Mushrooms add both flavor and texture to dishes without adding many unnecessary calories. Plus, they’re an excellent source of Folic Acid for optimal immune system functioning during pregnancy as well as maternal tissue development during gestation.

As recipes often require either two cups in volume (2 cups) or eight ounces, to make things simpler we provide conversion tables to help convert both quantities here.

How to Convert

Mushrooms are a versatile ingredient, adding earthiness and mushroom-y flavor to dishes. Some recipes require specific amounts measured out as cups; at other times it could be given as an ounce weight (e.g. 8oz). Knowing how to convert cups of mushrooms to ounces will make shopping for and cooking with this vegetable much simpler.

If your recipe requires dried mushrooms, it’s essential that they be rehydrated prior to using them. Otherwise, you risk having dry, gritty mushrooms on your plate! To reconstitute them properly, first taste your dried mushrooms to see if they’re flavorful or sticky before washing and draining their excess water before reconstituting them.

Rehydrating mushrooms is an extended process that may take up to an hour, so be sure to plan for this when creating dishes with mushrooms. For optimal results, consider making larger batches and keeping them stored in the fridge so they remain fresh once rehydrated – you’re then free to use them in any recipe that calls for them.

To prepare a large batch of dried mushrooms, first rinse and remove their stems. Cut them into slices or pieces if desired before placing the pan on parchment paper with light oil spray applied for added security against sticking.

Once your mushrooms have cooled, store them in an airtight plastic bag or porous container to allow any trapped air to escape. Due to their high moisture content, mushrooms require airy storage conditions in which moisture can escape freely. Paper bags with holes also work fine as long as enough air can escape. Mushrooms require porous containers because of their high moisture content – it’s best not to store them sealed.

Mushrooms are low in calories and rich in essential nutrients. They are an excellent source of vitamin D, niacin and pantothenic acid as well as selenium, potassium and copper – one cup of raw mushrooms contains just 15 calories making them an easy way to add an abundance of essential nutrition into any diet.

Button Mushrooms

Button mushrooms are small fungi with white or pale tan caps. Their mild flavor and versatility in many dishes – from appetizers to main courses – makes them popular ingredients in soups and stews alike. Not only is their mild taste delicious, but button mushrooms also boast various nutritional advantages that make them popular meat alternatives in vegetarian cuisines; for instance they contain antioxidants like ergothioneine and selenium which protect cells against damage as well as being an excellent source of potassium.

Mushrooms absorb moisture quickly and can become slimy if stored improperly. To avoid this happening, it is best to rinse mushrooms only just prior to using, drying well after each rinse-off and wrapping loosely in kitchen towel rather than plastic bags which trap moisture and hasten spoilage. To maximize longevity of mushrooms it is also important to store them in paper bags or in an airtight container as these will prevent storing moisture-retaining plastic bags – the latter tends to trap more humidity which hasten spoilage of mushrooms!

When purchasing fresh mushrooms, aim for those with firm skins and plump appearance. Look out for those with tightly closed veils under their caps which cover up their gills; those free from blemishes and possessing an aromatic fragrance are best. Be wary of those sporting dark stains or wrinkles which will result in tough texture when cooked.

Button mushrooms go well with many ingredients, including garlic, parsley, olive oil, tomatoes, chicken and lamb as well as cheese such as mozzarella or Parmesan. They make a delicious addition to salads as they can be sauteed, roasted or grilled before being added into soups and stews; their earthy taste adds depth similar to meat.

To prepare button mushrooms for cooking, begin by rinsing them under running water to rid any dirt or debris, followed by patting dry with paper towel. Since mushrooms absorb liquid quickly, it is wise to cook in small batches; when creating a risotto with mushrooms it is also vital that constant stirring takes place so as to prevent sticking at the bottom of your pan.

Portobello Mushrooms

Portobellos are large brown mushrooms with dense and meaty textures. Considered gourmet mushrooms, they’re often used in vegan or vegetarian cuisine as an alternative to steak or chicken in dishes. Their strong earthy, umami flavour intensifies when heated; also like all mushrooms they provide ample amounts of protein, fiber, B vitamins and potassium while being an excellent source of selenium.

These year-round mushrooms reach their peak season from December through March. Portobellos make an excellent addition to soups and stews, pairing perfectly with both meat and fish dishes alike. Their earthy flavor goes especially well when mixed with heavy ingredients such as cream or cheese; or simply sauteed with garlic and thyme before being added into salads as an addition.

Portobellos were coined by the mushroom industry to market these mushrooms as premium cultivars, heavily promoted by natural grocers in the 1980s and quickly becoming extremely popular due to being easy to cultivate and providing tasty meat replacement alternatives. A large brown Agaricus bisporus mushroom features thick caps with dense structures topped by closed veiling which protects its flesh from outside elements; its fibrous stem has darker hues while both caps and stem should be removed prior to cooking.

When cooking mushrooms, it is crucial not to overdo it as this will result in mushy and disfigured mushrooms. Furthermore, it’s wise to wipe your mushrooms clean prior to preparation as these can absorb a great deal of moisture that could contribute to their deterioration and alter its taste.

To prevent this from occurring, it is advisable to wipe mushrooms with a paper towel prior to cooking in order to absorb excess moisture and dry off excess gills and stems that could otherwise prove tough or have less than appealing flavors.

To prepare portobellos properly, it is recommended to first coat them in olive oil and season them with salt and pepper before using a spoon to scrape away their gills – this will speed up their cook time as well as prevent any from falling off during transport or storage.

Oyster Mushrooms

(Pleurotus ostreatus)

A vigorous and fruitful strain, it quickly produces copious mycelial growth that colonizes on both hardwoods and straw substrates, making this oyster mushroom ideal for classroom projects as it fruits rapidly and can provide valuable lessons about mushroom development.

Oyster mushrooms boast delicate, nutty flavors with plenty of umami that pair beautifully with salt, pepper, or drizzles of garlic butter. Oyster mushrooms work especially well when added at the end of a cooking process to avoid degrading quickly due to overcooking.

Oyster mushrooms can also be enjoyed when grilled on skewers and deep fried until crispy, as they make for an amazing snack that packs in protein, vitamins, minerals and other essential nutrients. A cup of oyster mushrooms contains only around 65 calories with only slightly over one gram of fat content per cup!

To prepare oyster mushrooms, wipe their caps with a damp paper towel to remove any debris and slice or dice as desired. When ready to cook them, add them to a preheated pan with just enough liquid for sauteing for about 10 minutes, sliced as desired and stir frying if you like – they make an excellent addition to soups, stews and pasta or rice dishes as well as egg dishes like frittatas omelets or quiches!

Add them to a light cream sauce when serving fillets of sole or chicken breast, or cut thick specimens into chunks and dip in lightly beaten eggs before rolling in bread crumbs and deep frying.

Oyster mushrooms make delicious additions to soups. They work particularly well when combined with pork, bacon and onions/leeks; then thickened using flour for an ultra creamy consistency that’s delicious with rice or salad for an elegant lunch! This recipe serves four people and should be stored in the fridge until time to be enjoyed fresh for optimal freshness.

Lisa