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Vegetables

3 fast recipes to cook mushrooms

Prep time 5 minutes | Cook time 20 minutes
serves 2 people

Photography by Tracey Creed
Recipe by Tracey Creed and Amandine Paniagua
Words by Amandine Paniagua


Published November 5 2022
Updated December 22 2022

Ingredients

Base
2 cups mushrooms, cleaned
2 tbsp olive oil
4 garlic cloves, crushed
salt and pepper, to taste
Add-ons
1 handful fresh parsley, chopped
1 large onion, diced
1 can tomato sauce
rosemary strings
14 tsp balsamic vinegar
14 cup soy sauce

Method

Please note ingredient volumes are for one recipe only.

Sauté mushrooms with parsley

Slice mushrooms of your choice into strips.

Transfer the sliced mushrooms to a hot skillet over medium-high heat. The idea here is to get the moisture out of the mushroom before using olive oil. Stir often to avoid the mushrooms sticking to the pan, approximately 5 min. Add a few pinches of salt to fasten the process.

Once the mushrooms start to brown, add the olive oil, crushed garlic and parsley. Toss to coat, and cook for about 5 minutes.

Plate as desired. We suggest on toast with hummus, topped with cracked pepper and enjoy!

Minced mushrooms with onion, tomato sauce and rosemary

Roughly cut your preferred mushrooms into cubes. You can also use a blender or food processor to chop them faster and uniformly.

In a saucepan, heat the olive oil, add the diced onion, and cook until translucent, stirring, for approximately 2 minutes over high heat.

Lower the heat to medium. Pour the cut mushrooms, add some salt and pepper and cook for another 5 minutes. Add the crushed garlic and cover for approximately 2 minutes.

Add the tomato sauce and rosemary strings. Stir to combine and cook for another 2 minutes.

Again, plate as desired. We suggest cooked pasta and broccoli, topped with cracked pepper and enjoy!

Roasted marinated mushrooms in balsamic vinegar soy sauce

Here you can either chop your mushrooms or keep them whole.

Preheat your oven to 200°C and line an oven tray with baking paper.

In a large bowl, combine the olive oil, garlic, vinegar, soy sauce, salt and pepper to taste. Add the mushrooms and toss to coat evenly.

Lay the mushrooms on the tray, on a single layer and roast for approximately 20 min, or until tender, mixing at half time.

Finally, plate as desired. We suggest some greens and potatoes, top with cracked pepper and enjoy!

All these cooked mushrooms will keep up for 3 days in an airtight container in the fridge.

Do you love mushrooms? Today is your lucky day! With these three fast recipes to cook mushrooms, you have options to add nutritious diversity to a meal without complexity. I love to cook mushrooms this way, using the same base ingredients, and with a slight variation in the procedure, we make a different form of delicious nourishment. These fast mushroom recipes were inspired by the daily moments in life when we seek simplicity for dinner. Or the holidays, when we have to make do with the tiny rental apartment's kitchen, the small range of food essentials and utensils. And a restrained budget. So we lean on sure values, garlic, fresh parsley and olive oil to infuse mushrooms, a food working so well at absorbing flavouring.

Here we also give you three cooking options, some requiring the light addition of a tomato can, onions, soy sauce or the spices you love to keep a pleasant texture and enhance flavours. It works with all kinds of mushrooms, button, shiitake or portobello and oyster mushrooms. For the latter, you don’t need to slice them if cooked on the stove. Add to whatever you want to eat, grains, pasta, roasted veggies, greens, tofu, and the list goes on.

Why are mushrooms a source of sustainable food?

Nutritionally, the hearty meat-like mushrooms are antioxidant-rich, a great source of fibre, protein, and vitamins while low in calories. They also contain minerals, including selenium, which boosts immune function and healthy thyroid. In short, mushrooms give a health boost to any dish for a low price. Yet mushrooms' reach doesn't stop at our health. On a broader level, mushrooms hold a small environmental footprint as their growth requires minimal water and energy input for low CO2 emissions and high yield. In addition, as part of the fungi family, mushrooms are compost makers. They decompose the remains of plants and animals, participating in the cycling nutrient system. They also help with nitrogen fixation and phosphorus mobilisation. Overall, they improve the bioavailability and quality of the soil and the plants around them. Regenerative action all along.

How to know more about the fungi kingdom?

The world of mushrooms, and fungi, at large, is simply fascinating. So if you want to learn more, here are some books to deepen your knowledge. List to be cultivated.

In Search of Mycotopia: Citizen Science, Fungi Fanatics, and the Untapped Potential of Mushrooms — Doug Bierend

An introduction book to the fungi's world; learn about their power, the potential for our future and the many different communities and individuals fascinated by them. Doug Bierend's book gives a well-researched picture of the modern mycological movement and a deep dive into the current scientific knowledge of mushrooms. In Search of Mycotopia could be the first book to read to learn more about the mushroom topic.

The Mushroom at the End of the World: On the Possibility of Life in Capitalist Ruins — Anna Lowenhaupt Tsing

Investigating Matsutake, one of the most expensive and sought-after mushrooms, anthropologist Anna Tsing unravels the unexpected connections between capitalism, globalisation, culture and environment, nature preservation and human collaboration. Food is more than a simple commodity.

Cooking with Mushrooms: A Fungi Lover's Guide to the World's Most Versatile, Flavorful, Health-Boosting Ingredients — Andrea Gentl

The first cookbook of Andrea Gentl, featuring close to 100 recipes, is a creative bible on how to use mushrooms as an ingredient, flavour, seasoning or plate protagonist. Cooking with Mushrooms is a beautiful and useful book, a classic to keep in your kitchen library to expand the field of possibilities with this delicacy food fungus.

Finally, not a book but a fantastic essay by my all-time favourite food writer Alicia Kennedy, On Mushrooms. I said it before, and I will continue; you won't regret subscribing to her newsletter. Here is another essay published in Foreign Policy, also by Alicia, because we are never tired of her writing on growing mushrooms in Puerto Rico to reach food sovereignty. And an inspiring story from the magazine Where The Leaves Fall, by Indlieb Farazi Saber, on human survival and mushroom resilience (both articles have a paywall).

Happy reading, and if you have other books or resource suggestions, feel free to email us at hello@thisislagom.com.

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