This week’s Vegetable Box Feature: White Button Mushrooms
Did you know?
It’s estimated that the average consumption per person is around 2 lbs per year.
How to Store Them:
Because button mushrooms contain so much water, they are prone to turning moldy or slimy. The best way to avoid this is to use them as soon as possible. But storing them in the fridge for two to three days is fine provided they aren't encased in plastic, which traps in moisture, which in turn can cause them to turn slimy. Avoid storing whole mushrooms in plastic bags. Store them loose in the crisper drawer on the humid setting, with a clean paper towel underneath them.
How to Use Them:
They can be eaten raw or cooked. They have the mildest flavor and readily absorb the flavors that they're cooked with. You can sauté, stir-fry, grill, braise or roast them.
Button mushrooms have a relatively high water content relative to their more mature counterparts. This means that cooking them takes a little bit longer than cooking cremini or portobellos. Undercooked button mushrooms can have a slightly squishy consistency, but cooking them longer will cook away their water content, giving them a more dense, almost meaty texture.
They can sometimes have particles of dirt on them. In recent decades it was commonplace to brush the dirt off without wetting the mushrooms because it was feared that rinsing them would cause them to absorb water like sponges. But button mushrooms are already saturated with water—their water content is around 92 percent. If you soaked them for a period of time, they might absorb a bit more water, but rinsing away the dirt won't have any appreciable effect on their moisture content.
Likewise, some chefs, especially those with old-school fine-dining training, recommend peeling mushrooms before cooking. This is done using a paring knife, reaching under the cap of the mushroom with the edge of the knife and pulling the skin toward the top of the cap. This was done to make the mushroom look nice, as a way of removing dirt, and also because the skins on older mushrooms can sometimes be tough. But with button mushrooms, toughness isn't an issue, and rinsing is an easier and equally effective method of removing dirt. So peeling is definitely optional.
Button mushrooms are easy to slice and don't require much pressure from the chef's knife. Their flesh is somewhat delicate, and they should be handled gently. They bruise easily, and when that happens, the white flesh turns first pink and then brown.
Button mushrooms are great in pasta dishes, stir-frys, omelets, salads, soups, sauces, as a topping for pizzas and burgers, and as a side dish, served sautéed with butter, herbs, and garlic, especially alongside grilled steaks and other meats.
Savory Mushroom Toast Recipe
Created By: By Laurel Randolph
This can be eaten on its own for breakfast, alongside fresh fruit for brunch, or with a simple salad for an easy dinner.
1 TBSP unsalted butter
1 medium shallot, diced
1 clove garlic, minced
8 ounces fresh mushrooms, sliced
1 tsp soy sauce
1/2 tsp fresh thyme leaves, optional
Salt, to taste
Pepper, to taste
4 small or 2 large slices of rustic bread (e.g., sourdough, wheat, multigrain)
1 TBSP olive oil
1/3 cup grated gruyere cheese (about 1 1/2 ounces)
2 tsp chopped fresh parsley
1. Gather the ingredients. Preheat your broiler on high.
Created by: Danilo Alfaro
This is the perfect accompaniment for baked or roast chicken, pork roast, shrimp, or pan-fried fish.
1 quart mushroom stock (or vegetable stock or chicken stock)
4 TBSP unsalted butter, divided
1 cup fresh mushrooms, sliced
1 TBSP vegetable oil
1 medium shallot (or small onion), chopped (about 1/2 cup)
1 1/2 cups arborio rice
1/2 cup white wine
1/4 cup grated Parmesan cheese
1 TBSP Italian parsley, chopped
Kosher salt, to taste
1. Gather the ingredients.
3.Melt 1 tablespoon of the butter in a sauté pan and sauté the sliced mushrooms until they're soft. Remove from heat and set aside.
Note: It's important to stir constantly to prevent scorching, especially while the hot stock gets absorbed, and to add the next ladle as soon as the rice is almost dry.
Tip: Risotto turns glutinous if held for too long, so you should serve it right away. A properly cooked risotto should form a soft, creamy mound on a dinner plate. It shouldn't run across the plate, nor should it be stiff or gluey.
Created By: Sara
The perfect 10 minute side dish that goes with almost any meal.
1lb button mushrooms
4 TBSP butter
1 TBSP minced garlic
1 sprig fresh thyme or 1/4 tsp dried thyme leaves
1 TBSP chopped fresh parsley
salt and pepper to taste
1. Melt the butter in a large pan over medium high heat.
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