In The Kitchen
Anyway you prepare them mushrooms make delicate morsels, indeed.
Issue #206 — October/November 2004
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Sauté with onions and peppers as savory fillings
for omelets or meat, crisp into crunchy bits for salad
toppings, or stew with barley into nourishing broths.
Anyway you prepare them, mushrooms make delicate morsels,
indeed.
By Barbara Pleasant
How people ever figured out that mushrooms could be enjoyed
at the table is amazing considering poisonous species far
outnumber delectable edibles. But they did. Egyptian
hieroglyphics depict mushrooms as food reserved for kings,
and Roman philosopher Seneca called them “voluptuous
poison.” By the Middle Ages, Europeans adopted the
German word, todesstuhl, for “death’s
stool,” to generally refer to mushrooms, all of which
they thought too untrustworthy to eat.
But in China, Japan and, later, France, food lovers
revisited that issue when they learned how to cultivate
mushrooms on logs and stumps, and in caves, where cool
temperatures made year-round mushroom production possible.
Today, mushrooms figure prominently in most of the
world’s cuisines; in North America, for example, per
capita consumption has steadily grown to almost 4 pounds
per year. Mushrooms such as portobellos, crimini (baby
portobellos) and shiitake have become more available, and
more popular, in recent years, too.
Many enjoy raw mushrooms in fresh salads, and cultivated
raw mushrooms won’t hurt you, but it is better
nutritionally to eat them cooked. The cooking process
breaks down a substance in mushroom cell walls called
chitin, and is a necessary step to unlocking the nutrients
and other beneficial compounds. Also, some edible wild
mushrooms contain small amounts of toxins, which may be
reduced or eliminated in cooking, but no amount of cooking
will make a poisonous mushroom safe to eat.
Fortunately, edible mushrooms are widely available and can
be prepared in many delicious ways, although veteran
mushroom growers often say simplest is best: Just clean,
slice and braise the mushrooms in a hot pan in olive oil
and, sometimes, thinly sliced garlic, with salt and pepper
to taste.
There’s magic in this method, too. In the first few
minutes of cooking, mushrooms give off moisture. As this
liquid evaporates, the mushrooms begin to brown slightly,
and with a few more minutes of cooking, they take on the
chewy, savory flavor preferred by connoisseurs. Shiitake
and portobellos have more dry matter (fiber) than the
common white button mushrooms, so they become quite meaty
when braised, and portobellos are a favorite for the grill.
Whether braised in a pan or on the grill, mushrooms cooked
until they are toasty brown make fantastic
“croutons” to add to salads —
provided you can restrain yourself from eating them all
straight from the pan.
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