MUSHROOMS – GASTRONOMIC FRIVOLITIES.

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Mushrooms (cultivated or wild0 have been used by European and Japanese chefs and housewives for millennia, in fact, mushroom hunting in many European countries is a pleasant and popular family outing on weekends. After successful “hunting” day, culinary delights reward participants if the cook handles mushrooms knowledgeably and with respect to their flavour density.

If you want to “hunt” wild mushrooms you must first learn about poisonous mushrooms, or go with someone who knows enough about mycology.

These days, most people buy mushrooms – fresh, processed, or dried. Fresh mushrooms taste best.

There are many, and the following are the most popular.

White: generally grown in dark canes, they are delicate and of a firm texture. Buy mushrooms with intact veils.

Button mushrooms: taste more intense but nor always available, and if so are more expensive.

Crimini mushrooms: taste rich, and possess an earthy flavour.

Portobello: these are large, firm mushrooms offering an intense and meaty flavour. They can be grilled, used in stuffing’s, or simply sautéed in butter and enjoyed as a meat substitute.

Shiitake mushrooms: grow on three stumps, and were used mostly in Japan until recently. They are now grown in Ontario and elsewhere in the world and taste delicious stir-fried, sautéed and served with poultry, meat or pasta dishes.

Enoki mushrooms; are delicate in taste, with a slightly crunchy texture. They are thin, long, white, and shaped like a very thick pun. Good for salads, soups, and as garnish.

King or oyster mushrooms: offer a woodsy and sweet flavour. Stems are chewy, and as textural sensation to grilled foods. They are sturdy enough for stir-frying and sautéing.

Chanterelles cannot be farmed and must be “hunted”. They break out spontaneously after hot days and cool nights. Also called trumpet mushrooms, chanterelles are yellow-brown in colour, with woodsy flavour and delicate texture.

Europeans, the French in particular, cherish them. They “hunt” chanterelles in their “secret” locations; simply sauté them in butter and season with salt and pepper. Of course they can be added to risotto, sauces, and topped to pan-fried and grilled tenderloin steaks accompanied with sauce Bordelaise.

If you want to taste chanterelles, and don’t want to “hunt’ for them, you can buy the canned version, but the texture will be softer than the fresh ones.

Matsutake mushrooms are highly valued in Japan where they originate, and are generally so valued that they are packaged in fancy boxes and given as gifts, or in the hands of celebrated chefs turn to culinary art.

Japan’s production cannot satisfy demand, therefore other countries (China, Korea, and the

U S A, mainly California and Oregon, Washington State, Canada, mainly British Columbia, Sweden and Finland produce them to supply markets.   Matsutake mushroom’s pungent and perfumey aromas are flavours lend themselves superbly to enhance other foods on the plate. They can be steamed, sautéed, grilled, breaded and fried, or roasted.

Always keep mushrooms refrigerated between 0 – 2 C. Place them in a brown paper bag, to prolong their shelf life. Use mushrooms within a few days of purchase and wipe them with a damp cloth just before use.

Mushrooms offer sensational flavours and can elevate a humdrum dish to heavenly delights.