How to perfectly season mushrooms: The spices to use and avoid

Autumn is a time that delights mushroom enthusiasts' palates. Aromatic dishes with forest treasures will surely please every gourmet. However, to fully enjoy their unique taste, it's worth knowing which spices best enhance their natural aroma and which ones to avoid. Inappropriate combinations can completely ruin the taste of our dish.

For many people, mushroom picking is not only a way to get delicious food but also a way to relax in the bosom of nature. Once we return home with a full basket, the question arises: how best to highlight the extraordinary taste of mushrooms? Even if our spice rack is bursting at the seams, and we can pick and choose from bags and mixes, finding the perfect combination is not easy. Mushrooms are pretty picky, and not every spice will suit them.

Seasoning mushrooms can be a lottery, but it's better not to take risks in this case. It's a shame to waste the effort to pick them by adding spices that will overpower the entire flavour.

When preparing mushroom dishes, remember that their delicate taste is very sensitive. Spices such as paprika powder, chilli, cayenne pepper, curry, and turmeric have intense aromas that can dominate the subtle flavour notes of mushrooms, losing their characteristic features. And it is the mushrooms that should take centre stage.

For forest delicacies, sweet-tasting spices like cinnamon also do not fit. Combined with the subtle aromas of mushrooms, they can create an unpleasant taste of disharmony.

The key is to keep moderation. Don't overdo the amount of spices. Mushrooms have an intense taste by themselves, which should be only slightly enhanced and brought out, not overshadowed. If you want to emphasise the natural flavour of mushrooms, choose spices with a neutral or earthy aroma. Rosemary, thyme, marjoram, or parsley will work well here. Meanwhile, black pepper, allspice, and nutmeg will add depth to the dish.

Remember that most herbs lose their aroma during long heat treatment. Therefore, adding them at the end of cooking is best to retain as much flavour as possible.