Learn how to pick, wash and store mushrooms and check out three delicious recipes
Mushrooms are ingredients that are easy to use every day, but still raise many doubts in those who dare to use them in the kitchen. Due to the fact that they have a very specific shape, texture and taste, many do not know how to wash them, how to cut them and, above all, how to prepare them. In addition to these recurring doubts, have you ever wondered what is the best way to choose mushrooms on the market? Or how should we store them after use? Calm down, do not despair with so many questions. With the advice of Senac’s gastronomy professor, Flávio Tomio, you will learn everything about three types of mushrooms: shitake, shimeji and Paris. These three are the most famous and, if well prepared, they give life to fantastic recipes that are very simple to make, such as chicken and mushroom soup, bruschetta and even a sauce that accompanies meat and fish.
How to choose mushrooms?
To select the freshest mushrooms, pay attention to the color of the cap and the consistency of the stem. In the case of paris, the mushroom must be very white, without black or brown spots, and the stem must be whole, without crumbly parts.
As for the shitake, it should take on a light brownish color, with no dark spots to indicate the presence of moisture. If it is crumbling and feels damp, it will release some kind of stickiness and a bad smell in a few days. So, always opt for stiffer, lighter brown mushrooms.
With shimeji it is no different. If it’s white, choose those that have a consistently dull cap with no black dots. If you opt for black shimeji, follow the same rule: no parts blacked out. The stem of both types must be firm and resistant.
How to wash mushrooms?
To the surprise of many, we shouldn’t wash mushrooms under running water. Chef Flávio Tomio states that ”the mushroom accumulates a lot of liquid and, therefore, loses its flavor and consistency if it comes into direct contact with too much water”. However, many mushrooms have traces of soil and other impurities, especially in the stem. So the solution to cleaning your fungus is to use a damp cloth to gently remove these dirt residues.
How to store mushrooms?
Now that you know how to pick mushrooms, not how to wash them, you need to learn how to store this versatile ingredient. Paris is the easiest to reserve, as it keeps in the freezer in a plastic bag for about a month and a half.
Shiitake is more sensitive and cannot be frozen and stored in plastic bags, as plastic tends to suffocate this type of fungus, which can lead to moisture growth. For the shitake to last about a week in the refrigerator, store it in a vented bread bag or container with an air vent.
To store the shimeji, repeat the shitake procedure. However, pay attention to the consistency of the mushrooms after 5 days in the fridge. In case it’s wilted and looks translucent, unfortunately it’s time to discard.
How to prepare mushrooms?
Mushrooms are very versatile ingredients and easy to prepare. However, each type has its own specifics in terms of flavor and cooking time. If you want to prepare soups, broths and sauces, paris is the best option for excellent liquid absorption and strong flavor when exposed to cooking. With this in mind, chef Flávio recommends a very tasty and simple to prepare chicken soup with Parisian mushrooms. The stew is also harmonized with lemon, coconut milk and red onion.
Now, if you’re in the grilling group and love a mushroom stir-fry, shitake is the right choice. To release the flavor of the shitake and for it to receive the flavor of the seasonings, it must be accompanied by a source of fat. That is, shitake goes very well with butter, olive oil and oil. Therefore, a good suggestion is a grilled shitake bruschetta. The softness of the mushroom combined with the crunchiness of the bread make this dish ideal for all occasions.
Shimeji has a secret that few know, but chef Flávio was keen to reveal it to us. Shimeji is a type of mushroom that goes very well with alcoholic beverages. Then try flaming your shimeji with white wine, port, sake, or brandy. To put this advice into practice and master the art of preparing mushrooms well, a good choice is this recipe for shimeji sauce, which uses grilled chicken, cognac and fresh cream. The result is wonderful and is perfect with fish, meat or a mix of vegetables.
Flávio Tomio – professor of the Technology in Gastronomy course at the Senac University Center, Santo Amaro.
Source: Terra
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