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Mushrooms
Jaclyn Mastin
The earthy, seductive qualities of
mushrooms. These tiny fungi can add so much flavor to a dish and yet are so
delicate that most mushrooms cannot be transported beyond their home country
in their fresh state. In a way, mushrooms are the culinary world's
"forbidden fruit." For centuries mushrooms were used sparingly in cooking,
because of their relative scarcity and because somany were thought of as, or
known to be deadly.
 Ranging
in color from creamy white to black, mushrooms vary in intensity of flavor
as greatly as they do in color. Mushrooms can be added to a multitude of
dishes to add depth without a ton of calories and can perfectly compliment a
vast assortment of ingredients. Cooking with mushrooms can be quite simple,
if you remember just a few simple things: Mushrooms can be washed under
running water, but most are not very dirty and can be brushed clean instead.
Fresh mushrooms should be kept refrigerated in a brown paper bag and dried
mushrooms should be kept in an airtight container in a cool, dry place. Most
mushrooms are a great source of potassium and riboflavin (vitamin B2), which
help the functionality of the metabolism and aid in muscle contraction and
the absorption of other vital nutrients. The mushrooms listed below can be
found in most supermarkets and gourmet food stores. |
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Mushroom Varieties
●
Common, Button, or Champignon de Paris:
Color:
creamy white to light brown
Grown: cultivated in pasteurized compost mixtures, commonly grown all
over the world
Size: small to large
Flavor: mild
Shelf-Life: 5 to 7 days if properly stored
Uses: can be used raw or cooked in a variety of dishes, as
appetizers or main courses.
Nutrients: great source of potassium and riboflavin
● Porcini:
Color:
yellow and red to brown and grayish
Grown:
naturally in temperate regions, and typically in evergreen or deciduous
forests
Size:
small to very large
Flavor:
delicate
Shelf-Life:
2 to 3 days if properly stored
Uses:
can be consumed raw but most often prepared in sauces or sautéed
Nutrients:
great source of potassium and riboflavin
● Cremini:
Color: light tan to brown
Grown: cultivated in pasteurized compost
mixtures
Size: smaller, close to button mushrooms
Flavor: more intense than button mushrooms
Shelf-Life: 5 to 7 days if properly stored
Uses: can be used as a substitute in
any recipe which calls for button mushrooms
Nutrients: great
source of potassium
and
riboflavin
● Portabella or Portabello:
Color:
darker, nutty brown
Grown:
cultivated in pasteurized compost mixtures
Size:
large, up to 6 inches in diameter
Flavor:
deep, earthy, almost meaty
Shelf-Life:
7 to 10 days if properly stored
Uses:
cooked, in a variety of dishes, especially as a meat substitute
Nutrients:
great source of potassium and riboflavin
● Morel:
Color:
may be tan, yellow, grayish or black
Grown:
mostly naturally, in temperate regions
Size:
small to large
Flavor:
nutty, yet delicate
Shelf-Life:
10 to 14 days if properly stored
Uses:
must be cooked, great for gourmet sauces
Nutrients:
good source of potassium
● Oyster:
Color:
light brown to grayish
Grown:
cultivated in pasteurized compost mixtures that differ slightly from the
button mushroom growing medium
Size:
small to medium
Flavor:
very mild
Shelf-Life:
5 to 7 days if properly stored
Uses: cooked,
especially with poultry
and sautéed in butter
with onions
Nutrients: good source of potassium
● Chanterelle:
Color: ranges from yellow to black
Grown: naturally in coniferous and deciduous forests in temperate
regions
Size: small to medium
Flavor: delicate
Shelf-Life: 7 days if properly stored
Uses: must be cooked, often used in soups, omelettes and with
traditional meat dishes
Nutrients: a great source of potassium and iron
Special Note: chanterelles that turn translucent are poisonous and
should NOT be eaten
●
Click here for recipes
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