“Just that affinity with garlic, parsley, butter and shallots – it really is a wonderful thing and applicable to all mushrooms,” says Lee. “That’s when you get that strange rubbery texture.”įlavours that suit one mushroom tend to suit most others, so don’t overthink it. “Mushrooms release this astonishing amount of water, which can create a gloop in which these darlings boil rather than fry,” Lee says. “The flavours are all different,” said Nozedar, “but largely, if you’re trying them for the first time, I would say, decent olive oil and garlic, and just fry them up until they smell amazing.” The general advice is to keep it simple – most mushrooms will benefit from being sautéed gently until tender. For his regular supermarket cooking demonstrations, Bebbington hands out bruschetta topped with mushrooms cooked with ginger, shallots and cream. “You’ll find the right note to hit, the harmony between what is slightly overcooked and what is slightly undercooked,” he says. “Usually, I will cook at least five varieties in the same pan,” Bebbington says. “People tend to know what they’re getting with the white mushroom,” he says, “and this apprehension about what to do with the exotics, I’d say, initially, just do the same.” Try them in omelettes, soups or pies, and see what they bring to the party.Įxotic mushrooms sold in mixed packs can be cooked together. When it comes to cooking an unfamiliar variety of mushroom, Bebbington’s advice is to start by doing what you would normally do. “Because they’ve got all those bristles that can get into the nooks and crannies.” Nozedar, for her part, is not too bothered by a bit of mud. “The best tool is a toothbrush,” Lee says. “They’ll make sure there’s no debris or growing media visible on or around that mushroom, whether they use a brush, a little blower, a towel or a cloth.” “Most chefs will not wash a mushroom, because it will absorb moisture,” says Gary Bebbington, technical manager of Smithy Mushrooms, which supplies UK-grown exotic mushrooms to restaurants, retailers and consumers. Generally, you shouldn’t rinse a mushroom, or even get it wet. “If you’re buying really good mushrooms, I would say eat them straight away,” says Adele Nozedar, food writer and author of The Hedgerow Handbook and Foraging with Kids. A mushroom in decent condition will keep for a few days in a paper bag in the crisper drawer of your fridge, but when it comes to storing fresh mushrooms, perhaps the best advice is: don’t.
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