Saturday, June 13, 2020

Mushrooms : Types of mushrooms, how to store and how to clean the mushroom.


In this post you know the everything about  Mushrooms : Types of mushrooms, how to store and how to clean the mushroom.                                    

                                       Mushrooms

Mushrooms are thousands of different varieties. I'm just going to be covering the most common mushrooms that I see at my grocery store so I'll be covering for chanterelle, shiitakes, white mushrooms and portabello now.
Mushrooms are a fungus and they have powerful medicinal qualities. They're antibacterial, anti-fungal and anti-inflammatory. They help to boost and support the immune system. Part of what gives mushrooms their potency is their ability to absorb and concentrate whatever it is they grow in, that's why it's pretty important when you can to try to find organic mushrooms.
Now, there’s two main categories when it comes to mushrooms you either have cultivated mushrooms or wild mushrooms.

Cultivated mushrooms

They are the day-to-day mushrooms that most of you are probably more familiar with. This would include white mushrooms, cremini mushrooms and portobello mushrooms.

Wild mushrooms

On the other hand tend to be a little bit more exotic and these would include mushrooms like shiitakes, porcini and chanterelle mushrooms.
 I'm going to take a look at some of the cultivated mushrooms.

1. White mushrooms
Mushrooms : Types of mushrooms, how to store and how to clean the mushroom.

This mushroom most available to us. They have a very mild earthy flavor and the caps can range anywhere from a half an inch to three inches round. You want them to have their stems attached and as long as the stems aren't too dried out on the bottom. You can chop them up and include them in the dish as well. They have a ton of flavor Sometimes you might see the little mushrooms labelled as button mushrooms but they really are the same exact mushrooms. The little ones are just the babies and then the bigger ones are a little bit older. The bigger ones are the ones that you'll see people really like to stuff and bake now. Oftentimes you'll find them in bulk at the grocery store if not they come in eight ounce for 16 ounce containers and while they are available all year round. Their peak season is the snowfall and winter.

2. Cremini mushrooms
Mushrooms : Types of mushrooms, how to store and how to clean the mushroom.

The cremini is just the baby version of the portobello. If you let this cremini continue to grow the cap opens up and flattens out and then the gills turn this dark chocolate brown color. This is why often times you'll see cremini mushrooms labelled as baby Bella's because really they are just a baby portobello mushroom. The cremini mushrooms are sometimes called Italian brown mushrooms or Swiss brown mushrooms. They are very similar in shape and size to the white mushroom except their color is a little bit darker. They tend to be more tan and brown and their flavor is a little bit richer. It's a little bit deeper than a white mushroom but ultimately a cremini mushroom and a white mushroom are completely interchangeable in any recipe.
If you're looking for a little more flavor go with the cremini if you want something a little bit more wild stick with the white mushroom.

3. Portobello Mushroom
Mushrooms : Types of mushrooms, how to store and how to clean the mushroom.

The big beautiful portobello mushroom is much larger than a white or a cremini mushroom. The caps are flat and wide and oftentimes they can measure up to six inches in diameter. If you look underneath you'll see that the gills are exposed and what that means is that the mushrooms have begun to lose a little bit of their moisture and when that evaporation takes place what happens is the mushroom becomes very concentrated in flavor and it also gets a very dense meaty texture. That is why so often you will see portobello mushrooms substituted for meat. They're insanely delicious made on the grill. They make for a great vegetarian burger and oftentimes if people are looking for a vegetarian option they'll make a portobello stick even meat lovers would agree that the portobello mushroom is insanely delicious. However their stems do tend to be a little bit tough and woody so more often than not you're going to want to remove those but don't throw them away because they do wonders in a soup or in a stock.
 Whenever you're shopping for any of these cultivated mushrooms you want to look for mushrooms that have a nice even color, no soft spots, no discoloration and you don't want them to be sly now. Obviously the portobello mushrooms you're going to see the gills underneath but as for these little guys you want to make sure that the caps are on nice and tight so the gills should not be exposed once you get them 

home.
How to store mushroom ?
You can store them in a paper bag or in a plastic bag that you've poked a few holes in just to let them breathe a little bit pop them right in your veggie drawer. They will last you a good 5 days if you store them properly.

Wild Mushroom

There are so many different varieties of wild mushrooms out there.
I am just covering two different types of wild mushrooms.

    A.    Shiitake mushrooms
Mushrooms : Types of mushrooms, how to store and how to clean the mushroom.

 The shiitake mushroom is one of my personal favorites when it comes to the wild mushroom. They do tend to be a little bit more expensive but so do all the wild mushrooms. They have this really kind of fun funky look. They have a longer stem and then the caps look a little bit like an umbrella. They have a tan brownish color to them and the texture is very meaty and the thing about the shiitake is that it has a very distinctive smoky flavor to it, unlike the cultivated mushrooms. The shiitake mushrooms are best when they are cooked but the stems are definitely too tough to eat so you want to remove the stems before working with the mushroom. Oftentimes they can be hard to find fresh but you usually will be able to find them dried. If that's the case all you need to do to reconstitute your mushroom is to pour some hot water over the mushrooms. Let them sit for 15 to 20 minutes. Drain them out and they're ready to go just to make sure that you reserve the liquid that you soak them in because it is going to be full of mushroom goodness and if you're making a soup or any type of mushroom dish you can add it along and you get another layer of flavor. A good tip to remember is  that  when you're working with dried mushrooms. The ranch's of dried mushrooms is equivalent to one pound of fresh mushrooms. Spring and autumn are when the shiitake most readily available and when you're shopping for them what you want to look for are nice plump mushrooms and the edges should be curled under avoid anything that is broken or if the caps look all shriveled up. This very versatile mushroom likes to be baked, sauteed and boiled and  oftentimes when you're at the store they can be called Chinese' black mushrooms and or forest mushrooms.

 The shiitake mushroom is one of my personal favorites when it comes to the wild mushroom. They do tend to be a little bit more expensive but so do all the wild mushrooms. They have this really kind of fun funky look. They have a longer stem and then the caps look a little bit like an umbrella. They have a tan brownish color to them and the texture is very meaty and the thing about the shiitake is that it has a very distinctive smoky flavor to it, unlike the cultivated mushrooms. The shiitake mushrooms are best when they are cooked but the stems are definitely too tough to eat so you want to remove the stems before working with the mushroom. 
     How to clean mushroom ?
Oftentimes they can be hard to find fresh but you usually will be able to find them dried. If that's the case all you need to do to reconstitute your mushroom is to pour some hot water over the mushrooms. Let them sit for 15 to 20 minutes. Drain them out and they're ready to go just to make sure that you reserve the liquid that you soak them in because it is going to be full of mushroom goodness and if you're making a soup or any type of mushroom dish you can add it along and you get another layer of flavor. A good tip to remember is  that  when you're working with dried mushrooms. The ranch's of dried mushrooms is equivalent to one pound of fresh mushrooms. Spring and autumn are when the shiitake most readily available and when you're shopping for them what you want to look for are nice plump mushrooms and the edges should be curled under avoid anything that is broken or if the caps look all shriveled up. This very versatile mushroom likes to be baked, sauteed and boiled and  oftentimes when you're at the store they can be called Chinese' black mushrooms and or forest mushrooms.

    B.     Chanterelle mushrooms
Mushrooms : Types of mushrooms, how to store and how to clean the mushroom.

The last mushroom I'm going to be covering  is another wild mushroom and it is called the chantrelle now chanterelle mushrooms tend to be a little bit more orange sometimes gold. They have a really thick rich meaty texture . The tops are ruffled now they don't really have gills underneath but they do push up and outward. So many people say, they look a little bit like a tulip. This particular one doesn't really look like a tulip to me but oftentimes they do. The texture is really dense and meaty and the flavor is nutty and fruity. A lot of people say that the aroma of a chantrelle is like an apricot or a peach. The entire mushroom is edible but the stem tends to be a little bit chewier than the tops and because they are so beautiful and distinct. Just a simple sauté with some onion and garlic is a great place to start with these. Just remember that when you cook with these because they do come in different shapes and sizes that you want to cut them into fairly uniform pieces so that when they're cooking they all cook at the same rate but all in all definitely a mushroom worth trying because it is distinct and delicious.
Once you get your mushrooms home you are going to do the same thing to your wild mushrooms that we do with our cultivated mushrooms and then when you're ready to work with them.
You want to wipe them down with a wet paper towel. Remember the mushrooms are super absorbent, so ideally you don't want to run them under water but if they're really dirty and you absolutely have to. Make sure that you use cold water work quickly and then dry them off in a clean towel.
Some of the flavours that mushrooms love to be paired with include almonds, butter, chives, garlic, onions, rosemary, fish and potato.

I hope this information is helps you to understand and know different types of mushrooms.
Click here to read about

Onion : health benefits of onion, nutritional facts, calories and how to properly store onions for long time.


No comments:

Post a Comment