MARVELOUS MUSHROOMS

For many years, the only commercial mushroom grown in the United States was the round-capped button mushroom. Increasingly, multiple varieties of mushrooms are becoming popular, and they offer a wide range of tastes and textures. Many are cultivated versions of wild mushrooms, now called specialty mushrooms, while others are varieties that must be picked in the wild. Many specialty mushrooms are available in dried form and can be reconstituted in hot water. (Save the infused-water for use in sauces and soups!).

CEPES: Also known as porcini have a stout stem and a spongy surface. Imported from France or Italy during the summer and fall, they are expensive but considered to be on of the finest of the wild mushrooms.

CHANTERELLES: Chanterelles (are shaped like trumpets. These large mushrooms with frilly caps and are gold to yellow-orange in color. Chanterelles are gathered wild in the Pacific Northwest and some are imported from Europe.

CREMINI: Also called Italian brown or brown mushrooms, full-grown cremini are marketed as portabellas.

ENOKI: Native to Japan enoki mushrooms have small caps on a long, thin trailing stem. They are creamy white and have a mild, sweet taste. Try them in salads or soups.

MORELS: Intense, with an earthy flavor, these mushrooms are often incredibly expensive since they grow wild, but they are available in the dried form and delicious when used sauces and stews.

PORTOBELLOS: Meaty-flavored with black gills and delicious when grilled or roasted.

SHIITAKE: Large with a rich flavor. Try stir frying with them or roasting them for a delicious topping to a seared steak.

When BUYING fresh button mushrooms, choose plump, clean ones that look fresh, without age spots or signs of wrinkling. Discard any that appear slimy. To clean mushrooms, do so just before using without water or soaking. Using a clean, dry kitchen towel, gently brush away any dirt from the cap of the mushrooms. If using only the mushroom caps, reserve the stems for making stocks or soups, to infuse great flavor.

STORE mushrooms in a plastic bag, left opened, with a damp paper towel inside or in a glass bowl, covered with a damp paper towel. Dried mushrooms will keep indefinitely well-sealed in a cool, dark, dry place.

Wild Mushroom Risotto
Grilled Portobello Burgers
Caramelized Mushroom Tarts