Mushroom Recipes
information
There are three main types which are all grown from the same spore, the only difference being their age. The youngest mushrooms are the small round button ones in which the underneath of the mushroom touches the stalks; cup mushrooms are slightly larger and flatter but still have a lip on the underside; the larger, flat mushrooms are the oldest and have the strongest flavour. For pale sauces, it is always best to use button or cup mushrooms because the black underside of flat mushrooms will discolour a sauce.
As for wild mushrooms, field mushrooms are similar to cultivated mushrooms. They can be cooked in all the same ways and are particularly good grilled or stuffed. Button mushrooms are also available in cans and make a very useful standby. Button and cup mushrooms can be bought frozen.
Although the whole of any mushroom can be used, the stalks are sometimes removed for appearance's sake or for easier cooking (eg stuffed mushrooms) and are used separately for flavouring sauces and casseroles.
how to store mushrooms
Mushrooms should be eaten on the day of purchase, but they can be kept for a day in the bottom of a refrigerator.
how to prepare mushrooms
Cultivated mushrooms should not be peeled. Simply wipe with a damp cloth, or wash if they are very dirty, and trim a slice off the stalk ends. Either leave the mushrooms whole or cut them into slices, halves or quarters, depending on their size and how you wish to serve them.
how to boil mushrooms
Mushrooms are not generally boiled because their flavour is better when fried, grilled or baked, but this is a good method for slimmers. Cook the mushrooms in the minimum of boiling salted water, with a good squeeze of lemon juice, for about 5 minutes. Drain thoroughly and serve seasoned with black pepper, preferably freshly ground, and sprinkled with chopped parsley or chives.
how to bake mushrooms
Place the mushrooms in a greased ovenproof dish and dot with butter or margarine. Season with salt and pepper and a little powdered mace, grated nutmeg or chopped lemon thyme. Cover, and bake in a fairly hot oven, 190°C, Gas 5, for 25-30 minutes. Serve the mushrooms either in the dish in which they were cooked, or transfer them to a serving dish together with all the juices.
how to grill mushrooms
Grilling is suitable for flat or large cup mushrooms. Remove the stalks; these can be put into the grill pan under the rack and will cook in the juices from the caps. Brush both surfaces of the mushrooms with oil or dot with butter or margarine; season with salt and pepper. Place the mushrooms on the rack of the grill pan and cook under a moderate grill for about 5 minutes or until the mushrooms are very tender, turning once, and basting with fat several times to prevent them drying out. Serve with the juices collected in the grill pan.
how to fry mushrooms
For every 100 g mushrooms, heat 25 g butter, margarine or lard, or 2 tbsp oil in a frying pan. Fry the mushrooms for about 5 minutes or until they are very tender. Season with salt and black pepper, preferably freshly ground. Serve together with the cooking liquid, sprinkled with chopped parsley, chives or lemon thyme. A squeeze of lemon juice added to the pan also improves the flavour.
how to deep-fry mushrooms
Whole button mushrooms are excellent deep-fried. Using 125 g mushrooms, coat in batter, and fry in deep fat or oil until golden brown, turning once during cooking. Drain thoroughly.
