 |
YEAR ROUND VEGETABLE Description: Mushrooms are an edible fungi although some varieties are poisonous and should not be eaten. There is a large variety to choose from of those that are edible some of which include: Cremini: tan to deep brown caps with a deep flavor. It is firm and works well as a substitute for white mushrooms if you want a little more flavor. Enoki: a Japanese variety with small white colored clusters with thin stems and tiny caps. They have a mild flavor and a slightly crunchy texture. Morels: the caps are pointy and spongy and range in color from yellow, tan or black. They have hollow, short and thick stems and have a nut-like flavor. Oyster: with fluted, brown caps ranging in size from 1 to 3 inches in diameter, this variety has a delicate, mild flavor and a smooth texture. The stems are tough and should be discarded. For the best flavor this variety should be cooked. Porcini: a rich and meaty variety with a broad, dark brown caps and firm, thick stalks. Portobello: this variety is actually a fully-matured cremini. It has large caps that can reach 6" in diameter with a meat-like texture and flavor. This is a favorite substitution for burgers for vegetarians. Shiitake: a variety that originated in Japan. It has a broad umbrella-shaped cap that can be tan to dark brown in color. The caps are soft and spongy in texture with a meaty texture that is somewhat chewy. The stems are too tough and woody to eat and should be discarded. This variety is good in pasta, soups and Japanese dishes. White: probably one of the most well-known in Europe and America, this variety is creamy white to beige in color. They are good raw or cooked, with a more intense flavor when cooked. Whole mushrooms range in size from small button size, which are good for salads, to jumbo, which are good for stuffing and baking. Selecting: When selecting, look for firm, spongy and fleshy caps that are dry. Avoid any that look shriveled, wet or have any black spots. Storing and Handling: When storing, whole mushrooms will last longer that sliced. Because they bruise easily, handle them carefully, blot off any moisture, place in a paper bag and store in the refrigerator for up to 5 to 7 days. Preparing: Using a damp towel or mushroom brush, carefully remove all dirt and debris. If they are really dirty, rinse quickly under cold water just before using and dry on paper towels. Cut into desired sized pieces. Serving Suggestions: Broiled: brush or spray with a little olive oil and season to taste and broil until tender, watching carefully so as not to burn. Portobello and white mushrooms are delicious prepared this way. Grilled: grilled mushrooms have so much flavor and this is a great way to cook the larger portobellos because of their meaty texture and a flavorful way to serve them as a vegetarian substitution for hamburgers. They also make a great sandwich filling as well. Marinated: a great way to serve this vegetable is to allow it to marinate in a vinaigrette style dressing. The white or button variety is very flavorful when marinated and can be served over salad greens, whole grains and pasta. Sauté: in butter or olive oil, halved, quartered or sliced and cook until the juices have evaporated and they are browned. Soup: a great addition to soups either alone or in combination with vegetables and meat. Seasonings and Foods to use with Mushrooms: beef, chicken, cream, fish, garlic, herbs, onion, pasta, pork, rice, seafood, sour cream, tomatoes Return from Mushrooms to Spring Produce Guide
|
