Chef Heather Jansz joins
TIPical Mary Ellen host Mary Ellen Pinkham to share tips on cooking with various types of mushrooms.
Agaric
Otherwise known as white mushrooms, the agaric type has a white to light-brown color and button caps.
They will stay fresh for approximately one week and can be prepared either raw or sauteed.
Portobello
Portobello mushrooms are a very versatile. They are large, hearty and meaty and are actually a larger version of the white button mushrooms. They have a diameter of up to six inches and will last for up to 10 days.
They can be drilled whole or sliced and are often used as a meat alternative.
The stem of the Portobello mushroom is not to be eaten, as it is very tough. The stem can be crushed and sauteed for use in a variety of ways.
Shiitake
Shiitake mushrooms are one of the more popular mushrooms used in Asian cuisine. They vary in color from tan to dark brown and have a very meaty flavor.
They can be stored for up to two weeks. The stems on these mushrooms are also very tough and are not to be eaten. Shiitakes are typically easier to find in their dry form. Just boil them in water.
Crimini
Crimini mushrooms are also known as Italian brown mushrooms. They have a very earthy flavor and will keep for up to one week. Crimini mushrooms complement beef and vegetable recipes.
Oyster
The color of oyster mushrooms can range from light brown to gray. They have a mild flavor with a soft texture and can be stored for up to one week.
Saute with butter and onions to reveal their full flavor. Oyster mushrooms can be found in the can in Chinese grocery stores.
Enoki
This type has long, thin stems with very small caps. They look like a flower and grow in clusters.
Enoki mushrooms have a mild flavor with a little crunch and can be stored for up to two weeks.
Use them raw in salads or as a garnish. Separate the stems from the cluster before using and serving.
Other Tips
- Brown or black spots on a mushroom head are signs of old age and should not be eaten. Fresh mushrooms should have firm caps.
- Always store fresh mushrooms in the refrigerator.
- Mushrooms do not freeze very well. For best results, saute first in butter or oil, then let cool. Place them in an airtight freezer bag and store in the freezer for up to one month.
- Save the water in which the dried mushrooms were soaked and freeze it to add later to soups and sauces.
- Do not rinse fresh mushrooms in water for an extended period of time, as they will absorb too much water. Instead, clean the mushrooms with a damp mushroom brush or with a clean, soft toothbrush.
- When storing mushrooms, remove the plastic wrap covering their containers and replace with a paper towel. The mushrooms will last longer because the paper towel will absorb excess moisture, whereas the plastic wrap will trap the moisture.
- Avoid cooking mushrooms in aluminum pans or the mushrooms will turn a dark color.
- Keep mushrooms white by soaking them in two tablespoons lemon juice or white vinegar per each quart of water before cooking. Dry thoroughly.
