Mushrooms are the fruiting bodies of fungi and are used in cuisines worldwide for their flavour, texture and, in many varieties, umami character. Edible mushrooms include cultivated varieties such as button, cremini, portobello, shiitake, oyster and enoki, as well as wild varieties such as morels, chanterelles, porcini and black trumpets.
Choose mushrooms that are firm and fresh, without sliminess, excessive moisture or signs of decay. Brush away loose soil or rinse briefly when necessary, then drain and dry well. Avoid prolonged soaking, which can make some mushrooms waterlogged. Cooking methods include sautéing, roasting, grilling, braising and drying.
Example: sauté button mushrooms for sauces, roast portobellos as a main-course component, or use dried porcini to enrich stock and risotto.
Food-safety note: use only mushrooms identified as edible and sourced from reliable suppliers; never serve unidentified wild mushrooms.
Training video: https://www.youtube.com/watch?v=VzqqipoS1iM
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
