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Monday, 4 January 2021

Mushrooms : Did You Know !


Mushrooms are a type of fungi. There are many different varieties, including those that can be picked in the wild, as well as cultivated mushrooms that are generally sold as buttons, cups or flats according to age. Large flat (Portobello) mushrooms have more flavour than young buttons, and chestnut mushrooms tend to have a slightly stronger taste and firmer, meatier texture than ordinary white ones.

Buyers Guide
Cultivated fresh mushrooms are available all year. Wild mushrooms are at their peak in autumn although some, such as morels, are found in spring. Dried mushrooms are available all year round.

Choose cultivated mushrooms carefully as they tend to turn limp quickly and loose their flavour. Avoid any that have broken caps, bruised or wrinkled dry patches or that look limp, slimy or sweaty.

Dried wild mushrooms can be easily reconstituted by soaking in warm water. They are excellent added to soups, stews and risottos. As the drying process concentrates their flavour, you only need a few to enhance the flavour of a dish.

(CAUTION: ON NO ACCOUNT PICK OR EAT ANY MUSHROOM GROWING IN THE WILD UNLESS YOU CAN POSITIVELY IDENTIFY IT.)

Storage
All mushrooms are best used on the day of purchase, although cultivated ones will keep for up to three days in the refrigerator. Mushrooms will sweat if stored in plastic, so keep them in a paper bag, or wrapped in kitchen paper.

To freeze mushrooms, slice them and either sauté in butter or oil, steam or blanch. Cool to room temperature and pack in rigid containers. Cook from frozen unless stir-frying, when you will need to thaw them first in order to avoid being splashed by hot oil when you add them to the pan.

Preparation
Opinion is divided over whether to lightly rinse mushrooms or to simply wipe them with a damp cloth, but if they’re picked wild, they should always be cleaned carefully before cooking. There’s no need to peel the stems before steaming, frying or grilling mushrooms, unless they’re particularly thick or discoloured. Small mushrooms can be cooked whole, halved or quartered; larger ones are best sliced, chopped or stuffed whole. Butter, cream, parsley and garlic all add flavour to mushrooms. Use them in, sauces, curries, bakes, omelettes and stews, as well as salads.

Recipe
An easy mushroom sauce (pictured above) is a great recipe to have in your repertoire because it's so versatile.

Ingredients
Serves 2 - 4
1 tbsp olive oil
15g/½oz butter
1 brown onion, finely chopped
1 clove garlic, peeled and crushed
225g/8oz button mushrooms, wiped and sliced
150ml/5fl oz dry white wine
150ml/5fl oz crème fraîche
1 tbsp freshly chopped parsley
salt and freshly ground black pepper
Method
1. Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened but not coloured.
2. Add the garlic and the mushrooms and cook for 3–4 minutes until the mushrooms are soft but have not released their juices.
3. Add the wine and reduce the volume of liquid by half.
4. Stir in the crème fraîche and parsley and heat through. Season to taste and serve.

Recipe suggestions using mushrooms
Mushroom Bourguignon with Celeriac Mash - see here
Lemon Garlic Pork Steaks with Mushrooms - see here
Mushroom and parsnip rösti pie - see here
Mushroom and Garlic Soup - see here


Dear reader, this blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

41 comments:

CJ Kennedy said...

My uncle knew how to identify which mushrooms were good to eat while out in the woods. He frequently went on mushroom hunts.

eileeninmd said...

Hello,

Great recipe, info and post. Hubby and I love mushrooms, one of our favorite meals is the mushroom risotto. Take care, I wish you a happy new week!

Martha said...

I won't be trying the recipe this month but it looks delicious. I love mushrooms!

Elephant's Child said...

Yum. I adore them - though I am the only one in the house who does. All the more for me.

Jo said...

I love mushrooms, yum.

Emma Springfield said...

Sliced fresh mushrooms in a salad are a favorite.

Ella said...

Doesn't matter what mushrooms are ... I like them all!
Thanks for the recipe!

DVArtist said...

I love mushrooms. When I lived in N. ID. I harvested some of the best. However, now with osteoporosis mushrooms are off the table for me. I do sneak them in once in awhile.

Creations By Cindy said...

Oh I love mushrooms. Thanks for the recipe. Hugs and blessings, Cindy

Miss Kim said...

I don't love mushrooms but this recipe looks kinda delicious! (BTW, I'm a new reader!) :)

The Joy of Home with Martha Ellen said...

We love mushrooms and I must give your recipe a try. Looks delicious!

Lowcarb team member said...

DVArtist said...
I love mushrooms. When I lived in N. ID. I harvested some of the best. However, now with osteoporosis mushrooms are off the table for me. I do sneak them in once in awhile.


Hello there and many thanks for your comment, which has left me puzzled...

It has always been my understanding that for those who have osteoporosis mushrooms are in the allowed list of foods and are in fact recommended for their calcium content.

However, I am not a medical expert, so if you have been advised not to eat mushrooms by your medical team I would not advise you to change things.

https://saveourbones.com/which-mushrooms-increase-bone-density

Of course there may be other contra-indications that may be applicable to you.

I always say that if any reader may have any food allergies, or underlying health issues these must always be taken into account when deciding on food/menu plans.

As always many thanks for taking the time to comment.
Hoping the week ahead will be a good one.

All the best Jan

Sandi said...

Yum!

Magic Love Crow said...

My mom and I both love mushrooms so much! Thanks Jan! Big Hugs!

DVArtist said...

Hi Jan. Thanks for your reply and for the notice on my blog. You are right osteoporosis is a puzzle for sure. I opted NOT to take Osteo meds. I am with a osteo dr here in my town and one in Canada. It is a huge daily operation for me. LOL As for mushrooms, nightshades, white potatoes and eggplant, all of my favorites, can cause bone inflammation, which can lead to and exasperates osteoporosis. All of the foods and drinks that are NOT good for osteo and lupus, which I also share my body with, have essential nutrients that our bodies need. So eating them on a limited basis is a good thing.Years ago I made a list, checked it twice ha ha ha, and removed food items so I could enjoy others that have the same upsets to them. I should have been more clear on my original comment. I don't want to give any of your readers the wrong impression or information. We all have to take an active part in our health and do what is best. I very much appreciate you asking about this. Much love. N

Lowcarb team member said...

DVArtist said...
Hi Jan. Thanks for your reply and for the notice on my blog. You are right osteoporosis is a puzzle for sure. I opted NOT to take Osteo meds. I am with a osteo dr here in my town and one in Canada. It is a huge daily operation for me. LOL As for mushrooms, nightshades, white potatoes and eggplant, all of my favorites, can cause bone inflammation, which can lead to and exasperates osteoporosis. All of the foods and drinks that are NOT good for osteo and lupus, which I also share my body with, have essential nutrients that our bodies need. So eating them on a limited basis is a good thing.Years ago I made a list, checked it twice ha ha ha, and removed food items so I could enjoy others that have the same upsets to them. I should have been more clear on my original comment. I don't want to give any of your readers the wrong impression or information. We all have to take an active part in our health and do what is best. I very much appreciate you asking about this. Much love. N

Hello again
Thank you very much for taking the time to come back to this post and my first reply to you.
Reading your comment and explanation it makes more sense, so thank you.

My thanks, and good wishes.

All the best Jan

Jenn Jilks said...

We've lots of mushrooms and fungus around here. I refrain from picking them, though!

happyone said...

I eat mushrooms but they are not something I like a lot. The info is appreciated.

Tom said...

...something that I rarely eat.

Christine said...

Delicious sauce, thank you.

Carla from The River said...

I appreciated the tips on storing mushrooms. We usually purchase a big fresh container at our large food market. I have always stored them in a plastic bag and they would get greasy.
Thank you again for the tips.
Carla

Jeff said...

I love mushrooms, but the only one I will eat from the field is a morel. Otherwise, I buy them at the grocery store!

https://fromarockyhillside.com

aussie aNNie said...

Wonders of this blog are the fantastic recipes, and good information. xx

stardust said...

I love mushrooms, which help healthy immune responses. Wish you a joyful and productive year 2021, inspiring people healthy diet habit.

Yoko

Teresa said...

Siempre interesante. Besos.

linda said...

I love mushrooms thank you for all the information and the great recipe suggestions.

Iris Flavia said...

I love mushrooms. What I found interesting - and it worked - Jamie Oliver suggested put them in the pan just plain, no oil or such. Yum. (Certainly just the first step).

Sami said...

I love mushrooms and usually fry them in butter then add cream, but your recipe would be much nicer :) Thanks Jan

Laurie said...

👍❤️

Sue said...

I really like mushrooms but can't believe the amount of fat they hold if fried, so tend to cook them in the 1 cal spray. Take care and have a great week xx

Jeanie said...

I adore mushrooms but I didn't know about taking them out of the plastic they come in and putting in a paper bag. That's a good one. And the recipe. And the freezing. I love your blog!

Susan Kane said...

We always went "mushroomin'" in late April to May. It was always a fun time, searching for treasure. People kept their special spots secret.

sandy said...

It's an interesting article. My favorite way to eat mushrooms is in a soup ... we use to have a place nearby that made the best mushroom soup - they since went out of business but wow, that soup! I notice how quickly mushrooms go bad after a few days ..

Snowbird said...

Oh, so many lovely mushroom recipes. How I love mushrooms!xxx

Rose said...

WE used to go hunt morels every spring, but have not since Roger's stroke. We liked them sauteed and put in scrambled eggs.

baili said...

my eldest son loves mushrooms just like my late mother :)
thank you for the recipe ,looks amazing ,worth try

Divers and Sundry said...

I like mushrooms but can't eat them fast enough to keep them from spoiling -those little baskets full of them when I want to buy 3 mushrooms at a time.

This N That said...

Ewwww...My parents ber me when I was a kid that I would like Mushrooms as I got older..They bet me $20.00..They lost..I'm almost 80mand still don't like them..The flavor is OK but the texture is awful..Rubber bands..LOL

David M. Gascoigne, said...

Nothing adds flavour and texture like mushrooms. I go to the local asian markets where there is generally a much wider selection than in our own bland food emporiums, and we experiment with mushrooms all the time. I am confident about a couple of wild varieties and look forward to fall when I make sauces with wild mushrooms, and the deep earthy taste is a palate highlight not to be missed!

Martha said...

Very delicious sauce. Thank you!

carol l mckenna said...

Yummy ~ love mushrooms ~ very versatile recipe ~

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