Falling leaves brings thought of fresh mushrooms to mind (even thought today they are available year round). Their delicious flavor and textures makes these fungi (mushrooms grow from microscopic spores, not seeds. Plants growing from spores are called fungi) a true favorite. In addition to being delicious, they are loaded with antioxidants that lower cancer risks and improve our heart health. Don't miss the knockout recipes below!
Selecting:
- Pick mushrooms that are firm with a fresh, smooth appearance. Surface should be dry, but look plump and not dried out.
- A closed veil under the cap indicates a delicate flavor, an open veil with exposed gills mean a richer flavor.
Storing:
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Keep in original packaging. Once opened, store mushrooms in a paper bag for prolonged shelf-life. Mushrooms keep for up to a week in the refrigerator.
- Avoid storing in airtight containers – this will cause condensation, which quickens spoilage
- Fresh mushrooms should never be frozen, sautéed mushrooms can be frozen for approximately one month.
Cleaning:
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Brush off any dirt with a damp paper towel or fingers. Trim the end of the stems.
- Rinse fresh mushrooms very briefly under water and quickly pat dry with paper towels. They absorb moisture like a sponge so never soak.
Varieties:
White Button Mushroom
These mushrooms vary in color from white to light brown. They have a fairly mild taste and blend well with almost anything. Their flavor intensifies when cooked.
They can be sautéed or cooked any way or enjoyed raw in salads. Marinated, stuffed - they are the perfect vegetable to compliment any meal .
Crimini
A cousin of the common white button mushroom, cremini (crimini)(AKA baby bellas or browns) have brown caps, and a meatier flavor and texture than the button. Their firm texture means they are a perfect fit for soups and red sauces. They can easily be substituted for white mushrooms when a deeper flavor is desired, excellent for beef, game and vegetable recipes. Sauté, broil, microwave or cook almost any way.
Portabella
This is actually just an overgrown crimini. Because of the longer growing cycle, and opened cap, this mushroom has an incredible meaty flavor and texture. Try using whole on the grill or baked and substitute for meat in a burger. When sliced it can be used to substitute white mushrooms or Crimini in most dishes. Portabellas can be grilled, broiled or roasted and served as appetizers, entrees or side dishes. Their hearty taste and texture makes them a flavorful vegetarian alternative - grill and serve them as "burgers" on toasted buns.
Shiitake
This mushroom is also known as Oak, Chinese or Black Forest . They vary from very light tan to a dark brown, and they have an umbrella shaped cap, with an open veil. They taste best cooked, ( their stems are tough and should be removed) and will add a firm, meaty texture and wonderful aroma to any dish. Perfect in pasta, stir-fry, soups, and in any entrée.
Oyster Mushrooms
This group of mushrooms varies by species. The oyster mushroom comes in many different colors, ranging from white, gray, pink, and pale yellow, and can range in size from 1 to 3 inches. Their mild delicate flavor & a velvety texture is most suited to cooking with chicken, veal, pork and seafood. Sauté with butter and onions to bring out their flavor. Also try adding to soups and sauces. Use the small sized, colored varieties to make a beautiful garnish.
Enoki
These mushrooms appear almost flower-like as they grow upright in bunches. They have tiny, button-shaped caps and long, spindly stems, a mild flavor and are slightly crunchy. Can be used in salads, or sandwiches or as a garnish when needed. Or use them as an ingredient in soups, such as a stock made with soy sauce and tofu.
Wild Mushrooms.
There are thousands of varieties of inedible and poisonous mushrooms, it's important to never eat wild mushrooms without the guidance of a trained mycologist, or mushroom expert. Poisonous mushrooms often resemble non-poisonous mushrooms, so it's best to purchase commercially grown mushrooms. If you want to try wild varieties, be sure you only eat those purchased from a trusted retailer or served in a restaurant. Varieties such as morels, truffles and chanterelles are just delicious. Chanterelles have an elegant trumpet shape and rich golden color. Try them sautéed with fresh herbs in a pan sauce for seared chicken breasts. Morels have honeycombed caps and a smoky, nutty flavor. Many say U.S. native black and white truffles don’t measure up to those found in Europe, but wild harvesting and initial attempts at cultivation have helped improved their quality in recent years. These hard, round fungi grow on the roots of trees and have an earthy, buttery aroma. White truffles are best shaved raw over pasta or risotto, while black truffles can be gently warmed in omelets or polenta. Be sure to buy only fragrant, ripe specimens; pass on odorless truffles or those giving off an ammonia-like funk. (Available summer thru winter, mostly in the Pacific Northwest.)
Cooking Tips:
Sautéeing is an easy way to cook whole, sliced, chopped or halved mushrooms. Follow these steps:
- Brush pan with oil or butter and heat on high.
- Add a single layer of mushrooms; turn once when mushrooms become red-brown on one side.
- Cook until other side turns the same color, remove from heat and season to taste.
Grilling or broiling is preferable 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 once or twice.
- Try brushing with your favorite dressing or sauce instead of oil.
Roasting:
- Preheat oven to 450 degrees.
- Brush mushrooms with oil and place on a shallow baking pan in oven, stirring occasionally until brown, about 20 minutes.
Mini Mushroom Mac ‘n’ Goat Cheese
Recipe Courtesy of the Mushroom Council and mushroominfo.com
Yield: 4 portions
Ingredients
4 ounces (about 2 cups) cavatappi pasta, uncooked
1 tablespoon olive oil
1 pound assorted mushrooms (such as Portabella, crimini, shiitake and oyster), cut into 1/2-inch pieces
4 tablespoons butter
4 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
6 ounces fresh goat cheese
1/2 cup shredded mozzarella cheese
2 tablespoons fresh rosemary, minced
1 tablespoon fresh thyme leaves
Directions
Preheat oven to 350° F. Cook pasta according to package directions.
While pasta cooks, heat olive oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.
Melt butter in a large saucepan and stir in flour. Cook for a minute or two to slightly toast flour. Stir in salt and whisk in milk. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about five minutes. Remove sauce from heat, whisk in cheeses, rosemary and thyme and stir to melt. Stir in mushrooms and pasta and divide between four one-cup ramekins.
Place ramekins on baking sheet and bake until cheese bubbles around edges, about 15 to 20 minutes. Remove from oven and let rest for about five minutes. Serve warm.
Sautéed Wild Mushrooms, Spinach and Gorgonzola Tossed Over Thin Fettuccine
Courtesy of our Chef Silvia
(4 servings)
1/2 cup extra virgin olive oil
1 cup of grape tomatoes (sliced vertically)
16 oz. of wild mushrooms (shitake, crimini, Portobello)
16 oz. of organic spinach
½ cup of white wine
½ cup chicken or vegetable broth
1 fresh garlic clove; finely chopped
Pinch of crushed red pepper flakes
a splash of cream and a pat of butter (optional)
½ cup of crumbled gorgonzola (or goat cheese)
1 lb thin fettuccine or other thin pasta
Fill a large stockpot ¾ way with water. Bring to a boil and cook angel hair according to package directions.
In the meantime...
In a large 12-14 inch sauté pan add oil and heat (med/high) until hot but not smoking, then add mushrooms and sauté for about a minute or two until golden.
Add garlic and red pepper flakes, Cook for about 20 seconds then add the tomatoes and stir.
Push the mushrooms to one side of the pan, collecting the pan juices on the other end of the pan (add a bit more oil if needed). Add flour and stir making a smooth paste or roux.
Add the wine and cook for another minute then slowly add the broth and stir to incorporate.
Reduce the heat to low and simmer for 3-4 minutes. Add spinach followed by the splash of cream and butter and simmer for another minute or so until the sauce is the consistency of rich cream.
Drain the pasta, toss with a bit of the liquid from the pan, reserving the sauce and ingredients to top off the platter or individual dishes. Top with the Gorgonzola and treat yourself and those you love to a new great dish.
