Mushrooms

It is believed that mushrooms first appeared between 715 and 810 million years ago, and evidence suggests that prehistoric humans consumed wild mushrooms.

Modern cultivation of mushrooms began in France in the 17th century. Cultivation: The cultivation of mushrooms began in France in the 17th century. The practice spread to other parts of Europe and eventually to North America. By the 20th century, commercial mushroom farming became widespread. The white button mushroom (Agaricus bisporus) became the most commonly cultivated variety.

Mushrooms have been prized over the centuries for both there culinary and health benefits.  Many mushrooms contain compounds with potential health benefits, such as beta-glucans. Modern research continues to explore the medicinal properties of mushrooms.  

Note: Be extremely careful when picking wild mushrooms, as many varieties of mushrooms are highly poisonous.

cutting board with an assortment of mushrooms

Cleaning and Preparing Mushrooms

  • Cleaning: Use a damp paper towel or a soft brush to gently wipe off any dirt from the mushrooms. Avoid soaking them in water as they can absorb moisture and become soggy. If the mushrooms are very dirty, you can quickly rinse them under cold running water and then pat them dry immediately with a clean towel.
  • Trimming: Trim off the bottom of the stems if they are tough or discolored. For mushrooms like shiitake, you may need to remove the entire stem as it can be quite woody. Save the stems for making stocks or soups if they are not too tough.
  • Slicing or Chopping: Depending on your recipe, you can slice, chop, or leave the mushrooms whole. For even cooking, try to keep the pieces uniform in size. For a more decorative presentation, slice mushrooms thinly.
  • Storing (if not using immediately): Store cleaned mushrooms in a paper bag or a container lined with paper towels in the refrigerator. This helps absorb excess moisture and keeps them fresh. Avoid storing mushrooms in plastic bags as they can trap moisture and cause the mushrooms to spoil faster.
  • Cooking: Mushrooms can be sautéed, roasted, grilled, or added to soups and stews. They have a high water content, so they will release moisture as they cook. To get a nice sear, cook mushrooms in a hot pan with a bit of oil or butter and avoid overcrowding the pan.

Looking for Ideas?

You can find a large number of mushroom recipes online, or add them to any meal using the cooking methods discussed. Here are some of our favorite recipes.

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Cooking Mushrooms

Mushrooms are incredibly versatile, and Mushrooms can be cooked and eaten in almost every form.

  • Sautéing: Heat oil or butter in a pan over medium-high heat. Add sliced mushrooms and cook for 5-7 minutes until they release their moisture and become golden brown. Avoid overcrowding the pan to ensure even cooking.
  • Roasting: Toss mushrooms with olive oil, salt, and pepper. Spread them on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes until they are tender and slightly crispy. Add garlic or herbs like thyme or rosemary for extra flavor.
  • Grilling: Brush mushrooms with olive oil and season with salt and pepper. Grill over medium heat for 4-5 minutes per side until they are tender and have grill marks. Large mushrooms like portobellos are great for grilling and can be used as a meat substitute in burgers.
  • Stir-Frying: Heat oil in a wok or large pan over high heat. Add mushrooms and other vegetables or proteins. Stir-fry for 5-7 minutes until everything is cooked through. Use a mix of mushroom varieties for a more complex flavor.
  • Baking: Stuff mushrooms with a filling of your choice (e.g., cheese, breadcrumbs, herbs) and bake in a preheated oven at 375°F (190°C) for 15-20 minutes until the filling is golden and the mushrooms are tender. Button or cremini mushrooms work well for stuffing.
  • Boiling: Add mushrooms to soups or stews and simmer until they are tender. This method is great for adding depth of flavor to broths. Use dried mushrooms for an even richer flavor.
  • Microwaving: Place mushrooms in a microwave-safe dish with a little water. Cover and microwave on high for 2-3 minutes until tender. Season with salt, pepper, and a drizzle of olive oil before microwaving.
  • Marinating: Marinate mushrooms in a mixture of olive oil, vinegar, garlic, and herbs for at least 30 minutes. They can be eaten raw or cooked after marinating. This method is great for adding flavor to salads or antipasto platters.
  • Pickling: Cook mushrooms briefly in a mixture of vinegar, water, sugar, and spices. Store in the refrigerator for a few days before eating. Pickled mushrooms make a tasty addition to sandwiches and charcuterie boards.
  • Raw: Slice or chop mushrooms and add them to salads or use them as a crunchy topping for dishes. Use fresh, firm mushrooms for the best texture and flavor.