Archive for the ‘Mushrooms 101’ Category

Take Dinner to the Next Level with Marinated Mushrooms

This simple, yet flavorful marinated mushrooms recipe from bell’alimento will help take your mushrooms to the next level.  

If you’re strapped for time but want to put dinner on the table, turn to mushrooms! This recipe takes 5 minutes to prepare (and less to devour). Button mushrooms quickly absorb the flavors of olive oil, red wine vinegar and robust seasonings – allowing the dish to stand on its own or compliment your main course.

Marinated Mushrooms 1

5-minute Marinated Mushrooms:

2 tablespoons unsalted butter
12 ounces button mushrooms – stems removed
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic – minced
1/2 teaspoon granulated sugar
1/2 teaspoon red pepper flakes
3/4 teaspoon Italian seasoning
kosher salt/black pepper
2 tablespoons fresh parsley – roughly chopped

Melt butter over medium heat into a sauté pan. Sauté mushrooms until just softened. Set aside.

In a jar add olive oil, vinegar, garlic, sugar, red pepper, Italian seasoning. Whisk to combine. Season with salt and pepper to taste. Whisk to combine.

Add mushrooms and parsley. Toss to coat.

Mushrooms 101: How to Clean & Prep Mushrooms

How-to-Clean-Prep-Mushrooms

Mushrooms grow low to the ground and while inspected and washed during harvest they may contain some residual dirt when sold in stores. For great-tasting mushrooms, it is important to buy them fresh and gently clean them to remove any soil while avoiding water saturation. Here are some tips for working with mushrooms.

Washing

Only wash mushrooms once you are ready to cook with them – avoid washing more than you need. Use a damp paper towel to wipe each mushroom, one at a time, to remove any dirt. You can also lightly rinse the mushrooms with cool water and pat dry with paper towels, but do not soak the mushrooms. Mushrooms are extremely absorbent and won’t brown nicely when cooked if they are saturated with water.
 

Prepping

After rinsing and cleaning the mushrooms, determine the size of the cut for your dish: large chop, medium chop, diced or minced. Slice or dice your mushrooms and set aside for cooking.
 

Additional Tips

  • If the stem is tough, trim it before using. For shiitakes, stems should be removed before use. For portabellas, gills may be removed upon preference, as they store a large amount of moisture. Many people prefer to keep the gills intact for more flavor.
  • Accidentally wash more mushrooms than you need? Sauté and put them in your freezer to use later in the week.

For more information or to learn about cooking tips visit www.mushroominfo.com/preparation-tips.

Mushrooms 101: How to Select and Store Mushrooms

Select-And-Store-Mushrooms

Did you know that mushrooms with veils that have begun to break have deeper, meatier flavor? And that keeping mushrooms in a brown paper bag in the fridge is the recommended way to store them? Get the most from your mushrooms by following these helpful tips the next time you’re selecting and storing mushrooms.

Selecting:

  • Purchase mushrooms that are firm with a fresh, smooth appearance.
  • Surfaces should be dry, but not dried out, and appear plump.
  • A closed veil under the cap indicates a delicate flavor, while an open veil and exposed gills mean a richer flavor.

Storing:

  • Store mushrooms in their original packaging or in a porous paper bag for prolonged shelf-life.
  • Some mushrooms may keep for up to one week in the refrigerator.
  • Fresh mushrooms should never be frozen, but frozen sautéed mushrooms will keep for up to one month.

Watch as Chef Bill Briwa from the Culinary Institute of America and Bart Minor, President of the Mushroom Council, answer your questions about how to select and store fresh mushrooms.