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How to cook different types of mushrooms

How to cook different types of mushrooms

How do you cook mushrooms? There are so many mushroom recipes you can try – which one you choose will all depend on the type of mushrooms you are cooking with

Autumn is synonymous with mushrooms, one of the most versatile and delicious dishes of the season. With their robust flavor and meaty texture, these fantastic fungi are perfect in vegetarian dishes, but their earthy nuances also make a great addition to savory recipes using venison, rabbit and other game.

Whether freshly harvested or store-bought, mushrooms tend to spoil quickly, so it’s best to use them within a few days.

Keep in mind that mushrooms are porous and absorb water like a sponge. Rinsing mushrooms will only make them soggy, worsen their flavor and potentially ruin your dish.

“Mushrooms are packed with fiber, B vitamins and minerals like zinc”

Instead, use a damp tea towel to gently remove dirt, or opt for a soft brush if they are very dirty.

Mushrooms are not only tasty, but also very healthy. They are packed with fiber, B vitamins and minerals such as zinc, magnesium and selenium.

Here are five of the most readily available mushroom varieties and how to let their fall flavors shine in your recipes.

Shiitake mushrooms go well with miso soup and noodles

Shiitakes are one of the most popular mushrooms in Asian cuisine. Their brown caps have a buttery flavor with rich, smoky notes and a hint of umami complexity.

Shiitakes are practically made for healthy stir-fries with garlic, ginger, red chili, sesame oil, and green vegetables (try snow peas, Chinese cabbage, bell pepper, or broccoli).

They are also excellent in a healthy miso soup with tofu and wakame, or in a quick noodle soup with shrimp, lime and bok choy.

For a real treat, make a batch of dumplings with a mixture of chopped shiitakes and ground pork, then serve with a spicy sweet chili sauce.

While the thin stems need to be trimmed (they’re way too stringy to eat), they can be used to add flavor to stock.

Oyster mushrooms on tagliatelle pasta with Parmesan cheeseServe oyster mushrooms with a dish of creamy tagliatelle

Gray white to light beige in color with broad caps that have slightly curled edges, these delicate mushrooms are somewhat reminiscent of an oyster (hence the name).

Although their surface is smooth, they have sloping gills (meaning they run along the stem). Oyster mushrooms have a mild flavor with hints of licorice and a subtle, salty aroma akin to fresh seafood.

“Oyster mushrooms have a mild taste with hints of licorice and a subtle, salty aroma”

Fry the chopped oyster mushrooms in butter or olive oil with finely chopped garlic. Once golden brown, finish with some freshly ground pepper, sea salt flakes and chopped chives or parsley.

Delicious on tagliatelle with cream, lemon and grated Parmesan cheese, but also heavenly on toast and garnished with a fried or poached egg.

Portobello mushrooms filled with melted cheese and herbsStuffed portobello mushrooms are a delicious meat alternative for vegetarians

If you’re looking for meaty, juicy and intensely aromatic mushrooms that are ideal as a meat substitute, look no further than the saucer-shaped portobello!

With a diameter of about ten centimeters, these mushrooms are ideal for all kinds of preparations.

Fill them with breadcrumbs, pine nuts, finely chopped herbs and lots of Gruyere, fry them until they bubble and serve with a green salad. Marinate in a mix of balsamic, mustard and soy sauce, garnish with sliced ​​Provolone or Gorgonzola, grill and serve on a ciabatta bread with caramelized onions.

Looking for a vegan alternative to steak and chips? Replace the beef with marinated and roasted portobello mushrooms and garnish with spicy chimichurri sauce.

For brunch, fry an egg in the shells and finish with crumbled crispy bacon, chives and a pinch of dried chili flakes.

Bowl of creamy risotto with chanterelle mushroomsA bowl of creamy risotto is not complete without some picked chanterelles

It’s not just their spicy, peppery taste that makes them so irresistible, but also their vibrant amber hue, velvety texture and fruity aromas reminiscent of ripe apricots. Chanterelles are one of the most commonly used types of wild mushrooms – and for good reason!

Saute them in garlic and shallots, then stir them into a risotto with cream, bacon and parsley, or roast potatoes with sage and thyme (a great side dish with white fish).

“Chanterelles are one of the most commonly used types of wild mushrooms”

Keep in mind that chanterelles, as delicious as they are, can be a chore to clean. Their gill-like ridges can be quite gritty and should be brushed gently. You should also cut off their woody ends.

Chanterelles should be used on the day of purchase as they are particularly fragile and prone to spoilage.

Porcini mushrooms in an omeletteServe porcini mushrooms in a omelette aux cèpes for a traditional French dish

Also known as cepes in French, porcinis are a variety of wild mushrooms that are especially loved by gastronomes. They are light brown in color with thick caps and pudgy stems, they have a creamy white flesh and nutty, woody flavors.

Fry the porcini mushrooms in butter and garlic and serve with duck breast or roasted partridge with a red wine sauce.

You can also sauté them with chicken breasts, deglaze the pan with white wine, and finish the dish with a handful of arugula and Parmesan cheese.

A classic preparation is the French omelette aux cèpes combined with potatoes roasted in goose fat.

Porcini mushrooms are also sold dried. You have to soak them in hot water for 15-20 minutes…and whatever you do, don’t throw away the soaking liquid. It’s packed with a rich, earthy flavor!

Read more: How will you forage?

Read more: 7 Healing Medicinal Mushrooms

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