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"It's all about regularly making the right choices and then spluring in moderation!"
Cindee Murphy, Founder of Pies & Plates
Robust porcini, buttery chanterelles, seafood-tasty oysters, fragrant shiitakes and trufflelike black trumpets are some of the once-exotic specimens that can add distinction to dishes from pasta and seafood to game and fowl.
With flavors that range from earthy to sweet, and the ability to stand alone or soak up garlicky or wine-rich sauces, mushrooms add a delectable spectrum of perfume and texture. Few other vegetables or aromatics can infuse foods with such an array of flavors-smoky, woodsy, fruity, beefy. We love to use dried mushrooms in our culinary academy classes and in our restaurant kitchen! We hope you'll learn to enjoy them, too! Cndee Murphy
At the end of this article, you'll find a picture guide of the most popular mushrooms and lots of recipes but first let's learn a few things about mushrooms!
Dried vs. Fresh: Dried mushrooms have several advantages over
fresh. Dried mushrooms can be stored for longer periods of time, they
are easily reconstituted and can be used in place of fresh mushrooms in most recipes. Wild mushroom varieties are not easily harvested and are perishable so drying helps makes them more readily available. In our opinion mushrooms are on of those rare foods that even better dried because the drying process intensifies their flavor and makes them more economical for every day use!
was responsible for the eruption of mushrooms that often resulted in the area and their hieroglyphics indicate that they expected the eating of mushrooms to bring them immortality. Only the pharaohs, who were thought of as godlike, could enjoy this privilege however. The common Egyptian therefore, was never given permission to even touch mushrooms. Still, as mushrooms in ancient times were only gathered in the wild - not yet cultivated - the commoners no doubt had their portion unobserved anyway.
Note: Wild mushrooms may have stones embedded in their flesh. To help dislodge the stones, it is strongly recommended to reconstitute and agitate the mushrooms prior to use. Even then the stones may have to be manually dislodged!
Common Questions:
1) What is the shelf life of dried mushrooms? The shelf life is about 10-12 months if kept in a clean dry airtight container. 2) Are all edible mushrooms available as dried or just the wild ones (due to the nature of their collection)? Not all mushrooms can be dried. Some mushrooms like Morels, Shiitake and Chanterelles are excellent when dried. Other mushrooms may have some cosmetic changes but are wonderful for cooking. And other mushrooms even improve their flavor with drying. 3) Why use dry mushrooms rather than fresh? Dry mushrooms have a much longer shelf life than fresh. Dried mushrooms are available all year where fresh may only be available in season. In many cases dried mushrooms are indistinguishable from fresh in a recipe, and some varieties even improve with drying. Dried mushrooms are easy to store and are much more convenient than fresh mushrooms. 4) Are only wild mushrooms the only dried mushrooms? No! Wild mushrooms are usually dried because of their seasonal availability and scarcity, but cultivated mushrooms are dried also. Drying makes storing mushrooms much easier and is done for convenience as much as necessity.
MUSHROOM GRAVY
- 1/2 ounce NORTHWEST BLEND or SPECIAL BLEND DRIED MUSHROOMS, sliced or diced (kibbled) (NW stronger flavor, SB milder flavor) - 1/2 teaspoon sugar - 1/2 teaspoon salt - 2 teaspoons soy sauce - 1 tablespoon onion, chopped - 2 tablespoons butter - 1 tablespoon flour - 1/2 cup white wine, or brandy Simmer dried mushrooms in 2 cups of water with the sugar, salt, and soy sauce for 20 minutes. Cook the onion in the butter for a minute, then add the flour and cook, stirring, to make a golden roux. Add the mushrooms with the liquid and the wine to the onion roux and gently cook for 2 more minutes. Approximately 4 servings
HERBED MUSHROOMS
- 2 1/2 ounces DRIED FOREST BLEND MUSHROOMS, washed, then reconstituted in hot water for 20-30 minutes, strain and save some of the liquid - 2 tablespoons olive oil - 1 small onion, minced - 1 clove garlic, minced - 1 teaspoon, dried marjoram, or 1 tablespoon of fresh, chopped - 3/4 cup sour cream - Salt and pepper to taste - Red cabbage, shredded - 1 tablespoon chopped parsley Slice re-constituted Mushrooms lengthwise. Saute onions in olive oil for a few minutes. Lower heat, add garlic and mushrooms, and cook for 4 minutes or until most liquid is gone from mushrooms. Sprinkle mushrooms with marjoram, cover, and cook 8
more minutes. If mushrooms are too dry, add a little soaking liquid and continue cooking. Stir in sour cream and cook on low for 2 minutes. Don't let cream boil. Add salt and pepper to taste. Spoon mixture over red cabbage or roasted vegetables and sprinkle with parsley.
degrees. Scoop out zucchini with a tiny spoon into canoe shaped "boats" . In a non-stick skillet, combine the wine, oil, salt and some pepper, the bay leaf, and bring to a boil. Place zucchini, cut side down, in the liquid. Add enough water to cover zucchini, then boil 2 minutes. Stuff each half with the mixture, sprinkle with parmesan, then bake 10 minutes.
MUSHROOM OIL
- 1 ounce DRIED MUSHROOMS (ANY BLEND) sliced or diced (kibbled) - 3 cups sunflower or olive oil Combine oil and DRIED MUSHROOMS in tightly covered container and store in a cool place (not above 70 degrees). After several weeks when the color changes, it is ready to use. If you read the labels on our jars you'll get clues as to the strength or woodiness of the mushrooms. The resulting flavor of the oil will depend upon the mushrooms you choose! Have some fun experimenting! Note - Never put fresh mushrooms or herbs in oils. You can only additives that are completely dried! Fresh mushrooms and herbs add water to the oil and allows bacteria to grow.
1 Cup(s) sliced fresh button mushrooms 2 Tablespoon(s) flour 6 Cup(s) broth 1 1/2 Cup(s) cooked wild rice (we recommend using Pies & Plates' 5 GRAIN BLEND) salt and pepper to taste Place the mushrooms in a bowl and cover with sherry and boiling water. Let sit for 20 mintues. Drain, reserving the liquid, and slice the mushrooms. Heat the butter in a saucepan and saute the onion, celery and fresh mushrooms. Cook for five minutes. Sprinkle the flour in and stir constantly while all the vegetables become coated. Slowly, 1/2 cup at a time, add the broth, stirring so that the flour does not clump. Add the mushrooms, the reserved mushroom liquid and the cooked wild rice. Bring to a boil then reduce heat and simmer for 10 minutes. Salt and pepper to taste, if needed add more sherry.
Black Trumpet
Black Trumpet (Craterllus Cornucopioides), also known as horn of plenty, is considered a great delicacy. This fragile, trumpet shaped mushroom has a waxy, charcoal-gray outer surface, while the inside is a velvety blackish-brown. This is an incredibly rich and buttery mushroom. The Black Trumpet can be found growing in large groups in damp deciduous woods, especially under oak or beech, during summer and fall. Suggested Use: Black Trumpets work well as a flavoring ingredient in soups and casseroles. Black Trumpets are great in vegetarian cooking because they add a richness and depth that is often the role of meat in a recipe. These Mushrooms are delicious sauted and added to rice dishes, particularly wild rice.
Boletes
Boletes (Boletus Luteus) are Mushrooms that have tubes, a spongy layer containing tiny pores instead of gills. This Mushroom is the king of the edible Mushrooms. This Mushroom typically grows in the summer or fall and are found growing under conifers and hardwoods in temperate climates. The Mushrooms are used fresh or dried for consistent availability. The French name for a Bolete is Cepe. In Britain this Mushroom is known as the Penny Bun. The European Boletes are sliced then dried for use. These
Boletes are dark brown in color and range from 1 to 2 inches in length by 2/8 to 1/4 inch wide. The Boletes have a rich, deep, earthy flavor which is famous throughout the world in numerous cuisines. Suggested Use: Boletes are great in pasta sauces, soups and any recipe calling for Wild Mushrooms. Boletes are wonderful in wild rice pilaf or add them to your next stuffing or casserole dish.
Button Mushrooms
The White Button (Agaricus Brunnescens) is the most frequently used of all Mushrooms. Also, called Champignon, they've been cultivated by the French since the 1700's. Today, the United States is the largest grower of cultivated White Button Mushrooms. The Champignon retains it's shape well when cooked, although they do shrink a little in size. The Champignon has a mild flavor and firm texture and comes in sliced form. The Champignon absorbs flavors well in any dish. Suggested Use: When reconstituted, Dried Champignon look, cook and taste just like their fresh form. Delicious in gravy, sauces, cream soups, stews, stir fry recipes, pasta, casseroles - just about anything youd want to use mushrooms in Buttons are good to take along on camping trips to add extra flavor to camp fire meals.
Chantrelle Mushroom
Chanterelles (Cantharellus Cibarius) are Funnel Shaped Mushrooms that are relatively uncommon. They bear a slight resemblance to Horn of Plenty, but are smaller, brownish-gray in color rather than black, and have a compressed stem. Very sought after for their tender texture and flavor, they are an uncultivated mushroom. They grow in clusters under broad-leaved trees and are difficult to find among the leaf litter. Chanterelles are found in coniferous and hardwood forests of Northern climates. Suggested Use: Chanterelles have a delicious flavor. They are great sauted in butter with onions or shallots. This is a wonderful Mushroom for sauces. Chanterelles go well in cream sauces. The flavor of this Mushroom is so delightful that it is best cooked with light seasonings so that the Mushroom taste can be highlighted.
Lobster Mushroom
The Lobster Mushroom (Hypomyces Lactifluorum) is a Parasitic Mushroom which uses another Mushroom as its host; and dramatically increases the flavor of that host. The Lobster Mushroom derives its name from the reddish color of the Mushroom. This Mushroom is a great addition to Mushroom dishes because of its beautiful color which is rather unique in the edible Mushroom world. Lobster Mushrooms have a firm, soft texture, delicate flavor and the slices range from 1 - 3 inches wide. The Lobster absorbs flavors of a dish well while adding eye appeal. Suggested Use: Lobster Mushrooms add a beautiful touch of color to dishes. They are great in baked dishes or sauted and served with meat or tofu. Use in place of any Mushroom, Lobster are very versatile.
Morel Mushrooms
Morel mushrooms (Morchella Elata) are honeycomb capped mushrooms that are the delight of the north woods. Morel mushrooms have a wonderful buttery, woodsy flavor that is delicious with beef, game, poultry and seafood. Typically, morels range from 3/4 of an inch to 4 inches in height. Morels have a cream colored base and a dark cap. Typically found in the Pacific Northwest, morels inspire an early spring pilgrimage in a
quest for this rare and delicious treat. Although there are many beliefs, it is commonly believed that morels arrive within 20 days after the first spring frost. Hunters of the Morel Mushroom rarely reveal their harvesting locations. Furthermore, if the location of the wild mushroom is not picked clean the mushrooms will return the following spring. Suggested Use: Because of their earthy flavor, morels are often paired with cream or white wine sauces and milder flavored meats, such as veal or chicken. They are also wonderful when partnered with grilled and roasted foods.
Porchin Mushrooms
Porcini mushrooms (Boletus Edulis) are a very popular mushroom throughout Europe and the United States. During late spring and early summer the porcini grows in abundance. Porcini mushrooms have a distinct flavor. The flavor can be almost addicting. Dried porcinis are a very economical mushroom as the flavor is very concentrated. Porcinis are graded by size, color, aroma, and variety. Suggested Use: Porcini are delicious in soups, sauces, stuffings and stews. Dried Porcini can be substituted for any Mushroom in any recipe; typically a smaller amount of Dried Porcini can be used in recipes than other Mushrooms because of the intense flavor of the Porcini.
Portobella Mushrooms
(Agaricus Bitorquis) are an extremely large, round, firm, dark brown Mushroom. This Mushroom is the fully mature form of the White Button Mushroom. This Mushroom measures between 5 and 8 inches in diameter with an open, flat cap. Because this Mushroom is the elder of the species, it's gills are fully exposed, which means that some of the Mushroom's moisture has evaporated. The reduced moisture creates a dense, meaty texture and enriched flavor. This Mushroom has a delicious mild, woodsy flavor. Poratobella are like White Button or Champignon Mushrooms only larger and have a deeper flavor. Use the Portabella wherever you would a White Button if you want to enhance the flavor. This Mushroom comes as a large sliced about 3--4 inches long and 1/2 - 3/4 of an inch wide. Suggested Use: Portabella Mushrooms are delicious and versatile. With a rich, firm texture, they're an excellent choice for grilling or broiling. Their savory flavor compliments steaks, chops, poultry, seafood and grilled vegetables. Use them in stews, soups, couscous and casseroles. Marinate Portabella in red wine, garlic and herbs.
Shitake Mushrooms
Shiitake (Lentinus Edodes) is often called a wild mushroom, however it is only found cultivated. The origin of this mushroom is debated. Either the Chinese or the Japanese were the first to cultivate shiitake over 1200 years ago. Available fresh in nearly all U. S. markets, there is also a very large demand for the dry form. Dried shiitake caps are dark brown on top, with tan gills underneath. The rim of the dried shiitakes curls down toward the stem. Shiitakes have a meaty flesh and a full bodied, bosky flavor. Shiitakes may also be referred to as Chinese black mushrooms or forest mushrooms. Shiitake (shee - tah-kay). Suggested Use: Delicious added to vegetables and Asian soups. Chop and mix with bread crumbs for a savory stuffing for grilled vegetables. Add shiitake to soups, stir fry dishes, rice dishes and casseroles.
Woodear Mushroom
Woodear mushrooms (Auricularia Polytricha) are cultivated all over the world but grown for the commercial dry market
almost exclusively in China. They are thought to look like ears growing out of trees, hence the name. This mushroom has other names such as tree ear and black fungus. It is often confused with the cloud ear. Woodear mushrooms are believed by many to be good for the heart. When reconstituted, the brownish tan inner color blends with the black exterior color to create a singled colored brownish black mushroom. The woodear has a firm skin with a slightly crunchy texture and an earthy flavor. Shredded woodear mushrooms are thin, long slices of the whole woodear mushroom. Suggested Use: Wood Ear Mushroom's texture is crunchy and its flavor is mild. This Mushroom is very popular and served often in Oriental soups. Wood Ear are often called for in pork recipes, though they can be used with most meats.