Spotlight: Button Mushrooms

Button mushrooms, recognizable as the small white or brown mushrooms found in supermarkets, were popularized for their mild but delicious, creamy, unique flavor.

Store button mushrooms in a paper bag in the crisper drawer in the fridge. This allows for some airflow while preventing the mushrooms from drying out. (Source)

Should you wash mushrooms before use?
Mushrooms are porous and made of mostly water, so some will say that washing them is fine- if you want to destroy all of their flavor. Washing them can also cause the mushrooms to absorb a lot of water, turning beautifully sautéed mushrooms into soup. Other sources say that you can rinse (as long as you don't soak them) without much damage because most people do not appreciate dirt on their plates. Since Steve's mushrooms from NorthStar are chemical-free, we recommend using a method between the two by carefully wiping the mushrooms with a damp cloth to remove dirt and allowing them to dry before use.

Cooking Methods
Dana Velden on theKitchn says, "In my experience, the best way to get flavor from button mushrooms is to sauté them in grapeseed oil over high heat until golden and a bit crispy. Grapeseed oil has a higher smoking point than butter, so you can get some really nice color on your mushrooms without burning them. Then remove them from the flame and finish with a touch of butter for flavor and a dash of salt and pepper."

David Tanis in the NY Times says, "Simply sautéed in a little butter or olive oil and finished with garlic and parsley, or sliced raw for a salad with a lemony dressing — what could be better? They’re completely satisfying . . . Cooked and marinated à la Grècque with white wine and aromatics, button mushrooms make a fabulous hors d’oeuvre . . . And a well-executed white mushroom omelet with a bit of ham and cheese is something wonderful. This week’s recipe, mushrooms à la crème, makes great use of them as well. It’s a simple one, with only a few ingredients: a bit of butter, a handful of sweet herbs and some tangy crème fraîche. Try it as an easy side dish or over noodles."


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