Some folks say they don’t like mushrooms because they taste bland. Others claim they ‘don’t go well’ with their favourite flavours. But there’s a simple cure for their malaise: Just choose mushroom com-panion flavours carefully…
Mushroom lover Ewa Malinowska, writing for Daily Wrap, helps us unravel the web of confusion and misinfor-mation surrounding how to complement the flavour of mushrooms.
Worst enemies…
The worst enemy of a lovely fresh mushroom is, broadly speaking – any strong flavour. We’re talking mainly spices, here. Common spices such as pap-rika powder, chilli, cayenne pepper, curry, and tur-meric carry bold flavours and aromas that can totally submerge the best aspects of a mushroom.
Sweet flavours and ‘baking’ spices don’t go well with mushrooms, either. ‘Sweet’ just clashes with mushroom’s essential, delicate umami character.
Best buddies…
Savoury flavours and associated herbs go best with mushrooms. Again. lighter flavours types – or those that can impart their ‘touch’ with just a pinch or two – are preferred by mushroom experts.
Rosemary, thyme, marjoram, and parsley all work well, in appropriate amounts. Black pepper, allspice, and nutmeg will add depth to the dish. Be care-ful not to add too much of any complementary flavour to your mushrooms!
The basics…
The right amount of salt is essential to any dish in which mushrooms take the spotlight. Salt’s role in seasoning is to pique the taste buds to extract the maximum of flavour from foods – without the dish itself tasting salty overall. In some cases – this one included – black pepper can also condition the palate for maximum flavor reception.
MSG is a classic addition to mushroom dishes in Asian cuisines. It does what salt does with less over-all sodium. And it imparts no salty flavour of its own. In spite of traditional claims that it can make some folks sick, or is an allergen, it’s largely been exonerated by science in recent years. Go ahead and use it!
Exceptions
The obvious exception to the foregoing ‘rules’ for flavouring mushrooms is the whole class of savoury dishes – particularly those that feature earthy, umami notes. That’s why mushrooms and tomatoes go so well together in so many Mediterranean dishes.
Complementary ingredients
As a rule, mushrooms work best in delicately flavoured, umami-oriented, savoury dishes. Mushrooms pair classically with cheese, cream and stock-based soups, and aromatic vegetables. Hence their popularity in Asian soups and stir frys.
Mushrooms are often found in dishes that also showcase chopped nuts or toasted whole grains.
My take
Don’t let misinformation or misperceptions scare you away from mushrooms. They’re chock-full of nutritious stuff, they’re affordable, and they’re readily available. You’ll be glad you gave them a second chance!
~ Maggie J.