Mushrooms are becoming increasingly popular and seem to be a trendy ingredient to add to your dishes in 2022. Mushrooms are versatile and packed with flavor; however, people seem to be more interested in the health benefits that mushrooms hold.
Mushrooms are a superfood and great for our bodies. They act as prebiotics, non-digestible food components that promote the growth of beneficial microorganisms in the intestines. Mushrooms contain protein and unsaturated fatty acids found in meats, especially useful for vegans and vegetarians. With the mushroom surge, vegan eating is on the rise, but that does not mean there are no creative ways for everyone to cook with mushrooms. Mushrooms can also be the center of the plate. Portabella mushrooms are a fitting example of this. It can be used in soups and stews but is also great for grilling and adding to salads. This creates year-round engagement and drives the use of mushrooms in cooking even more. If you are not sure how to add mushrooms to your dishes, we are here to help!
Preparation
Mushrooms are made up of 85-95% water, and when cooking with them, they can tend to be a little soggy. Cooks are squeezing the water out of their mushrooms before cooking with them. This will obtain a golden-brown crust and crispy edges rather than a rubbery texture that most cooks experience. Removing the moisture from your mushrooms will also open the number of options you have for dishes. This technique is perfect for turning big chunks of mushrooms into charred steaks.
When preparing your mushrooms, be sure to clean them with a damp rag or paper towel, as rinsing them can oversaturate the mushrooms. After adding mushrooms to the pan, this is when you want to squish them down by laying another pan on top. This will allow you to drain the mushrooms of their moisture while still obtaining that crispy bite that you want.
Mushrooms to Cook With
The list of mushroom species seems endless; however, there are a few trendy mushroom types that you may want to consider trying out.
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Shiitake: Shiitake mushrooms are relatively common and easy to find. These mushrooms never fail to be a delicious addition to your meal and have an umami-packed taste. The stems of shiitake mushrooms are very tough and should be pulled out from the caps before cooking. Store these mushrooms in a paper bag in your refrigerator instead of the produce drawer. This will allow them to get more airflow than the produce drawer does not provide. Shiitake mushrooms are a delicious addition to stir fry, ramen, soup, bacon substitutes, and many more.
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Oyster: Oyster mushrooms are another very common type of fungi that quite literally look like oysters. These mushrooms have a slight seafood flavor and are best eaten fried or sauteed. Slice off the stems and add them to a pan with olive oil and garlic cloves to infuse the mushrooms with a bit of flavor. Many cooks add oyster mushrooms to pasta, risotto, sandwiches and serve them as side dishes.
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Lion’s Mane: Lion’s Mane mushrooms are another type of fungi with a slight seafood taste and a meaty texture. You can usually find them at your local grocery stores or farmer's markets. The bottoms of these mushrooms are typically dirty, so be sure to slice off the bottom and cut the mushroom into slices. It is best to use a mix of olive and butter to cook them in for taste. You can serve Lion’s Mane mushrooms as a side dish in sandwiches, stir fry, and others.
Recipes to Try
Mushroom Poblano Posole Verde
Ingredients
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2 tablespoons olive oil – SGC# 065312
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half a yellow onion, minced – SGC# 191966
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2 poblano peppers, seeds removed, minced – SGC# 199244
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1 jalapeño pepper, seeds removed, minced (optional) – SGC# 193078
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16 ounces fresh sliced baby bella mushrooms – SGC# 192500
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1 teaspoon Spiceology El Taco Seasoning – SGC# 170497
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24 ounces salsa verde – SGC# 434601
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1 cup water
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4–5 cups chicken or vegetable broth – SGC# 090069
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3/4 cup uncooked bulgur – SGC# 053202
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2 14 ounce cans white hominy – SGC# 076584
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1 1/2 teaspoons salt – SGC# 052100
Directions
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Heat the olive oil over medium high heat. Add the onions; saute for 1-2 minutes. Add the peppers and mushrooms; saute for 10-15 minutes or until the mushrooms are cooked down to about half their volume and are deep brown (and add another drizzle of oil at this point if necessary).
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Add the seasoning, salsa verde, water, 3 cups broth, bulgur, and hominy. Simmer about 15 minutes or until the bulgur is soft. Add additional broth if needed.
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Serve with cilantro, a squeeze of lime juice, shredded cheese, and chips! Add more broth or water to the leftovers – it will thicken as the bulgur continues to soak up the moisture.
Creamy Mushroom Pasta
Ingredients
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8 ounces pasta – SGC# 059267
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2 tablespoons olive oil – SGC# 065312
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1 pound cleaned mushrooms, sliced or chopped into bite-sized pieces – SGC# 192500
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2 large or 3 small cloves garlic, minced – SGC# 192922
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1/2 cup dry white wine (optional)
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3/4 cup vegetable broth – SGC# 090069
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2/3 cup alfredo sauce – SGC# 101667
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1 teaspoon salt – SGC# 052100
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1 tablespoon fresh thyme leaves – SGC# 169664
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freshly ground black pepper – SGC# 169540
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1/4 cup parmesan cheese – SGC# 055129
Directions
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Bring a large, salted pot of water to a boil. Cook the pasta till al dente, according to package instructions or for a minute less.
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As the water heats and pasta cooks, heat the butter or oil in a large, deep, nonstick skillet over medium heat. Add the mushrooms and garlic. Cook, stirring often, until the mushrooms have released all of their juices and reduced considerably in size, about 7-8 minutes.
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Add the white wine to the skillet. Continue cooking the mushrooms and garlic, stirring often, until the wine has almost completely cooked down.
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Add the broth to the skillet and continue to cook the mushrooms, stirring often, for 2 more minutes. Stir the alfredo sauce and salt into the mushrooms. Reduce the heat to low.
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As soon as the pasta is ready, drain it, reserving a cup of cooking water. Add the drained pasta to the skillet with the creamy mushroom sauce. Stir everything together and continue to cook over low heat. Add the thyme, freshly ground black pepper to taste, and the parmesan cheese (or vegan parmesan of choice). The pasta should be creamy and have some looseness; if it starts to thicken, stir in a half cup (or so) of pasta cooking water to loosen it up. Serve the pasta right away, with extra parmesan or fresh herbs if desired.
