Reasons to turn the button mushroom into an Italian masterpiece

The button mushroom is one of the most accessible, recognisable and affordable mushrooms around. The humble ingredient can also change the way you approach Italian cooking.

Reasons to turn the button mushroom into an Italian masterpiece

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It’s time for the humble button mushroom to step out from the darkness and into the spotlight.

The button mushroom is one of the most accessible, recognisable and affordable mushrooms around.

It’s the gateway mushroom that could change the way you approach Italian cooking. The natural umami enhancer will increase the savoury deliciousness of your dish and provide you with an un-intimidating way to experiment with mushrooms in Italian cuisine.

“People may overlook button mushrooms as a central ingredient in Italian cooking but they are really nice to use,” says Italian-Australian chef and owner of Melbourne’s Grossi Florentino, Guy Grossi.

Here are the top tips from Guy Grossi when it comes to using button mushrooms to make any Italian-themed dish.

People may overlook button mushrooms as a central ingredient in Italian cooking but they are really nice to use.

Pair mushrooms with pasta and sausages

Grossi showcases the adaptability of mushrooms and how they can be used in various pasta dishes on Italian Food Safari, available to watch anytime on SBS On Demand.

During the show, Grossi explains that mushrooms pair well with pork and fennel Italian sausages (with meat squeezed from the casings).

The beauty of Italian cuisine is that it intentionally celebrates the produce you have access to. So if you have button mushrooms on hand, don't let them go to waste. Make them the star of an Italian sausage and mushroom pasta.

Simply add your button mushrooms to the pan just after you've browned the sausage meat. Then add the sage, season carefully with salt and pepper and cook for another few minutes until the mushrooms are tender. Add parsley and wine before tossing drained pasta through your mushroom mixture.

To finish, top your delicious mushroom and sausage pasta dish with Parmigiano Reggiano.

Pappardelle and mushrooms

Mushrooms are a fantastic ingredient for vegetarian-based pasta.

Often, traditional recipes feature wild mushrooms (which may be foraged). But as Grossi tells SBS, if you don't have access to wild varieties at your local store, button mushrooms can produce an outstanding alternative result.

"The good part about button mushrooms is that you don't need to go foraging for them," he says. "You can just go to your market and pick some up very easily."

For this dish, add mushrooms to the pan after you've lightly sauteed garlic with the sage, marjoram or thyme. Cook the mushrooms for two to three minutes and then add wine. Let it reduce for a minute and there you have it - an easy mushroom sauce to blend with pappardelle.

Mushroom croquettes

You can also get creative in the kitchen by making an Italian-inspired mushroom croquette.

“Sauté the mushrooms and then make a thick béchamel sauce,” Grossi says. “Add the mushrooms, Parmigiano cheese and seasoning. Let the mixture go cold and then, roll it up so it becomes a croquette.”

The result will be simple, quick and delightful.

Mushrooms on toast

If you want to take button mushrooms on toast to the next level, Grossi suggests adding an Italian twist.

“Start with the same béchamel-mushroom mixture you made for mushroom croquettes. Spread the mixture inside two slices of beautiful sourdough bread to make a sandwich. Then crumb the whole sandwich and fry it. It’ll come out all golden inside.”

Preserved mushrooms

Impress your family and friends by featuring your own Italian-style marinated mushrooms in your next antipasto platter.

“Prepare a little olive oil, vinegar, water and aromatics in a pot and let it cook through for a bit on the stove,” says Grossi.

“Once boiling, throw your button mushrooms in. Bring it back to the boil and take the mixture straight off the heat. Let it cool down to room temperature and when you’re ready, place your marinated mushrooms in jars to preserve them. They're a great little item to put on the table as a first course.”