Season the Mushrooms Properly

Season the Mushrooms Properly

Mushrooms smell and taste aromatic, almost a bit earthy. Their flesh is robust and firm, but also tender at the same time. It feels good to bite into a mushroom that has been braised and seasoned to perfection. The tongue then enjoys the characteristic taste, which one cannot get enough of.

Proper seasoning must be done carefully. A little bacon for frying can be wonderful, but too much and it kills the mushroom flavor. Onions and garlic should also be used in moderation. Then they combine excellently with mushrooms, too much of them and garlic or onion dominate.

Without salt, the tastiest mushrooms taste bland. However, the strong pinch is only added at the very end, immediately before serving. This applies to mushrooms in pots and pans as well as to those from the grill. Salted too soon, salt will draw a lot of water out of the mushrooms and they will become limp.

Freshly ground pepper belongs to mushroom dishes. Depending on your taste, it can be black or white. It is also added at the end, because it becomes slightly bitter when cooked. Finely chopped parsley – smooth ones are best – and the mushroom dish is perfect. Does it need more?

If you want to enhance the forest aroma of the mushrooms, you can use some fresh thyme. Rosemary and oregano also work well. But just not too much so they don’t mask the mushroom flavor. Sometimes a dash of lemon juice is the icing on the cake.

Especially when cream binds the mushroom dish, the acidity of the lemon adds freshness to the mushroom dish. If a sauce is to be conjured up with mushrooms, white wine can play a major role. This applies to everyone who doesn’t use bag sauce for Jägerschnitzel and Co, but instead relies on homemade.

It’s not difficult: Sauté the onions, deglaze with meat stock and white wine, add the cleaned mushrooms. When they are done, cream and crème fraîche refine the sauce. Finally add salt and pepper and the aromatic sauce for the schnitzel is ready. Parmesan, Gruyère and other hard cheeses also prove to be good companions to mushrooms, whether shaved over pasta with mushrooms, over mushroom risotto or topped with stuffed mushroom hats.

If mushrooms only play a supporting role and are intended to underline the taste of fish or meat, for example, other spices are also used. Dill and fennel, for example, when it comes to fish, juniper berries and bay leaves when mushrooms should emphasize the aroma of deer, roe deer or wild boar. The mushrooms also combine surprisingly well with this. The only difference is that the mushroom aroma is then no longer so clear. But in this case it shouldn’t be.