How to make mushrooms quickly and easily

We call mushrooms mushrooms Agaricus bisporus (the common white mushrooms) and those that resemble it, such as the Portobello, and which belong to the agaricaceae family, mushrooms with a foot and a cap. This does not mean that they are something completely different from mushrooms, just that it is the common name that we give them and for this reason I will refer only to this type of fungus as “mushrooms”.

The mushrooms are fleshy, and they eat everything, both the foot and the crown or hat. They have a smooth, tight surface and a mild flavor that makes them go perfectly with just about anything. But how to cook mushrooms? They can be prepared in a very simple way (grilled, boiled, with garlic, baked, fried…) or even stuffed (as you can see in this video). We are going to explain the best method so that they are perfect in all their versions.

When is mushroom season

The mushrooms that we buy in markets, greengrocers and supermarkets are grown in a controlled environment, which means that the conditions in which they grow wild are recreated as far as possible, but taking care of the substrate and the spores used so that only this type of fungus (and not others) comes out and grows perfectly.

Although they are cultivated its season is from autumn to winter, when we will find them in more places and at better prices.

When the mushrooms are ready to be harvested (about 7 weeks after cultivation), they are harvested and stored in the dark and processed in the way they are going to be sold: whole, just as we find them in markets, street markets and greengrocers. , or washed and cut and laminated, as we find them packaged in supermarkets.

How to choose mushrooms

When you go to buy mushrooms, always choose fresh ones, from markets and greengrocers, that they look nice, fresh, tight, without black or brown parts. In the case of Portobello mushrooms, the cap should be a homogeneous brown color, without spots.

When you get home store them in the fridge as is, unwashed, in a container or bag (plastic or paper) with holes, to allow them to “breathe” and prevent water condensation from forming, because excessive humidity makes them go bad quickly. Well stored they can last you a whole week.

How to wash and cut mushrooms

Unlike plants, fungi do not photosynthesize (they do not have chlorophyll) and they feed better on decaying matter rather than soil. Mushrooms are grown in dark and cool places, such as caves and cellars, in boxes or bags with a suitable substrate based on straw and manure, for this reason It is important to clean them well when we are going to use them.

When you are going to cook with mushrooms, take out only the ones you are going to use and wash them well under the tap. It is not true that mushrooms are “sponges” that absorb all the water they can.

They will absorb water if they are dehydrated mushrooms (which also need this rehydration to be able to eat them with a tender texture), but the fresh ones are like vegetables. Droplets of water may remain on the outside, but they absorb practically nothing. Once washed, you can dry them a little with a clean kitchen towel or absorbent kitchen paper.

Depending on the size and what you are going to prepare, you can leave them whole, cut them in half, quarters, slices, or chop them finely.

Easy mushroom recipes

Mushrooms are very versatile for all kinds of savory dishes, from salads, to which we can add them fresh or cooked, to stews, creams, quiches or rice dishes. You can prepare a multitude of recipes with mushrooms, although here we explain the easiest and fastest cooking methods for this mushroom:

grilled mushrooms

One of the best ways to cook them is in a pan with a little oil. We will have very aromatic mushrooms because they also brown, and with a very good texture. It is normal for mushrooms to release liquid when cooked. Can make them on medium or high heat and so that liquid will evaporate quickly and the mushrooms will end up golden.

boiled mushrooms

Of course they can also be boiled, in fact that’s what they sell you by boat. That texture and color is due to cooking. Make it with plenty of water and keep it boiling all the time, until they are to your liking (usually 10 minutes or less is usually enough).

Then you can use them however you like, serve them as is, or pack them at home adding vinegar to preserve them better. The cooking water can be used to make broths, soups, creams and sauces, because it will have a mild mushroom flavor.

Baked mushrooms

They don’t cook very well in the oven because they dehydrate a lot, but always that they go with more ingredients that retain moisture, they will fit you well. For example, if you are going to roast peppers, onions, etc., you can also put some mushrooms.

In pizzas what happens is that we cut them into thin slices and we put them on ingredients that maintain hydration, such as sauces.

Breaded mushrooms

Frying the mushrooms is not highly recommended because, by releasing juices, a lot of oil will jump out and it will also degrade faster. If you want to fry them, it is better to make them battered or breaded. And if you want an extra flavor and texture, first make them in the pan, then coat them and finally fry them.

Garlic mushrooms

It is a variant of grilled mushrooms for lovers of aromatic garlic. Simply you have to brown laminated garlic in a frying pan, add the cleaned mushrooms and cut into sheets and cook over medium or high heat until the mushrooms are golden. You can season and add some parsley before serving. Simply exquisite.

Stuffed mushrooms

If you choose large mushrooms (portobellos will work well) you can stuff them. If you prepare them like this, wash them and remove the stem. Arrange the mushrooms in a baking tray and fill the interior with whatever you like (a good idea is to fill them with sautéed vegetables). After, bake 10 minutes at 180º C in fan mode.