Mushroom Hacks for Hectic Holidays

The holidays are hectic in the kitchen. Cue stressed-out hosts, last-minute grocery runs and someone yelling, “Where’d I put the meat thermometer?!” 

But holidays don’t have to be that way. We’ve got your back. We made a list of time-saving mushroom hacks that will have you whispering “Daaang, I’m good” into your pan.

So, while your friends and family are scurrying around, you’ll have a game plan. You’ll be lounging in front of the fire — a glass of something bubbly in hand — enjoying the magic of mushrooms. 

Hack #1: Make mushrooms party-ready using simple kitchen gadgets

If you want your mushrooms to look as good as they taste, grab a few common kitchen tools:

• Egg slicer: Egg slicers cut mushrooms into perfect umami-filled slices of heaven. Use them for sautéing, on charcuterie boards or to add flavor to your favorite dishes. 
• Melon baller: Making stuffed mushrooms? Use a melon baller to scoop out the cores and gills of smaller mushrooms, creating more space for your favorite filling.
• Regular spoon: Portabella gills (the papery stuff on the underside of the mushroom) are dark brown. They sometimes release an “inky” liquid when cooked, which can stain lighter foods in the dish. Use the tip of a spoon to remove the gills, while keeping the mushroom cap intact.  

Hack #2: Keep your mushrooms fresh  

Mushrooms are great at playing it cool. Put them in a paper bag, and they’ll chill out in the fridge for up to a week. As long as you don’t try to wash them or cut them up, they’ll just mind their own business. 

Hack #3: Microwave those shrooms! 

Scared to sauté? Too tired to bother with a frying pan? Slice or quarter your mushrooms and put them in a loosely covered microwaveable bowl. Then cook on high for two to three minutes, stirring once. Add herbs, butter or oil for a quick and easy side dish.

Hack #4: Mushroom confit (The super supper saver) 

You want to make a dish ahead of time? Of course you do. That’s a hack in itself. The ultimate make-ahead mushroom secret weapon is mushroom confit. “Confit” (pronounced kohn-FEE) is a French culinary term that means “to preserve.” Ooh, la, la. 

To make confit, cook thinly sliced mushrooms at low heat in olive oil, herbs and garlic until they’re tender. Store it in a jar in the fridge for up to a week. When guests arrive, simply warm it up and serve it on toasted bread or as a side for roasted meats.

Hack #5: Make duxelles (It’s easier than it sounds)

Looking for an easy filling that screams, “I spent all day on this!”? Enter duxelles (pronounced: dook-sell). This fancy French term is actually something incredibly simple: finely minced mushrooms, shallots and herbs, sautéed until all the moisture has evaporated. 

The result is a concentrated, savory paste that can be made days in advance. Use it to stuff mushroom caps or fill puff pastry cups. Your guests will think you’re a culinary wizard, and you’ll smile, knowing it was super, freaking easy. 

Want more insider tips? 

WATCH: How to Select Mushrooms 

WATCH: How to Clean Mushrooms