Buying and Using Mushrooms

Answer 1

Mushrooms are probably one of the most loved -- and reviled -- ingredients in cooking. Some people just have a genetic disposition to either like them or hate them. If you think mushrooms are just fine and want to hone your techniques for using these fabulous fungi, we have some tips that will help.

What You Need to Know About Choosing, Cooking and Storing Mushrooms

Mushrooms procreate by sending out spores instead of seeds. This gives them a kind of icky factor if you're not a foodie, and some mystery and glamour if you are. One of the best examples is the morel mushroom. A delicacy where it grows naturally, morel mushroom hunting is an annual event, and one that can yield succulent results for those who know where to look for these wrinkled knobs nestled among drifts of fallen leaves. They're absolutely delish, and a welcome addition to just about any savory recipe.

If you're a novice at using mushrooms, these suggestions will help you choose and prepare them like a pro:

• Mushrooms are tasty fresh, and the most common varieties you're likely to find at the local market are button mushrooms and the large portabella mushrooms. The most popular specialty mushrooms are oyster mushrooms and shitake mushrooms.
• When shopping for mushrooms, specimens should be firm fleshed and never appear shrunken. The stem end of the mushroom should look cleanly cut and not dry or split. A little dirt is okay; green mold isn't.
• All mushrooms contain quite a bit of water. To use them in dishes where excess water can be a problem, like quiche and rolls, a recipe will often call for precooking the mushrooms, draining off the excess moisture and patting them dry.
• Because mushrooms are naturally wet, additional washing can saturate them so much that they'll become soggy. To avoid problems, many cooks simply brush any lingering bits of dirt from mushrooms, and wipe them dry with a damp cloth instead of dunking them in a sink full of water. To super dry mushrooms, remove the gills, the feathery undersides that retain more water than the stems and caps. This is a common practice when prepping portabellas for mushroom burgers.
• Mushrooms cook fast and should be the last ingredient added to recipes that call for sautéing. Slightly overcooked mushrooms may taste nutty, but just another few seconds in the heat will turn them black and bitter.
• Mushrooms are porous and take on other flavors in cooking. They also soak up butter, oil and broth. To keep the calorie count down (mushrooms are naturally low in calories but can absorb an alarming amount of oil), add them last when preparing fatty stews, soups and vegetable medleys.
• As fresh mushrooms begin to age, they release water. This can give them a soft, slimy feel. To keep them fresher longer, remove them from their plastic containers when you bring them home from the market, and store them uncovered in your refrigerator's vegetable drawer.
• Avoid washing mushrooms before you use them.
• Most fresh mushrooms will last two to four days in your refrigerator.

If fresh mushrooms are unavailable in your area, dried mushrooms are an excellent substitute. After rehydrating them in a dish of water, they'll have all the flavor of their fresh counterparts and more. Some cooks prefer dried mushrooms to fresh. The texture of the meat may be slightly chewy after rehydrating, but the solution is easy: Mince dried mushrooms well before using them in recipes.