How To Cook Mushrooms (Like a Chef) (2024)

FAQs

How do chefs cook mushrooms? ›

and cook mushrooms like a chef on medium high heat. Add the mushrooms to a dry pan. First they're going to get a little bit golden, and then they begin to release all of their water, which has to completely evaporate. for them to become golden again.

Cooking with dry heat—and yes, cooking directly in fat is actually a "dry" cooking method—allows them to release their natural moisture. It caramelizes their sugars, making them tender, not spongey.

Butter is great because it adds lots of flavor and produces a nice golden brown exterior, while adding oil allows the mushrooms to cook a little more quickly at slightly higher heat.

Use a high temperature. Mushrooms cook best in a quick, high-temperature roast. Cook your mushrooms uncovered in a pan at 400 degrees Fahrenheit for 20 minutes, or until they are slightly browned.

Olive oil: I cook my mushrooms in the skillet with olive oil (I like how it adds a golden brown crust and flavor). Butter, garlic, lemon, and thyme: After cooking my mushrooms, I stir in butter, garlic, fresh lemon zest, fresh thyme leaves, and a bit of lemon juice.

With so many different recipes, styles and 'right way' methods, it's easy to get lost in it all! However, as true mushroom experts, we have figured out the simplest and easiest way for you to cook mushrooms, and that is through the modest boiling method.

The Best Way to Wash Mushrooms

Yes, folks, you can indeed wash your mushrooms. The critical step is to wait to wash them until right before you cook with them so they don't get bogged down with water. After giving the mushrooms a rinse, dry them off, and you're ready to cook.

This is the big one: Do not salt the mushrooms too early in the cooking process. Salting too early often draws out too much of the inherent moisture or liquid, which can be a bit overwhelming if you're a mushroom newbie making a large batch.

Heat over medium-high heat. Once butter is melted and the mixture is hot, add mushrooms in small batches allowing room between mushrooms. Avoid crowding the pan. Allow mushrooms to cook, without stirring for 3-5 minutes.

Sautéing on High or Low Heat

"Medium-high heat is the way to go with mushrooms. You want their liquids to slowly evaporate while they caramelize," says Norton. High heat can burn mushrooms, while low heat will make them cook in their own liquid, she says. You also want to be mindful of the pan.

Why are my sauteed mushrooms rubbery? ›

Salting mushrooms too soon can lead to a tougher texture

According to Epicurious, salting your mushrooms before you start cooking will lead to rubbery mushrooms that will resist browning, which means less delicious mushroom flavor.

Sautéing them in oil first is a crucial mistake when cooking with mushrooms, as the oil will disappear, so you'll add more but then be left with soggy, oil-logged mushrooms. Cooking the mushrooms in water -- although counterintuitive and unconventional -- solves the problem of soggy mushrooms.

The researchers concluded that the best way to cook mushrooms while still preserving their nutritional properties is to grill or microwave them, as the fried and boiled mushrooms showed significantly less antioxidant activity.

Never salt the mushrooms before cooking. Salt draws out moisture and will therefore make them extremely mushy. We want a nice meaty delicious bite to them with color and texture, so salt at the end always.

Cook the mushrooms until browned and reduced by half.

Reduce the heat to medium and continue cooking, stirring occasionally, until all the moisture has evaporated and the mushrooms start to turn dark reddish-brown with golden spots, 5 to 8 minutes more.

Avoid plastic bags and sealed containers when storing mushrooms as the lack of air flow will speed spoilage. Whole, raw mushrooms will keep from 4-7 days in the refrigerator, while sliced mushrooms (stored the same way), will last 1-2 days. Do not wash until ready to use.

Black trumpet mushrooms (Craterellus fallax, cornucopioides and others) are undeniably one of the best tasting mushrooms in the world. Their rich, earthy flavor becomes bitter when concentrated or pureed, so newcomers to this mushroom will enjoy them most lightly sauteed or incorporated into a cream sauce for pasta.

The key is timing, according to Tiess. He recommends that mushrooms grown in compost should be quickly rinsed in cold water, drained, sliced immediately, and fully cooked to develop the flavor and reduce the chance of a food-borne illness. Mushrooms should only be cleaned when you are ready to use them.

Your morning cup of filtered coffee only uses 1% of the grounds nutrients. It seems insane to throw something away that has 99% of its power left! Mushrooms are nutrient hungry and thrive in coffee grounds. So you can grow food using food waste to reduce food and packaging waste, how cool is that!?!

The researchers concluded that the best way to cook mushrooms while still preserving their nutritional properties is to grill or microwave them, as the fried and boiled mushrooms showed significantly less antioxidant activity.

How do chefs clean mushrooms? ›

“The best way to wash mushrooms is to either wiping them with a mildly damp towel or better yet, gently brushing them with a pastry brush,” LaMarita says.

However, there are in fact many ways to cook them, and they all get great results. Grilling, baking, frying, sautéing and boiling are all great ways to prepare and cook mushrooms, no matter what kind they are.