Earthy, meaty, and packed with umami, mushrooms are a great way to add depth and body to a dish. Whether they're chanterelles, buttons, shiitakes, or maitakes or if they're in a stew, risotto, or a scramble, we can't get enough of this toothsome fungi. But, when you're sautéing them for all of these dishes, there are some things you need to watch out for. We chatted with senior associate editor Alison Roman about the mistakes people often make when cooking mushrooms—and how to avoid them.
1. <del>They're Dirty, so Wash Them</del>
"Mushrooms—especially wild mushrooms—are like little sponges: they'll suck up any moisture. If you wash them, they'll get waterlogged. Instead, clean them with a damp paper towel or brush them off with a pastry brush. Yes, it's annoying to clean in all those little crevices under the cap—but it's much better than having crunchy mushrooms. Full disclosure: If my mushrooms look relatively clean (and I know they are coming from a good place), I'll skip the deep clean and just brush them a little. They're a fungus, and they grow in dirt. Just accept you'll be eating a teensy bit of dirt.” *
2. <del>Cook them Low and Slow</del>
"As you know now, mushrooms have a ton of water in them. When you cook them in a pan, the water will seep out. If you keep the heat low, the mushrooms will just simmer in their liquid. Medium high or high heat will get rid of all that liquid, and will give the mushrooms a nice brown color. Make sure all that water has evaporated before taking your 'shrooms off the heat."
3. <del>A Drizzle of Oil Will Do You</del>
"Because of how absorbent mushrooms can be, they love fat—and will absorb it quickly. And since you're cooking them on a higher heat, they might burn if there's not enough oil or butter. All mushrooms are different, so just keep an eye on them while they cook. If the pan looks too dry, add more fat."
4. <del>Pack them Into the Pan</del>
"Don't overcrowd your mushrooms! You want enough room for their liquid to evaporate—if you pack them in, they'll just steam. Give them a little room to do their thing."
5. <del>The Slice Is Right</del>
"You don't always have to slice mushrooms. I like to quarter my button or cremini mushrooms, leave the tiny shiitakes and chanterelles whole, and tear the wild looking ones like maitakes and oyster."
*Some of our readers disagree with our advice to not wash your mushrooms in water. To clarify: I'm not talking about conventional button mushrooms or portobellos. I don't wash wild mushrooms like shiitakes, maitakes, lobsters, chanterelles, oysters, and morels because when I do, they get slimy and water logged. In my time as a professional cook—at Bon Appétit and in the kitchens of respected restaurants—and I have never seen any chef, cook or prep cook wash a mushroom. And you'll find that when you purchase (wild) mushrooms at the market after heavy rain, they are limp, soggy and full of water. So don't wash your wild mushrooms!
For further information log on website : http://www.bonappetit.com/test-kitchen/common-mistakes/article/mushroom-common-mistakes
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