If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link)
We have a bit of a love/hate relationships with mushrooms in our house. By which I mean, two of us love them, one is indifferent, and one of us hates them.
Mushrooms are a type of fungus, and there are actually a lot of different varieties. However, the ones you’ll see most often in supermarkets are closed-cup, chestnut, or button mushrooms.
These mushrooms have already had some of the prep done for you. All that’s left are the stalk and cap, so you can eat the whole thing!
You don’t even need to wash mushrooms; in fact it’s best to avoid getting them wet. Not only will it make them feel kind of slimy, it makes it very easy for mould to grow on mushrooms. (Mould growing on mushrooms has always amused me, a little fungus growing on a big fungus, but I digress.)
If your mushrooms are getting a little old, however, you may want to peel them. It’s actually easiest to do this with your fingers! Start by pulling the stalk off the mushroom. You can then reach into the middle of the mushroom and get hold of the edge of the skin, close to where the stalk was. Then, gently pull it off.
To chop your mushrooms, it’s easiest to start with them lying on their caps. For chunks, you can just quarter them.
If you’d rather have sliced mushrooms, start by chopping them in half. Then place the mushroom on its cut side as you slice it. I like slices about half a centimetre (1/4 inch) thick.
Mushrooms can be eaten raw or cooked, but an overcooked mushroom is rubbery and chewy. To fry mushrooms, simply heat them in a frying pan for anywhere between 5 and 20 minutes! It really depends on how well-done you like your mushroom.