Photo Credit: Foodstander whynotfresh
Mushroom foraging is like fishing and hunting— you go out into the wild, and (hopefully) return with a catch or harvest you’re pretty darn proud of. One that you want to show your mom, photograph and hang on the wall (or share with Foodstand!). And then enjoy, bite by bite, with friends and family. It’s true that we do have access to farmed mushrooms all year round (thanks to climate control and the mushroom log), but fungi aren’t without their seasons. And fall is a wonderful time to bring mushrooms into the kitchen!
One of the best things about mushrooms? Their versatility. Mushrooms make a fantastic vegetarian option, such as portobellos on the grill. They also compliment meat perfectly, both poultry and steak alike. And they’re even delicate enough for fish, adding some richness without overpowering the delicate flavors. (Check out the documentary for Oceana’s Save the Oceans, Feed the World campaign. Oceana is working to restore the world’s fish population so we can eat fish with delicious mushrooms for ages to come!)
HOW TO STORE
First things first- if your mushrooms came from the grocer’s in a plastic container, get ‘em outta there! They’ll get claustrophobic and turn slimy if overcrowded. Spread them in a dish in your fridge, but be sure to cover them with a damp cloth because you don’t want them to dry out either. Alternatively, they’ll keep in a brown paper bag.
HOW TO CLEAN
Wiping them with a dry or barely damp cloth or brush is best. Mushrooms have a fairly high water content, and you don’t want to make them soggy.
HOW TO COOK
One option is to eat them raw! Perhaps not really cooking, but it’s great when ingredients can be eaten raw or cooked. Certainly makes them versatile for the weather and the type of dish, which is great for a product that is available year-round. Slice them thinly and add to a bowl with shaved parmesan cheese and parsley leaves. Toss with a simple dressing of lemon and extra virgin olive oil, and garnish with flaky sea salt.
If you do decide to use the stove, the key to cooking mushrooms is getting all of the moisture out so that they turn a lovely golden brown. Cook them on medium-high heat, in a shallow pan, and be sure not to overcrowd them. The mushrooms will release their liquid after a few minutes of cooking, and once the liquid has evaporated, you’ll start to get some good color.
CREMINI
Photo credit: the kitchn
Ever wonder why those “baby bella” and cremini mushrooms you see at the store look exactly the same? It’s because the are! Agaricus bisporus, for all of you fungi nerds out there. Just thinly slice them— they are delicious raw.
MOREL
Posted by: MLapi
A springtime foraging favorite, the morel looks similar to its sometimes poisonous doppelgänger. You can identify a true morel by its hollow stem, and cap that attaches at the bottom.
CHANTERELLE
Posted by: gustin
Summer is the prime time for wild chanterelles. Their rich complex flavor is released when cooked in fat, so add them to a pan with butter or olive oil and cream.
HEN OF THE WOODS
Posted by: HealthyHarlequin
These fall fungi are found late August through November, depending on the weather and location. They can grow to be quite large, so slice them up before giving them a good sauté. Trade secret- they’re absolutely delish on pizza.
OYSTER
Posted by: MLapi
While quite exotic in appearance, oyster mushrooms are mild in flavor. They are very delicate and cook quickly, so add them to a dish toward the end of the cooking process.
SHIITAKE
Posted by: Jocelyn
The flavor and texture of shiitakes make them incredibly versatile. These cold season mushrooms are particularly tasty when eaten raw, though they also cook up perfectly in a stir-fry. They dry well too, and their umami flavor is strengthened when reconstituted in water.
Fresh and Wild Mushroom Stew
Recipe by David Tanis, courtesy of the New York Times; Photo credit: Fred R. Conrad
“Spooned over pasta, or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.”
Ingredients
1 ½ pounds cultivated brown mushrooms, like shiitake, cremini or portobello
½ pound pale wild mushrooms, like chanterelle (or use King trumpet or oyster)
Extra virgin olive oil
1 large onion, diced
Salt and pepper
1 teaspoon chopped thyme
1 teaspoon chopped sage or rosemary
Pinch red pepper flakes or cayenne
1 tablespoon tomato paste
3 small ripe tomatoes, peeled, seeded and chopped
1 tablespoon all-purpose flour
Porcini broth, heated, or use chicken or vegetable broth
1 tablespoon butter
3 garlic cloves, minced
3 tablespoons chopped parsley
Method
Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
Featured Mushroom Recipes from Foodstand Posts!
Wondering how to make that inspiring post you saw on Foodstand?
Here are your fellow Foodstand friends with their recipes!
Creamy Chanterelle Mushroom and Leek Sauce
Homemade by gingerandchorizo
Served with pan-fried salmon and basmati rice.
Ingredients
1 leek, trim off the dark green leaves, clean and finely shredded
200g chanterelle mushrooms, brushed clean and sliced
1 tbsp. wholegrain mustard
100ml white wine (or water)
100ml single cream or creme fraiche
salt and pepper
1 teaspoon of dry thyme
1 clove of garlic, finely sliced
A knob of butter
Method
Add a knob of butter to a hot skillet along with garlic, thyme and leeks. Sauté for about a minute or until they start to soften. Add mushrooms and fry for another minute.
Add the wine (or water) and let it bubble for half a minute and then add the cream and mustard. Combine the vegetables and sauce well, and let everything cook for 3-4 minutes. Season the sauce if needed. Serve immediately.
Shiitake and Butternut Squash Soup
Homemade by annefood
This soup is rich and creamy despite being cream-less, and the shiitake mushrooms give it a fantastic smokey flavor. Recipe adapted from Mustard’s Grill.
Ingredients
a 3lb butternut squash, skin-on, quartered and seeded
extra virgin olive oil
sea salt and freshly ground black pepper
4 tablespoons butter, divided (vegan or real)
4 cups shiitake mushrooms, sliced
3 cloves garlic, minced
1 inch fresh ginger, peeled and grated
1 heaping cup yellow onion, chopped
5 teaspoons curry powder
1.5 quarts vegetable stock
Method
Preheat the oven to 400 degrees. Rub your squash with olive oil, and season with salt and pepper. Place in a glass pyrex baking dish, cut side down, with a big splash of water. Cover with aluminum foil and roast until fork-tender, about 50 minutes. Let the squash cool until you can safely handle it without burning yourself.
Meanwhile, heat 2 tablespoons butter over medium heat in a large heavy-bottomed pot. Add the mushrooms and sauté until they have released their liquid and are beginning to get some color. Set aside.
Heat the remaining 2 tablespoons butter over medium in your pot, and add the garlic, ginger, and onions. Cook until they have just softened. Add the curry powder and cook while stirring for a minute to bloom the spice and open up its flavor. Scoop the squash flesh out of its skin into the pot, and add the vegetable stock. Adjust the heat, and let simmer for 30 minutes.
Turn off the heat and purée with a hand blender until smooth. Season with salt and pepper to taste. Stir in the mushrooms, and ladle into bowls. Drizzle olive oil and grind a bit of black pepper to garnish. Serves 6-8.
More Mushrooms around Foodstand!
The turf to our surf. If you ever find yourself in Bristol, RI this restaurant is a mustIngredients: New York strip steak, onion, chanterelle mushroom
Location: Persimmon
Posted by: Tara
Sick hubby means soup for dinner! Chicken miso ramen soup topped with sesame broccolini & oyster mushrooms, bean sprouts, spring onions, toasted sesame seeds, soft boiled egg, nori and chili oil.
Posted by: cravingsinamsterdam
Asparagus Cremini and Herbed Goat Cheese Quiche…sooooooo good 🙂
Ingredients: Asparagus, black pepper, fresh rosemary, cashew milk, salt, goat cheese, egg, cremini mushrooms
Posted by: SeedPlantWaterGrow
Made these earlier in the season when ramps are out. Morels from Primordia Farms!
Ingredients: Morel mushrooms, ramps, sun-dried tomatoes, almonds, ravioli
Posted by: sugardetoxme