Mushrooms - Magnificent to Medicinal

"Mushroom are one of the most delectable and exotic ingredients you can add to your grocery cart. Like sponges, mushrooms soak up the essence of whatever they are cooked with, enhancing the flavors of your dish and imparting their own earthiness."

                                                                                              - Judy Mayer, DTR

The magnificence of mushrooms isn't limited to the kitchen. Used for centuries in Asian cuisine and medicine, mushrooms are recently gaining praise from scores of western chefs and scientists. Most mushrooms are good sources of heart healthy potassium and a variety of B complex vitamins. All mushrooms contain very little sugar, sodium, fat and carbohydrates. Certain varieties, such as Shiitake and Maitake, are being touted internationally for their immune-boosting properties.

With so much to offer, including mushrooms in your diet is a no-brainer! Figuring out which mushrooms to use for what recipe is a little more daunting. Lets' lift the fear of fungi and take a look a the most common caps in the co-op!

Storing fresh mushrooms

The best way to store mushrooms is to keep them in the refrigerator, either in a loosely closed paper bag, wrapped in a damp cloth or laid out in a glass dish that is covered with a moist cloth. Any of these 3 methods will help to preserve their moisture without becoming soggy and will keep fresh for several days. Mushrooms that are purchased prepackaged can be stored in the refrigerator for up to one week in their original container.

Dried mushroom tricks

Once reconstituted, use dried mushrooms in your favorite recipes - 3 ounces dry is equivalent to one pound fresh. After opening, store dried, non-hydrated mushrooms in the refrigerator or freezer in a tightly sealed container. In this manner they should stay fresh for six months to a year. The basic technique for rehydrating them is to pour 1/2 cup or more boiling water over them and steep for 30 minutes, or follow package directions. Save the water for sauces and soups - there's lots of flavor to be captured.

Warning - mushrooms don't always mix with drugs

Mushrooms can interact with some over-the-counter and prescription medications. Check with your health care provider for additional information.

Recipes

Porcini Soup

Mushroom Gravy

Spinach and Arugula Stuffed Mushrooms

Mushroom Pate

The following mushrooms are available fresh or dried at Outpost, depending on availability

Button, Crimini and Portobello

These are the mushrooms most people will recognize, and have health benefits to boot like extra fiber, iron and B complex vitamins. Button mushrooms are mild in flavor on their own but will bring out the best in whatever flavors they're paired with. Crimini are richer in vitamins and flavor than button, looking almost the same but with a brown cap. Portobellos are criminis gone wild, grown to provide the world with grilled portobello sandwiches! All three are great roasted, broiled, grilled or sauteed.

Shiitake

A succulent and meltingly tender shroom to use in stir-fries or in soups. Shiitakes famous texture can even hold up to long cooking times, making them a great choice for stews or sauces. Caps are bet for recipes whereas the woody stems are best used for stock where their flavor is the star. Shiitakes are traditionally associated with their healing properties, being very high in enzymes and vitamins not normally found in plants. They're readily available both fresh and dry.

Chanterelle

As a peppery and earthy addition to any stew or soup, chanterelles range from bright yellow to pale apricot in color with a flowery, nutty and somwehat cinnamon-y aromas. An unexpected source of vitamins D and B for your next meal!

Maitake

Found on restaurant menus as Hen-of-the-Woods, maitakes not only add a subtle earthiness to sauteed onions, they have been one of the premier mushrooms being studied by the National Cancer Institute. They've declared it a powerful tool to neutralize tumors and to ameliorate cancer and AIDS.

Morel

Quite possible the dreamiest of funi, available in rare quantities in the spring and dried form year round. Their intense earthy flavor is hard to describe, sometimes compared to autumn leaves, nutmeg and hazelnuts if you can imagine! Morels are excellent with pasta and butter or simply sauteed on their own. What's more, they contain protein, vitamins D and B, including riboflavin, niacin and thiamine. Dreamy indeed!

Oyster

Delicate and mellow when raw, cooking oyster mushrooms brings out an unmistakable oyster flavor, hence the name. Protein quality is nearly equal to animal derived protein. Low fat content is mostly of the good unsaturated kind. Also contained are carbohydrates, fiber, vitamins B1and B2, plus minerals, especially iron and an antioxidant, to boot! In studies, this mushroom has shown activity in the following areas: antitumor,  immune response, anti-inflammatory, antiviral and antibiotic.

Porcini

Dried porcinis have an intense woodsy ,earthy flavor and sturdy texture which is perfect in stuffing and traditionally, Italian cooking. Some cooks insist porcinis are what gives their sauces an unmistakable mushroom flavor like no other mushroom can. In addition to their "mushroomyness" they contain niacin, potassium, selenium and protein - all contributors to good health.

Wood Ear

The mushroom for authentic Asian flavor in your Far East inspired dishes. Wood ear is a perfect addition to a stir fry, or incorporated into miso or hot and sour soups. Wood ear has shon antitumor and cholesterol-lowering properties. They contain vitamins B, C, D and iron.