- When buying fresh mushrooms, purchase those that look alive. This means relatively clean, no holes, blemishes, mold or tears. The stem and cap should be fully intact.
- Never wash wild mushrooms. This is not as gross as it sounds. Wipe them down with a towel to remove any grit. Washing them will result in mushy mushrooms, and those are no fun to eat.
- Cut the bottom portion of the stem before cooking – not the whole stem. I usually trim about quarter inch.
- Cook on high heat for about two minutes. This will vary depending on the size of the ‘shrooms, but if you overcook them, they’ll turn into a slimy mess. Keep reading for more tips…
Wild mushrooms come in many shapes and sizes, and they all have a unique, identifiable character. The mushrooms above are called Nameko, and they reign from Japan where you’ll find them in Miso soup. Although chefs around here put them in Japanese dishes, I use them in everything. Their mild, earthy flavor complements poultry nicely, and adds great texture to pasta. Nameko’s unique character actually is their texture, which is slimy, in a good way. Try them with asparagus, string beans or broccoli to get a sense of how to use their texture to your advantage.
These colossal fungi are California butter mushrooms from Monterey Market. I haven’t tried them yet, but they’re next on my list.
When experimenting with wild mushrooms, I suggest preparing a simple dish to start, where the mushrooms are at the forefront. This will help you get to know the particular mushroom before adding other ingredients. Try sauteing it with salt, pepper and finishing with fresh herbs. Basil and mint are my top choices. Here’s how I prepared the mushrooms above:
Ingredients:
Nameko mushrooms, rubbed clean with a towel
Whole wheat baguette, toasted
Olive oil
Fresh basil
Salt and pepper
Heat up a cast iron pan. Add one twirl of olive oil. When hot but not smoking, add the mushrooms, salt and pepper. Toss for two minutes. Add two chopped basil leaves.
Drizzle olive oil on toasted bread and top with the mushrooms. Garnish with extra basil.
Try this simple recipe with any wild mushroom to see if you enjoy its flavor. Only then can you add it to another dish and know what to expect. Doesn’t that beat following a recipe blindly?
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Wow, look at all those mushrooms! I love mushrooms. Thanks for the tips.
Love your suggestion for how to serve the mushrooms: on toast. One of the best first courses I have ever had a restaurant were simply morels on toast. The bread had been grilled a bit and rubbed with garlic, the morels were sauteed with garlic and rosemary and finished with a splash of sherry vinegar. It was perfect. And, it’s so makeable at home. Great post!
I love mushrooms! Great post and beautiful picture.
Yum! We are huge mushroom fans. My fave rice is a simple baked rice that has chopped mushrooms and sherry in it. And I once did a roasted mushroom soup with a zillion mushrooms!
Our local produce place has about 20 varieties of mushrooms. So much fun!!
That sounds amazing – and reminds me of another tip on cooking mushrooms. Vinegar! Sherry and Champagne are especially good with mushrooms, but pretty much any vinegar that’s first mixed with a pinch of salt, brings out the best in mushrooms.
Ok, I have a question. I have read in a zillion places not to wash mushrooms and in theory, I do not object to this. However I have regretted this decision more than once, especially with chantarelles and morels (expensive!). These mushrooms are always filled with grit, and they have so many nooks and crannies it is nearly impossible to get all the dirt off with a towel and a pairing knife. I’m back to rinsing them, and it doesn’t seem so bad. Am I missing something?
Hi Darya,
I think it depends on the mushroom. I have definitely noticed a difference with these Nameko mushrooms. I’ve washed them in the past, and they cooked up softer and gooey.
Mushrooms like morels do have tons of nooks where grit can hide, so I usually wipe them down with a damp towel. I have never washed morels myself, but have eaten them after they were washed – they seemed spongy (almost like the texture of a saturated sponge, but I wouldn’t know that first hand). I didn’t see exactly how they were prepared, but it was enough for me not to take the chance when preparing them myself.
If you do wash mushrooms, I suggest drying thoroughly, and take care not to let them soak.