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Mushroom Kitchen Basics

Customers perceive that Mushrooms provide a flavor boost and a touch of "specialness" to dishes. An explanation for this unique contribution is the quality of Umami, (see the section entitled "umami") in which mushrooms add depth of flavor, especially to meatless or reduced meat dishes. More intense cooking techniques such as grilling develop the depth of flavor even more.

General Preparation:

• Wipe mushrooms gently with a damp cloth or soft brush to remove dirt, trim stems if dry.
• When ready to use, mushrooms may be gently rinsed in cool water and drained.
• Shake gently to remove excess water.
• Do not soak mushrooms because they readily absorb water which speeds deterioration.
• There is no need to peel mushrooms. The only trimming that may be needed is on the stem end, if it is dry or the tough stem portion of Shiitakes, or the root end of the Portabella and Enoki.

To Sauté:

• Mushroom must be dry and the fat hot, almost to the smoking point.
• Don’t overcrowd the skillet or the mushrooms will steam rather than brown.
• For eight ounces of mushrooms, heat one tablespoon of fat in a large skillet.
• Add mushrooms. Cook, stirring occasionally, until golden and any released juices have evaporated, about five minutes.
  
  Ideal for: Whites, Crimini, Oyster, Shiitake
  Works well with: Portabella

To Grill:

• Preheat grill or broiler.
• Lightly brush caps and stems with oil or an appropriately flavored marinade to keep them moist, and season with salt and pepper.
• Grill or broil 4 to 6 inches from heat source for 4 to 6 minutes on each side, brushing again once or twice.
• Ideal for: Portabella, Shiitake
  
  Works well with: Crimini, Oyster

To Fry:

• Mushrooms should generally be breaded or battered prior to frying.
• Fry at 350 degrees F. until the batter or breading is crisp and golden.
• Serve immediately, since the moisture in mushrooms will tend to soften the breading/batter rather quickly.
• Mushrooms may be thinly sliced and fried without batter or breading and used to add a crispy texture for garnish.
• Ideal for: Portabella, Shiitake
  
  Works well with: Whites, Crimini, Oyster

To Roast:

• Toss with a little oil, lemon juice and oil, or an appropriate marinade,
• Place mushrooms in a shallow baking pan or on a sheet pan, and roast in a 450 degree F. oven, stirring occasionally until brown, about 20 minutes.
• Use about one tablespoon of oil for each eight ounces of mushrooms.
  
  Ideal for: Portabella, Oyster, Shiitake
  Works well with: Crimini, Whites

To Bake:

• Prepare mushrooms as for roasting, but cook at a slightly lower temperature, about 350 degrees F.
• This method is generally used for stuffed mushrooms
• Depending on the type and size of mushroom and the nature of the stuffing, mushrooms may be partially cooked prior to baking.
  
  Ideal for: White, Crimini, Portabella

To Braise:

• This classical procedure is often overlooked as a preparation for mushrooms in contemporary cooking.
• Use small whole cleaned mushrooms or larger mushrooms cut into similarly sized pieces.
• Mushrooms should first be stewed lightly in butter and seasoned with salt and pepper.
• Add stock or cream (or other flavorful liquid), one pint per pound of mushrooms.
• Braise (liquid should not boil), covered, until the mushrooms are tender, reduce and incorporate cooking liquid
  
  Ideal for: Whites, Crimini, Oyster
  Works well with: Shiitake

To Smoke:

• Smoked mushrooms may or may not be actually cooked.
• To smoke whole or sliced mushrooms, follow the smoker manufacturer’s directions.
• Mushrooms can be hot-smoked in which case they will need no further cooking.
• Cold-smoked (uncooked) mushrooms can be sautéed briefly prior to serving.
  
  Ideal for: Shiitake, Oyster, Portabella
  Works well with: Whites, Crimini