Mushrooms
Did you know
that there are over 50,000 species of mushrooms and, even though
most are edible, only 20 are flavourful enough to make it to our
kitchens’ Mushrooms have been popular since the dawn of time and even hold a special place in many popular and religious beliefs. Pharaohs saw the mushroom as food for the gods while Romans thought it had strengthening power. Today, mushrooms still stir the imagination with stories of magic, poison, death and hallucinations.
The mushroom is a vegetable that distinguishes itself from all others because it has no roots, branches, leaves or flowers. The mushroom grows off other organic substances, which explains why it is found on various carriers such as wood, manure, humus or compost. Mushrooms do not grow from seeds, they spread from unicellular spores.
Culinary tips and advice
Choose firm mushrooms with tightly closed gills (dark undersides). Discard any that are withered, wrinkled, moist or viscous.
Unless they need to be re-hydrated, avoid soaking mushrooms in water.
Fresh mushrooms tend to discolour when sliced. To eat plain and prevent browning, drizzle with lemon juice, vinegar or vinaigrette.
Clean and prepare mushrooms just before use. Wipe mushrooms with a cloth or moist paper towel, or gently brush with a silk-bristled brush.
The stem of the mushroom is generally edible but in some species it is a little tougher and needs to be removed. Otherwise, simply trim the ends without removing completely.
Mushrooms are extremely versatile and can be prepared with any sauce. They can be sautéed, broiled, braised, fried, stuffed, and used to flavour dishes or simply served as an accompaniment.
The ideal method of cooking mushrooms is to fry quickly over high heat, stirring constantly; remove from heat as soon as they begin to yield water. For maximum flavour in recipes requiring prolonged simmering, add mushrooms in the last minutes of cooking.
Because mushrooms have very high water content, they should not be salted prior to cooking.
Mushrooms are excellent in omelettes, quiches and pot pies. They are often used as filling to stuff vegetables or fish.
Mushrooms are ideal to serve as appetizers or in salads, dips, soups and of course on pizzas.
Dried mushrooms
The most popular dried mushrooms are morel, chanterelle, porcini, portabella and shiitake.
Dehydrating generally intensifies the taste and aroma of mushrooms, some more than others and the morel perhaps most. To re-hydrate, steep dry mushrooms in boiling water for 20 to 30 minutes (depending on variety) until they double in volume. Covering the mushrooms with a plate to weight them down in the water helps prevent floating to the surface and ensures uniform re-hydration. Rinse mushrooms several times to clean thoroughly (some grow in sand) and drain. Remove hard stems before use.
Add to sauces, particularly those made with 35% cream. The water in which the mushrooms were steeped is very tasty and can be used in broths and soups. Use dehydrated mushrooms in sauces, pâtés, crêpes and poultry stuffing.
Dried mushrooms can also be used without re-hydrating. Use a coffee grinder to pulverize them into powder and add to a forestière sauce or to soup for enhanced flavour. Finely chopped or ground dry mushrooms can be sprinkled on food just before serving. They will act as ?taste boosters’ adding a delicious woody flavour to the dish.
For delicious mushroom recipes, click on METRO.ca
Nutritional Value
Mushrooms are low-energy foods. They are rich in potassium and riboflavin. Some varieties have medicinal, laxative and antibiotic virtues, some help control cholesterol and some are even considered? an aphrodisiac!
Storage Life
Mushrooms are fragile and highly perishable; they must be handled with care. They should be stored in a cool, dry and open area.
Ideally, fresh mushrooms should be taken out of their original wrapping, placed in a paper bag and stored in the vegetable drawer of the refrigerator. Stored in this fashion, they will keep for one week. As for dried mushrooms, they should be stored in a cool, dark and dry environment.