Savour the season: Unlocking the perfect spice for mushrooms
Frying mushrooms is integral to preparing fillings for dumplings, croquettes, or Christmas Eve cabbage rolls. It's also the base for aromatic sauces. When is the best time to add salt, and does pepper complement all types of mushrooms? Keeping the right sequence will bring out the best from the forest's bounty.
Many people collect mushrooms in the fall, following an old tradition, with Christmas dishes in mind. During the dinner on the last day before the holidays, dishes prepared from one's crops and harvests—from the garden, orchard, or forest—were served. Mushroom dishes were also meant to express gratitude for the abundance of the past year and ensure prosperity in the next.
Are eating mushrooms healthy?
Wild mushrooms are a source of various nutrients, including protein, fibre, and antioxidants. The protein content is particularly valuable for those on a vegetarian diet. Mushrooms also contain B vitamins, which support the nervous system, and minerals like selenium and potassium, which benefit the immune system and heart function. Their low-calorie count means you can successfully include them in a weight-loss diet.
How to season mushrooms? Reach for basic spices
You should start seasoning fried mushrooms by sprinkling them with salt. This basic seasoning is universal for all species. It helps release water, enhancing the forest aroma in the caps. Pepper works well with mushrooms of a stronger aroma, such as porcini. Add it at the end of frying to preserve the spice's aroma.
Fried mushrooms often pair well with sautéed onions. This combination is perfect for pierogi or small dumpling fillings. Add sliced garlic to the onions if you have saffron milk caps or chanterelles in your pantry. Use this base to fry soaked dried mushrooms.
Delicate mushrooms like oyster mushrooms or button mushrooms can be seasoned with ground sweet paprika. This spice adds both flavour and colour. Conversely, hot paprika works well in mushroom dishes that require longer stewing or cooking, such as sauces. Bay leaves are essential for mushroom soups. Add them along with allspice at the beginning of cooking, as these spices need time to release their aroma.
Fresh herbs for mushrooms
Chopped parsley is a perfect match for all kinds of mushrooms—from fried chanterelles to porcini. Add it at the very end of frying or sprinkle it on the finished dish once it's on the plate. At the beginning of frying, throw in a few sprigs of fresh or dried thyme. If the stems are tough, just add the leaves. This herb gives the dish lightness and fresh, citrusy aromas, pairing well with porcini and boletes.
Marjoram is better for saffron milk caps and chanterelles, as it adds a subtle sweetness to the mushrooms. It's worth crushing the dried herb in your hands before adding it to the dish to quickly release the essential oils. Creamy sauces made with cream and thick mushroom soups will gain lightness and life when sprinkled with fresh dill.
