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tipstools tips 2008 10 how to stem shiitake mushrooms
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I know portobello mushrooms are all the rage, but shiitakes are the closest thing you can find to wild mushrooms without going to a specialist. To me, they are invaluable, and prepared this simple, traditional way, they are spectacular. If you do happen to have some chanterelle, morel, or other wild mushrooms on hand, this is an excellent way to cook them.
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The mushrooms are not salted as they cook—this is intentional. The teriyaki sauce they’re tossed in adds plenty.
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This is a tasty little combination that can be used on top of or alongside any Asian-inspired meat or fish entrée or mixed with shrimp or crabmeat to make a light and tangy starter. I love it with tuna, brushed with a little hoisin sauce, or with medallions of pork tenderloin.
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Asparagus is often thought as a vegetable that requires delicate seasoning, but this hearty stir-fry proves that notion wrong. The sweet, heady sauce is essentially the same sauce called for in Water Spinach Stir-Fried with Garlic (page 179), but the addition of meaty shiitake mushrooms produces a more robust dish. Prepare this easy stir-fry during springtime when asparagus is at the height of its season, or substitute 1 1/4 pounds green beans or long beans other times of the year. Be sure to use high-quality dried mushrooms, and don’t skimp on the soaking time, or they won’t develop their naturally full flavor or velvety texture.
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Cut king trumpet mushrooms into planks and grill them until crisp and deeply savory. Then, pile on grilled bread with an herby, cheesy dressing.
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To clean the mushrooms, simply wipe the caps with a damp paper towel; do not rinse, as they will become soggy. Toast the sesame seeds in a dry skillet over medium heat until golden.
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Articles
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Mushroom lovers, rejoice. Mushrooms skeptics, open your minds.
Bettina Makalintal
techniques
Cooking
There are so many types of mushrooms. Maitakes. Creminis. Chantarelles. But what are they? And how do we cook them?
Alex Delany
techniques
Avoid soggy, gray, rubbery mushrooms by avoiding these common mistakes. Crispy and golden 'shrooms, here you come!
Rochelle Bilow
Cooking
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Maitake mushrooms--a.k.a. hen of the woods--grill up great. Just add a ton of olive oil, some low heat, and salt and pepper
Carla Lalli Music
Videos
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We show you how to make Mushroom Ragout with Polenta.
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This creamy mushroom carbonara is a must try!
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How to make a frittata with mushrooms, leeks, and fontina cheese.
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Our idea of magic mushrooms is crisp, golden (legal) substances with the power to lend a bass note of flavor to grain salads, turn a piece of ricotta toast into a meal, or stand alone as a savory side. Food Director Carla Lalli Music likes to sear a variety of mushrooms together with thyme, butter, and garlic, paired with herbed polenta.
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Try this meat-less stir fry recipe next time you want to cook something easy and delicious!
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Join Chris Morocco in the Bon Appétit Test Kitchen as he prepares his 15-minute recipe for crispy mushroom quesadillas. When cooked whole and left to brown, the mushrooms’ edges get lacy and crisp, while their interiors relax and tenderize—they’re almost akin to braised and shredded meat.