Mushrooms are up there with Marmite in the divisive culinary stakes. Those who love them often do so passionately; those in the camp who loathe tend to be equally ardent in their dislike. Perhaps it's the texture, or their earthy flavour, or simply the fact that they are fungi rather than anything more reassuringly vegetable-like. Whatever the reason, we're firmly in the mushroom-loving camp. And autumn, when wild varieties come into their own, is the perfect time to celebrate them.
From the humble button mushroom to the magnificent porcini, there's a whole world of fungi worth getting to know. Better still, they're wonderfully versatile, equally at home in a quick lunch on toast as in a slow-cooked supper. Here are seven recipes that make a compelling case for the mushroom.
Tangy Marmite Mushrooms On Toast
Waitrose
To ram home the divisive properties of both mushrooms and Marmite, it seems apposite to begin with a recipe that yokes mushrooms and Marmite together. And, unlikely though it might sound to the uninitiated, the two do in fact make excellent bedfellows. The savoury depth of the mushrooms is given an extra hit of umami by the Marmite, making this a satisfying way to elevate the humble slice of toast. Just the thing for a quick autumn lunch.
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The Real Mushroom Soup
Jamie Oliver
There are few more comforting things to eat on a chilly day than a good old bowl of homemade mushroom soup. Jamie Oliver's version makes a virtue of the mushroom's wonderfully earthy flavour, turning a handful of simple ingredients into something warming, nourishing and satisfying. Serve with good crusty bread and settle in by the crackle of the fire.
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Mushroom Pasta
Love & Lemons
Mushrooms and pasta are a marriage made in culinary heaven, particularly when garlic, herbs and a little lemon are invited to the party. This recipe from Love & Lemons is perfect to have up our sleeves for a midweek supper – it’s comforting without being heavy, full of flavour and yet is blissfully uncomplicated. The trick is to let the mushrooms brown properly, giving them those deliciously caramelised edges. Oh, and lemon, which lifts the whole affair beautifully.
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Easy Mushroom Stroganoff
BBC
Who says a stroganoff needs beef? Mushrooms are more than equal to the task of taking centre stage in this comforting classic, their meaty texture making them a particularly good substitute. With its rich, creamy sauce, this is exactly what we want on a dark autumn evening. Serve with rice and something green on the side.
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Mushroom Risotto
Recipe Tin Eats
The gentle stirring, the gradual addition of stock, the transformation of rice into something rich and silky – the making of risotto is essentially cooking as a form of relaxation. Mushrooms lend themselves particularly well to the process, bringing an earthy richness that makes this feel like autumn in a bowl.
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Celeriac, Mushroom & Cheddar Pie
Waitrose
If ever there were a dish to celebrate the arrival of autumn, surely it would be this. Celeriac, mushrooms and Cheddar are three ingredients that seem destined to spend the colder months together, and encasing them in a pie only improves matters. Earthy, cheesy and thoroughly comforting, bring this to the table in its entirety and appreciative murmurs will doubtless ensue.
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Roasted Portobello Mushrooms With Pine Nuts And Halloumi
BBC
The portobello is surely the most substantial of mushrooms, its generous proportions and meaty texture making it a natural candidate for the starring role at supper. Here, roasted mushrooms are paired with salty halloumi and pine nuts for a dish that strikes the balance between hearty and elegant. A lovely option for a vegetarian main.
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Mushroom Season
When are mushrooms in season in the UK?
Wild mushrooms are most abundant in autumn, particularly from September to November, when cooler temperatures and damp conditions encourage their growth. Cultivated varieties, including button, chestnut and portobello mushrooms, are available throughout the year.
What are the best mushrooms to cook with in autumn?
Porcini, chanterelles, oyster mushrooms and ceps are wonderful seasonal choices, although everyday chestnut mushrooms are excellent for soups, risottos and pasta dishes. Mixing varieties can add greater depth of flavour and texture.
How do you make mushrooms taste better?
The secret is to cook them over a reasonably high heat without overcrowding the pan. This allows their moisture to evaporate and their edges to caramelise rather than steam. Butter, garlic, thyme, lemon and a little Parmesan are all excellent companions.
Should you wash mushrooms before cooking?
A quick rinse is perfectly fine, provided you dry them thoroughly afterwards. Alternatively, brush away any dirt with a soft brush or damp cloth. Avoid soaking them in water unnecessarily.
Can you freeze cooked mushrooms?
Yes. Mushrooms are generally best cooked before freezing, as raw mushrooms can become watery and lose their texture when thawed. Sauté them, allow them to cool completely and freeze in airtight containers for up to three months for best quality.
