Mushrooms are a popular ingredient in many Australian kitchens, known for their earthy and umami flavours and versatility. However, despite their popularity, many home cooks make common mistakes when preparing mushrooms that can hinder their taste and texture.

Here are some tips to help you avoid these pitfalls:

Overcrowding the pan

One of the most frequent mistakes when cooking mushrooms is overcrowding the pan. When you pile too many mushrooms into the pan, they release moisture and end up steaming rather than searing. This results in soggy mushrooms lacking that delicious golden-brown crust. To avoid this, cook your mushrooms in batches, giving them plenty of space to breathe and brown evenly.

Not using enough heat

Mushrooms need high heat to caramelise properly. Cooking them at a low temperature will cause them to release their moisture slowly, leading to a mushy texture. Start with a hot pan and a bit of oil, then add the mushrooms. Keep the heat on high and stir occasionally to ensure even browning.

Grate ways to prepare

When you think of cooking mushrooms, you probably immediately imagine slicing them and chucking them into the pan. But you’d be overlooking one of the best ways to cook them.

As a Blenditarian, we recommend you grate your mushrooms and, as the name suggests, blend them through your meals. In particular, this technique works well with different types of mince. Stir grated mushrooms through your mince and whip up some of the most incredible meals your family has ever seen. Like these amazing Lamb & Mushroom Blended Rosemary Pies.

Seasoning too early

Adding salt to mushrooms too early in the cooking process can draw out moisture, causing them to steam rather than sauté. For best results, season your mushrooms towards the end of cooking. This helps to preserve their texture and intensify their flavour. Make sure you follow our delicious recipe to get the seasoning ratio just right.

Using the wrong type of oil

Using butter or low smoke point oils can burn quickly at the high temperatures needed for cooking mushrooms. Opt for oils with higher smoke points like sesame oil or avocado oil. You can add a knob of butter towards the end for flavour if desired.

Not experimenting with varieties

Button mushrooms are a staple, but don’t limit yourself. Australia has a wonderful variety of mushrooms, such as portobello, oyster, and king trumpet. Experimenting with different types can add new dimensions to your dishes and elevate your culinary experience.

Cooking mushrooms directly from the fridge

Cold mushrooms straight from the fridge can cool down your pan, leading to uneven cooking. For best results, let them sit at room temperature for about 10 minutes before cooking. This helps them cook more evenly and develop a better texture.

Not using ‘The Blend’ technique

You’re not taking advantage of mushrooms’ full capabilities. Consider trying The Blend technique when it comes to mixing mushrooms in your mince recipes. This method involves finely chopping mushrooms and blending them with your meat mince. Not only does this add extra flavour and moisture to your dishes, but it also stretches your meat further, making it a cost-effective and healthier option. The umami-rich mushrooms enhance the savoury profile of your mince, making your meals more delicious and nutritious. Did we mention the health benefits of adding mushrooms to your meals?

By avoiding these common mistakes and embracing new techniques like The Blend, you can transform your mushroom dishes and truly appreciate the rich, umami flavour they bring to your meals.

Need some blend inspo? Check out our scrumptious recipes here.