.Mushrooms are the most versatile fungi in any cooks arsenal. For those who seek an easy to cook, easy to season, complimentary ingredient that can be incorporated into a variety of dishes, the mushroom is an often overlooked and under appreciated accent.
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Mushrooms are also a great source of vital nutrients including Vitamin D, Riboflavin, Copper and Potassium. Aesthetically mushrooms comprise a range of variations, and while most recipes call for the use of sliced mushrooms, using whole mushrooms can add an appealing look to your dishes.
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Edible varieties of this fungus include button, cremini, portobello, shiitake, maitake, enoki, oyster, and chanterelle. The National Mushroom Council provides a wonderful chart detailing the differences between the mushrooms. Dried mushrooms are available year round. Mushrooms date back many centuries, and were first cultivated in Europe in France and later in England. Cultivation of mushrooms in the U.S. dates back to the early 19th century.
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Today mushrooms are commercially produced in virtually every state. Pennsylvania accounts for 61% of total U.S. production. Mushrooms will ideally be firm with a fresh, smooth appearance. The gills are a key factor in determining the richness of the flavor. A closed veil under the cap indicates a more delicate flavor, while an open veil and exposed gills mean a richer flavor.
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Bottled mushrooms like this variety pictured below from Dean & Deluca provide another alternative. Even mushroom rubs have become popular for use with meats and other dishes. The easiest way to prepare mushrooms is through the sauté.
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Using a sauté pan, place a pat of butter into a heated pan and allow the butter to melt avoiding burning. Add ¼ cup of marsala or red wine into the melted butter. Add sliced mushrooms seasoned with sea salt and coarse black pepper to the mixture. Move and turn the mushrooms in the pan frequently to ensure even cooking.
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Feel free to use all of the same type of mushroom or to mix them. The sautéed mushrooms can be used to accompany grilled meats, added to fresh pasta or eaten in a green salad once cooled. -Examiner.com
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Mushrooms are also a great source of vital nutrients including Vitamin D, Riboflavin, Copper and Potassium. Aesthetically mushrooms comprise a range of variations, and while most recipes call for the use of sliced mushrooms, using whole mushrooms can add an appealing look to your dishes.
.
Edible varieties of this fungus include button, cremini, portobello, shiitake, maitake, enoki, oyster, and chanterelle. The National Mushroom Council provides a wonderful chart detailing the differences between the mushrooms. Dried mushrooms are available year round. Mushrooms date back many centuries, and were first cultivated in Europe in France and later in England. Cultivation of mushrooms in the U.S. dates back to the early 19th century.
.
Today mushrooms are commercially produced in virtually every state. Pennsylvania accounts for 61% of total U.S. production. Mushrooms will ideally be firm with a fresh, smooth appearance. The gills are a key factor in determining the richness of the flavor. A closed veil under the cap indicates a more delicate flavor, while an open veil and exposed gills mean a richer flavor.
.
Bottled mushrooms like this variety pictured below from Dean & Deluca provide another alternative. Even mushroom rubs have become popular for use with meats and other dishes. The easiest way to prepare mushrooms is through the sauté.
.
Using a sauté pan, place a pat of butter into a heated pan and allow the butter to melt avoiding burning. Add ¼ cup of marsala or red wine into the melted butter. Add sliced mushrooms seasoned with sea salt and coarse black pepper to the mixture. Move and turn the mushrooms in the pan frequently to ensure even cooking.
.
Feel free to use all of the same type of mushroom or to mix them. The sautéed mushrooms can be used to accompany grilled meats, added to fresh pasta or eaten in a green salad once cooled. -Examiner.com
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