Information -- Mushrooms

Title:
Information -- Mushrooms

Yield:
1 Servings

Categories:
Information




Ingredients:





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 The selection of mushrooms in produce departments and farmers markets is


 becoming more varied. If you're confused by what you're buying and how to


 use and store them, here are a few tips:


 


 Look for dry, not slimy, mushrooms. They should be firm and smell clean,


 never moldy. At home, keep them in the refrigerator in a brown paper bag.


 Never keep them in a plastic bag, because they will turn into a slimy,


 smelly mess. Unless they're dried, use them as soon as possible. Don't wash


 mushrooms until you're ready to use them.


 


 Some mycological authorities recommend cooking all mushroom varieties,


 rather than eating them raw.


 


 Cepes: Usually found dried: they're also called porcini. They are large,


 white to reddish-brown with fat, beige stems. The flavor is like that of a


 hazelnut. They're great in chicken, fish or pasta dishes. Grill or marinate


 them and serve them with red meat. They're good in sauces, too.


 


 Chanterelles: Yellowish and trumpet-shaped. The flavor is spicy; some say


 they have a slight apricot taste. They're also chewy. They're fabulous


 sauteed with a little butter, or try them in vegetable dishes, omelets or


 sauces. They'll knock your socks off in stroganoff.


 


 Enoki: The word means snow-puff in Japanese. Cultivated ones are a bright


 white, while wild ones are large and darker. They are flower-shaped, with
a


 long stem and tiny cap. Use them raw or toss them into stir-fry. They're


 the perfect garnish.


 


 Morels: Some people consider these the ultimate mushroom because of their


 rich, real mushroom flavor. They are cone-shaped and can be yellow or


 black. The darker the color, the richer the flavor. These are fantastic


 cooked in stuffing, sauces, sautes, meat and poultry dishes.


 


 Oyster: Also known as monkey head; gray to white with a large cap. It has


 hardly any stem. Oysters are fragrant and especially good in seafood


 dishes. Some people think they have a slight lobster-like flavor when


 sauteed. They are out of this world when stir-fried with scallops.


 


 Shiitake: A pretty mushroom with a large, floppy brown cap and a thick,


 brown stem. You can grill, saute, stuff or marinate it. Shiitakes will


 enhance any stew or meat dish. Try them in a cream sauce.


 


 Recipe by: Oregonian's Food Day


 


 Posted to MC-Recipe Digest V1 #824 by LBotsko@aol.com on Oct 4, 1997