POPULAR VARIETIES OF EDIBLEMUSHROOMS
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T
here was a time, not long ago, where the only kind of mushroom you found in your grocery store, was the simple little button mushroom. Those days are gone. Today’s grocery store carries a wide selection of mush- rooms, including most of the following.
SHIITAKE. Chinese black mushroom; forest mushroom; rang- ing in color from tan to dark
brown; character-
ized by broad, umbrella shaped caps up to ten inches in diameter, wide open veils and tan gills. A rich, full-bodied flavor, almost steak-like, with a meaty texture when cooked. These are best when cooked in almost any method, particularly sautéing, broiling and bak- ing. Remove stems before cooking.
OYSTER.
Fluted cap resem- bles a fan; ranging in color from a soft beige brown to gray. It can be eaten raw in sal-
ads but more often this mushroom is
cooked to bring out its delicate flavor and velvety texture. Some say this mushroom has a faint oyster-like or seafood flavor, to match its likeness in shape to oysters.
ENOKI. Long stems and tiny, snow-white caps; small white mush- rooms are joined at the base and resemble bean
sprouts; light and mild, almost fruity, flavor with a crisp texture. Before using, cut away from the communal base. Add at the last possible moment as heat toughens enoki.
PORTOBELLO. Largest of the commercially available mush- rooms with a tan/brown cap, it’s the mature version
of the crimini. Its long growing cycle gives a deep, meat-like flavor, and sub- stantial texture. They are good whole, sliced, grilled, baked, stir-fried and deep-fried. Be sure to trim off the dry, fibrous portion of the stem.
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CRIMINI. Naturally dark cap that ranges in color from light tan to rich brown with a rich, earthy flavor. Substitute
for button mushrooms to add a more full-bodied flavor.
PORCINI.
Resembles the tra- ditional fairytale toadstool; weigh- ing from a couple of ounces to a pound each with
caps from one to ten inches in diameter; smooth, meaty texture; pungent in fla- vor; pale brown color; very expensive; many general cooking uses.
MOREL. A rela- tive of the highly- prized truffle; tan to dark-brown, cone-shaped, spongey; smoky, earthy, nutty fla-
vor; expensive. This mushroom must be cleaned well when fresh due to its dim- pled head.
Out & About • May 2011 MMG 15
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