Cooking Mushrooms

Common mushrooms

white, or "button"

 brown cremini

 portobello

 shiitake

oyster

wood ear

enoki

 chanterelle

 morel

Tips for buying mushrooms

 Firm, dry, unbruised, NOT moist, slimy or withered

Whole, intact and gills covered

Using mushrooms

 Sauté any type of mushrooms, Add onions, shallots, or garlic 

Add sliced raw mushrooms to salads 

Roast or grill portobello mushrooms

Add mushrooms to omelets, breakfast scrambles, pizzas, and quiches

 Removing the stems of portobello mushrooms, marinating the caps in a mixture of olive oil, onion, garlic, and vinegar for 1 hour, then grilling them for 10 minutes

 Adding grilled portobello mushrooms to sandwiches or wraps

 Store in a brown paper bag

Cooking mushrooms

Clean by rinsing under water as long as the gills are sealed. Very little water is absorbed. Otherwise brush with a paper towel or brush.

Simmering mushrooms in a small amount of liquid before sautéing them is the most efficient way to help them shed liquid so that they can then brown and reduces oil absorption

Can’t overcook mushrooms

 Sauté onions, shallots, or garlic before add mushrooms in olive oil or broth for a healthful side dish

 Remove the thick stems of portobello mushrooms, marinating the caps in a mixture of olive oil, onion, garlic, and vinegar for 1 hour, then grilling them for 10 minutes

Food parings

Garlic, onions, thyme, oregano, marjoram dried fruit, fresh fruit, strawberries, coconut, cocoa, tamarind, honey, beets, balsamic vinegar, dates, mango, pineapple