Cooking with Mushrooms
By Chef Anthony Sedlak, host of
The Main
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Always try to buy fresh, local and seasonal wild mushrooms; they’ll be firmer, tastier and more reasonably priced.
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When picking your mushrooms, consider what you’re pairing them with; for example, do you want mild mushrooms to be paired with a simple, mild white fish or stronger, more intense mushrooms to be done up with a robust steak?
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It’s a good idea to purchase mushrooms just a day or two before cooking them. They don’t do very well in the fridge, and will end up dehydrated, wrinkled and dull in taste.
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When you’re searing or sautéing mushrooms, do it in a pan over medium-high heat and place just enough mushrooms to cover the bottom of the pan. The goal is to brown the outside of the mushrooms, sealing in the juices. Cooking them over too low a heat will allow the moisture to come out and they’ll end up steaming.
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Try to avoid washing mushrooms—they act just like little sponges, and will absorb water. Your best bet is to give them a good once over with a small pastry brush to get rid of any dirt.
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If you’re using a selection of mushrooms, try to balance a few stronger ones—say Chanterelles, and Black Trompettes—with some milder tasting ones, such as white mushrooms or criminis, for example.
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When searing mushrooms, hold off seasoning them with salt until they have developed some color. Salt will draw out the water and juices inside them, and they’ll begin to steam.
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I always find storing my mushrooms in a brown paper bag is the best way to keep them fresh.
Check out the Mushroom episode for more info.