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Morel Mushrooms
Highly prized, with a price to match, these conical mushrooms with a honey combed surface are much sought after for flavoring stews and sauces with their intense earthy flavor. Morel mushrooms are small and dark brown and can also be used for stuffing.
Girolle or Chanterelle Mushrooms
Trumpet shaped and yellow-gold in color, Chanterelle mushrooms have a rich flavor that ranges from apricot to earthy. They are best eaten fresh, but are also available canned or dried.
Enokitake or Enoki Mushrooms
Native to Japan, Enokitake mushrooms have a sprout-like appearance with thin, long stems and small caps atop them. They are typically white in color, have a light, fruity taste and are served raw in salads and soups.
Crimini Mushrooms
Also called Italian Brown because of psilocybin pills their dark brown color, Crimini Mushrooms are dense in texture and possess a rich flavor.
Handy Hints and Tips for Preparing Mushrooms
Cooking With Mushrooms
Remember dried mushrooms have an extremely concentrated flavor and should be considered more as seasonings rather than vegetables. Dried mushrooms need to be soaked in hot water for about 20 to 30 minutes, rinsed, chopped and then added to soups, sauces and stews.
Most mushrooms can be eaten raw as well as cooked. However the stems of certain varieties included Portabella and Shiitake are often tough and must be removed. They can be used as flavoring agents in certain dishes if need be.
Stuffed mushrooms are a much sought-after delicacy. For stuffing mushrooms, remove the stem, scrape out the gills and hollow out the mushroom using a melon baller. You'll have plenty of space for any delicious stuffing.
Highly prized, with a price to match, these conical mushrooms with a honey combed surface are much sought after for flavoring stews and sauces with their intense earthy flavor. Morel mushrooms are small and dark brown and can also be used for stuffing.
Girolle or Chanterelle Mushrooms
Trumpet shaped and yellow-gold in color, Chanterelle mushrooms have a rich flavor that ranges from apricot to earthy. They are best eaten fresh, but are also available canned or dried.
Enokitake or Enoki Mushrooms
Native to Japan, Enokitake mushrooms have a sprout-like appearance with thin, long stems and small caps atop them. They are typically white in color, have a light, fruity taste and are served raw in salads and soups.
Crimini Mushrooms
Also called Italian Brown because of psilocybin pills their dark brown color, Crimini Mushrooms are dense in texture and possess a rich flavor.
Handy Hints and Tips for Preparing Mushrooms
Cooking With Mushrooms
Remember dried mushrooms have an extremely concentrated flavor and should be considered more as seasonings rather than vegetables. Dried mushrooms need to be soaked in hot water for about 20 to 30 minutes, rinsed, chopped and then added to soups, sauces and stews.
Most mushrooms can be eaten raw as well as cooked. However the stems of certain varieties included Portabella and Shiitake are often tough and must be removed. They can be used as flavoring agents in certain dishes if need be.
Stuffed mushrooms are a much sought-after delicacy. For stuffing mushrooms, remove the stem, scrape out the gills and hollow out the mushroom using a melon baller. You'll have plenty of space for any delicious stuffing.
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