Mushroom Cooking Tips

HEALTHY COOKING TIPS FOR MUSHROOMS

Mushrooms can be fried, sauteed or stir-fried on their own and eaten as a side dish or used to top an entree. Mushrooms are also popular as an ingredient in salads, soups, sauces stir-fries, meat dishes, and other main dishes. Cultivated mushrooms, such as portobello, shiitake, cremini, and oyster, are available year-round. 

Buying and Storing Mushrooms
When selecting, choose mushrooms that are firm, fresh and free of blemishes. Check underneath their caps for tightly closed brown gills and be sure the surface of the cap is not dried and woody on the edges. Also look for slimy or sticky surfaces and for any coloring that is not normal. When buying dried mushrooms, check the package and if they are crushed into little pieces, do not buy them. Look for packages containing large pieces. All mushrooms bought packaged can be left in their packaging for up to three days in the crisper section of the refrigerator. Loose mushrooms should be stored similarly in paper bags.

Cooking Tips and Measures

• Collecting mushrooms can be rewarding, yet quite dangerous if you don't know what you're doing. Never pick mushrooms to eat in the wild unless you can identify them properly.
• Most packaged mushrooms do not require cleaning before cooking, although it is advisable to check for any signs of dirt or grit.
• Use a damp cloth to clean mushrooms. Due to their porous flesh, mushrooms should never be washed, as they absorb liquid and become saturated.
• Before cooking, trim the base of the stems where the individual mushroom or cluster joins, as this area is often chewy in texture, then choose the right cooking technique for the variety of mushroom. 
• As a rule of thumb, the more delicate the mushroom, the less cooking time is required. Most mushrooms however, will not hold up well to lengthy cooking.
• A mushroom that is going to be added to a stew or a braised dish is better in flavor and texture if you cook the mushroom in some butter before you add it to the other ingredients. Sauté the mushrooms briefly in some butter and then add them to the dish you are making.
• Mushrooms can be seasoned with fennel seed or tarragon when you eat them alone. Mushrooms can also absorb the flavor of the dish you are putting them into. The nutty flavor of the mushroom can add flavor to many dishes from soup to salad. Mushrooms can be cooked or they can also be eaten raw.

How to Prepare Mushrooms

• Roasting: Place mushrooms in a shallow baking pan, Toss with a little oil and roast in a 450 F oven, stirring occasionally until brown, about 20 minutes. Use about one tablespoon of oil for each eight ounces of mushrooms.
• Microwaving: Mushrooms cook extremely well in the microwave. Simply clean and cook as follows: Put eight ounces thickly sliced mushrooms in a microwaveable bowl (no oil or butter needed); cover and cook on HIGH (100% power) for two to three minutes stirring once.
• Sauteing: (The most popular way to cook mushrooms) For each eight ounces of mushrooms, melt one tablespoon butter or heat one tablespoon of oil in a large skillet. Add mushrooms. Cook and stir until golden and the released juices have evaporated, about five minutes. Don't overcrowd the skillet or the mushrooms will steam rather than brown.
• Grilling or Broiling: (Preferred for larger capped mushrooms like Portabellas and Shiitakes) Lightly brush caps and stems with oil 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.
• Seasoning: Mushrooms are very similar to meats and other vegetables. Virtually any and all seasonings go well with mushrooms. If serving as a side dish, use seasonings compatible with the main dish.