Mushroom Recipes and Information

Of course you can grill or saute just about any kind of mushroom as an accompaniment, but how about making mushrooms your main dish? Add them to your favorite sauce or to other great flavor enhancers like butter, onion, savory, garlic, leeks, shallots, marjoram, ginger, soy, basil, mustard, maderia, sherry, olives or red pepper. Many people feel that one of the most complimentary herbs to pair with mushrooms is thyme. Remember, you can always use dried (rehydrated) mushrooms in place of fresh mushrooms!

Tips

Mushrooms shelf life does vary, but most mushrooms remain fresh from seven to ten days. Mushrooms can be used in soups, salads, stir-fry and pasta. They can be sauteed, breaded or stuffed. Wipe each mushroom clean and trim stem bottom off. For tough stems like shiitake, you can trim the whole stem and use it as a flavor base for stock. When cleaning wild mushrooms thorough washing may be needed to remove earth and sand from the mushroom. To store mushrooms, refrigerate and store in a porous bag where air can flow freely around the mushrooms. Only cultivated mushrooms should be eaten raw.

Clean, slice and place mushrooms in a ziplock bag to freeze if needed. You may choose to saute or blanch mushrooms prior to freezing or you can simply slice them, lay them on a cookie sheet not touching, store them in a bag after they have frozen. When preparing mushrooms from a frozen state, do not thaw them. Heat oil in a pan and cook mushrooms for 30 seconds. Remove mushrooms from heat and let them finish cooking on their own.

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