|
|
all about mushroomsOnce upon a time, the white button mushroom was pretty much the only fresh mushroom available. Today, there are many new mushroom varieties on sale at your local greengrocer, farmers market and supermarket. From delicate white buttons to rich morels, all the fresh and dried mushroom varieties add unrivalled flavour and texture to your meals. Agaricus mushrooms(Agaricus),the common white variety, are sometimes dried at button stage. Like all dried mushrooms, they reconstitute in warm water. Whole mushrooms take up to 30 minutes, sliced mushrooms need up to 10 minutes.
Black fungus and white fungus(also known as Cloud, Wood, Tree or Silver Ear),are used primarily to add a special texture to Asian dishes, and are available dried (and occasionally fresh) from Asian and gourmet food shops. Soak for 15–30 minutes in warm water. Drain well and pat dry with paper towel, then cook quickly over high heat for a crisp texture.
Blewitt mushrooms(Clitocybe nuda),are also known as a blue leg mushrooms. They’re easily identified by the blue-to-purplish-blue streaked stem, topped with a smooth, light brown cap. A pleasant aroma is released from the dense white flesh when cut. Their earthy flavour is well suited to slow cooking in casseroles, stews and soups.
 Buttons(also called Champignons),are the youngest and generally (but not always) the smallest. The name refers to their shape and stage of growth, not the size. The cap of the button mushroom is always tightly closed around the stem. They have a firm, delicate texture and mild flavour that intensifies when cooked. Suitable to eat raw or cooked, they’re great whole or sliced in salads, stir-fries, skewered and barbecued or simply served with dips.
Cepe mushrooms(also known as Cepe, Cep, Bolete and King Bolete),are gathered in Europe during the northern autumn and sold dried. Porcini is one of the most popular of the cepes. Soak for 15 minutes in warm water. Add to casseroles or stews at the start of the cooking process.
|
|
