Magnificent Mushrooms
With three times the amount of vitamin D than fortified milk and more selenium than any other fruit or vegetable, mushrooms are more nutritious than people think. Mushrooms also supply significant amounts of B vitamins, fiber, potassium and more that help regulate blood pressure, increase energy, strengthen the immune system and improve heart health.
Mushrooms absorb the ingredients around them for dishes that are full of flavor and texture. These powerhouse immune-boosters are known for their “umami,” a name for a savory taste that is meaty and broth-like. Follow our guide on choosing, storing and preparing popular mushroom varieties.
Choose mushrooms with a firm, smooth texture; avoid any with a shriveled appearance. The gills underneath the caps should be tight; gills will open as mushrooms age. Make sure the stems are firm and uniform in color. Store mushrooms in a paper bag up to one week in the refrigerator.
Don’t rinse mushrooms – once they are wet, it’s nearly impossible to get them completely dry, which is necessary for that crispy, golden texture you desire. Instead, wipe mushrooms with a slightly damp paper towel.
With a large, flat cap, firm texture and earthy flavor, portabellas are among the most popular mushroom variety in the world. Whether grilled, sautéed or roasted, portabellas are often served as a meat alternative for vegans and vegetarians. Pair grilled portabellas with bruschetta and serve on crisp baguette slices (see our recipe!) or enjoy in a sandwich, sliced for salads or fajitas, or stuffed with your favorite ingredients.
Mild in flavor and velvet in texture, oyster mushrooms cook quickly, making them a natural addition to stir-fries and soups. If using this variety in a dish with a long cooking time, add these mushrooms at the last stage of cooking. Impart subtle flavor to weeknight dishes by sautéing oyster mushrooms in teriyaki and serving with grilled fish or meat. Or, dip them in egg, coat with flour and fry for crispy tempura.
Cremini mushrooms are often found in the produce section with the name “baby bellas.” Their rich flavor makes them a great addition to an omelet, quiche or pasta dish. For a baked appetizer, stuff the caps with a blend of cheese, breadcrumbs and fresh herbs. Or, enjoy a quick, luxuriant dish by sautéing sliced creminis in butter and herbs and serving over egg noodles or buttered toast.
Smoky, meaty shiitakes are a highlight in Asian dishes. They have smooth, dark brown floppy caps that can have a diameter of up to ten inches. Their full-bodied flavor is well-balanced with a slightly acidic note. Stir-fry them with garlic, ginger and spicy chile peppers, and add chicken or shrimp and rice for a complete meal. The stems are too woody to be eaten but can be saved to make a wonderfully rich, flavorful stock.
