Mushrooms, Mushrooms and Mushrooms

Mushrooms are not a vegetable, but the fruiting body of a fungi and start out life as microscopic spores (just one mature mushroom can produce 146 million spores). Just like an apple tree produces apples to bear seeds to ensure the continuation of it's species. So, a mushroom is an edible fungus and there are thousands of species of fungi in the world, but only a few are edible. Below are just a few of the most common ones.

Description: The most popular mushroom, white mushrooms are available in three different sizes; small "buttons", medium and large "jumbo". The colour of the white mushroom may vary from bright white to an off-white.

Taste Profile: Woodsy flavour becomes stronger with cooking.

How to Serve: Serve in soups, salads, appetizers, and entrées; a great side dish with any meal.

Storage: Keep refrigerated in a paper bag for up to 5 days.

Description: Similar to the white mushroom in shape and size but firmer to the touch. The colour ranges from light tan to dark brown. When growth is unchecked, it becomes a Portabella with more complex flavor and texture.

Taste Profile: Meaty and earthy flavour, more intense than the white mushroom.

How to Serve: Can be eaten raw or cooked. They make a great substitute for white mushrooms. Fantastic in salads, soups and entrées.

Storage: Keep refrigerated in a paper bag for up to 5 days.

Description: Portabellas are fully-grown brown mushrooms, with a large, light tan cap. Portabellas are the largest of all domestic mushrooms.

Taste Profile: Since they are grown to a large size, Portabella mushrooms lose some moisture, giving them a meaty texture and earthy taste.

How to Serve: Can be grilled, baked, or deep-fried, are great as an appetizer, side dish or entrée. Because of their natural meatiness, Portabella mushrooms are great meat substitutes with no fat, sodium, or cholesterol.

Storage: Keep refrigerated in a paper bag for up to 7 days.

Description: Shiitake mushrooms, also called Chinese, Black Forest or Oak mushrooms, have a large, fleshy, brown cap, 2 to 4 inches (5 to 10 cm.) in diameter. They are tan to dark brown in colour, with open veil and tan gills.

Taste Profile: Shiitakes have a soft, spongy quality, producing a woodsy, meaty flavour and texture when cooked.

How to Serve: This mushroom is most commonly used in stir-fry, and pasta meals. Shiitake mushrooms are often used in Asian cultures because of the belief that they have medicinal properties.

Storage: Keep refrigerated in a paper bag for up to 8 days.

Description: Oyster mushrooms have a light to dark brown, funnel-shaped cap, ranging in size from 1 to 4 inches, with whitish- yellow gills running up a short off-center stem.

Taste Profile: Oyster mushrooms have a delicate, mild flavour with a velvety texture. Can be eaten raw or cooked.

How to Serve: Its texture makes it a great compliment to chicken, seafood, and pork.

Storage: Keep refrigerated in a paper bag for up to 5 days.

Description: King oyster mushrooms have a light tan cap with a thick white stem.

Taste Profile: This stout, thick fleshed mushroom is pleasantly chewy top to bottom and has the advantage of remaining firm when cooked. The flavour contains a delicate taste of woodsy and sweet.

How to Serve: Rinse lightly in cool water and pat dry just before cooking. Slice the whole mushroom depending on your preference. Adapts well in French, Italian, Mediterranean and Chinese cuisines. It stands up to sauteing, stir-frying, and grilling, becoming golden brown and nicely crisp.

Storage: Keep refrigerated in a paper bag for up to 8 days.

Description: Enoki mushrooms, also called Golden Needle mushrooms, have long, slender white stems with tiny, firm caps.

Taste Profile: This mushroom has a mild, delicate flavour that is complimented by a slight crunch.

How to Serve: Enoki mushrooms can be eaten raw or cooked. They are commonly used in Asian cooking but are also excellent in salads, sandwiches, soups, and pasta sauces.

Storage: Keep refrigerated in a paper bag for up to 8 days.

I'm very, very picky when buying mushrooms at the store, just ask Rick! If they aren't what I look for, even if I have a huge craving for mushrooms, I won't buy them.

Make sure they are firm to the touch. I like the standard white mushrooms to be very firm, almost hard. Yes, I poke 'em and feel each and every mushroom before it get's the honor of coming home with me!

They should be uniform in colour and have a slightly shiny surface.

Don't sweat it if there is any specks of "dirt" on some of the mushrooms.....

Mushrooms are delicate. Take extra care to prevent bruising, preserve high quality and maintain great taste.

Here are some helpful handling tips that will ensure your mushrooms are good and tasty:

Always keep your mushrooms in the refrigerator between the temperatures of 32°F and 36°F (0°C to 2°C).

When mushrooms are purchased loose, they should be stored in a brown paper bag as they will breathe better and stay firm longer.

Packaged mushrooms keep well in the refrigerator, but once opened they should be stored in a brown paper bag.

Mushrooms are best when they are used within a few days of purchase, but can be kept up to one week.

Prior to use, wipe mushrooms with a damp cloth or rinse in cold water and pat dry with paper towels. Using a soft brush to rid them of dirt is the best method to clean them, because they will soak up water when you rinse them, diluting their flavor.

Do not wash mushrooms until you are ready to use them, as they may discolour.

Basic Preparation

There is no need to peel mushrooms. The only trimming they may need is the stem end, if it's dry, or the tough stem portion of Shiitakes or the root of the Portabella. All other mushroom stems may be prepared along with the caps.

Mushrooms can be sliced thick or thin, cut in quarters, coarsely or finely chopped using a sharp knife. For slicing or chopping large quantities, use a food processor with the slicing or wing blade attachment.

If a recipe calls for just caps, twist stems loose or separate them from the caps with the tip of a knife.

Sautéing: For each eight ounces of mushrooms, melt one tablespoon butter or heat one tablespoon of oil in a large skillet. Add mushrooms. Cook and stir until golden and the released juices have evaporated, about five minutes. Don't overcrowd the skillet or the mushrooms will steam rather than brown.

Microwaving: Mushrooms cook extremely well in the microwave. Simply clean and cook as follows: Put eight ounces thickly sliced mushrooms in a microwaveable bowl (no oil or butter needed); cover and cook on HIGH (100% power) for two to three minutes stirring once.

Roasting: Place mushrooms in a shallow baking pan, Toss with a little oil and roast in a 450ºF oven, stirring occasionally until brown, about 20 minutes. Use about one tablespoon of oil for each eight ounces of mushrooms.

Grilling or Broiling: This is the preferred method for larger capped mushrooms like Portabellas and Shiitakes. Lightly brush caps and stems with oil to keep them moist, and season with salt and pepper. Grill or broil 4 to 6 inches from heat source for 4 to 6 minutes on each side, brushing again once or twice.

Seasoning: Mushrooms are very similar to meats and other vegetables. Virtually any and all seasonings go well with mushrooms. If serving as a side dish, use seasonings compatible with the main dish.

When you think of one serving of fresh mushrooms, think of

• Low Calories
• Low Carb
• Low Fat
• Low Sodium
• Low Cholesterol

Including fresh mushrooms in everyday meals is a great way to boost vitamin intake while adding virtually no calories, fat or sodium. Fresh mushrooms are a source of:

• Vitamins
• Minerals
• Fibre