How long do you cook mushrooms for?

The quickest and best way to cook mushrooms is to fry them in hot melted butter on a medium to high heat for 4-5 minutes until they begin to brown.

Should I remove the mushroom stems?

This depends on the type of mushroom. Most varieties like enoki, chanterelle, porcini, chestnut and white button mushrooms have tasty stems. Shiitake mushroom stems, on the other hand, taste woody and you’ll probably want to remove them. However, they are good for adding umami flavour for soups stews and broths.

Do you need to peel a mushroom?

It’s not necessary to peel a mushroom. Just make sure you wash or clean them first with a mushroom brush or paper towel to remove any dirt.

Should mushrooms be washed?

This is a topic of debate, with many people claiming that washing mushrooms causes them to become slimy and lose their flavour. The Mushroom Bureau advises cleaning mushrooms using a damp cloth. However, others argue that the amount of water they absorb is minimal as is the impact on taste. Mushrooms often have dirt on them so need to be washed, a wipe with a damp cloth or kitchen paper or a quick rinse is fine. If you decide to rinse make sure you dry them before you cook them, so they do not add additional moisture to your dish.

Is it safe to eat raw mushrooms?

Most mushrooms are safe to be eaten raw including white mushrooms, enoki and portabellas, although it’s unlikely you would want to because they are tough and lacking in flavour. Most find the soft umami delicious flavour of cooked mushrooms wins hands down.

Can you reheat mushrooms?

It is safe to reheat mushrooms as long as they have been stored properly. Put leftover mushrooms into a covered plate or bowl or plastic container and refrigerate them as soon as they are cool for up to 2 days. Reheat thoroughly in the stove or in the microwave.

Warm Mushroom Salad (with miso tahini dressing)

Name: Warm mushroom salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Western
Ingredients: 1 tbsp miso paste; 1 tbsp tahini paste; 2 tsp rice vinegar; 1 tsp sesame oil; 1/4 tsp garlic powder; 1/4 tsp sugar; 2 tbsp water; 1 250g (or 9oz) packet of microwave brown rice or 150g (or 5oz) dry brown rice; 15g (or 1 tbsp) butter; 150g (or 5oz) mushrooms - chopped; 2 cloves of garlic - crushed; 80g (or 3oz) spinach leaves; 100g (or 3.5 oz) feta - crumbled; 80g (or x 3 oz) jarred pickled beetroot - chopped; 2 tbsp crunchy onions (optional)

Description

A scrumptious and satisfying warm mushroom salad with miso tahini dressing that you can get on the table in just 20 minutes.

Ingredients

Scale

Dressing:

1 tbsp miso paste
1 tbsp tahini paste
2 tsp rice vinegar
1 tsp sesame oil
1/4 tsp garlic powder
1/4 tsp sugar
2 tbsp water

Salad ingredients:

1 250g (or 9oz) packet of microwave brown rice or 150g (or 5oz) dry brown rice
15g (or 1 tbsp) butter
150g (or 5oz) mushrooms - chopped
2 cloves of garlic - crushed
80g (or 3oz) spinach leaves
100g (or 3.5 oz) feta - crumbled
80g (or x 3 oz) jarred pickled beetroot - chopped
2 tbsp crunchy onions (optional)

Instructions

Combine the dressing ingredients in a small jug or bowl and set aside.
Cook the rice according to packet instructions.
Place a frying pan on a high heat and add the butter. When the butter starts to sizzle add the mushrooms and fry for a few minutes until they begin to brown.
Reduce the heat to medium, add the garlic, fry for a minute or two until fragrant and remove the mushrooms from the pan and set aside.
Add the spinach, cook it for a few minutes until it starts to wilt and remove it from the pan and set aside.
Assemble the salad by spooning the rice into bowls and add the cooked mushrooms, wilted spinach, pickled beetroot and crumbled feta.
Drizzle with the dressing, top with crunchy onions and serve.

Category: Salad
Method: stove-top
Cuisine: Western

Keywords: warm mushroom salad