Recipes
The Healthy Fast Food
Mushrooms truly are "The Healthy Fast Food!"Mushrooms truly are "The Healthy Fast Food" please feel free to check out our delicious, nutritious mushrooms recipes. Follow one of the links :
| Mushrooms | Description |
Flavour |
Usage |
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Agaricus
(White Button)
| Every cook's favourite flavour enhancer... always fresh, always available. Size varies from small "buttons" to jumbo. White to light brown in colour. |
Mild "woodsy" flavour when raw, delicate when cooked; enhances other foods. Mature mushrooms with open gills have a nicer taste. |
Versatile flavour booster and key cooking ingredient. Great raw in salads, with dips. Sauté in stir-fries; simmer in soups, sauces, stews, pasta; grill for side dishes to meat, poultry, seafood. |
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Crimini
(Italian Brown)
| Similar to Agaricus with a colour ranging from tan to dark brown. | Richer, "earthier" flavour than Agaricus. |
Substitute for or combine with Agaricus in any cooked recipe. Frequently sautéed or stir-fried. |
Pleurotus
(Oyster) | So-called because of its shape. Beige, cream or grey in colour. | When cooked, it has a mild flavour and soft, velvety texture. | As versatile as other mushrooms. Use alone or with other varieties, either raw or cooked. |
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| Portobello |
Larger and fatter than Agaricus. Tan to dark brown colour. |
More intense flavour than Agaricus or Crimini. |
Use in any recipe calling for Agaricus or Crimini. Because of its size, often used for stuffing or grilling. Trim roots. |
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Shiitake
(Oak, Chinese or Black Forest) |
Umbrella shaped, tan to brown colour. Exposed gills on underside. |
Full meaty flavour and firm texture when cooked. |
Best stir fried, sautéed, or grilled. Good flavour addition to Oriental, poultry or meat dishes and pasta. Remove tough stems before cooking. |
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| Cooking With Mushrooms |
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| Selection: |
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| Fresh Continental mushrooms are available year-round. Choose mushrooms that are clean, dry and firm. Mushroom caps should be uniform in colour (white, cream or brown depending on the variety) and tightly closed. As mushrooms mature, they darken in colour, the caps open and the flavour intensifies. |
| Care and Storage: |
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Always refrigerate mushrooms - do not store at room temperature. Store unwashed in a ventilated paper bag in the refrigerator. If mushrooms must be stored in a plastic bag, punch 2 to 3 pencil-sized holes in the plastic to allow air circulation. (Grower packaged mushrooms have an overwrap selected for its air exchange properties and which holes have been pre-punched). Use mushrooms within 4-5 days of purchase. |
| Preparation: |
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| There is no waste with mushrooms... both caps and stems can be eaten, (except shitake stems which are quite woody). Clean mushrooms just before using. Wipe mushrooms with a damp cloth and pat dry with paper towel. Do not scrub or peel mushrooms, or soak them in water as this destroys flavour, texture and valuable nutrients. Sprinkle mushrooms with lemon juice to help retain colour. |
| When to use: |
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Mushrooms are perfect for today's lifestyle-convenient, easy to prepare, loaded with flavour and a supply of nutrients with minimal calories. Mushrooms are delicious grilled, baked, simmered or sautéed in a wide variety of foods - soups, appetizers, kebabs, omelettes, stir-fried and vegetable combos- all with a minimum of time and effort. |
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