Mushrooms

There are over 38,000 mushroom varieties today. Some are edible and some are highly toxic. Here's a small sample of the most popular edible mushrooms you'll see in the market:

	Agaricus (White or Button) These mushrooms are the most common variety prepackaged in supermarkets; available fresh, canned, or frozen. White mushrooms are mildly flavored, are tasty when eaten raw but even more flavorful when cooked.
	Chanterelles, or Girolle These trumpet shaped fungi are highly regarded mushrooms favored for their gold to yellow color, and rich flavor, ranging from apricot to earthier tasting. Chanterelles are best eaten fresh, although they are also available dried or canned.
	Crimini, or Italian Brown These mushrooms are similar to the button variety, yet they are darker in color, have a richer flavor, and have a more dense texture. Criminis were once an imported mushroom but are now grown domestically.
	Enoki, or Enokitake This fungi takes on a sproutlike appearance with small caps and thin, long, stems. Native to Japan, white in color, with a light fruity taste, these mushrooms are excellent when served raw in soups and salads.
	Morel These mushrooms are highly priced and highly prized for their intense earthly flavor. They are usually found in the wild, although can now be grown commercially. This conical shaped, honey combed surface fungi is small, with dark brown hues. It is suitable for stuffing and ideal for sauces and stews.
	Oyster, or Pleurotus These mushrooms grow in clusters, and range in color from off-white to shades of brown. With a subtle oyster-like taste, its chewy texture is more suited to cooked dishes.
	Porcino Porcini mushrooms are well valued for their meaty texture, interesting flavor, and distinguished shape. These mushrooms vary in size and are domestically grown or imported from Europe depending on the season. This variety is usually expensive, but is considered one of the finest-tasting mushrooms.
	Portobello These are large creimini-like mushrooms that are sometimes the size of a regular hamburger! These fungi are circular, flat, and long, with a dense, chewy texture. Portobellos are excellent for grilling or roasting.
	Shiitake Shiitake mushrooms were originally cultivated on natural oak logs and only grown in Japan, but are now available domestically. These mushrooms are large, black-brown, and have an earthy rich flavor. This fungi is enjoyed in stir-fries, soups, or even as a meat substitute. Dried Shiitakes have more intense flavors and are sometimes preferable to fresh.

Mushrooms are brimming with protein, B vitamins (riboflavin, niacin and pantothenic), and minerals (selenium, potassium,and copper). They're also low in calories and are thought to have antibacterial substances that help the body.

Cooked, fresh mushrooms offer more nutritional benefit than canned mushrooms, which often have more sodium.

As there are many poisonous mushrooms, it's best to buy your mushrooms from a reputable grower or grocer instead of hunting them yourself.

Incorrectly identifying them can lead to symptoms of sweating, cramps, diarrhea, confusion, convulsions, and potentially result in liver damage, or even death. Be aware that “safe” mushrooms from one geographical area may look almost identical to poisonous ones in another area. Never consume mushrooms unless you are completely certain they are not poisonous.

Select firm, moisture-free (not dry), unblemished caps with no mold.

A paper bag is the best way to store mushrooms, as plastic retains moisture and makes them sweat, accelerating spoilage. Place them loose in a paper bag in the refrigerator. Properly stored mushrooms will last for approximately five days.

Mushrooms can be frozen but they must be cleaned, cooked, and placed in a ½ cup or 1 cup container to freeze. Don't forget to mark the date on the container. Frozen mushrooms will last several months.

Clean mushrooms only when you are ready to use them. Remove any bits of the debris on the surface, rinse with cold running water or gently wipe the mushrooms with a damp cloth, paper towel, or soft brush. 

Mushrooms are versatile and may be eaten raw or cooked whole, sliced or chopped. Certain varieties like shiitake and portabella must have their stems discarded or used only as a flavoring agent, as they are often tough.

Dried mushrooms are intensely concentrated in flavor and should be treated more like a seasoning than a vegetable. You'll need to soak the dried mushrooms in hot water for 20-30 minutes, rinse, then chop, and use. Saving the soaking water and adding it to your sauces or soups will intensify the mushroom flavor.

Squeeze a small amount of lemon juice on mushrooms before cooking to retain the color.

• Add sliced mushrooms to your salad, soups, and pasta
• Use mushrooms as an attractive addition to your vegetable platters
• Make a delicious veggie burger by grilling portabello mushrooms instead of meat
• Include sliced mushrooms in your stir-fries
• Try a homemade white pizza combo with low fat mozzarella topped with different kinds of mushrooms
• Grill mushrooms on your skewers with bell peppers, squash, and pineapple