Can i steam mushrooms

I'd much rather eat a cooked or steamed mushroom, than a raw one anyday. You must log in or register to reply here. Popular Threads. What did you have for dinner? Breakfast, Lunch, Dinner, Supper -- what are you cooking? Guess The Dish What are you listening to these days? Latest posts. Steak, well done. Not done well. Latest: kuan 2 minutes ago. The Late Night Cafe off-topic. Yet as fungi, they fall into an entirely different category than either plants or animals.

A hearty portion of steamed or cooked mushrooms, flavored with broth or oil as well as herbs, can fill you up and provide vitamins and minerals without the bad stuff.

The chitin in mushrooms plays a big role in their foolproof cooking quality. Mushrooms in and of themselves are certainly not sinful eating. They are low in calories, fat, and sugars but provide a good source of protein and vitamin D.

They also contain fiber and vitamin C and a list of other cancer-fighting antioxidants. They contain polyphenols and polysaccharides that have antioxidant properties and are heart-healthy, which help counteract the aging process of cells and aid the immune system. Antioxidants like glutathione and fibers such as beta-glucan, both contained in mushrooms, support the cell processes of warding off infection and eliminating other detrimental foreign substances.

Vitamin C signals the immune system to form cells that react with invasive agents and diseases like cancer to fight them off. Beta-glucan interacts with cholesterol to lessen its absorption into the bloodstream, while ergothioneine, an amino acid occurring in mushrooms, keeps triglycerides busy and out of the way.

This interaction may explain one study that found that men who consumed mushroom powder during a meal ended up with lower cholesterol and triglycerides afterward. Researchers continue to look into whether ergothioneine can also combat the formation of plaque on the arterial walls, responsible for setting up conditions that lead to heart disease.

Much like tofu, mushrooms have a mild earthy flavor that complements just about any savory food, and they can take on other flavors depending on what you use in the cooking process. If you notice any dirt on the mushrooms, use a slightly damp paper towel to brush it off. Mushrooms act like a sponge so water will be absorbed, which causes the final cooked mushrooms to be squeaky instead of flavorful and browned. If your mushrooms are extremely dirty, you can quickly dunk them into some water, but make sure you pat them extra dry before cooking them.

Cut or tear them to a similar size. This applies to most things when cooking. If you are using a variety of mushrooms, cut — or if they are more fragile — tear the mushrooms so that they are all a similar size. Have you heard of this one before? Julia Child and other famous chefs have shared this time and time again.

If you pile raw mushrooms up on top of each other in a pan, they will steam. If instead, you spread them out so that they are only just touching one another, they will brown and crisp around the edges. An example of this is our oven-roasted squash. This way they caramelize and brown instead of steam. Salt mushrooms at the end of cooking.

I know this seems odd, but mushrooms are one of the only things I salt towards the end of cooking. Salt brings out moisture, which in the case of mushrooms, prevents them from browning in the pan. Use a heavy skillet. When it comes to cooking mushrooms on the stove, use a wide heavy skillet — we love using our cast iron pan. When the pan is hot, throw in the mushrooms and spread them into one layer. When they are brown, flip them and let them brown on the second side. When both sides are brown, and the mushrooms have shrunk in size, add a little flavor — salt and any other seasoning you love.

For this batch, we season with salt and stir in a little butter, fresh thyme, garlic, and lemon zest. After a minute or two, they are absolute perfection. You can even turn them into a stunning appetizer!

Make these Mushroom and Truffle Salt Crostini! When cooking the mushrooms, make sure they are spread into one layer in the pan and not crowded — this way they will brown instead of steam. Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Heat olive oil in a large, wide skillet over medium heat. Add mushrooms and spread into one layer. Cook, without moving, until browned on one side, 3 to 5 minutes.

Stir then cook another 3 to 5 minutes or until mostly golden brown on all sides. Season to taste with salt and black pepper.