Simple guide to basic fresh mushroom preparation

Mushrooms are neither plant nor animal

So what's the best way to cook them?

Do not “sauté” them raw!

On contact to hot oil or butter,
mushrooms will soak up the fat and develop a “oily chew” kind of texture

Below is a simple guide to make you love mushrooms
for their natural state and flavour.

So here is what you must do… 

Prepare your mushroom

1.     Place your fresh, clean, and sliced mushrooms in a pan and pour some liquid in, to a maximum of one-quarter of the mushroom’s height. Chicken stock is a great option to water.

2.     Place on high heat until the liquid comes to a quick boil (do not let it boil for long).

3.     Cover with a lid; shake the pan a give it a minute on medium/high heat.

4.     Remove the lid after the minute and, on medium-high heat, allow the mushroom to soften and the liquid to completely evaporated. Gently reduce to medium heat.

5.     Transfer the mushrooms to a large plate and let them cook for a bit (approximately 5 minutes).

La  Touche du Chef  is yours to define!

6.     Place a dollop of butter with a splash of light olive oil into the dried and hot mushroom pan you used for stewing them.

7.     When butter/oil is foaming, add the mushrooms to the pan.

8.     Season with salt and freshly crushed black pepper; allow the salt to concentrate the mushroom flavour with the butter – a sweet pairing!

9.     When your nose is telling you “This is amazing”, then you’ll know it is time to add a handful of freshly chopped parsley (option to add garlic, as well) or oregano or your own creation– but do not finely chop herbs!

10. Toss briefly to set the freshness of the herbs and the garlic fragrance (if using garlic).

11. You can test them now or…

12. …place a spoonful of your mushroom Fricassé (Fricassé de champignons) on a slice of lightly toasted French baguette, then top with a piece of your favorite cheese.

13. Place into a preheated oven (180°C - 350°F) oven for about 5 minutes or until the cheese is just melted.
Note: Some cheeses will melt faster than others, so keep an eye on your prize!