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Wild
About Mushrooms
The
many varieties of cultivated mushrooms now available fresh
in supermarkets and specialty stores can enliven almost all
your favorite dishes. Fat-free, low in calories and high
in riboflavin, they're a delectable addition to any diet.
By
Linda Greer - Holiday Cooking & Entertaining, Woman's
Day Specials
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Once
upon a time, mushrooms were a fancy food that came in
a small can and were relegated to the occasional dinner
party when you wanted to impress the guests. Even further
back, in the days of the pharaohs, the Egyptians believed
that mushrooms conferred immortality, and they were reserved
for royalty. These days, however, a great variety of mushrooms
are raised commercially and are widely available fresh
and in abundance - even to commoners - at most local supermarkets.
The
earthy, mellow flavor of mushrooms is particularly
welcome this
time of year, when we're preparing special meals for
family and friends to celebrate the season. Add
then
halved or quartered to hearty soups and stews; slice
and quickly sauté them alone or with other vegetables
and herbs for a impressive dish; roast them whole
right
in the pan with a chicken or roast. Endlessly versatile,
these fabulous fungi can add a touch of elegance
to
just about any dish.
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FUNGUS FACTS
- Look for
mushrooms that have firm, smooth, unblemished caps; they
should have no visible moisture, but not look dried out
or wrinkled.
- The "dirt" on
fresh mushrooms is actually just bits of the peat moss
they grow in. Clean just prior to use with
a soft brush or a damp towel. Don't wash in water - mushrooms
soak up liquid like a sponge. And please, don't peel
them!
- Store
mushrooms in the refrigerator in a paper bag. White, cremini
and oyster mushrooms will keep for 5 to 7 days; portobello
and maitake, 7 to 10; shiitake and enoki, up to 2 weeks.
- Most mushrooms
stems can be used along with the caps in whatever dish you're
preparing. However, portobello stems can be tough, and are
usually best chopped and used in a stuffing, soup, stew
or stock. Shiitake stems are somewhat woody, and should
be used for stock or discarded.
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