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Questions tagged [mushrooms]

Use this tag for questions about selecting, identifying, storing, preparing, replacing or cooking with mushrooms as a star ingredient.

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Are long cooking times simply necessary for duxelles (or other mushroom dishes) to be flavorful?

When making duxelles, I've noticed that you have to cook the mushrooms for a substantial period of time to get any flavor that doesn't taste like boiled mushroom. First, you need a while to get all ...
JS4137's user avatar
  • 123
1 vote
2 answers
183 views

could i substitute mushrooms for pork/chicken in a dumpling recipe?

i would like to try making some vegetable dumplings as i thought it would be a tasty way to get some more veggies in, and i like mushrooms. could i substitue some finely chopped or minced mushrooms + ...
Alex S's user avatar
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0 votes
0 answers
96 views

Are these commercially dried mushrooms still safe to eat? [duplicate]

[the mix is still well in date but a few of the mushrooms look potentially mouldy? mushroom containerenter image description here]2
DMcL's user avatar
  • 1
5 votes
2 answers
383 views

Are whole dried Shiitake sufficient for complete flavour extraction in my stock, or should I cut them to increase surface area?

I usually bring my soon to be vegetable stock to a boil and then let it simmer for about an hour. One of my favourite ingredients is dried Shiitake, which I tend to buy whole and in bulk. Should I go ...
Akixkisu's user avatar
  • 173
14 votes
2 answers
4k views

Should I cook mushrooms on low or high heat in order to get the most flavour?

According to On Food and Cooking, mushrooms are about 80-90% water. It makes sense, then, that when frying the mushrooms I should aim to remove as much of that water as possible. That way, I could ...
Adam McKenna's user avatar
3 votes
2 answers
2k views

Are cremini mushrooms and chestnut mushrooms the same thing?

They look the same. This BBC Good Food article describes the chestnut mushroom in very similar terms to how this Epicurious video describes the cremini mushroom. Are there actually any differences ...
Adam McKenna's user avatar
8 votes
3 answers
2k views

Imitating the flavour of canned cream of mushroom soup

Many brands such as Campbells, Batchellors and Heinz all have a distinct "mushroomy flavour" in their cream of mushroom soup that I can never quite imitate in my own soup recipe. All of them ...
Diu.Lei's user avatar
  • 578
0 votes
0 answers
292 views

Are these mushrooms safe to eat?

I was chopping up some portabella mushrooms (purchased at Costco) for a stir fry and noticed that the flesh of some of the mushrooms turned a dark brown (left): It has a slightly rougher texture, ...
Android Won Kenobi's user avatar
13 votes
5 answers
7k views

Is the water released from mushrooms during stir-frying edible?

After I wash mushrooms in salt water, I dry them in a salad spinner. Then I insert the spinned mushrooms into my wok, that's hot with safflower oil. At this point, the wok has no water. After 3 mins. ...
user avatar
1 vote
1 answer
834 views

What can I use in place of shiitake mushrooms?

I would like to know what can I use instead of dried Shiitake mushroom for stock/broth making, a small deviation from the original flavour is acceptable but please share something pocket friendly.
Sarthak Om Mishra's user avatar
3 votes
1 answer
123 views

Can you reconstitute dried morels in broth instead of water?

I'm making some risotto this weekend, and I've always read to reconstitute dried mushrooms in water, but I haven't read anything for or against reconstitution in broth. Would there be any reason not ...
clayperez's user avatar
  • 131
1 vote
1 answer
635 views

Mushrooms, beef, long cooking and bitterness

I tried two long-cooking beef dishes starring mushrooms, an ossobuco of veal and beef breast. The directions went by basically cooking the ossobuco (after cutting the junctions) or the beef breast ...
David P's user avatar
  • 784
2 votes
0 answers
108 views

Intense mushrooms carbonation while fermenting

First attempt on fermenting mushrooms. Pretty low experience level in fermenting overall. So, what I did boiled them for a 1.5-2 hours mix broth and salt so it became 2.5% brine fill jar and put in ...
Mykytak's user avatar
  • 121
6 votes
1 answer
2k views

Are mushrooms with interior holes ok?

When I started to cut up these store bought mushrooms, I saw there were holes in them. There weren't any holes or spots visible on the exterior. Are they still safe to eat? They also started to turn a ...
pickled lettuce's user avatar
9 votes
1 answer
2k views

Are the stems of rehydrated dried Shiitake usable?

The stems of the rehydrated Shiitake mushrooms are tough, even after rehydration. In the recipes that I checked it was advised to cut and throw the stems and keep the head of the mushroom. I want ...
Spyros K's user avatar
  • 216
3 votes
0 answers
117 views

Calculating Salt/Sugar additions for Mushroom based Jerky

I'm working on a mushroom based jerky recipe and there are a couple questions about water activity that I am having trouble finding answers to. What salt and sugar content should I be aiming for to ...
Mushroomcooking's user avatar
0 votes
2 answers
224 views

What can I add to lactoferments?

I love fermenting my own hot sauce and kimchi (sauerkraut). I’ve safely added all sorts of vegetables (carrots, garlic, onion, etc) but want to experiment with new flavors. Can I put some fresh or ...
Mohammad Athar's user avatar
0 votes
1 answer
468 views

Are these mushrooms still edible?

Are these mushrooms still edible? The colour of the gills changed. I'm not sure what kind of mushrooms they are. They're not store-bought though, my mother picked them from the forest. She also ...
TheLostInUnknown's user avatar
2 votes
2 answers
804 views

Mushroom soy sauce, brand identification or substitution

I am hoping someone knows what brand this. A few years ago I found this mushroom soy sauce. It was exceedingly thick, very darkly colored (almost stained one's fingers, it was so dark and ...
Megha's user avatar
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3 votes
1 answer
3k views

Is there a difference between brown and white champignons?

My supermarket sells two varieties of champignons: Brown and white, with the brown ones being slightly more expensive. Is there any notable difference between brown and white champignons in how they ...
Philipp's user avatar
  • 570
1 vote
3 answers
2k views

Am I cooking mushrooms wrong?

Since I was a child, I never really liked mushrooms. To be honest, I was extremely picky, but now, I eat anything. Well... Almost anything. I can't stand mushrooms. Except, I can't understand why, and ...
Hugo's user avatar
  • 869
1 vote
0 answers
220 views

Korean food that was wrapped in tin foil

I have a fond memory of a dish from awhile back however I do not know where I ate it at nor what it was. All I know is it was some Korean BBQ place near San Jose or Cupertino CA the kind where there ...
J.Doe's user avatar
  • 257
11 votes
2 answers
3k views

How to saute dried and fresh mushrooms together?

I'm preparing a creamy mushroom pasta. The first step is sauteing and browning the mushrooms. The recipe calls for a variety mushrooms including chanterelles. Unfortunately, I can't find any fresh ...
dyeje's user avatar
  • 213
0 votes
1 answer
725 views

Washing vegetables that I accidentally threw moldy tomato sauce on safe?

So I was frying some mushrooms and was gonna put tomato sauce/passata on it but I didn't realize it was moldy until I squeezed it out of the box and onto the mushrooms. I immediately put everything in ...
Ema's user avatar
  • 1
0 votes
2 answers
233 views

Is this the centre of the stem of a mushroom or different kind of mushroom?

This long skinny mushroom appeared on the cutting board. I'm not sure if it is from the centre of the stem in the picture or a different kind of mushroom. I'm a bit worried about a stray inedible ...
padma's user avatar
  • 1,212
2 votes
1 answer
9k views

Red/Brown color on some Shiitake Mushrooms

These mushrooms have been in the fridge for two weeks (sealed by wrap) Are they bad already? what cause the red/brown color(only under it, not on top)? Thank you.
Shiji.J's user avatar
  • 121
0 votes
1 answer
209 views

How can I preserve mushrooms for a long time?

Whenever I freeze mushrooms their color gets blackish, and their taste is altered. How can I preserve mushrooms for a long time while minimizing or eliminating this kind of changes?
aquari's user avatar
  • 67
2 votes
1 answer
2k views

Freezing uncooked ‘chicken of the woods’

We found and foraged chicken of the woods. We cooked some and also froze some. We did not cook these mushrooms before freezing. Are they still edible?
Paulette Bruno's user avatar
1 vote
1 answer
648 views

How do I dehydrate Ganoderma Applanatum?

I'm wanting to turn artist conk into powder. How should I dehydrate it for grinding in my cornmeal grinder? I tried 6 hours at 180 in the oven, and it's still moist to the touch.
a coder's user avatar
  • 579
6 votes
3 answers
1k views

Is it safe to use raw mushrooms to flavor a broth?

I'm following a recipe for making ramen broth. It says to use chicken stock and boil it with several fresh ingredients for 30 minutes to flavor it, one of which is mushrooms. Being a very ...
Henrik's user avatar
  • 61
3 votes
1 answer
512 views

Why do turkey tail mushroom experts say to tear up the turkey tail, and not powder it?

I've seen a few videos on making turkey tail mushroom tea, and they suggest ripping it up. Why rip it up, and not blend it into a powder so you can have the whole mushroom effect?
a coder's user avatar
  • 579
2 votes
2 answers
2k views

How do I prepare ash bolete mushrooms for recipes?

I got about a grocery store paper bag in about 10 minutes under pine trees in the yard, so I was wondering what the best way to prepare the ash bolete mushrooms before using them in a recipe would be.
a coder's user avatar
  • 579
4 votes
2 answers
304 views

Can I use Portobello Mushrooms in Lasagna?

I'd like to make a lasagna with mushrooms finely chopped and cooked with some Italian sausage to make the base for the meat sauce. However, all I have are Portobello Mushrooms. Will they work for this?...
Phillip Brantley's user avatar
2 votes
1 answer
2k views

How to put mushrooms in soup/stew without creating foam?

This is something that has happened to me twice now: I like making boxed Japanese curry, so I tried adding some sliced (fresh) shiitake mushrooms, because I like them. Before you actually add the ...
Thewitchmaker's user avatar
1 vote
1 answer
652 views

Should I scrape out portobello gills to avoid sogginess?

I am not worried about the dark staining of everything else on the plate; rather, keeping the caps from going soggy. Yes, a hot pan and a bit of salt helps, but does scraping make much difference for ...
Pat Sommer's user avatar
  • 5,452
5 votes
2 answers
281 views

Should I fry mushooms before adding to a red meat sauce?

I'm planning on making a pressure cooker sauce using tomatoes, ground beef, sausages and wine — a classic Italian American spaghetti sauce. The method is to sweat onions, carrots, celery and garlic ...
Will's user avatar
  • 53
3 votes
1 answer
1k views

What is the purpose of heavy cream in a mushroom duxelle?

I'm planning on preparing a beef wellington for the holidays and am following a recipe whose duxelle recipe is defined: In a food processor, pulse the mushrooms until finely chopped. Then, ...
Bennett Yeo's user avatar
1 vote
1 answer
2k views

Mushrooms taste FUNKY

I made this today: https://www.youtube.com/watch?v=Y9gncvPpQKA The first time I made it, the mushrooms and steak came out great. First cooking the steak, then cooking the mushroom in remaining (steak ...
user3180's user avatar
  • 123
10 votes
6 answers
86k views

Cooked or raw mushrooms on pizza?

Should I precook mushrooms before putting on pizza to prevent soggy pizza? I swear when I've seen pizza shops do it, they put them on raw--albeit from recollection they're more thinly sliced than the ...
Jeff Axelrod's user avatar
  • 4,939
2 votes
0 answers
9k views

How long can you soak morel mushrooms before they go bad?

We got some morels from a friend and soaked them in salt water in the fridge. That was Friday. It is now the following Thursday, and we just took them out of the water and cut them down. Bad memory! ...
Brian Allison's user avatar
2 votes
1 answer
6k views

How long do pre-chopped portobello mushrooms last in the refrigerator?

I'm looking to clean, wash, and pre-chop about 10lbs of portobello mushrooms. Will they be the same quality in the refrigerator for about 24 hours? This is in an effort to find more efficient ...
Xavier Doc Jenkins's user avatar
3 votes
1 answer
16k views

Are these grocery store oyster mushrooms OK to eat?

I bought these at the grocery two days ago. They have been in the fridge. They are firm. The white fungus in the gills is firm too. No bad smell. Can I cook and eat?
futurebird's user avatar
1 vote
2 answers
3k views

Why are mushrooms safe for everyone to touch at the supermarket?

Food safety laws generally apply to most food you can touch with your hands at supermarkets - such as loose leaf spinach, bread rolls in the bakery, and anything at the deli. When handling these foods,...
Tim Malone's user avatar
2 votes
1 answer
277 views

How to prevent shitakes from sticking to pan when sauteeing?

Is there any way to prevent shitakes from sticking to the stainless steel pan when sauteeing in olive oil? I cook with many different kinds of mushrooms and only shitakes, and to some degree ...
amphibient's user avatar
  • 2,921
0 votes
1 answer
1k views

Adjust salt (in mushrooms)

My goal over the last year has been to reduce the amount of waste that comes out of my home. That means wasting less food and buying fewer items that come in any kind of packaging. When I can, I buy ...
QMusic3's user avatar
  • 83
2 votes
3 answers
8k views

Can I heat and then cool Shiitake mushrooms, and eat cold one day later?

I want to cook them, then keep them in the fridge and eat them cold one day later. I have heard of some mushrooms becoming poisonous one day after heating, and you cannot eat Shiitakes raw. Will it ...
Zino's user avatar
  • 23
3 votes
2 answers
33k views

What is this part of the mushroom? Is it safe to eat?

Is the part I indicated in the picture safe to eat? It looks like mold? Sometimes the mushrooms I buy have it, sometimes they don't. I wonder what it is! And what about this one?
Kevin Van Ryckegem's user avatar
3 votes
2 answers
23k views

Storage options for Oyster mushrooms

Found about 5 pounds of Oyster mushrooms today in southern Ohio. First time for me. What is the best method of cleaning and storing for long term? Do these dehydrate well or should they be sauted and ...
NKY Homesteading's user avatar
10 votes
2 answers
1k views

Is it possible to "ripen" mushrooms after it's picked?

Quite recently my world was shaken when I learned that the common button mushroom and the much larger portabello mushroom are both the exact same species, Agaricus Bisporus, but at different stages of ...
Jay's user avatar
  • 8,853
1 vote
0 answers
495 views

White threads on top of mushrooms?

I just opened a pack of baby bella mushrooms that I bought yesterday. They were firm and in good condition, but the one on the bottom had wispy white threads growing out of the top. I thought it could ...
Tesserex's user avatar
  • 1,780