Mushroom Recipes

B Baked Mushrooms Recipe Bass (sea) With Vinegar And Mushrooms Recipe Beef Tenderloin With Mushrooms And Potatoes Recipe Beefsteak With Mushrooms Recipe Bluefish With Apples And Mushrooms Recipe Braised Loin Of Mutton With Mushrooms Recipe Broiled Mushrooms Recipe Brown Mushroom Sauce 2 Recipe Brown Mushroom Sauce 3 Recipe Brown Mushroom Sauce Recipe C Cauliflower And Mushrooms Served In Green Peppers Recipe Chicken and Mushrooms With Cream Sauce Recipe Codfish With Green Peppers And Mushrooms Recipe Codfish With Mushrooms And Paprika Recipe Codfish With Paprika, Curry And Mushrooms Recipe Consomme With Mushrooms Recipe Cream Of Mushroom Soup Recipe Cream Of Mushroom Soup Recipe 1 Cream Of Mushroom Soup Recipe 2 Creamed Chicken With Fresh Mushrooms Recipe Creamed Eggs And Mushrooms With Bacon Curls Recipe Creamed Mushroom Toast Recipe Creamed Mushrooms Recipe Creamed Shad-roe With Mushrooms Recipe Cucumbers Stuffed With Mushrooms Recipe E Egg Plant, Onions And Mushrooms Recipe Endives, Tomatoes And Mushrooms Recipe English Mushroom Sauce Recipe Escalloped Mushrooms Recipe F Filets Of Sole With Mushrooms And Bread Crumbs Recipe Filets Of Sole, Oysters And Mushrooms Recipe Fish With Bacon And Mushrooms Recipe French Fried Mushrooms Recipe Fricassee Of Lobster And Mushrooms Recipe Fried Squash, Parsnips, Celery, And Mushrooms Recipe Frog's Legs With Mushrooms And Green Peppers Recipe G Grilled Mushrooms Recipe H How To Tell If The Mushrooms Are Good L Lamb Chops With Mushrooms And Anchovies Recipe Lamb Kidneys With Mushrooms And Vermicelli Recipe Lamb Kidneys, Veal And Mushrooms Recipe Leg Of Veal Stuffed With Mushrooms Recipe Lettuce, Mushrooms And Tomatoes Recipe Lima Beans And Mushrooms Recipe M Minced Chicken With Mushrooms Recipe Mushroom And Lobster Sandwich Recipe Mushroom And Onion Chicken Recipe Mushroom And Rice Mold Recipe Mushroom Melon Recipe Mushroom Omelet Recipe Mushroom Ragout Recipe Mushroom Sauce Recipe Mushroom Sauce Recipe 1

M cont. Mushroom Soup Recipe 1 Mushroom Soup Recipe 2 Mushroom Soup Recipe 3 Mushroom Soup Recipe 4 Mushroom Stuffing Recipe Mushroom, Watercress And Rice Soup Recipe Mushroom-and-beefsteak Pie Recipe Mushrooms And Bacon Recipe Mushrooms And Egg Plant Recipe Mushrooms And Onions Recipe Mushrooms Au Gratin Recipe 1 Mushrooms Au Gratin Recipe 2 Mushrooms Cooked Under Glass Bells Recipe Mushrooms Recipe Mushrooms Under Glass Ii Recipe Mushrooms With Bacon Recipe Mushrooms, Olives And Tomatoes Recipe Mushrooms, Onions And Anchovies Recipe Mutton Cutlets And Mushrooms Recipe O Oatmeal And Mushroom Soup Recipe Okra, Mushroom And Celery Soup Recipe Omelet With Mushrooms Recipe Omelet With Tongue And Mushrooms Recipe Omelets With Shrimp And Mushrooms Recipe Onions, Mushrooms And Milk Recipe Oyster Crabs With Mushrooms Recipe Oysters And Mushrooms Recipe Oysters And Mushrooms Recipe 1 P Pickled Mushrooms Recipe Poached Eggs With Chopped Mushrooms Recipe Potatoes, Diced, With Mushrooms Recipe R Rice With Mushrooms Recipe Rice, Mushrooms And Bacon Recipe Roast Fowl With Chestnuts And Mushrooms Recipe S Scrambled Eggs With Cheese And Mushrooms Recipe Scrambled Eggs With Mushrooms And Red Peppers Recipe Shirred Eggs With Mushrooms Recipe Shrimp And Mushrooms Recipe Shrimp With Mushrooms, Red Peppers And Cream Recipe Smelts With Mushrooms And Tomatoes Recipe Spinach In A Mold With Mushrooms Recipe Stewed Button Mushrooms Recipe Stewed Liver With Mushrooms Recipe Sweetbreads With Mushroom Puree Recipe T Tomato And Mushroom Sauce Recipe Tomatoes And Mushrooms Recipe Truffles Aux Champagne Recipe Truffles Recipe Truffles With Eggs Recipe V Veal Croquettes With Mushrooms Recipe Veal Cutlets With Potatoes And Mushrooms Recipe Veal Cutlets With Tomatoes And Mushrooms Recipe Veal Escallops With Mushrooms And Paprika Recipe W Whitefish With Grapes And Mushrooms Recipe

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Mushrooms are a staple in many kitchens. Eaten raw, they add punch to salads, sandwiches, and many other dishes. Cooked, they take on a more delicate flavor and character, and are a welcome addition to just about any recipe. Their flavors mingle well with other vegetables, with eggs, meats, and just about anything else. There are almost 5,000 different varieties, and some are extremely poisonous, so stick with the selection you find on your grocer's shelves to be safe and sure.

Vegetable or Mineral?

Mushrooms aren't really plants at all, even though you'll find them with the other fruits and vegetables in your local market. Mushrooms are fungi, which means they actually take nourishment from other living things. Some of the most popular varieties today include the white, (or button), the shitake, the portobella, and others. They all survive in decaying plant matter, and so, cultivating them is quite easy. They grow in compost quite easily, which is what most growers use to cultivate these popular types. The elusive truffle, one of the most expensive ingredients in fine cuisine, is a relative of the lowly mushroom.

Flavors

Mushrooms taste earthy and meaty, which is why many vegetarians use them as a meat substitute in many recipes. This delicious fungus can also pick up other flavors in a dish and make them stronger. Think of a steak; now think of it with a mushroom sauce. The steak flavor is intensified by the addition of the sauce. In addition, dried mushrooms have a more intense flavor than fresh, even when they are rehydrated for cooking.

Storage

The best time to use your mushrooms is right after purchase, but they will store for a few days in the refrigerator or at room temperature. In fact, they may continue to grow for a short time! After about four days, they begin to lose some of their fresh flavor and the metabolism that keeps them growing. If you store them in the refrigerator at about 40 to 45 degrees, their metabolism will slow even more, and they will keep longer. They should be wrapped loosely in something adsorbent to pick up excess moisture. Removing them from any plastic packaging and wrapping them in paper towels or a soft cloth is a good idea.

Types of Mushrooms

• Button (or white) – Probably the most common mushroom in grocery stores, this small fungus is excellent for cooking and eating raw. The slightly meaty flavor enhances with cooking.
• Crimini – These are actually immature Portobellos, harvested before they reach the great size of the Portobello. They have a meatier, more intense flavor than the buttons.
• Morel – These distinctive mushrooms have domed, pointed caps that resemble a honeycomb. They are commonly used in sauces and soups which enhance their nutty flavor.
• Oyster – These are some of the most delicate in the family, and have a light, subtle flavor. They are best used cooked.
• Portobella – Extremely large caps mark portobellas, which is often used as a meat substitute in burgers. It grills and fries extremely well, too.
• Shiitake – These mushrooms with a soft, elastic cap and long stem have a lush, woodsy flavor that really comes out with cooking.
• Straw – These are the distinctive small domed variety you'll find in many Chinese dishes. They get the name from the straw they are cultivated on.

Some Mushroom Recipe Trivia

Did you know mushrooms are 80 to 90 percent water? That's why they shrink so much when you cook them! It's a good idea not to wash them to clean them; they'll just absorb the water then release it into your recipe when you cook them. Instead, clean them with a soft brush and wipe them with a soft dry cloth.