Sustainable Eating

Mushrooms

Exploring the Culinary Fungi

How many times have you visited the supermarket and stopped at the mushrooms display only to be intimidated by the many new and exotic varieties of mushrooms? Being confused as to what do with them or how to prepare them, you end up buying the same white, reliable mushrooms you have used for years.

People who study mushrooms are known as mycologists. The Mycology Association is a very large organization for people who want to study and hunt for mushrooms. I, myself, have been a mushroom-hunter for years. But, I must admit that I don't eat the mushrooms I find because I am never sure whether or not they are poisonous. Instead, I hunt them with my camera and am satisfied to simply take their photos and to identify them. And, thanks to professional mushroom growers, I can buy my favorite mushrooms in the supermarket.

Mushrooms are used throughout the world. In China and Japan, mushrooms are used not only for cooking but as medicinal remedies, as well. If you are fortunate enough to have a local Chinese supermarket, you will be able to buy Cloud Ears, a dried-wood fungi that Chinese cooks use in soups and many vegetable dishes.

Mid-eastern Europeans and cooks from Mediterranean countries use both fresh and dried mushrooms. Dried mushrooms added to soup yield a delightful aroma and taste different from fresh mushrooms. Dried mushrooms can be purchased in your local supermarket, packaged in 1-ounce containers, or in gourmet shops, hung on strings or packaged in plastic bags.

Many years ago, I was lucky enough to find puffballs growing on my lawn. Puffballs are not produced commercially, and are not available in supermarkets. These are round or pear-shaped mushrooms that are almost always whitish, tan or gray. Puffballs vary greatly in size, typically ranging from the size of a golf ball to the size of a tennis ball, though they sometimes grow even larger.

I was sure the puffballs on my lawn were edible, so I decided to eat them. First, I sliced them from top to bottom and made sure the interior was completely white and featureless, like a slice of white bread, without a stalk, gills or cap. I then dipped the slices in batter and fried them. My family stood by as I ate; they were sure I was going to die. They kept asking how I felt. I felt fine, but I can understand their concern.

If mycology is your thing, you can join mushroom organizations and take part in mushroom forays. For eating, though, my advice is to hunt your mushrooms in the supermarket. Look for portabella, crimini, shitake, enoki and chantrelles; learn the secrets of gourmet chefs; and Happy Hunting!

Fungi

Mushrooms grow from fungi that live underground. They are neither plants nor animals but are of their own separate kingdom of living things. Fungi do not have chlorophyll, as plants do. Instead of seeds, mushrooms have spores that drop to the ground from their gills. When spores land on the ground they sprout mycelia the same way a plant produces seed roots.

Some Common Mushrooms

Portabella Mushrooms

Portabellas have a substantial texture and a deep meaty flavor. They are commercially grown in environmentally-controlled facilities and packaged with roots attached so that, during storage, flavor and nutrients do not diminish. Portabellas are very low in calories but rich in nutrients such as protein, potassium, phosphorous, niacin and B-complex vitamins.

Enoki Mushrooms

Enokis were originally found growing on dead trees in Japan. Now, enokis are grown commercially in environmentally-controlled rooms. They are grown in small clusters and are creamy white in color. They have a mild flavor; long, slender stems; and tiny caps. They are high in vitamins B and C, potassium, iron, and phosphorus. When preparing enokis, trim roots at the base and separate stems before using.

Crimini Mushrooms

Criminis have a naturally dark brown exterior and beige interior. They are very flavorful and have a dense, meatier texture than most mushrooms. They can be sautéd, grilled, broiled or baked. Because of their size and firmness, they are ideal mushrooms for stuffing. Criminis are an excellent source of potassium, phosphorus, niacin, B-complex vitamins and protein.

Truffles

Truffles have fascinated people for thousands of years. Every spring, truffle-hunters in Europe take to the woods with the sensitive noses of their trained pigs and dogs who lead them to the buried treasure. Commercially-grown truffles are available in the United States and Europe through growers and gourmet shops. Truffles are so expensive they are sometimes called "Black Diamonds." If you can't afford the real thing, though, there are oils and vinegars that can be used in recipes. A few drops added at the end of cooking adds the fragrance and the taste of truffles. Truffle flour, is also available. The flour captures more flavor and aroma than oil, such that just a pinch will transform any dish with its exotic flavor.

Basic Tips for Cleaning and Storing Mushrooms

Mushrooms should be stored in the refrigerator, unwashed and covered with a paper towel to absorb any moisture. Before use, rinse mushrooms lightly or wipe with a damp cloth or mushroom brush.