These edible mushrooms make a great addition to common dishes. Here are some that you need to try.
1. Chanterelle or Girolle
Appearance: Chanterelle is yellow or orange in color and funnel-shaped with ridges and a cap.
Used For/In: Sauteed in oil/butter/cream, included in wine recipes, souffles, soups, cream sauces, dried, flour seasoning, and cooked with meat, cheese and chillies.
2. Enoki or Enokitake
Appearance: Enoki are white, thin and long. They are also called golden needle, lily, winter fungus, velvet foot/stem/shank, winter or seafood mushroom.
Used For/In: Canned or used fresh for salads and soups. Enoki shouldn’t be cooked for more than 2 minutes.
3. King Trumpet
Appearance: Sometimes called French horn, king brown, boletus of the steppes, king oyster, trumpet royale and Ali’I oyster. It has a white stem and a tan-colored cap.
Used For/In: King Trumpet is roasted, used salads or stir-fried. It is also stored because it has a long shelf-life.
4. Maitake/Sheep’s or Ram’s Head
Appearance: Also called signorina or hen of the woods, maitake grows as a cluster of brown or grayish spoon-shaped caps.
Used For/In: Maitake are commonly grilled, sauteed and used as a garnish for pasta. The possibilities are endless however.
5. Oyster/Tree/Abalone Mushroom
Appearance: Most of oyster mushroom’s caps are not attached to stems. The stems (if any) have gills.
Used For/In: Oyster is sauteed, stir-fried and used in a lot of vegetarian diets. They are usually torn up and not sliced.
Appearance: Also called cep, penny bun or porcino, these are reddish-brown in color with whites on the margins. They are sticky and club-shaped.
Used For/In: Porcini are dried, canned, pickled, frozen or sold fresh. They can be consumed raw, ground, sauteed, and used in soups and salads.
Appearance: Portobello mushroon is white or brown when immature. The white is also called button, table, champignon and common mushroom. Brown is sometimes called Swiss brown, Roman, Italian, cremini/crimini, chestnut or brown cap mushroom.
Used For/In: Salads, soups, stews and any dish that has liquid.
Appearance: Reishi has a red kidney-shaped cap. It’s one of the oldest medicinal mushrooms in history.
Used For/In: Reishi is pulverized or thinly sliced then boiled and simmered to remove its bitter taste. Most are used in soups.
Appearance: Shiitake has a brownish cap and white stem. The donk type or the dounggou has a pattern that looks like a flower on the upper part.
Used For/In: Shiitake are prepared fresh or dried and used in soups, vegetable dishes. It can also be simmered, steamed or sauteed.
Appearance: Several species are sold under the same name including the hon-shimeji, velvet piopinno, buna-shimeji, bunapi-shimeji, hatake-shimeji and shirotamogidake. Shimeji are native to the East Asian region.
Used For/In: Shimeji can’t be consumed raw. They are used stir-fried and slow-roasted dishes, sauces, stews, soups, and mixed with seafood.
29 Jul 2017