooms, then add them to a hot pan |
| Alternative 5 | Roast them dry in the oven until they've leached out most of their water, then sauté them in butter or oil |
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What You'll Learn
Mushrooms are like sponges
When cooking mushrooms, the high heat damages the fibres, which release water, and the air pockets collapse, causing the mushroom to shrink. With fewer air pockets to capture oil and less surface area for oil to cling to, cooked mushrooms absorb less oil. This is why it is recommended to cook mushrooms at high heat and add oil gradually throughout the cooking process.
To prevent mushrooms from absorbing too much oil, some chefs recommend steaming or microwaving them before adding oil to the pan. This helps to release the water from the mushrooms and collapse the air pockets, reducing the amount of oil that can be absorbed. Another technique is to start with a dry pan, allowing the water in the mushrooms to boil away, and then adding oil or butter.
It is worth noting that different types of mushrooms may require slightly different cooking techniques, so it is important to pay attention and adjust accordingly. Additionally, overcrowding the pan should be avoided to give the mushrooms enough room for their liquid to evaporate.
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Oyster mushrooms are particularly effective
In one experiment, oyster mushrooms were introduced to soil contaminated with oil (1-2% = 10,000-20,000 ppm). After 16 weeks, soil toxicity was reduced to less than 200 ppm, allowing plants, worms, and other species to inhabit the area. In contrast, control piles remained toxic to plant and animal life.
Oyster mushrooms' ability to break down hydrocarbons is not limited to soil. In another experiment, hydraulic oil-soaked cardboard was placed in a jar with oyster mushroom spawn and a filter disk. Over ten days, the mycelium aggressively grew over the cardboard, breaking down the oil and absorbing the resulting decomposed slurry as food.
The potential applications of oyster mushrooms in oil absorption and remediation are far-reaching. For example, straw inoculated with oyster mushroom mycelium floats, making it suitable for both oil absorption and the containment of oil slicks. Additionally, oyster mushrooms' tolerance to saltwater exposure expands their potential for use in water-borne filtration systems.
Overall, oyster mushrooms' unique capabilities in breaking down and absorbing oil offer promising solutions for environmental remediation and the containment of oil spills.
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Cooking mushrooms reduces oil absorption
Mushrooms are like sponges, absorbing as much oil as you put in the pan. This is due to their spongy texture, which is made up of a large network of fibers called hyphae that are 80 to 90 percent water. The tissue also contains numerous air pockets in which oil can collect.
However, cooking mushrooms reduces their oil absorption. This is because cooking damages the fibers, causing them to release water and collapse the air pockets. With fewer air pockets to capture oil and less surface area for oil to cling to, cooked mushrooms absorb significantly less oil. For example, in an experiment, raw mushrooms absorbed 42 grams of oil, while cooked mushrooms only absorbed 2 grams.
To prevent mushrooms from absorbing too much oil during cooking, it is recommended to steam or sauté them in water before adding oil to the pan. This helps to expel the mushrooms' moisture and collapse their vascular structure, reducing their ability to soak up oil. Once the pan is dry, a small amount of oil can be added to coat the mushrooms and help them brown.
Additionally, it is important to start with a very hot pan when cooking mushrooms. Keeping the temperature too low can be a mistake that ruins the mushrooms. It is also suggested to add oil gradually throughout the cooking process, finishing with butter at the end.
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They can clean contaminated soil
Mushrooms have been used to clean contaminated soil in several instances. Oyster mushrooms, for instance, were used to clean up a small motor-oil-and-diesel-fuel spill in Orleans, California, and are also being used to address the largest land-based oil spill in history, in the Ecuadorian Amazon. Oyster mushrooms have also been used to reduce the concentration of toxic hydrocarbons in diesel-contaminated soil, bringing it down from 10,000 parts per million to just 200 parts per million over a 16-week period.
Oyster mushrooms can break down lignins, which are organic compounds that bond petroleum-based contaminants in the soil. They also emit enzymes that can break down oil continuously for weeks or months, reducing complex hydrocarbons into simpler, more unstable forms. This process can be enhanced by mixing the mushrooms with wood chips and compost.
Mycoremediation, the process of using fungi to decontaminate soil, has been used to address soil contaminated with pesticides and heavy metals. It is a promising strategy that has attracted the interest of scientists worldwide. However, it is still being researched, as its effectiveness appears to be influenced by many factors.
One example of mycoremediation is the use of "MycoBooms™", which are straw colonized with oyster mushroom mycelium encased in hemp tubes. These floating booms can be used to absorb oil spills and corral oil slicks, as the straw and mycelium both absorb oil.
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They absorb oil quickly
Mushrooms are like sponges and can absorb a lot of oil. Their stems and caps are made up of a large network of fibres called hyphae that are 80 to 90 percent water. This tissue also contains numerous air pockets in which oil can collect. When cooking mushrooms, the heat damages the fibres, causing them to release water and collapse the air pockets, resulting in shrinkage. With fewer air pockets and a reduced surface area, the cooked mushrooms absorb significantly less oil than raw mushrooms.
To prevent mushrooms from soaking up too much oil during cooking, it is recommended to start with a hot pan. As the mushrooms release their water content, it evaporates, and the cell walls collapse, reducing the capacity for oil absorption. This technique is especially effective for wild mushrooms, which are prone to becoming waterlogged if washed. Instead, they can be cleaned with a damp paper towel or brushed off with a pastry brush.
Another method is to steam the mushrooms in water before adding oil to the pan. By first steaming or microwaving the mushrooms and then drying them, they absorb minimal oil during cooking. This technique is useful for preventing mushrooms from burning due to a lack of oil or butter in the pan.
Additionally, it is important to avoid overcrowding the pan with mushrooms. Giving them enough space allows their liquid to evaporate effectively. For dry sautéing, fleshier varieties of mushrooms are recommended since they contain more moisture. However, even with these techniques, some oil is still necessary to achieve proper browning and enhance the flavour of the mushrooms.
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Frequently asked questions
Mushrooms are like sponges and can soak up a lot of oil due to their spongy texture, which is made up of a large network of fibers called hyphae that are 80 to 90 percent water. These fibers contain numerous air pockets in which oil can collect.
To prevent mushrooms from absorbing too much oil, you can try steaming or cooking them first to release their water content and collapse their air pockets. Then, add a small amount of oil to the pan to coat the mushrooms and help them brown. Alternatively, you can roast them dry in the oven first to leach out their water content before sautéing them in butter or oil.
The best way to cook mushrooms depends on the type of mushroom and your preferred cooking method. Some chefs recommend starting with a very hot pan, while others suggest putting water and mushrooms in the pan to create steam. You can also try dry sautéing, especially with fleshier varieties of mushrooms that have sufficient moisture.
