More on Mushrooms

The links below are tools to help answer the varying questions that often arise. Whether it is mushrooms in general, their handling and care, or recipe ideas we have what you need.

At To-Jo we feel that it is important for all our customers to have easy access to information that will assist in answering any possible questions pertaining to mushrooms. Below you will find helpful links giving further information and detail on:

Mushrooms in general; varieties, handling, & care

Preparation Techniques & Recipes

Nutritional Information

White (Agaricus)

The familiar White mushrooms have a smooth round cap and short stem. Their color ranges from pearly white to beige. White mushrooms have a mild, woodsy flavor and firm texture when raw, and a delicate, earthy and somewhat firmer texture when cooked. Trim the base only if dried or discolored.

Crimini

Crimini mushrooms are sometimes referred to as "Italian" or "Brown" mushrooms. They have a similar appearance to the White mushroom and can be handled in the same manner. Their color is naturally darker, ranging from tan to rich brown and they have a deeper, earthier flavor and a somewhat denser texture than the White variety.

Portabella

A larger and heavier version of the Crimini mushroom, Portabellas have flat caps with open veils and can grow up to six inches in diameter. They are tan to dark brown in color and have a deep, meaty flavor with a chewy texture; the result from their longer growing cycle.

Shiitake

Sometimes called Oak, Chinese, or Black Forest mushrooms, Shiitakes are tan to dark brown in color with umbrella-shaped caps. Thoroughly cook Shiitakes as it brings out their full-bodied, woodsy flavor and chewy texture. If the stems are woody, trim them before cooking and use them in stock.

Oyster

Also known as "Pleurotus," Oyster mushrooms come in a variety of colors including beige, yellow, cream, and gray. They have fluted caps that resemble an oyster shell or fan. Their texture is very delicate and they require minimal cooking. All oyster mushrooms have a similar light, briny flavor. They do not store well and should be used immediately after purchase.

Maitake

Maitake Mushrooms are also known as "hen of the woods" and "dancing mushrooms" (presumably because hunter danced with joy upon finding them). Maitake are much sought for their culinary and health benefits. They have a mild woodsy taste and can be prepared in many ways delighting the mushroom connoisseur. Slicing and sautéing is simple and straightforward; they can also be baked and stuffed. Maitake adds a wonderful gourmet touch to a wide variety of sauces and medleys of specialty and white mushrooms.

Beech

Beech or shimeji are a superior mushroom with a firm, crunchy texture and mild sweet nutty flavor. They can be used whole or sliced in sautés, soups, or pasta dishes with light sauces. This mushroom is best cooked to fully appreciate the sweet, nutty taste and firm, crisp texture they impart.

Royal Trumpet

Also known as the King Oyster, the Royal Trumpet has a wonder nutty flavor, a resilient firm texture and an amazing shelf-life. Chefs in some of the country’s finest restaurants have remarked on it versatility and will often use it in place of wild mushrooms. It has a great range of flavor, depending on preparation style.

Enoki

Enoki mushrooms have tiny caps with long thin stems joined at the base. They have a light, mild flavor and a delicate slightly crisp texture. To use, trim off the base; the entire stem and cap is edible. Enoki mushrooms are at their best raw. Specialty mushrooms such as Portabella, Crimini, Shiitake, Oyster, and Enoki were at one time only available in the wild, or had to be imported at a high price. Thanks to American producers, these varieties are now cultivated year-round. Now making these cultivated varieties are widely available and affordable.

Foraging for wild mushrooms is an art, and can be dangerous if you are not educated properly. Some mushrooms are highly toxic and look very similar to edible mushrooms. The American Association of Poison Control Centers in Washington D.C. recommends that people not forage for wild mushrooms unless they or the individual making the identifications are, in fact, experts.

Sautéing

Mushrooms must be dry, the fat hot, and the skillet large enough so they are not crowded. Sauté only until mushrooms are golden, and the liquid released by the mushrooms has evaporated.

Roasting

Drizzle fresh lemon juice and olive oil over mushrooms and season with salt and pepper. Bake uncovered at 400°F in a single layer for about 20 minutes, until brown, stirring occasionally.

Grilling/Broiling

Preheat grill or broiler. Prepare mushrooms as you would for roasting. Arrange on skewers or on the rack of a grill or broiler pan. Cook 2 inches from heat, brushing occasionally with butter or oil until golden, this process will take approximately 3 to 4 minutes.

Smoking

Smoked mushrooms are not actually cooked; they simply have a smoky flavor. To smoke raw whole or sliced mushrooms, follow your smokers directions. If desired, sauté smoked mushrooms briefly or use as a side dish or topping for steaks, fish, etc.

Microwaving

Place 2 pounds whole or sliced mushrooms in a microwave dish and cover with plastic wrap; pierce plastic with the tip of a knife. Microwave on Medium power for about 6 minutes*

Convection Oven Cooking

Preheat convection oven to 375°F. Place 2 pounds mushroom caps on a lightly oiled 13x18 inch sheet pan. Brush caps lightly with oil and lemon juice; sprinkle with salt and pepper. Roast for 3 to 5 minutes. Yield: about 4 cups

Note: This equipment cooks faster than a conventional oven and yields a more succulent product, with less shrinkage.

• Never peel mushrooms, the "skin" is delicate and flavorful
• When mushrooms mature, their color darkens slightly and the veils underneath the cap begin to pull away. These mushrooms have more pronounced flavor
• Use mushroom stems and trimmings for preparing stocks, stews, soups, and sauces
• To chop mushrooms quickly use a food processor fitted with a coarse shredding blade
• When you need to remove extra moisture from chopped mushrooms, place in a clean, dry kitchen towel, then twist firmly
• When using mushrooms on kabobs, partially cook them before skewering to prevent cracking
• To marinate mushrooms, blanch in water and toss with a classic vinaigrette; chill.
• Cutting mushroom stems level with the caps will prevent the mushrooms from rolling
• When baking, broiling, or grilling mushrooms brush with olive oil first to prevent them from wrinkling

Selecting

When choosing fresh mushrooms, look for those with dry (but not dried) surfaces free from major blemishes. A closed veil indicates a delicate flavor; an open veil, a richer flavor.

Cleaning

The particles on the mushroom’s surface are bits of peat moss used in growing mushrooms, not dirt. Wipe gently with a damp cloth or soft brush, or quickly rinse mushrooms in a colander with cold water and pat dry just before preparation. Never soak mushrooms, they are porous and absorb moisture which will dilute their flavor.

Storing

Purchase only the amount of mushrooms you plan to use within the next several days. Mushrooms should be refrigerated continually to maintain quality. Stored covered, in original containers or in porous paper bags, but never in non-porous plastic bags as that encourages spoilage.

Freezing

Uncooked mushrooms do not freeze well so they should be cooked before freezing. To prepare, clean and slice them, sauté in butter or oil (approximately 1/3 cup per 1 pound) for 5 to 6 minutes over low heat. Cool; place in freezer containers or bags, pressing out as much air as possible, then freeze. Frozen mushrooms will keep for several months. It is better to thaw frozen mushrooms slowly in the refrigerator than at room temperature