Preparing Mushrooms

[SplitInfinitive]

I'm partial to the large Portabello Mushrooms available in the Royal Project shops.

 

I was taught to peel mushrooms before cooking, we only had wild/field mushrooms in those days and they were often crapped upon by cows and sheep. 

I bought some yesterday and forgot to take them from the packet so this morning they would not peel.

I just gave the a good scrub before cooking and appear to have survived. 

 

So, mushrooms, to peel or not to peel?

[Oxx]

The days of mushrooms with thick skins are long past.  Just wipe over with a damp cloth, and trim the end of stem if it's dried out.

[Michaelaway]

Wash well and proceed... peeling's unnecessary.

[notmyself]

Depends on how it is cooked because the skin can be quite leathery as can be seen in the picture below.

 

 

[SplitInfinitive]

I don't mind sacrificing a little tenderness for flavour.  

 

I usually saute with bacon and butter. 

[Michaelaway]

10 hours ago, SplitInfinitive said:

I don't mind sacrificing a little tenderness for flavour.  

 

I usually saute with bacon and butter. 

I agree; great combination; I like to add garlic, too. After sauteing... you can add a TBS or 2 of flour and stir-fry everything a few minutes, until the flour is no longer raw (making a roux). Then, whisk in 1-2 cups of beef or chicken broth (some people add cream +/or sherry, too). After it comes to a simmer, you've got a great, thick, gravy/sauce.

PS- Fresh mushrooms don't have leathery skins.