About Mushrooms

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A Myriad of Mushrooms

 

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An increasing variety of fresh mushrooms are standard fare in well-stocked

health food stores. Others, such as maitake, wood ear and porcini, are

available dried.

 

1) CREMINI: Mild-flavored, light brown, similar to white button mushrooms, with

more distinct flavor. Marketed in slightly larger versions as " baby bellas. "

Use in soups, stews or stir-fries, and stuffed, broiled or grilled.

 

2) WOOD EAR (also called tree ear or cloud ear): Thin dark, with fluted edges;

delicate flavor with appealing chewy texture. Add sliced to stir-fries, soups

and noodle or rice dishes.

 

3) ENOKI: Long, slender stems with tiny caps; light, mild flavor. Use raw in

salads, or briefly wilted in soups and stir-fries.

 

4) PORTOBELLO: About 3 to 4 inches in diameter; deep brown, with earthy flavor.

Broil or grill, while or sliced; toss with greens; use in grain or pasta dishes.

 

5) MAITAKE: Ruffled, light brown; earthy, yet not overpowering flavor.

Reconstitute for stocks or add to stir-fries and grains.

 

6) PORCINI: Dark brown; rich, aromatic, often described as " meaty. " Use fresh

or dried form in risotto, sauces and pastas.

 

7) OYSTER: Pale, ruffled, with caps shaped like shells; delicate flavor and

texture. Best just briefly sautéed or broiled; also good in stir-fries, soups

and salads.

 

8) SHIITAKE: Earthy brown with broad, thin caps; distinctive woodsy taste;

pleasant, chewy texture. Use in soups and stir-fries, vegetable sautés and

pastas.

 

 

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NOTES : This information is brought to you via the courtesy of the Nava Atlas.

 

This information comes from the Great Life magazine - Issue April 2000 (p. 44)

regarding the article " Miracles with Mushrooms " (pp.42-45) by Nava Atlas, who is

the author of several vegetarian cookbooks. Visit her Web site, " In a

Vegetarian Kitchen, " at (www.vegkitchen.com).

* Exported from MasterCook *

 

Mushroom Metamorphosis

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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***** NONE *****

 

Reconstituting dried mushrooms is easy. Simply place them in a heatproof bowl

and cover with boiling water. Shiitakes and maitakes take about 15 minutes to

become pliable. Porcinis take 15 to 20 minutes; wood ears, 45 minutes to an

hour. To make the mushroom firmer and chewier, squeeze some of the liquid out

of the caps before using. Use the soaking liquid in soup stocks or sauces, but

carefully strain first to remove sediment.

 

 

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NOTES : This information is brought to you via the courtesy of the Nava Atlas.

 

This information comes from the Great Life magazine - Issue April 2000 (p. 45)

regarding the article " Miracles with Mushrooms " (pp.42-45) by Nava Atlas, who is

the author of several vegetarian cookbooks. Visit her Web site, " In a

Vegetarian Kitchen, " at (www.vegkitchen.com).