Preparation of mushrooms is simple. Almost all mushrooms can be sautéed as they are, though most milkcaps are recommended to be briefly boiled first.
Sauté the mushrooms without any oil or fat to make them release their liquids. Sprinkle a tiny amount of water on the pan to avoid them drying out. Add the oil or fat of your choice only after the mushrooms are shriveled and no extra liquid remains in the pan. This reduces cooking time and produces tastier results.
Large mushroom caps such as those of the parasol mushroom can be fried whole to make tasty "steaks".
Mushrooms can also be roasted in the oven and larger mushrooms barbequed. Place a piece of aluminum foil under the mushrooms in the grill to avoid the tasty juices from leaking out.
Mushrooms can be used in almost any type of dish, including sauces, stews, soups, pies, pizzas and other baked goods, casseroles, risottos, salads, pastas, omelettes and souffles.
Using Dried Mushrooms
Dried mushrooms are a better option than canned ones and keep for a very long time when stored in a cool, dry place. Most mushrooms retain their taste well in dehydration, though dried shiitakes tend to get a bit bland.
Dried mushrooms should be soaked before use, unless you're using them in a soup or stew. Don't throw away the soaking water! It adds great flavour to the dish.
Dried mushrooms also work well in baking. Pulverized they can be used as a table spice or mixed into flour for breading (no need for soaking in this use). Only grind the amount of mushrooms you immediately need, as when ground they lose flavours faster than when they are whole.
Making Mushroom Gravy or Soup
The trick to the tastiest mushroom gravy, sauce or soup is to use flavourful mushrooms and let the sauce simmer for a long time, preferably at least for an hour. This way the flavours from the mushrooms are infused into the sauce. For a rich vegan option use coconut milk in addition to some other plant-based milk or cream.
Best mushrooms for making a gravy include porcini and other boletes, chanterelles, black and trumpet chanterelles and many other wild mushrooms. Shiitakes also work well. While cremini and portobello mushrooms can be used too, they are not as flavourful, so at least supplement them with some more flavourful mushrooms.
How to Season Mushrooms
Black pepper, parsley, chives, thyme and garlic are common spices used with mushrooms, but you should also try chervil, dill, tarragon, sage and rosemary.
Liquid smoke and smoked salt go great with mushrooms´- just don't go overboard with them. Strong Asian spices and chili, on the other hand, can easily overpower the taste of mushrooms.
There is a common misconception that mushrooms need a lot of salt and fat to taste good. This doesn't make much sense considering that most mushrooms have a rich savoury taste and also act as taste enhancers for other foods, a property known as "umami". Lower-fat mushroom dishes can just as be delicious as richer ones.
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