Mushroom Mania
Mushrooms are often thought of and eaten as a vegetable, but they are not vegetables at all; they are fungi.
That may sound unappetizing, but we know how delicious and precious they are. We mainly
eat common button mushrooms, but there are many more cultivated and wild mushrooms available. Mushrooms are naturally fat free and low in carbs, making them suitable for most diet plans. One cup of raw mushrooms contain 21 calories, 0 fat, 3 carbs, and 3 grams protein.
Mushroom textures range from smooth to rough or honeycombed, and flavors can be mild and fruity or
rich and smoky. Some varieties can even taste like seafood. |
Interesting Facts
- In medieval Ireland, mushrooms were thought to be umbrellas for leprechauns.
- The commercial mushroom market began in the 17th century.
- 844 Million pounds of common white and brown mushrooms were grown and sold in the US during the 2003-2004 season.
- There are thousands of varieties of mushrooms, but only about 30 are commonly eaten and only about
10 are cultivated.
- Oyster and shiitake mushrooms are grown on oak or elm logs by
placing innoculated wood plugs into holes drilled at 4- to 6- inch
intervals. Incubation takes 3 to 5 months before the logs sprout edible
mushrooms.
How to Select and Prepare
- Common white mushrooms should have tightly closed caps, be smooth and blemish free. Store in the refrigerator
under a loose cover for several days. To prepare, wipe clean with a damp towel. Do not
soak in water, as they are very absorbent and will become mushy. Trim the ends of the stems before using.
- Dried mushrooms can be stored up to 6 months. Do not purchase dried mushrooms that have begun to
crumble.
- Oyster mushrooms are available fresh or canned. Fresh oyster mushrooms should be
1 1/2 inches in diameter or smaller for best texture and flavor. The strong flavor becomes milder when cooked.
- Other wild varieties , such as Black Trumpets, Hedgehogs, and Blue Foots, are usually
available only through a mail order source and should be eaten as soon as possible.
Varieties |
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Button...Common white mushroom, also known as the Agaricus mushroom. Sizes range
from small to jumbo, and the flavor is very mild. Mildest when the veil is closed, but after the gills
begin to show, it develops an earthier flavor. |
Portobello...Large, mature crimini mushrooms, firm and earthy. Can be grilled and
eaten on a bun or like steak. Average 3 to 7 inches in diameter.
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Crimini Crimini mushrooms are also known as Italian Brown mushrooms, they are similar to the common button but have a more intense flavor and darker color. |
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| Blue Foot... Also known as Blue Foot. Very strong flavor, has bluish appearance; should be thoroughly cooked to bring out flavor. Some people may be sensitive to raw blewits. |
Chanterelle...Elegant fluted shape, chewy and spicy flavor. The stem is more fibrous and chewy, but can be eaten. |
Morel...Hollow, spongy honeycomb texture, and smoky flavor; good stuffed. Can be yellow or black, but the darker the color, the richer the flavor.
Dried morels have a deeper, smokier flavor than fresh, and are available year round. |
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| Porcini...Rich, earthy flavor, can grow very large, weighing up to 2 pounds each. Porcini are available dried and add a unique flavor to many dishes. |
Oyster...Fluted, graceful oyster shell shape and delicate, briny flavor. Best cooked to bring out flavor and velvety
texture. Use like the white mushroom or in combination with other varieties.
Perfect with seafood and in pastas. |
Enoki...Long slender stems, tiny caps. Slightly crunchy texture; perfect in Oriental dishes. The flavor is slightly acidic, peppery and fruity. |
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Shiitake...Rich, woodsy or smokey flavor; grown on a log. Two to eight inches in diameter. Classic in Oriental foods. |
Saffron Milk Cap...Deep woodsy or peppery flavor, golden orange color, slightly crunchy flavor. |
Black Trumpet...Black, shriveled, hollow trumpet shape looks rather unappetizing, but has a wonderful, almost fruity flavor. |
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