Mushroom Mania!

Mushrooms can add an abundance of flavor to various dishes. While button mushroom are wonderful for their texture, mild flavor and availability, there are many other mushrooms that are richer and more distinct in flavor. Today, many grocery stores offer a wide variety of mushrooms from shiitake’s and portobella’s to porcini’s and chanterelles.

Choosing the Perfect Mushrooms:

Choosing quality, fresh mushrooms is very important to maintain the integrity of the dish you are preparing. Choose mushrooms that are heavy for their size, firm in texture and nice dry caps and stems. You want to avoid anything that is shriveled or damp or has dark or soft spots. Mushrooms with open gills are more mature and should be eaten as soon as possible. You will find that your more exotic mushrooms can be rather costly, so if you would like to impart the flavor of a particular mushroom and still hold your costs down, try using only a couple of the exotic mushrooms and fill in the remainder with a less costly button mushroom.

Different Types of Mushrooms:

White Button Mushrooms: These mushrooms are probably the most common mushroom readily available at your market. They are rounded and plump and very mild. Choose only those with closed caps. Available: Year-round

Cremini: These are also referred to as Italian browns. They are very similar to white button mushrooms except they are typically larger, light brown in color and a little more flavorful. Available: Year-round

Porcini: These mushrooms look very much like large button mushrooms with reddish caps and thick stems. These are very flavorful mushrooms, delicious in sauces, risotto, or even grilled. Availability: Late spring and early fall

Chanterelles: Chanterelles resemble small trumpets. They are gold or orange-brown in color with slender stems and have a delicate earthy flavor. These are wonderful in cream sauces, perfectly paired with pastas, poultry, or polenta. Availability: Fall

Enoki: These are white to buff color and are long, slender stalk-like mushrooms. They are slightly sweet and make a wonderful accompaniment to salads, soups, and Asian dishes. Availability: Year-round

Morels: Morels are small dark brown, conical with rather sponge-like caps. Make sure that you wash these very well. The sponge-like caps can sometimes harbor sand and dirt which will drastically compromise your sauces. Availability: Early Spring

Oyster Mushrooms: These mushrooms grow in clusters and are usually cream colored with small fan-shaped caps. Their texture is very smooth and their flavor has a hint of the sea. Availability: Year-round

Portobellos: These mushrooms are very large in size (up to 6 inches wide). They are very rich in flavor. Because of their size and open gills they work wonderfully on the grill or under the broiler. Availability: Fall

Shiitakes: Shiitakes have a parasol shaped cap, are light brown in color and have an earthy flavor. They have rather tough stems that are usually cut and discarded before cooking. These are often grilled or sautéed and sometimes you will find them dried. Availability: Year-round

Truffles: Truffles are ball shaped and are black or white in color. They are great sautéed or used in sauces. You may also find truffle-flavored oil which can be used to enhance the flavor without using the actual mushroom. Availability: Black Truffles — Fall, White Truffles — Spring into Summer

Lobster Mushrooms: These have a deep red and mottled color. They are typically sautéed or used in some sauces. Availability: Fall

Picking Wild Mushrooms:

A word to the wise. There are a number of poisonous mushrooms that grow wild that resemble many of the common edible mushrooms. Take the time to study up on mushrooms or have an experienced forager accompany you before you decide to go on a wild mushroom hunt.

Storing Mushrooms:

The best way to store mushrooms is to wrap them, unwashed in a loose paper bag.

Cleaning Mushrooms:

Clean mushrooms by simply wiping them with a damp cloth or a soft brush. Never soak mushrooms since they will absorb the water.

Using Dried Mushrooms:

Sometimes a recipe will call for the use of dried mushrooms. Dried mushrooms tend to have a more concentrated flavor and are great when used in soups, sauces or stews. To hydrate the mushrooms, simply soak in warm water until softened for about 15 minutes.

– Glutenfreeda