Discovering Mushrooms!
Discover the wild and delicate aromas of the mushroom family...
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9 fresh varieties to discover |
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Savoury Recipes |
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9 fresh varieties to discover
Chanterelle
Chanterelles may
be yellow, orange, white or grey. They have wavy-edged cup-shaped
caps, with gill-like ridges that run down tapering stems. Raw,
their firm flesh can be slightly chewy with a mild, nutty, peppery
flavour.
Menu suggestions: Serve them raw or slow-cooked —
high heat makes them a bit rubbery. Delicious and aromatic on pizza
or in omelettes, quiches
and soups. Tasty in stews or with chicken fried rice.
Storage: Refrigerate up to 5 days in a brown paper bag.
Porcini
Considered the
king of mushrooms, porcinis have broad reddish-brown caps, short
thick stems, and meaty white flesh. Firm in texture, they are
exceptionally flavourful and aromatic.
Menu suggestions: Raw in salads or serve grilled
with lamb chops or duck breasts. Superb cooked with shallots and
garlic. Delicious in an omelette, risotto or sauce for
beefsteak.
Storage: Refrigerate up to 5 days in a brown paper bag.
Morel
Yellow, ochre or
brown, morels have sometimes sponge-like, cone-shaped caps and firm
flesh ranging from pale brown to black. They have a nutty flavour,
a woodsy aroma and a crunchy, honeycomb-like texture. Unlike other
mushrooms, morels grow in sand and must therefore be rinsed
thoroughly to remove grit from their pitted caps.
Menu suggestions: Always cook before eating. Add
to cream or white wine
sauces, chicken dishes or omelettes.
Storage: Refrigerate up to 2 days in a brown paper bag.
Paris
The most popular
mushroom in the country comes in three sizes: button, medium and
jumbo. Cooking enhances its woodsy flavour.
Menu suggestions: Serve raw or cooked in salads,
as an appetizer or soups. Also delicious marinated.
Storage: Keep refrigerated for up
to 5 days in a brown paper bag.
Coffee
Firmer than
white mushrooms, coffee mushrooms are squat with a short stem. They
vary in colour from beige to dark brown and have a meaty, earthy
flavour.
Menu suggestions: Eat raw or
cooked in salads, as an appetizer or soups.
Storage: Keep refrigerated for up to 5 days in a brown
paper bag.
Shiitake
A large, meaty, beige cap and
firm, white flesh distinguish these mushrooms. They have a rich,
full-bodied flavour with a soft, spongy texture.
Menu suggestions: Remove any hard stems, sauté on
high heat and serve with pasta or as a side dish.
Storage: Keep refrigerated for up to 8 days in a
brown paper bag.
Oyster
These mushrooms
have a light to dark brown, funnelshaped cap. Their slightly chewy,
velvety flesh has a delicate, mild flavour.
Menu suggestions: Excellent with white meats,
pasta and eggs. Because they are spongy and absorb flavours, they
are delicious braised in water, vegetable or chicken broth. Avoid
boiling.
Storage: Keep refrigerated for up to 5 days in a
brown paper bag.
Enoki
These mushrooms
have long, white stems tiny, firm caps,They have a mild, fruity
flavour and slightly crunchy texture.
Menu suggestions: Excellent raw or quickly cooked.
Remove the brown bottom part of the stem. Great in salads,
sandwiches, soups and pasta sauces. Widely used in Asian
cooking.
Storage: Keep refrigerated for up to 8 days in a
brown paper bag.
Portobello
This brown mushroom has a
large, flat cap and dark brown gills. It has a firm, meaty texture
with an intense, earthy flavour.
Menu suggestions: Serve raw, pan-fried or grilled
in hot appetizer or as a side dish.
Storage: Keep refrigerated for up to 7 days in a
brown paper bag.
Mushrooms should be clean, firm to the touch, neither wet nor
slimy and with a moist stem.
Reserving the liquid: Let soaking liquid stand until grit and dirt settle on
the bottom of the
container. Strain. Use in stocks, sauces, soups or stews. Using dried mushrooms: Dried mushrooms can also be ground in a coffee grinder and added to soups or stews, just before serving, for a real flavour boost.
Storing dried mushrooms: Store in a cool, dry spot. They also keep well in the refrigerator.
Nutritional value and Storage
Low in fat and calories, rich in potassium, riboflavin and fibre,
fresh mushrooms are the only
vegetables that contain Vitamin D.
Gently clean mushrooms with a damp cloth or a soft-bristled brush.
Always handle with care, as mushrooms can be quite delicate. Never
wash mushrooms because they absorb water like a sponge.
Unwashed mushrooms will keep for about a week in the refrigerator
in a brown paper bag, which allows them to breathe and remain firm.
The sooner you eat them, the better they’ll taste.