Fall Ingredient Essentials: Mushrooms

From fruity chanterelles and delicate oysters to earthy and meaty portobello’s, mushrooms come in a variety of types, sizes, colors, and flavors. No matter which you choose, you are guaranteed a nutritious bite! Not only are they a good source of potassium, they also have 3 grams of protein and provide Vitamin D, copper, manganese and selenium in one 20 calorie serving. That’s right, all of that for 3 ounces of delicious and nutritious mushrooms.

How do I pick the best mushrooms?

When choosing your mushrooms first look at the skin. No matter the type, the skin should be firm without any blemishes or soft spots. Steer clear from any that have soggy stalks, feel damp, or are withered as this indicates they are far from peak freshness. Next give your mushrooms a whiff.  Fresh mushrooms have a delicate earthy smell. Remember, the better your mushrooms are when you pick them the longer they will last and the better they will taste.

What can I make with mushrooms?

The question should really be what can you not make with mushrooms. Add them to your morning omelet, sauté them in Serrano butter, bake them in the oven, broil them with chicken thighs, or add them to your homemade veggie filled soup. Some varieties work best in certain dishes. Cremini mushrooms are great for sautéing as it brings out their deep flavor while portobellos can hold up to the heat making them the perfect choice for grilling.

Preparation involves a quick wipe with a damp towel to remove any little bits of dirt and sand. Trim the ends or pull them out completely, then slice, dice, and chop the caps as you see fit. If you remove the stems, you can add them to stocks or broths for an earthier flavor.

And storage? Fresh mushrooms are best kept in a brown paper bag with the top tightly folded down in the refrigerator. Avoid leaving your mushrooms in the crisper as this makes them soggy or by odorous foods as they absorb the flavors around them. Fresh mushrooms will last up to a week. If you won’t be using them within the week, consider freezing your mushrooms! Steam mushroom caps, allow to cool completely, pack in freezer safe container or zip-lock bag, and freeze. Frozen mushrooms will last up to a year. Drop frozen mushrooms in any recipe a few minutes before it’s done to warm the mushrooms through or let them thaw in the fridge before adding to your dishes.

Inspired? Here’s our recipe for a porcicni mac and cheese!

Habanero Porcini Mac and Cheese

• 1 pound whole wheat macaroni
• 16 ounces porcini mushrooms, sliced
• 3 tablespoons olive oil
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups unsweetened almond milk
• 1/4 cup whipping cream
• 8 ounces habanero pepper jack cheese
• 8 ounces mozzarella cheese
• 1/2 cup diced smoked chorizo

Get the full recipe.