boiled mushrooms
2020-03-04
I've mentioned in several recipes that white button mushrooms will darken in color when cooked. Yet, I've had a few occasions where they remained a light cream color, much like store-bought canned mushrooms. Those have been boiled in liquid over low heat, rather than sautéed or stewed. This works best with young mushrooms that have not opened their cap yet.
The mushrooms in the 1st recipe were boiled in orange juice. The acidity of the juice contributes to lightening the mushroom color. The same could be obtained by adding lemon/lime juice or vinegar.
This would be a good method for cooking the mushrooms for vol-au-vent.
Just remember, the more liquid you use, the more flavor you'll lose, unless you incorporate that liquid back into your dish.
Directions
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Bring liquid (water, soup, etc.) to a near-boil.
For this one, I added orange juice to beef roast drippings. - Add whole or sliced mushrooms.
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Simmer over low heat for 15-20 minutes.
The mushrooms should remain a light cream color. - Serve and enjoy.
2020-03-04: 'special trim' beef, braised mushrooms
Pic1-3: mushrooms braised in orange juice and beef roast drippings.
2020-05-29
Pic4-6: boiling mushrooms- I boiled these mushrooms over low heat.
Even though the liquid is dark, the mushrooms themselves remained fairly light in color.