It’s mushroom season! Time to add hearty seasoning and meaty flavor to delicious fall dishes with the great variety of fresh mushrooms. White cremini, or button, mushrooms are the most commonly used, but there are many delicious varietals of mushrooms available this time of year at farmers markets, grocery stores, and mail order. In addition to the cremini, some of our other favorites are shitake, portabella, and morels. Mushrooms rank very high on the umami scale (the fifth taste sensation), often described as “meaty,” “robust,” “savory,” and therefore make a good meat substitution in a dish or a meal.
Mushrooms are also a good pantry staple because they are readily available fresh and dried. They add a lot of flavor and texture for a low cost and are high in potassium yet low in calories, making them a good choice for raw snacking or adding to cooked dishes.
Selecting, Storing, and Cleaning Mushrooms: Fresh mushrooms should be firm and plump. Store fresh and dried mushrooms in the refrigerator to retain their nutrients. Dried mushrooms can also be stored in the freezer for up to a year. Fresh mushrooms absorb water and get soggy, so be careful when washing them not to use too much water. A damp dishcloth or mushroom brush can remove most dirt with a minimal amount of water as you rinse them. Dried mushrooms need to have water added to rehydrate them, so follow the directions on the package or simply soak them in a bowl of boiling hot water for 20-30 minutes. They will expand to four times their dried size. Save the mushroom broth created from the hot water to use in soups and sauces as well.
Recipe for Savory Sautéed Mushrooms
- 1/2 lb. (8oz) white button mushrooms, cut in half (or use any mushrooms of your choice)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 large cloves of garlic, minced
- 1 tablespoon white wine (or vermouth)
- 3 tablespoons minced flat leaf parsley
- parsley sprigs for garnish
Heat the butter and olive oil in a frying pan until hot but not smoking. Add the mushrooms, and saute over medium heat for about 5 minutes. Add the minced garlic, and saute for another 4-5 minutes. Add the chopped parsley and white wine, and stir until mixed, about 1 minute. Season with salt and pepper to taste. Enjoy!
Super speedy: Use pre-sliced mushrooms (they’re already washed and chopped).
Mmmmmmm… Mushrooms – 10 Ways to Use Them in Your Family Meals:
- Beef, barley, and mushroom soup.
- Stuffed mushrooms – small as appetizer, large as entrée.
- Sautéed mushrooms with chicken or steak.
- Marinated mushrooms on an antipasto platter.
- Mushroom risotto.
- Spaghetti sauce with mushrooms.
- Mushroom gravy on meatloaf and mashed potatoes.
- Omelette with mushrooms, tomatoes, black olives, and cheese.
- Beef Stroganoff with mushrooms.
- And of course…on pizza! (Gluten-free version – use a portabella mushroom as the “crust” by stuffing it with pizza sauce, basil leaves, and mozzarella cheese, then bake).