The BasicsWhen people discuss mushrooms, it is a rather loose term used to describe edible fungi. The scientific classification fungi is given to any plant that obtains energy from the decomposing medium it grows in rather than by processing sunlight (photosynthesis) through its leaves. There are two main categories of edible mushrooms: wild ones like ceps and chanterelles and morels, and the cultivated ones, such as button, oyster and shitake. Before you become a “Wild Mushroom Hunter,” be sure to take a guide who knows what they are doing—Many a self-proclaimed mushroom hunter is now described as “Dead.”
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Fresh mushrooms are highly perishable and should be used within a few days. I suggest wrapping them in a paper towel and refrigerating them. I do not recommend a plastic bag, which will trap moisture and cause them to deteriorate quickly. Clean them just before using.
If you are using shitake mushrooms, you may find the stems dry and tough and may wish to discard them. I cut them form the cap and keep them in a Ziploc bag in the freezer and use them in soups, sauces or stews.
If you are using shitake mushrooms, you may find the stems dry and tough and may wish to discard them. I cut them form the cap and keep them in a Ziploc bag in the freezer and use them in soups, sauces or stews.
Clean Before EatingWash or Brush? This age old questions seems to have as many answers as the number of gills to be found on a Portobello. Cleaning mushrooms may require a few techniques, depending on the amount of growing medium found on the mushroom. There are, to be sure, mushroom cleaning brushes to be found at gourmet stores, but save your money. Use a damp paper towel to remove anything you do not wish to eat with the mushrooms. If the mushrooms are very soiled you may spray them with water or place them in a bowl of water for a short period of time (60 seconds). Mushrooms are porous and act like a sponge when immersed in water for too long. Be sure to dry the mushrooms before cooking them; water will be your enemy when trying to develop flavor.
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Get Cooking!
Use equal amounts of oil and butter. I prefer neutral flavored oil like Canola. Olive oil has a strong fruity flavor and conflicts with the creaminess of the butter. The 50-50 blends of oil and butter will keep the butter from burning too quickly.
Heat a good quality sauté or fry pan for a minute or two until you can feel the heat on the palm of your hand when you place over the pan. Add the butter mixture and allow it to melt. You may encourage the melting by moving the butter around the pan. Add the mushroom and cook to desired doneness. The mushrooms will act like a sponge and absorb the flavor of the butter. If you want additional flavor add chopped or dried herbs to taste and come up with your favorite recipe. To get started you may wish to try dried or fresh rosemary, dried Italian seasoning or dried Herb de Provence.
Heat a good quality sauté or fry pan for a minute or two until you can feel the heat on the palm of your hand when you place over the pan. Add the butter mixture and allow it to melt. You may encourage the melting by moving the butter around the pan. Add the mushroom and cook to desired doneness. The mushrooms will act like a sponge and absorb the flavor of the butter. If you want additional flavor add chopped or dried herbs to taste and come up with your favorite recipe. To get started you may wish to try dried or fresh rosemary, dried Italian seasoning or dried Herb de Provence.
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