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Wild About Mushrooms
With their enticing aromas, strange shapes, and sometimes stranger names, mushrooms may seem to be mysterious and mystical.
With their enticing aromas, strange shapes, and sometimes stranger names, mushrooms may seem to be mysterious and mystical. But these fungi are popular in most every cuisine worldwide, and add great flavor and texture to all kinds of savory dishes.
There are 38,000 different types of mushrooms that we know of, but only 2,000 of which are edible. Of those, there are usually no more than half a dozen that you’ll find in most supermarkets:
Button mushrooms, also called white mushrooms, are the most ubiquitous; they have a very mild flavor and can be enjoyed raw in salads, or cooked in soups, sauces, pizzas – in any kind of dish, really. Try buttom mushrooms in Smothered Pork Chops and Cheesy Mushroom Pasta.
Cremini, or baby bellas, are similar to button mushrooms, but a bit more intensely flavored, but can be used interchangeably with their tastier cousins. Try them in some Homemade Pasta Sauce.
Portobellos are large, meaty versions of creminis; they can be grilled whole, or sliced and used as creminis and buttons.
Shiitakes have a dark brown floppy cap and a light, woodsy flavor; they are popular in Japanese soups, Italian pastas and stir-fries.
Oyster mushrooms are lighter colored and fan shaped, with a delicate flavor that is good in soup and stir-fries.
Wild mushrooms such as morels, porcini and chanterelles, can be found in specialty shops and larger supermarkets, usually at a steep price. But many cooks swear by their deep woodsy, intense flavor.
Dried wild mushrooms are a great substitute for fresh or more expensive varieties that are more difficult to find. Stored in a cool, dark place, they will last for up to six months. To rehydrate dried, cover with hot water until tender, about 15 minutes. Don’t throw away the rehydrating liquid; it can be used to flavor soups, stews and sauces. Can’t find a use for it right away? Label and freeze it.
Cooking with Mushrooms
• To store, arrange fresh mushrooms in a single layer on a tray in the refrigerator and cover with a damp paper towel. Fresh mushrooms need to “breathe;” with cool air circulating around them, they can last for up to three days. Do not store fresh mushrooms in a plastic bag or container; they will collect moisture and quickly spoil. To clean mushrooms, simply wipe them gently with a damp towel before using.
• For an easy appetizer or side dish, make stuffed mushrooms: Clean 12 large mushrooms and remove the stems; finely chop the stems and arrange the caps on a baking sheet. In a medium skillet, melt ½ stick of butter. Add the chopped mushroom stems and cook until soft. Add ¼ cup grated Parmesan cheese and 2 tablespoons each seasoned breadcrumbs, fresh parsley and white wine, apple juice or heavy cream; mix well. Remove from the heat. Spoon the mixture into the caps. Bake at 375 degrees for 15 minutes.
• Marinated mushrooms are a delicious addition to any appetizer platter. Heat 4 tablespoons of olive oil in a large pot. Add 1 pound of whole or halved button or cremini mushrooms and 2 cloves minced garlic; cook for about 1 minute. Add 1 cup balsamic vinegar, salt and pepper. Simmer mushrooms for about 10 minutes; cool. Store the mushrooms in the liquid in the refrigerator, but drain to serve.
• Mushroom stock is a clever way to utilize leftover mushroom stems and is a flavorful and easy-to-make vegetarian alternative to any recipe that calls for meat stock or broth, such as Grandma's Savory Meatball Soup. Collect and freeze mushroom stems until you have 1 pound. Cook the stems in 2 tablespoons olive oil in a large stockpot. Add 1 each chopped onion, celery stalk, and garlic clove and cook until tender. Cover with 2 quarts of cold water and add 2 sprigs of thyme. Bring to a boil. Reduce to a low simmer for 45 minutes. Strain the stock through a fine sieve. Discard solids. Label and freeze.
