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Wild About Mushrooms
Fun Tips and Facts about Everyone’s Favorite Fungus
Did You Know?
• The most expensive mushroom and one of the world’s priciest foods in general is the white truffle. The Italian White Alba Truffle reportedly costs upwards of $6000-10,000 per pound. A casino owner named Stanley Ho holds the record for the highest price paid for a single white truffle. Breaking his previous record of $330,000 in 2007, Ho paid $417,200 for an almost 3 pound truffle for charity in 2010.
• There are 38,000 different types of mushrooms that we know of, only 2000 of which are edible. Popular cultivated mushrooms commonly found in stores include button, shitake, cremini/portobello and oyster. Morel, porcini and chanterelle are a few examples of wild mushrooms frequently used by home cooks and chefs. An expert must harvest wild mushrooms, as many of the inedible or poisonous varieties appear almost identical to those that are edible.
• While we are all well aware of the four taste elements sweet, sour, bitter and salty, many are less familiar with the fifth, called “umami.” All mushrooms are rich in umami, a full-bodied taste sensation that is uniquely savory and meaty. The darker a mushroom is, the more umami it contains. Interestingly, umami counterbalances saltiness, so by incorporating mushrooms into a dish you can reduce sodium without sacrificing flavor.
• Kits such as this one made by Back to the Roots make it easy to grow your own gourmet mushrooms at home. A fun project with delicious results to always look forward to, the Back to the Roots kit is said to yield 1½ pounds every ten days and will continue to grow all year round.
• The largest living organism known to man is a mushroom. A common species of mushroom called Armillaria ostoyae, also known as the honey mushroom, has been taking over Oregon’s Malheur National forest for what is estimated to be between 2,000- 8,000 years. The giant fungus covers 2,200 acres of the forest—that’s as big as 1,665 football fields. And it’s still growing!
Cooking with Mushrooms
• For an easy appetizer or side dish, make stuffed mushrooms. Clean 12 large mushrooms and remove the stems; finely chop the stems and arrange the caps on a baking sheet. In a medium skillet, melt ½ stick of butter. Add the chopped mushroom stems and cook until soft. Add ¼ cup grated Parmesan cheese and 2 tablespoons each seasoned breadcrumbs, fresh parsley and white wine, apple juice or heavy cream; mix well. Remove from the heat. Spoon the mixture into the caps. Bake at 375 degrees, 15 minutes.
• Marinated mushrooms are a delicious addition to any appetizer platter. Heat 4 tablespoons of olive oil in a large pot. Add 1 pound of whole or halved button or cremini mushrooms and 2 cloves minced garlic; cook for about 1 minute. Add 1 cup balsamic vinegar, salt and pepper. Simmer mushrooms for about 10 minutes; cool. Store the mushrooms in the liquid in the refrigerator, but drain to serve.
• Dried mushrooms are a great substitute for fresh or more expensive varieties that are more difficult to find. Stored in a cool, dark place, they will last for up to six months. To rehydrate, cover with hot water until tender, about 15 minutes. Don’t throw away the rehydrating liquid; it can be used to flavor soups, stews and sauces. Can’t find a use for it right away? Label and freeze it.
• Mushroom stock is a clever way to utilize leftover mushroom stems and is a flavorful and easy-to-make vegetarian alternative to any recipe that calls for meat stock or broth. Collect and freeze mushroom stems until you have 1 pound. Cook the stems in 2 tablespoons olive oil in a large stockpot. Add 1 each chopped onion, celery stalk, and garlic clove and cook until tender. Cover with 2 quarts of cold water and add 2 sprigs of thyme. Bring to a boil. Reduce to a low simmer for 45 minutes. Strain the stock through a fine sieve. Discard solids. Label and freeze.
• To store, arrange fresh mushrooms in a single layer on a tray in the refrigerator and cover with a damp paper towel. Fresh mushrooms need to “breathe;” with cool air circulating around them, they can last for up to three days. Do not store fresh mushrooms in a plastic bag or container; they will collect moisture and quickly spoil. To clean mushrooms, simply wipe them gently with a damp towel before using.
Our Favorite Mushroom Recipes
