Boas Comidas

Glossário Culinário

Mushrooms

Ingrediente

Também chamado de
champignon, button mushroom, shiitake, shimeji

Mushrooms are edible fungi with soft texture and a flavor reminiscent of nuts and earth, used in risottos, pastas, stroganoffs, stir-fries and sauces. The most common types in Brazil are champignon (button mushroom), shiitake and shimeji, sold fresh, canned or dried.

Characteristics

Fresh mushrooms have firm caps with no dark spots and intact stems, with a mild, pleasant aroma. They absorb water easily, so they should only be wiped with a damp cloth or rinsed quickly, never soaked. When heated, they release liquid and then brown, concentrating flavor. Champignon tastes delicate and works as a versatile base. Shiitake is firmer and more aromatic, while shimeji has thin stems and shines simply sautéed.

Uses in the kitchen

Mushrooms shine in risottos, pastas with creamy sauce, stroganoffs, Asian-style stir-fries and sauces for meats, like madeira sauce. They also fill omelets, quiches, shepherd’s-style pies and pizzas, or become grilled antipasto with olive oil and herbs. To bring out flavor, the ideal is searing in a very hot skillet with butter or olive oil, without crowding, until browned. They pair with garlic, onion, cream, soy sauce, fresh herbs and mild cheeses.

Substitutions

Among fresh types, champignon, shiitake and shimeji replace each other well in most recipes, with timing adjusted, since shiitake is firmer. Canned champignon can stand in for fresh in stroganoffs and pizzas, as long as it is well drained. Dried mushrooms, once rehydrated in warm water, serve for risottos and sauces. Never pick wild mushrooms on your own, since there are toxic species that look much like the edible ones.

Fun facts

Mushrooms are not vegetables but fungi, which is why they behave their own way in the pan. Slicing evenly helps them brown uniformly. Salting only at the end of searing keeps them from releasing water too early. Stored in the fridge in packaging with air circulation and absorbent paper, fresh ones keep better than in sealed plastic bags.

Recipes with mushrooms

Português English Español