Basic Preparation:
There is no need to peel
mushrooms. The only trimming they may
need is the stem end, if it's dry, or the tough stem portion of Shiitakes or
the root of the Portabella. All other mushroom stems may be prepared along
with the caps.
Mushrooms can be sliced thick or thin, cut in quarters, coarsely or
finely chopped using a sharp knife. For slicing or chopping large
quantities, use a food processor with the slicing or wing blade attachment.
If a recipe calls for just caps, twist stems loose or separate them from
the caps with the tip of a knife.
Sautéing: For each eight ounces of mushrooms, melt one tablespoon
butter or heat one tablespoon of oil in a large skillet. Add mushrooms. Cook
and stir until golden and the released juices have evaporated, about five
minutes. Don't overcrowd the skillet or the mushrooms will steam rather than
brown.
Microwaving: Mushrooms cook extremely well in the microwave.
Simply clean and cook as follows: Put eight ounces thickly sliced mushrooms
in a microwaveable bowl (no oil or butter needed); cover and cook on HIGH
(100% power) for two to three minutes stirring once.
Roasting: Place mushrooms in a shallow baking pan, Toss with a
little oil and roast in a 450 degree Fahrenheit oven, stirring occasionally
until brown, about 20 minutes. Use about one tablespoon of oil for each
eight ounces of mushrooms.
Grilling or Broiling: Lightly brush caps and stems with oil to
keep them moist, and season with salt and pepper. Grill or broil 4 to 6
inches from heat source for 4 to 6 minutes on each side, brushing again once
or twice.
Seasoning: Mushrooms are very similar to meats and other
vegetables. Virtually any and all seasonings go well with mushrooms. If
serving as a side dish, use seasonings compatible with the main dish.
