Mushrooms are a surprisingly versatile ingredient — they make their way into our breakfast, lunch and dinner. And their culinary possibilities are seemingly endless. Not only are there numerous varieties to become aquainted with (ahem, it might be time to move beyond the button mushrooms), but you can prepare mushrooms in a number of ways. They can be grilled, stuffed, breaded, fried, roasted, braised and sauteed.
Often times we get stuck in the same routine, making the same ol’ stir-fry or our tried-and-true mushroom pasta sauce, but it’s time to shake things up. Get out of your cooking rut and start experimenting with this earthy ingredient. They’re subtle enough to make a savory side dish for meat eaters and are substantial enough to serve as an entree for vegetarians. Click through the slideshow below for cooking guidelines and recipe ideas.
Unlike a lot of other produce, mushrooms are delicious cooked and raw. You can slice them thinly to add to salads or include in a sandwich. Just be sure to thoroughly clean the mushrooms before eating — they tend to store dirt in their
Getting a nicely browned, crisp edge on your mushroom is culinary heaven. And we know, it’s not easy with mushrooms since they resist browning — releasing all that water into the pan. But it’s not impossible. Just be sure to add the mushrooms to a hot pan, with a good amount of oil. And whatever you do, don’t crowd the pan (this would just add too much water to it
Breading mushrooms is a great way to enjoy them. They retain their flavor and hold their shape well. Or you can puree the mushrooms and make a croquette out of them. When breading, treat this ingredient just as you would chicken — making sure that they have a golden-brown color on all sides