Flavorful Fungi
ushrooms are one of the world great delights – at least for some people. There are those who don’t like the thought of eating something classified as a fungus! For all of you who love mushrooms, here’s some great information about the various types and a few suggestions for their use.
Five Kinds of Edible Mushrooms
Thousands of varieties of mushrooms exist. And just like their fungi cousins, some can cause a lot of harm to you and your family. Don’t go off picking mushrooms from rotten logs in your backyard unless you know what you are doing. Mushrooms nowadays are so inexpensive and easy to come by, just play it safe and get yours from the grocery.
When visiting the produce section of a well-stocked supermarket, you will probably see white buttons, portabellas and shiitake. These three are the most popular and widely-cultivated among the mushroom varieties. Because of their unique flavor and accessibility, people use these varieties more than others. Cultivated mushrooms are assured of cleanliness and being poison-free. They are also the most beginner-friendly mainly because of their low cost, adaptable flavor, and wide accessibility.
These are inexpensive because they are so common. Many farms cultivate these by the truckful. The more exotic kinds can go up in price mainly because they cannot be grown commercially but rather found in the wild. A piece of truffle can cost more that your entire kitchen – yes, appliances, sink and all! In 2007, a piece weighing 1.5 Kg. sold at an auction for $330,000. Most truffles range from $1,000 to $5,000 a pound, what drove the price for this record-breaker was its odd shape. Truffles are an acquired taste but many swear by its intense earthy flavor. If you want to try it but you are not willing to spend too much, get yourself a bottle of truffle oil. Sprinkle it onto dishes and salads and find out what the fuss is about.
One that is not as rare – and expensive is chanterelle. Tasting like apricot and having the aroma of a flower are just some of the ways people who love this mushroom variety described it. You may have some trouble finding this in smaller chains but specialty stores and bigger supermarkets should have it.
Cooking with Mushrooms
The good thing about mushrooms is their versatility. Aside from truffles – that is basically used as a garnish or like a spice – mushrooms can be the main ingredient in a dish because of this versatility. Stuffed mushrooms with cream cheese and crab meat usually appear at cocktail parties while buttons can be seen on almost any pizza. However, mushrooms are not limited to these dishes.
Sauting mushrooms with some garlic, onions, and red wine makes some of the best side dishes. These could also accompany steaks and take the place of the usual buttered vegetables and mashed potatoes. Italian cooking make extensive use of mushrooms in pasta sauces. Omelettes and quiches with mushrooms make quick breakfast dishes that makes you think out of the cereal box. Asian dishes too like Japanese ramen and Chinese hotpot make extensive use of the more exotic varieties,
Preparation and Storage
You have to keep mushrooms fresh until you are ready to cook. To get a few more days out of them, clean them immediately when you get them home. rinse them under running water and never soak them. The bottom of mushrooms are very porous and they can get sodden rather easily. It’s best to put separate mushrooms in a paper bag to absorb moisture. Place them in the refrigerator but keep them away from the crisper drawer. Keep an eye on them. The moment you see one turn bad, quickly remove it or else it can contaminate the whole bag.
Mushroom have countless uses and you can have fun experimenting with different types, tastes and scents to find the best one for your favorite dishes.
Michelle is an accomplished season article author on the subject of domestic cooking. The lady simply relishes expressing her inspiring ideas and tips about preparing crockpots or perhaps crock pot chicken.
