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Written by Holly Bea Weaver
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Thursday, 22 March 2007 |
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OK, so I’m not talking about THAT kind of mushroom, but there’s a lot to be said for mushrooms and the wonderful contributions they make in the kitchen.
There are a variety of mushrooms now available in grocery stores and even more in specialty grocery stores like Whole Foods.
They come in different sizes and flavors, and can really shine in the right recipe. But before I share some great mushroom recipes with you, here are some mushroom basics.
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RECIPE
Multi Mushroom Soup
Here’s a chance to work with three different kinds of mushrooms for a terrific soup. This can be served as a course during a dinner party, or as a main course for a cold weather dinner, with hearty bread and a fresh salad. Don’t forget the red wine!
2 tablespoons butter
1/4 cup shallots, minced
1/2 pound Shiitake mushrooms
1/2 pound oyster mushrooms
1/2 pound Portabella mushrooms
1 tablespoon minced thyme
3 cloves minced garlic
8 cups chicken stock (not broth)
1/4 cup Madeira wine
1 pound Russet potatoes, cut into 2” pieces
1/2 cup Italian parsley, chopped
1/2 cup heavy cream
Salt and pepper to taste
Melt butter in a large heavy stock pot over medium high heat. Add shallots and sauté for 1-2 minutes. Add mushrooms and garlic and sauté five more minutes. Add thyme, sauté 8 minutes. Stir in chicken stock and potatoes and bring mixture to a boil. Reduce heat, cover and simmer for 25 minutes.
Puree the soup in a blender. Do it in small batches, and make sure cover is on tightly. Return the soup to the pot and add the Madeira. Add cream and season with salt and pepper. Cook at least five more minutes. Serve in individual bowls. Sprinkle parsley on the soup. Makes seven servings.
Note: This recipe can be prepared two days ahead of time and refrigerated.
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 TYPES OF MUSHROOMS
White Mushrooms: Available in sizes from Button to Jumbo. Usually creamy white in color, with a mild flavor that intensifies when cooked. Serve raw, or you can grill, sauté, marinate or stuff with just about anything. Can keep in the refrigerator for five to seven days.
Portabella: Impressive in size and appearance. Can be up to 6 inches in diameter. Deep, meaty texture and flavor. Serve them whole or sliced. Can be grilled, baked or even deep fried.
Shiitake: Can be tan to dark brown in color, with broad caps. Best if cooked. Adds a meaty flavor to pastas, soups, entrees and especially stir-fry. Can last up to 14 days in the refrigerator.
Chanterelle: Vase shaped in colors from bright orange to gold. Available fresh during the winter and fall, or dried year round. Tastes somewhat earthy and fruity. Great sautéed with olive oil.
Cremini: Similar in appearance to white mushrooms, and can be substituted for white mushrooms in recipes. They have a deeper, earthier flavor. Great with wild game, beef and vegetable dishes. Can be stored for five to seven days in the refrigerator.
Morel: These mushrooms are tan, yellow or black, and have short, thick, hollow stems and are topped with pointed spongy caps. They look sort of like a honeycomb and are the “ugliest” mushroom. Rich, nutty flavor. Available fresh in the spring and can lasts 10-14 days in the refrigerator. Jumbo sized can be stuffed with a variety of fillers.
Oyster: A fan-shaped mushroom. Can be pink, yellow, grey-brown or off-white. Delicately flavored. Great sautéed in butter or in mild dishes with butter, onion and mild herbs. Available fresh year round.
Porcini: A smooth, moist mushrooms that can be 2-8 inches wide. Yellow-brown to red-brown in color. Robust meaty flavor, especially great for mushroom soups and sauces. Available fresh in the fall or dried year round.
Enoki: Tiny white or cream mushrooms on long slender stems. Mild and sweet in taste, but a little crunchy in texture. Use raw in salads, floating on soup and terrific in stir-fry.
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TIPS FOR CLEANING AND STORING MUSHROOMS
Cleaning Mushrooms
Brush off any dirt with a damp paper towel or fingers. Rinse only briefly under running water and pat dry with a paper towel. Never soak them, as they absorb moisture. Trim the end of the stem before using.
Storing Mushrooms
Place your mushrooms in brown paper bags in the refrigerator. They’ll last longer and stay fresher. Never store in airtight plastic or in a high-humidity refrigerator drawer. | Only registered users can write comments.
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