Making Memorable Mushroom Meals
Mushrooms are one of the humblest ingredients to cook with, yet they can be elevated into something luxurious using the right cooking technique.
Mushroom cookery is an art in itself – one that requires an understanding of their moisture content, as well as a degree of patience.
Whether it’s the common button, a homegrown oyster, or wild-harvested porcini, fresh mushrooms have a relatively high moisture content, typically over 80%.
It’s for this reason why some people do not like the texture or the squeaky ‘mouthfeel’ of eating mushrooms – this is because they are often accidentally steamed instead of being dry sautéed. The trick is to get as much of the natural moisture out as possible, before the real cooking begins.
Here’s a classic method to make the most of your mushrooms:
1. Prep the Pan
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Coat your pan very lightly using an oil with a high smoking point, such as a seed oil.
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Bring your pan to a high heat, but not up to the maximum.
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Wait for it to get hot, then add the sliced mushrooms.
- Do not overcrowd the pan.
2. Draw Out the Juices
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Agitate the mushrooms using a wooden spoon over high heat for 3-4 minutes. This will enable them to begin losing their moisture content.
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Now for a bit of chemistry magic – place a weighted object, such as a skillet or a brick covered in tinfoil, over the sliced mushrooms. Allow them to sear for at least the next five minutes.
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Next, remove the weighted object, turn the mushroom slices over, then repeat the process for another five minutes on the other side of the mushrooms. You would have noticed a beautiful, toasted finish developing on the mushrooms – this is the Maillard reaction occurring, a browning reaction between amino acids and sugars that happens when foods heat up, unlocking new flavours and aromas. Doing this ramps up the umami aspect of mushrooms. Being neither vegetables nor meat, they are surprisingly difficult to burn.
3. Add Fat for Flavour
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Lower the heat, add a fat such as butter or an oil with a lower smoking point, such as olive oil, and stir the mushrooms around to get acquainted with the introduced fat.
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Allow the mushrooms to cook in the fat over a medium heat for an additional 5-10 minutes.
4. Deglaze & Balance
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It’s time to deglaze the pan with an acid, such as a splash of wine, vinegar (champagne or white wine works well), or lemon juice. Doing this not only brightens and balances the taste more, but also reduces over-browning while helping to loosen and dissolve the savoury ‘fond’ – the residue stuck to the pan.
5. Cream, Dream & a Dash of Ina
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You are now left with a delicious pan of perfectly-cooked mushrooms. Add cream at this stage and a bit of Ina Paarman’s Liquid Chicken Stock to make a memorable mushroom sauce, or enjoy them with some finely-chopped Italian parsley and Pecorino cheese grated over. Bon appétit!
Pro tip: Eat mushrooms often. Being rich in antioxidants and a good source of dietary fibre, they are low in calories and may even help lower cholesterol. Let food be your medicine!
Ready to Elevate Your Everyday Cooking?
Try this method at home and tag us in your mushroom masterpieces! Don’t forget to finish with a splash of Ina Paarman’s Liquid Chicken Stock; it’s the secret ingredient that takes your dish from great to gourmet.
Looking for more memorable mushroom meal inspiration? Take a look at all Ina Paarman’s extensive recipe library has to offer.
Mycologist: Justin Williams
Videographer & Photographer: Lula's Lens
