Mushroom Cooking Tips
• In most cooked recipes, different varieties of mushrooms may be used interchangeably.• To reconstitute dried mushrooms, cover with warm liquid (water, broth, wine, etc.) and let sit at least 30 minutes. Drain, rinse, and blot on paper towels.
• The liquid used to reconstitute dried mushrooms makes a flavorful addition to soups, stews, and stocks. Strain the liquid through a double thickness of cheesecloth or a clean, unprinted paper towel before using.
• For easy marinated mushrooms, cover cleaned button mushrooms with your favorite vinaigrette, cover and refrigerate for 2 days.
• An egg-slicer makes quick work of slicing mushrooms into uniform pieces.
• Cut edges of mushrooms will turn dark when exposed to air. When they will be served raw, cut just before serving or wipe the cut edges with lemon juice.
• Mushroom powder can easily be made by grinding dried mushrooms in a spice or coffee grinder, food processor, or heavy-duty blender. Use to flavor soups, stews, stocks, dips, and sauces.
• Avoid aluminum pans when cooking light-colored mushrooms. The aluminum will discolor the mushrooms.
• Since mushrooms contain so much water, no additional liquid is needed when cooking them in a microwave. Do not cover.
• Don't throw away mushroom stems. Trim and freeze them to use in soups and stocks.
More About Mushrooms:
• Mushroom Selection and Storage
• Mushroom Tips and Hints
• Mushroom Equivalents, Measures, and Substitutions
• How to Clean Mushrooms
• Common Edible Mushroom Varieties
• Mushroom Facts and Warning
• Mushrooms and Health
• Mushroom History
• Mushroom Recipes
Mushroom Photo © 2006 Peggy Trowbridge, licensed to About.com, Inc.
Cookbooks
| • | A Cook's Book of Mushrooms |
| • | Mushroom Cookbook: Recipes for White & Exotic Varieties |
| • | The Mushroom Lover's Mushroom Cookbook and Primer |
| • | The Complete Mushroom Book |
| • | More Cookbooks |
