It had been months since I (Litsa) had fresh mushrooms! While on my 40 day fast (refraining from eating meat for Greek Orthodox Easter), I was determined not to break my goal. Thus, I’ve included many fresh vegetables that I enjoy in my diet! Mushrooms were one item that I have tried to eat more of this season!
EHow says, “Mushrooms, whether the common, cultivated button type or the exotic “wild” mushrooms, are earthy, satisfying delights. When cooking mushrooms, follow two rules: Use high heat and sear them brown!”
I must agree that they are satisfying delights! I sauteed my mushrooms with olive oil, sea salt, balsamic vinegar and tossed in some Italian Seasoning for added flavor! Each bite was decadent! If you are not a balsamic vinegar fan, you may want to saute your mushrooms with Lea and Perrins Worcestershire Sauce—-another favorite of mine! And with grilling season in the mix, try grilling your mushrooms for robust flavor too!
I have recently tried three varieties of edible mushrooms:
Portabello Largest of the commercially available mushrooms with a tan/brown cap, it’s the mature version of the crimini. Its popularity derives from a brilliant marketing campaign in the 1980’s to sell these perceived “over-mature” common mushrooms. Its long growing cycle gives a deep, meat-like flavor, and substantial texture. They are good whole, sliced, grilled, baked, stir-fried and deep-fried. Be sure to trim off the dry, fibrous portion of the stem.
Shiitake (oak mushroom; Chinese black mushroom; forest mushroom; golden oak): ranging in color from tan to dark brown; characterized by broad, umbrella shaped caps up to ten inches in diameter, wide open veils and tan gills; rich, full-bodied flavor, almost steak-like, with a meaty texture when cooked. These are best when cooked in almost any method, particularly sautéing, broiling and baking. Remove stems before cooking but reserve them for soup stocks.
Agaricus (white mushroom, button mushroom): Widely available; varies in color from white to light brown and in size from small to jumbo stuffer; plump and dome-shaped; pleasing flavor intensifies when cooked. Mature Agaricus with open veils have an intensely rich taste. Agaricus is quite versatile, being excellent for use both raw and cooked. Also available canned and dried.
The shiitake mushrooms were a little more meaty in texture but tough! I might refrain from buying these to saute. However the button mushrooms were easy to saute and serve right up! Even my toddler didn’t object to this variety!
“Many varieties of mushrooms contain good-for-your-bladder selenium and, like us, they produce vitamin D when exposed to sunlight. Oyster mushrooms are a good source or iron. Plus, they’re low in calories: Six medium white, for example, have just 22.”
“Kick up your Metabolism with Mushrooms: B vitamins are vital for turning food (carbohydrates) into fuel (glucose), which the body burns to produce energy. They also help the body metabolize fats and protein. Mushrooms contain loads of vitamin B2 (riboflavin) and vitamin B3 (niacin): 100 grams (31/2 ounces) of crimini have 44 percent and 30 percent of your daily recommended amount, respectively, white button have 36 and 30 percent, and oyster mushrooms have 32 and 39 percent.”
Want to become more comfortable with adding edible mushrooms to your menu plan? Try these resources:
Enjoy the added flavors and varieties of mushrooms as you experiment with them in your kitchen!
Latest posts by Litsa @How to Have it All (see all)
- Mushrooms: Portobello, Morels, & More - April 25, 2016
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