Mushrooms are earthy, meaty, and packed with umami (savory flavor), mushrooms are a great way to add in-depth and body to your food ideas. Whether the mushrooms are chanterelles, crimini, buttons, shiitakes, or maitakes or if they are in a stew recipe, risotto, or an egg scramble recipe, people just can’t get enough of this toothsome fungi. But, when you’re sauteing mushrooms for all of your food ideas, there are some things you want to watch out for.
There are common mistakes that people often make when they are cooking mushrooms, and ways on how to avoid them. Many people think that because mushrooms are dirty, they need to wash them. Mushrooms, especially wild mushrooms are just like little sponges, and they will suck up any moisture. If you wash the mushrooms, they will get waterlogged. Instead, you want to clean the mushrooms with a damp paper towel or brush them off with a pastry brush. Yes, mushrooms can be annoying to clean with all those little crevices under the mushroom cap, but it’s much better than having crunchy mushrooms.
A food tip is that if your mushrooms look relatively clean and you know they are coming from a good source, then you can skip the deep clean and brush the mushrooms off a little. Mushrooms are a fungus, and they grow in dirt. So just accept that you might be eating a small bit of dirt. A common mistake is to cook mushrooms low and slow.
INGREDIENTS
Handful of mushrooms, quartered
5 asparagus spears, wooden ends removed & cut into thirds
Pinch of crushed red pepper flakes
1 pre-made pie crust, unrolled…
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