1. You can wash them
Yes, you can wash mushrooms in cold water, as long as they are not left to soak and are dried immediately. To remove impurities, a small mushroom brush or even a soft-bristled toothbrush works well.
VEGETARIAN
Tofu and Mushroom Dumplings
2. Portions
As a side dish, calculate around 100 to 150 g of fresh or frozen mushrooms per person. Depending on the variety, that can be either a handful or only a few mushrooms.
BREAKFAST AND BRUNCH
Mushroom Omelette with Herbed Bread Crumbs
3. Well done
Sauté your mushrooms in small quantities and avoid overcrowding the pan. Once they are browned on one side, you can stir them and add salt without risking removing the water that gives them their mushy texture.
WEEKDAY RECIPES
Mushroom and Hazelnut Fettuccine
4. Let them breathe
To prevent them from rotting (yes, even mushrooms), store them in a paper bag. If not, poke some holes in the plastic wrap covering the basket to let some air in. It is preferable that mushrooms dry out slightly rather than become sticky, a sign that they’re going bad.
5. Meaty
Portobello, porcini, oyster and other large-sized mushrooms offer a meaty texture, similar to that of meat. Sautéed or grilled, they are the ideal beef or pork substitute for your veggie burgers.
SUMMER COOKING
Black Bean and Mushroom Veggie Burgers with Chermoula
6. Mycoboutique
Located at 16 Rachel Street East in Montreal, this unique store is all about mushrooms, fresh, frozen, or dried. It also offers picking activities supervised by expert guides as well as various products. It’s worth a visit!
7. Surprising
You can sometimes find frozen mushrooms in more specialized fruit stores. To cook them, simply rinse quickly in water and cook without thawing, just like you would frozen peas.
30-MINUTE RECIPES
Pressure Cooker Mushroom Risotto
8. Rehydrate
Soak your dried mushrooms in warm liquid (water, broth, wine) for 5 to 10 minutes for small pieces and up to one hour for the largest and toughest. Retain the soaking liquid, which is rich in flavour, and add to dishes such as risotto. Take care not to include the sandy run-off or impurities at the bottom of the bowl.
WORLD CUISINE
Quick-Pickled Shiitake Mushrooms
9. Aromatic
Although they seem more expensive to buy, dried mushrooms have a concentrated flavour, so a small amount will go far. Use them as an aromatic to flavour your stew, sauce or even your sautéed mushrooms.
ITALIAN CUISINE
Mafaldine Pasta with Mushrooms and Braised Pork
10. Safety first
“All mushrooms are edible, some only once.” – a quote from Zdeno, Ricardo’s neighbour and a mushroom picker. This is why you never pick a mushroom if you don’t know what kind it is.
