How To Cook Wild Mushrooms
As important to our health as cooking mushrooms is, who can resist the unmistakable rich, delectable and distinct aroma of roasting chanterelles or porcini slowly browning over a flame? Not I.
How fortunate that there are so many ways to cook mushrooms and that cooking them yields such delicious results. It's through cooking mushrooms that they break down, becoming more digestible and making their considerable nutrients available. Cooking mushrooms also renders some natural toxins, irritants, allergens and even creatures in raw edible mushrooms harmless to us.
Tear or cut cleaned mushrooms into medium sized pieces.
Heat a thin layer of oil in a large sauté pan over medium-high heat and add the mushrooms when the oil is hot.
Continue to cook the mushrooms as they release their liquid. The excess liquid will cook off and concentrate the flavor of the mushrooms.
The mushrooms are finished when they are dry and starting to caramelize.
Toss cleaned mushrooms in a large bowl with melted butter or olive oil, salt, pepper, chopped garlic and fresh thyme leaves. Place in a single layer on a baking sheet.
Roast the mushrooms in a hot oven (425ºF), checking with some frequency, until golden brown and crisped.
Brush Mushrooms on both sides with olive oil and season with salt and pepper. If you're cooking morels, place them in a grill basket so they can be tossed as they cook.
Grill over a medium fire until the mushrooms are well-marked and golden brown on one side, then turn and continue grilling them until tender and cooked through with a touch of crispiness.
Butter Poaching Mushrooms
Bring 4 Tablespoons of water to a boil in a medium saucepan. Whisk in 16 tablespoons of butter, 1 Tablespoon at a time, forming an emulsion.
Simmer ½ pound cleaned mushrooms in the emulsion until tender, about 15 - 20 minutes. Small whole mushrooms are ideal, or chunks if larger.