Cooking With Fabulous Fungi
A mushroom walks into a bar and orders a drink. The bartender says, "I can't serve you." The mushroom says, "Why not? I'm a fun-guy."
Part of the land my grandparents farmed was called The Timber. For the grand-kids, it was a place as terrifying as it was intriguing. It terrified us because a few Timber Wolves made the place their home. Yet, The Timber was so unlike our familiar world that we begged to be allowed to traipse through. Our walks were also fruitful as the dense clusters of trees provided the perfect environment for the delicious morels that Dad would identify and Mom would fry up in a pan. Oddly enough, it was a long time before I learned to cook the things on my own. I guess I was too busy fearfully hoping to see a Timber Wolf to pay attention to cooking.
Mushrooms work well all mixed up together in a recipe or they preen as the star of the dish. Brown criminis and portobellos (also correctly written as portabellas) are “meaty” and make a fine main dish mushroom. White button mushrooms hold the most water and are good choices for cooking with assorted veggies. Oyster and enoki mushrooms are perfect for soup – enoki is also delicious raw. Deepen the flavor of your sauce or stew with the intense flavors of a few shitake or porcini. Don’t use a mild flavored mushroom in a dish that will overwhelm it with other seasonings - unless, of course, you are trying to hide it from your persnickety child. Bookmark this great resource to learn all about the different varieties of mushrooms and try them all!
Everyone’s favorite Calorie Count Staffer, Sheila knows mushrooms. Because her husband is a Mushroom Grower, she preps, cooks, and eats a lot of freshly harvested mushrooms. I asked Sheila that number one question on the mind of every mushroom cook – do I brush the mushroom clean or rinse it? Sheila says it is very important for the mushroom to be thoroughly cleaned and that means rinsing it well – brushing is inadequate. For more on the care and cleaning of mushrooms see this site. As there is no need to invest in a mushroom brush, use the money you saved to buy more mushrooms and get cooking.
Enjoy Sheila’s favorite recipe for Crab Stuffed Portabellas.
Fragrant Fungi takes advantage the aroma of popping cumin seed sauteed over high heat as well as the natural aroma of the a mix of mushrooms.
Mindful Mushroom Sauté is the fastest way I know to get mushrooms to the table - and the recipe that took my kids from mushroom haters to mushroom lovers.
Kathe’s Enhanced Mushroom Chicken gives your meal a delightful Parisian flair.
Marie’s Crockpot Mushrooms is a fantastically easy way to cook up a big batch of mushroom appetizers for a crowd.
I am lucky enough to have enjoyed Suchit Approved Mushroom Tom Yum on a number of occasions and finally managed to get the recipe!
With Mushroom Burgundy you can make a delicious, low calorie, meat free bourguignon.
Or try Roasted Wild Mushroom with Fennel Salad from Diets in Review.
For a morel that will knock your mushroom loving socks off, you have to make Vegetarian Times Oven Roasted Morels.
An abundance of mushroom recipes and hints are ready and waiting for you at Mushrooms Canada!
What is your favorite mushroom? Do you experiment with different types or stick to the traditional button mushrooms? Have you ever made mushrooms the main element of a meal? What is your favorite way to cook mushrooms? Do you skewer and grill them with other veggies? Share your recipe with everyone here! If you would like your recipe considered for CC Palate, please send it to me via pm. Enjoy the fungus!