MUSHROOMS
Recipe Collection
Mushrooms are rather wonderful things. Earthy, savoury, meaty and packed with umami, they can turn a very simple dish into something that feels considerably more special ... And there are plenty to choose from. Chestnut, Portobello, shiitake, oyster, enoki and all sorts of beautifully wild-looking varieties are now readily available from supermarkets, greengrocers and farm shops.
​
A little word of caution, though...
​
Unless you really know your mushrooms, please don't go picking them for the pot. There are some wonderfully knowledgeable foragers out there, but there are also some rather convincing funghi impostors, and getting it wrong can be extremely dangerous.
​
Fortunately, you don't need to venture into the woods to enjoy them. There's a brilliant selection waiting for you in the shops, ready to be roasted, fried, baked, stuffed, stirred through pasta or turned into something gloriously creamy.
​
So let's stay safely in the kitchen and see what we can do with them...
​
So What Can You Do With Mushrooms?
Oh, but where to start! ...
Well... quite a lot, as it turns out.
Mushrooms are rather brilliant kitchen companions. They can be fried until golden and buttery, roasted until gloriously caramelised, folded through pasta, piled onto toast, stirred into risotto, tucked into pies, baked beneath cheese or turned into something deeply comforting with a little cream and garlic.
​
They don't need much fuss either. A hot pan, some butter or olive oil, plenty of seasoning and a few good friends ... garlic, thyme, parsley, rosemary, chilli or a splash of wine ... can work wonders.
​
And don't feel you have to stick to one variety. Mixing different mushrooms gives you different textures and flavours, from meaty and earthy to delicate and almost silky.
​
So this is my little corner of Nature's Larder dedicated to the humble mushroom ... from quick suppers and simple sides to the sort of deeply savoury dishes that make you want to mop up every last bit of sauce with a piece of bread.
Just remember... we're buying these ones, not picking them.
​
Nature alone is antique, and the oldest art a mushroom.
Mushroom Delights
Frequently Asked Questions About Mushrooms
Do I need to peel mushrooms?
No. There's no need to peel mushrooms. Trim the very end of the stalk if it's dry or woody and you're good to go.
Why do my mushrooms release so much water when I cook them?
Usually because the pan is too crowded or not hot enough. Mushrooms contain a surprising amount of water, so give them plenty of space in a hot pan and let that moisture evaporate. Then they can actually start to brown.
​
How do I get mushrooms really golden?
Hot pan, enough space and a little patience. Don't keep stirring them every few seconds. Let them sit and develop some colour before turning them.
​
What flavours go well with mushrooms?
Garlic and butter are obvious friends, but mushrooms also love thyme, rosemary, parsley, sage, black pepper, chilli, mustard, cream, white wine and plenty of cheese. They're also brilliant with bacon, pancetta and other smoky flavours.
Can I mix different types of mushroom?
Absolutely. In fact, I often prefer it. Different varieties bring different textures and flavours, and a mixture can make a simple mushroom dish much more interesting.
​
Can you eat mushrooms raw?
Some cultivated mushrooms can be eaten raw, particularly when very fresh, and they're lovely shaved thinly into salads. But cooking brings out their savoury flavour and changes the texture considerably, so that's where I tend to have most fun with them.
​
Can mushrooms be frozen?
They can, but I prefer to cook them first. Sauté or roast them, allow them to cool completely and freeze in portions. Raw mushrooms can become rather watery and soft after freezing.
​
How long do mushrooms keep?
It depends on the variety, but generally keep them refrigerated and use them while they're firm and fresh. If they're becoming slimy, strongly discoloured or unpleasant-smelling, it's time to let them go.
​
Can I pick wild mushrooms myself?
This is the one where I'm going to be a boring grown-up. Unless you're genuinely experienced and can identify wild mushrooms with absolute confidence, don't eat mushrooms you've picked yourself. Some poisonous varieties can look remarkably similar to edible ones. There are so many excellent cultivated mushrooms available that there's really no need to take the risk.
​
What's the best mushroom for cooking?
There isn't really one answer. Chestnut mushrooms are wonderfully versatile, Portobellos are substantial enough for roasting and stuffing, shiitake bring loads of umami, oyster mushrooms have lovely delicate fronds, and mixed wild or speciality mushrooms can make a dish feel rather special.
​
Basically, choose the mushroom that makes you stop in the supermarket and think, “Ooh, what can I do with those?”
​
​
​
A QUICK MUSHROOM COOKING GUIDE ...
​
Frying
Probably the quickest and most delicious way to cook them. Use a hot pan, a little oil and plenty of space. Cook for 5–8 minutes, turning occasionally, until golden. Add butter, garlic and herbs towards the end.
​
Roasting
Toss with olive oil, salt and pepper and roast at 200°C fan for around 15–20 minutes, depending on size. Excellent for bigger mushrooms and mixed varieties.
​
Sautéing
Slice or tear the mushrooms and cook over a medium-high heat for 5–7 minutes. Perfect for pasta, toast, sauces and anything that needs a quick hit of savoury goodness.
​
Soups & Sauces
Mushrooms don't need much cooking before adding them to a soup or sauce. Fry them first if you can — that extra bit of browning gives the finished dish much more flavour.
​
The golden rule
Whatever method you're using, don't crowd the pan. If the mushrooms are sitting on top of one another, they're going to steam rather than brown. Cook in batches if necessary.
​
And remember: mushrooms shrink a lot. What looks like a frankly ridiculous quantity in the pan can become a perfectly sensible supper surprisingly quickly.
Jo's Kitchen Notes
​​
Mushrooms don't need much fuss, but they do have a few little quirks. Get those right and they'll reward you handsomely.
Hot pan, always ... Mushrooms like heat. Get your pan properly hot before they go in, otherwise they'll sit there quietly releasing their water and you'll end up with pale, soggy little things instead of beautifully golden mushrooms.
Don't overcrowd the pan. This is probably the most important mushroom rule. Give them space. If you're cooking a lot, do them in batches. It takes a little longer, but the difference is enormous.
Let them brown. Once they're in the pan, resist the urge to constantly fiddle with them. Let them sit for a minute or two before turning. Those caramelised edges are where the flavour lives.
Season at the right time. I tend to add salt once the mushrooms have started to colour. Salt draws out moisture, so adding loads at the beginning can make it harder to get that lovely golden finish.
Butter comes later. A little oil at the beginning helps with the high heat; add butter once the mushrooms have started browning and it can foam around them without burning. Garlic and herbs can join the party towards the end too.
And finally... know your mushrooms. I love a bit of foraging, but wild mushrooms aren't the place for guesswork. If you aren't completely confident in identification, leave them where they are and buy your mushrooms from a reputable source instead ... There are plenty of delicious ones waiting for you without risking a trip to A&E.
x