FUNGI FEAST
I’m a chef & you’re cooking mushrooms wrong – they’re great value & will be so much tastier with my tips
Garlic and mushrooms are a combination everyone loves for starters
THINK you know how to cook mushrooms? Well think again.
A leading chef has revealed some of the biggest mistakes made when cooking mushrooms - how many are you guilty of?
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This Morning chef Clodagh McKenna has been cooking for more than 20 years and says the most common error is peeling and washing the fungi before eating them, which she says is ‘completely unnecessary’.
While washing mushrooms under running water can affect their texture, and cooking them on a low heat can lead to steaming, instead of browning.
But with a little bit of know-how, you can make them taste better while also reaping numerous dietary benefits, as they are a powerhouse of B vitamins, and are low in calories and fat.
It comes after a poll of 1,000 adults who eat mushrooms revealed a lack of knowledge among Brits as one in 10 believe them to be a vegetable.
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Clodagh McKenna, who has teamed with European Mushrooms to debunk some of these misconceptions and show how to cook the fungi properly, said: “Mushroom are very versatile and a great source of B vitamins.
“They are also great value for money and can be a fantastic addition to a variety of dishes.
“Mushrooms have a unique umami flavour that can enhance the taste of many recipes, making them a favourite among chefs.
“One of my favourite ways to prepare mushrooms is by simply sautéing them with garlic and herbs for a quick and delicious side dish.”
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The study also found others consider the fungi a plant - because they come from the ground.
While many have been cooking them wrong, with 59 per cent washing and 33 per cent peeling them ahead of eating them.
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Instead, you should gently brush off any dirt with a damp cloth or a soft brush to clean them without compromising their quality.
And fewer than half (49 per cent) know that most mushrooms are zero-waste, as 34 per cent tend to remove the stem wen preparing it, which is not necessary as every part can be eaten.
More than half (55 per cent) store theirs in the fridge in the punnet they were bought in, while 18 per cent fridge them in a paper bag.
The study also found the mushroom-lovers’ favourite meal to cook with the fungi - the humble full English breakfast.
Second on the list was a spaghetti Bolognese, followed by slices on a pizza, or in a stir fry, showing they are one of the most versatile ingredients and can be used in a variety of different dishes for breakfast, lunch and dinner.
While 10 per cent knew they contain B6, according to the figures.
European Mushrooms’ spokesperson Noel Hegarty added: “It’s fascinating to see how many misconceptions people have about mushrooms.
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“Not only are they a delicious and nutritious food, but they are also incredibly good value and eco-friendly.
“By understanding the best ways to handle and prepare mushrooms, consumers can enjoy their full flavour and nutritional benefits while also contributing to a more sustainable food system.”
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