When people hear the word fungi, they automatically think itchy skin infestations. Hard to believe then that fungi could be edible. Mushrooms are some of the most versatile ingredients in cooking - lending to their hearty flavor. The following should give you ideas on the many uses of this wonderful fungi.
Five Types of Edible Mushrooms
While there are hundreds of different types of mushrooms that are edible, there are hundreds more that aren't. Some are very poisonous and others will just make you feel as though you are dying! If you are not familiar with differences, then it's best to get your mushrooms from your local grocery store!
There are three types of mushrooms commonly found in the produce aisle. These are white buttons, portabellas and shiitake. These mushrooms each have a very distinctive flavor when eaten raw and you won't have to worry about these being poisonous. When cooked, mushrooms tend to take on the flavor of other ingredients, but add a nice earthen tone, as well.
These are inexpensive because they are so common. Many farms cultivate these by the truckful. The more exotic kinds can go up in price mainly because they cannot be grown commercially but rather found in the wild. A piece of truffle can cost more that your entire kitchen - yes, appliances, sink and all! In 2007, a piece weighing 1.5 Kg. sold at an auction for $330,000. Most truffles range from $1,000 to $5,000 a pound, what drove the price for this record-breaker was its odd shape. Truffles are an acquired taste but many swear by its intense earthy flavor. If you want to try it but you are not willing to spend too much, get yourself a bottle of truffle oil. Sprinkle it onto dishes and salads and find out what the fuss is about.
If you don't have access to truffles, you should try out the chanterelle. Described as having the essence of apricot, this is one tasty mushroom. Some even likened eating one to eating a fragrant flower. Bigger supermarkets and specialty stores should have these in stock.
Cooking With Mushrooms
The good thing about mushrooms is their versatility. Aside from truffles - that is basically used as a garnish or like a spice - mushrooms can be the main ingredient in a dish because of this versatility. Stuffed mushrooms with cream cheese and crab meat usually appear at cocktail parties while buttons can be seen on almost any pizza. However, mushrooms are not limited to these dishes.
Some of the best recipes involve sauting the mushrooms until they are a darker color. Add in some garlic, onions, and red wine and you've got the start of a great side dish or a topping for a fantastic steak. Mushrooms are used in many Italian recipes, such as in pasta sauces. Mushrooms are also a great compliment to egg dishes, such as omelets and quiches.
Preparation and Storage
You have to keep mushrooms fresh until you are ready to cook. To get a few more days out of them, clean them immediately when you get them home. rinse them under running water and never soak them. The bottom of mushrooms are very porous and they can get sodden rather easily. It's best to put separate mushrooms in a paper bag to absorb moisture. Place them in the refrigerator but keep them away from the crisper drawer. Keep an eye on them. The moment you see one turn bad, quickly remove it or else it can contaminate the whole bag.
Mushroom have countless uses and you can have fun experimenting with different types, tastes and scents to find the best one for your favorite dishes.
Five Types of Edible Mushrooms
While there are hundreds of different types of mushrooms that are edible, there are hundreds more that aren't. Some are very poisonous and others will just make you feel as though you are dying! If you are not familiar with differences, then it's best to get your mushrooms from your local grocery store!
There are three types of mushrooms commonly found in the produce aisle. These are white buttons, portabellas and shiitake. These mushrooms each have a very distinctive flavor when eaten raw and you won't have to worry about these being poisonous. When cooked, mushrooms tend to take on the flavor of other ingredients, but add a nice earthen tone, as well.
These are inexpensive because they are so common. Many farms cultivate these by the truckful. The more exotic kinds can go up in price mainly because they cannot be grown commercially but rather found in the wild. A piece of truffle can cost more that your entire kitchen - yes, appliances, sink and all! In 2007, a piece weighing 1.5 Kg. sold at an auction for $330,000. Most truffles range from $1,000 to $5,000 a pound, what drove the price for this record-breaker was its odd shape. Truffles are an acquired taste but many swear by its intense earthy flavor. If you want to try it but you are not willing to spend too much, get yourself a bottle of truffle oil. Sprinkle it onto dishes and salads and find out what the fuss is about.
If you don't have access to truffles, you should try out the chanterelle. Described as having the essence of apricot, this is one tasty mushroom. Some even likened eating one to eating a fragrant flower. Bigger supermarkets and specialty stores should have these in stock.
Cooking With Mushrooms
The good thing about mushrooms is their versatility. Aside from truffles - that is basically used as a garnish or like a spice - mushrooms can be the main ingredient in a dish because of this versatility. Stuffed mushrooms with cream cheese and crab meat usually appear at cocktail parties while buttons can be seen on almost any pizza. However, mushrooms are not limited to these dishes.
Some of the best recipes involve sauting the mushrooms until they are a darker color. Add in some garlic, onions, and red wine and you've got the start of a great side dish or a topping for a fantastic steak. Mushrooms are used in many Italian recipes, such as in pasta sauces. Mushrooms are also a great compliment to egg dishes, such as omelets and quiches.
Preparation and Storage
You have to keep mushrooms fresh until you are ready to cook. To get a few more days out of them, clean them immediately when you get them home. rinse them under running water and never soak them. The bottom of mushrooms are very porous and they can get sodden rather easily. It's best to put separate mushrooms in a paper bag to absorb moisture. Place them in the refrigerator but keep them away from the crisper drawer. Keep an eye on them. The moment you see one turn bad, quickly remove it or else it can contaminate the whole bag.
Mushroom have countless uses and you can have fun experimenting with different types, tastes and scents to find the best one for your favorite dishes.
About the Author:
Michelle really is a season publisher concerning family home cooking. The lady just delights in sharing with us her suggestions and tips on making crock pots or maybe slow cooker chicken recipes.
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