Perfecting mushroom seasoning: The secret to festive dishes
Frying mushrooms is an integral part of preparing fillings for dumplings, croquettes, or Christmas Eve cabbage rolls. It is also the base for aromatic sauces. When is the best time to add salt, and does pepper suit all types of mushrooms? By following the correct sequence, you can bring out the best from the forest's bounty.
Many people gather mushrooms in the autumn with Christmas dishes in mind, in keeping with tradition. During dinner on the eve of Christmas, dishes prepared from one's own crops and harvests—from the garden, orchard, or forest—were served. Dishes featuring mushrooms symbolised gratitude for the abundance of the past year and ensured prosperity for the future.
Are mushrooms healthy to eat?
Wild mushrooms are a source of many nutrients, including protein, fibre, and antioxidants. The protein content is particularly valuable for people on a vegetarian diet. Mushrooms also contain B vitamins, which support the functioning of the nervous system, and minerals like selenium and potassium, which benefit the immune system and heart function. Their low-calorie content makes them a suitable addition to a weight-loss diet.
How to season mushrooms: embrace basic spices
Begin seasoning fried mushrooms by sprinkling them with salt. This basic spice is universal for all species and helps release water, intensifying their forest aroma within the caps. Pepper works well with mushrooms possessing 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, which is perfect for pierogi or small dumpling fillings. If you have saffron milk caps or chanterelles, add sliced garlic to the onions. Use this base to fry pre-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 is suitable for 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
For all kinds of mushrooms—from fried chanterelles to porcini—chopped parsley is an excellent choice. Add it at the very end of frying or sprinkle it over the finished dish once served. Include a few sprigs of fresh or dried thyme at the start of frying. If the stems are tough, add only the leaves. This herb imparts lightness and fresh, citrusy aromas and pairs well with porcini and boletes.
Marjoram is preferable for saffron milk caps and chanterelles, as it adds a subtle sweetness to the mushrooms. It is helpful to crush the dried herb in your hands before adding it to the dish to quickly release the essential oils. Creamy sauces with cream and thick mushroom soups will gain lightness and vigour when sprinkled with fresh dill.
