Basic
Preparation:
There is no need to peel mushrooms. The only
trimming they may need is the stem end, if it's dry, or the tough stem
portion of Shiitakes or the root of the Portabella. All other mushroom
stems may be prepared along with the caps.
Mushrooms can be sliced thick or thin, cut in quarters, coarsely or
finely chopped using a sharp knife. For slicing or chopping large
quantities, use a food processor with the slicing or wing blade
attachment.
If
a recipe calls for just caps, twist stems loose or separate them from
the caps with the tip of a knife.
 Sautéing:
The most popular way to cook mushrooms. For each eight ounces of
mushrooms, melt one tablespoon butter or heat one tablespoon of oil in a
large skillet. Add mushrooms. Cook and stir until golden and the
released juices have evaporated, about five minutes. Don't overcrowd the
skillet or the mushrooms will steam rather than brown.
Microwaving:
Mushrooms cook extremely well in the
microwave. Simply clean and cook as follows: Put eight ounces thickly
sliced mushrooms in a microwavable bowl (no oil or butter needed); cover
and cook on HIGH (100% power) for two to three minutes stirring once.
*
Clean N Ready® Bagged Packs
can be
microwaved as is in the bag.
Roasting:
Place mushrooms in a shallow baking pan, Toss with a little oil and
roast in a 450 F oven, stirring occasionally until brown, about 20
minutes. Use about one tablespoon of oil for each eight ounces of
mushrooms.
 Grilling
or Broiling: Preferred for larger
capped mushrooms such as Portabellas and Shiitakes. Lightly brush caps
and stems with oil to keep them moist, and season with salt and pepper.
Grill or broil 4 to 6 inches from heat source for 4 to 6 minutes on each
side, brushing again once or twice.
Seasoning:
Mushrooms are very similar to meats and other vegetables. Virtually any
and all seasonings go well with mushrooms. If serving as a side dish,
use seasonings compatible with the main dish.
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