spices for cooking mushrooms
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You either love mushrooms or you don't, and if you do, you know their delicate earthy flavor adapts to just about any other food or flavoring you pair them with. To mushroom aficionados, the edible fungi taste delightful raw in salads or on an appetizer crudite tray, sauteed in little more than olive oil or butter, or enjoyed in stir-fries, soups, stews or sauces. Keep it simple with just a sprinkling of salt and pepper or experiment with a variety of more assertive spices and herbs.
Adding spices and other seasonings to mushrooms takes them to a new level of flavor, and a little of most spices goes a long way. Don't be afraid to step beyond a recipe and experiment with seasonings. Spices add a warm, rich layer of flavor, while herbs contribute a green freshness to the mushroom's basic earthiness. Wait until the end of cooking to add salt, because it draws out the mushrooms' natural moisture and might dry them out before they have a chance to absorb all of your delicious seasonings.
Mushrooms work with nearly any spice or seasoning combination. Try sprinkling sauteed mushrooms with five-spice powder for an Asian flavor. The powder, composed of cinnamon, star anise, anise seed, ginger and cloves, conveniently adds a touch of several spices without the need to measure each individually. Mushrooms feature in much Asian cooking, and the powder flavors stir-fries, rice dishes and pork, chicken and beef. Use a light hand when adding spices to a mushroom dish, because they can quickly overpower it. Keep in mind, too, that while a dish might seem under-seasoned at the outset, heat develops the flavors during cooking, so keep tasting as you go along.
Other flavoring ingredients that enhance the appeal of mushrooms include parsley, red pepper flakes, tarragon, ginger, thyme and rosemary. Pair brown rice with mushrooms, and season the dish with onions and curry powder, a blend of coriander, fenugreek, turmeric and red pepper. Add a pinch of nutmeg to a veloute sauce made from mushrooms, green onions, milk and chicken broth, and serve it over chicken or fish. Turn spaghetti night into a feast with a tomato-based sauce made with mushrooms, garlic, thyme and rosemary.
While spices and herbs both qualify as food seasonings, an important distinction between the two affects their flavoring ability. A spice comes from the seeds, roots, berries, buds or bark of a plant, while the term herb encompasses the leaves and stems of herbaceous plants. Spices like black pepper, nutmeg and cloves are often sold whole as well as ground, while herbs such as rosemary or thyme are sold fresh or dried. In general, spices tend to pack more concentrated flavor than herbs, though dried herbs usually impart a stronger flavor than fresh.
With so many species of mushrooms on the market, shoppers have more options than ever when it comes to taste, texture and size. There's the chanterelle, with pronounced ridges and a subtle, earthy flavor. Or the shiitake, whose stem is tough though the cap is soft and succulent. The portobello, often as large as a hamburger, is sometimes used as a meat substitute. Whichever mushroom you choose, from white button to enoki to morel, certain cooking methods and seasonings will bring out the best of any variety.
When purchasing mushrooms, select your own rather than buying them pre-packaged. Look for firm caps with no sunken or brown spots, and avoid any mushrooms that are shriveled or slimy. To clean, wipe each mushroom cap gently with a damp cloth or paper towel. Avoid running mushrooms under water because they absorb it like a sponge, which can result in soggy mushrooms. Pay attention to any dirt that might be trapped in grooves or crevices.
Sautéing is a quick and easy way to impart flavor, and no seasoning will do as much for a mushroom dish as a hearty dose of salt and pepper. For a simple dish, heat a drizzle of extra virgin olive oil over medium heat in a skillet, then add minced garlic, whole mushrooms, and a generous pinch of salt and pepper. Add a bit of white wine for a crisp flavor, or season the dish with dried herbs from your spice cabinet for an earthier taste. To add a Thai spin, cook mushrooms in a bit of coconut milk with a blend of curry powder, cumin and smoked paprika. If you're craving a richer dish, pour a 3-to-1 ratio of red wine to balsamic vinegar over mushrooms and bring to a simmer. Cook until the liquid has reduced by half and the mushrooms have turned a deep red color. Serve them alone, with steak or chicken, or over toast with ricotta or goat cheese.
Roasted mushrooms are hearty and filling, with deep, rich flavor. Roast them whole with olive oil, garlic, salt and pepper, or pair them with additional vegetables, such as carrots, parsnips, onions and broccoli. For a burst of flavor, toss mushrooms in a few teaspoons of lemon juice and Worcestershire sauce, then season with salt and pepper. Place mushrooms on a large sheet pan in a single layer and roast at 375 degrees for about a half-hour.
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