Mushrooms have a unique taste that adds unmistakable umami and savory notes to some of our favorite recipes. They work well with simple seasonings like salt and pepper but can take on a whole new dimension when you add ingredients like garlic, butter, and fresh herbs. Basic cooking techniques, flavorful ingredients, and a few tips and tricks can help add more flavor to mushrooms without a lot of fuss or stress.
While these savory morsels add a luscious taste and texture to many recipes, you must prepare them correctly for the best results. They can be finicky, as each mushroom variety tends to have its own set of rules; some are better when seared, while others are perfect for sautéing in copious amounts of butter and garlic. While these little fungi are delicious on their own, there are some easy and proven ways to develop richer and more intense flavors. Here are all of our favorite ways to enhance the umami mushroom flavors in your favorite recipes.
Instead of tossing the mushrooms straight in the pot, cook them in a little skillet alongside before you add them. This will help release their moisture, concentrate their natural sugars right in the pot, and lend big flavor to the whole dish.
Sauté using wine to up the earthiness
The texture of a mushroom is ideal for soaking up flavorful notes from cooking ingredients, and one ingredient that pairs oh so well with mushrooms is wine. Whether you use red or white to sauté, wines acidity brings out the deep, earthy, taste.
Sautéing works beautifully with nearly any type, but we particularly love it for button and cremini. After you slice your mushrooms uniformly, youll get them in a sauté pan with some oil and cook them undisturbed for two to four minutes. Once theyre tender, add the wine over medium-high heat and let them soak up that great flavor for an additional three minutes.
Sautéing differs from searing in that sautéing focuses on cooking the entire food throughout, while searing focuses on crisping and caramelizing the exterior. But like searing, the key to the best sautéed mushrooms is to spread them out in a single layer in your pan. By spreading them out and not overcrowding your pan, you give them a chance to cook down properly, rather than steam and become rubbery.
Intensify the taste on the grill
Grilling mushrooms is a quick and easy way to get big flavor. Like searing and roasting, you bring out the caramelized savory flavor by giving them a golden exterior deepened by a tiny bit of char. Unlike roasting, you dont have to worry about them cooking in their own juices because the grill grates keep everything dry and hot. Portobellos are excellent candidates for grilling because of their size and meaty texture and flavor. White button, cremini, and king oyster mushrooms are also good fits for this cooking method. If you grill smaller varieties and worry about the grill grates, try using metal skewers to cook them like kabobs, or invest in a vegetable grill pan with plenty of drainage.
For an unexpected way to intensify the flavor, try marinating or steaming the mushrooms before popping them onto the grill. It may seem counterintuitive to let them soak up all that liquid by marinating or steaming, but thats the beauty of the grill. The liquid will be cooked out, leaving you with flavorful grilled mushrooms that have a lightly charred exterior and perfect, toothsome interior.
A quick 10-minute marinade is all you need. Try balsamic vinegar, butter or olive oil, lots of fresh garlic, and some fresh herbs. Score the tops of the mushrooms to help them shed more liquid. Let the mushrooms soak in the marinade for about 10 minutes and up to 45 minutes prior to grilling on a 450° grill. Cook them for about 12 to 15 minutes and then serve.
How to make mushrooms taste like meat
FAQ
How can I enhance my mushroom flavor?
What balances mushroom flavor?
What is the secret to cooking mushrooms?
How do you make grilled mushrooms taste good?
Be sure to try the best quiche recipes. Earthy grilled mushrooms taste like flame-kissed goodness. The balsamic vinegar adds just enough tanginess to the savory side. Before you grill, make sure you learn how to wash mushrooms the right way. —Melissa Hoddinott, Sherwood Park, Alberta
Is it beneficial to take a blend of mushrooms or just one at a time?
It is perfectly safe and healthy to combine mushrooms. There are no known reasons to avoid mixing any of the popular varieties of typical or medicinal mushrooms like Reishi, Lion’s Mane, Chaga, Cordyceps, Turkey Tail or Tremella.
How to cook mushrooms?
Knowing how to cook mushrooms is about being aware of the moisture they contain. If we cook them at a low heat level, the mushrooms will release water into the pan and begin to boil/steam. In contrast, if we saute them at relatively high heat, we will be left with some golden-brown mushrooms. Slightly crispy on the outside and soft in the middle.
Are mushrooms good for cooking?
From stews to scrambles, mushrooms bring depth and body to a myriad of dishes. But when you’re sautéing them, be wary of these 4 common mistakes. Earthy, meaty, and packed with umami, mushrooms are a great way to add depth and body to a dish.