Mushrooms are really getting their moment aren’t they? As they should.

They’re good for your gut. They’re super sustainable. Many of them taste delicious - I’m always going to with cook them rather than make mushroom coffee but that’s just me. And did you know they can help with cleaning up oil spills? Go watch Fantastic Fungi if you want to know more about that.

I’m not one for taking all the nutritional supplements but my dad does take mushroom extract as cancer prevention. His friend makes it. Maybe that sounds sketchy and I don’t actually know if it helps but he thinks it does and I’m totally on board with that. Especially when he comes back from picking up his little vials with massive heads of garlic and a bagful of chestnuts then calls me to ask what to do with them. You know sharing food is one of my favourite things so it makes me happy whenever I see it happening.

There’s also so much science now about mushrooms and how it can benefit everything from yes, cancer, to heart health, even depression and other mental health issues. Michael Pollan wrote a book called How to Change you Mind that dives into all things plant medicine, not only mushrooms. And while I find it interesting, to be honest the idea of it makes me a little nervous as my one and only experience with ‘magic’ mushrooms did not go well - bad trip is what I’ve been told. Who knows, maybe I’d be open to it again but for now I’ll stick to cooking with them.

Because one thing I do know - they are magic to cook with. The possibilities when it comes to these ‘fun-guys’ (yep I said it) is endless. So let’s dive into some things that might inspire you to expand your mushroom cooking.

Treat them like meat.

I hear from people that they don’t like the texture of mushrooms. Actually, slimy is the word that comes up a lot. Most times it’s because of how they’re cooked so if this is you, I’ll tell you what I say every time this comes up. Treat them like meat. What do I mean by this? When you cook meat in a pan, you want hot heat, you don’t want to overcrowd the pan, and you have to be patient and not move things around for the first few minutes. This is how you get a good sear on meat to get that beautiful browning and lock in the moisture. Same thing goes for mushrooms. Hot heat, don’t overcrowd the pan, and give them time to brown properly before you move them.

So many varieties, so little time!

Here’s a chance to get out of your regular routine and try something different because the world of mushrooms massive. So if you’re go to is always white buttons, try something new like oyster, portobello, trumpet, enoki, or shiitake. And if you’re feeling fancy and it’s the right time of year, chanterelles or morels are something special. This is just the tip of the iceberg, there’s so many more! If you shop at your local Farmer’s Market there’s likely going to be a mushroom guy or girl - seek them out and ask for recommendations. Each one has a different texture and flavour so find your new favourite by experimenting. And guess what? You can even grow them yourself! Literally you can have them come to your door in a box and all you’ve got to do is spray them and watch them grow. What a world we live in, right? Check it out HERE. How pretty are the pink oysters? I’m ordering mine as well speak.

Don’t forget about dried or powdered.

Dried mushrooms are one of my favourite pantry staples. Add them to soups, pasta sauce or stir fries and you get this nutty, earthy umami flavour. The texture is a little different and the flavour is concentrated so you don’t need as much as you would fresh, all you have to do is soak them in warm water to rehydrate before adding to whatever you’re cooking. And don’t toss out the liquid! Any grit will settle at the bottom so just pour out the liquid leaving it at the bottom and you’ve got an instant mushroom stock. You can also find mushroom powder if you want the flavour without having to rehydrate, etc. It’ll be even more concentrated so remember a little goes a long way.

Find them in your own backyard.

I had no idea that chanterelles and morels grew around me until this year. If you live in the right area, foraging for mushrooms is something you might want to explore. It’s fun to have a mission on my wet hikes - kind of like a treasure hunt. One thing I will say is go with a professional and learn how to do it properly first because no one wants to eat poison mushrooms!

What’s cooking this week: Oyster Mushroom Bolognese

This is one of my favourites right now. Easy to make and you won’t miss the meat I promise! I like the texture of the oyster mushrooms for a sauce like this but you could try different varieties if you want to switch it up

Oyster Mushroom Bolognese

• 3 tablespoons butter

• 3 tablespoons olive oil

• 1 onion, diced

• 3 small carrots, diced small

• 3 stalks celery, diced 

• 8 cups fresh oyster mushrooms

• 1/2 cup white wine

• 2 tbsp tomato paste

• 1 teaspoon chili flakes

• 1 cup water or stock

• 1/8 teaspoon fresh nutmeg

• 1/2 cup creme fraiche

• 400 g pappardelle or bucatini

• parmesan cheese and fresh parsley for garnish

In a high sided pan or dutch oven, heat the oil and butter over medium heat. Add the onions and cook for 2-3 minutes or until translucent. Add the celery and carrots, stirring to combine.

Cook on low heat until the vegetables are soft and fragrant, about 8-10 minutes. Add the oyster mushrooms and cook until they are about half their size and most of the water has evaporated. Season with salt and pepper.

Add the wine and stir to get off any bits that might have stuck to the bottom of the pan. Simmer until the wine has reduced and is mostly gone. Add the tomato paste, chili flakes water or stock and nutmeg. Bring to a boil then reduce to a slow simmer for 45 minutes to an hour.

Meanwhile cook your pappardelle according to package instructions. Before draining, reserve about a cup of the pasta liquid and set aside. Drain and keep warm.

When ready to serve, turn off the heat and stir in the creme fraiche. Taste and season with salt and pepper as needed. Add the pasta and stir until combined, adding a little bit of pasta water to help smooth out the sauce. This also helps it coat the pasta and give you a beautifully creamy sauce.

Spoon pasta into bowls, top with parmesan and parsley. Serve with extra chili flakes if you’d like more spice.

Want more with me? 

This publication is reader supported and it means the world if you choose to become a paid subscriber. There’s so much good stuff coming for this community; holiday fun like the great cookie exchange and eggnog cheesecake, exploring the world of tacos wit taco chronicles, and with the new chat feature we’ll get to connect even more. Come on in!

The Communal Table If you don’t know, this is my monthly cooking community where I lead classes, have guest teachers join us, there’s a cookbook club, foodie round tables where we nerd out about all things cooking and food, plus monthly giveaways of my favourite things, and so much more. If you’re looking for a space of rad people who love cooking as much as you do, come join us!

Learn more

Ready to learn the pleasure and the principles of cooking well? Come join The Creative Kitchen. This if for you if you want to learn some foundational cooking skills so you can find your own creativity and flow in the kitchen. Because that’s what it’s all about!

The Creative Kitchen

If you’re ready for the magical world of Sourdough, come on in HERE

Sourdough 101