Mushroom Cooking 101
Cleaning
- Quickly wash under room temperature water and dry with a towel.
Preparation
- Prepare the mushrooms based on type (see Glasgo Farms Mushroom Chart).
Cooking
- Start Hot — use a hot pan with a little oil; let mushrooms release moisture for a crispier texture.
- Salt Late — wait to salt until after browning to avoid sogginess.
- Finish with Fat — add butter or olive oil at the end for maximum flavor.
- Roast Big Batches — roast at 400°F, tossing with oil at the start and again near the end.
- When in doubt, sauté with garlic and olive oil.
Save the Scraps
- Broth Base — simmer stems and trimmings with herbs for a rich mushroom stock.
- Compound Butter — sauté minced scraps with garlic and herbs, then mix into softened butter for a savory spread.
- Compost — mushrooms are great to add to compost, or into the garden.