Shiitake Mushrooms  (Oak, Chinese or Black Forest)
(Lentinjus edodes) Shiitakes range in color from tan to dark brown with broad, umbrella-shaped caps, wide open veils and tan gills. Shiitake caps have a soft, spongy texture. When cooked, Shiitake mushrooms are rich and woodsy with a meaty texture. Shiitakes can last for up to 14 days. Keep refrigerated in porous paper bags. Serving Suggestions Shiitakes are best if cooked and adapt well to most cooking techniques. They add a meaty flavor and texture to stir-fry's, pastas, soups, entrees and side dishes. Follow handling instructions: Before using tear off and discard tough woody stem. Discarded stems can be used to flavor stocks. Shiitake mushrooms were originally cultivated on natural oak logs, a process which took two to four years before the mycelium colonized the wood sufficiently to produce fruiting. Shiitakes were harvested on a seasonal basis (spring and fall) for about six years. Now, however, oak sawdust is packed into poly bags, sterilized, inoculated with spawn and placed in environmentally controlled rooms. These manmade "logs" produce Shiitakes in seven weeks. The total process, from spawning to the end of harvesting takes about four months as compared to the six year cycle on natural logs. The Shiitake mushroom is the most widely cultivated specialty mushroom in the world and is both a prized medicine as well as a culinary delight. Shiitake is now one of the most popular sources of protein in Japan, and a major staple in China, and other parts of the Pacific Rim. As a good source, it has the combined attributes of being appetizing, nourishing, dietetic and healthful. Shiitake has adequate nutritional qualities to serve as a main dish. It adapts well to recipes as a meat substitute. Shiitake has also shown the capacity to lower high blood pressure in laboratory animals. Shiitake produces a fat-absorbing compound which aids in weight reduction. Delicious to eat and good for you. Crimini Mushrooms  (Italian Brown)
(Agaricus bisporus) Crimini mushrooms are similar in appearance to the Whites because they come from the same family (Agaricus). Look for a naturally light tan to rich brown cap and a very firm texture. Deeper, denser, earthier flavor than White mushrooms. Criminis should remain fresh for 5-7 days. Keep refrigerated in paper bags. Serving Suggestions Substitute for, or use in combination with, any recipe calling for White mushrooms. Hearty, full-bodied taste makes an excellent addition to beef, wild game and vegetable dishes. Crimini, like all mushrooms, grow from microscopic spores, not seeds. Plants growing from spores are called fungi. A mature mushroom will drop as many as 16 billion spores. Spores must be collected in the nearly sterile environment of a laboratory and then used to inoculate grains or seeds to produce a product called spawn (the mushroom farmer's equivalent of seed). Because mushrooms have no chlorophyll, they must get all their nutrients from organic matter in their growing medium. The medium-called compost is scientifically formulated of various materials such as straw, corn cobs, cotton seed and cocoa seed hulls, gypsum and nitrogen supplements. Preparing the compost takes on to two weeks. Then it's pasteurized and placed in large trays or beds. Next the spawn is worked into the compost and the growing takes place in specially constructed houses where the farmers can regulate the crucial aspects of heat and humidity. In two to three weeks, the compost becomes filled with the root structure of the mushroom, a network of lacy white filaments called mycelium. At that point, a layer of pasteurized peat moss is spread over the compost. The temperature of the compost and the humidity of the room must be carefully controlled in order for the mycelium to develop fully. Eventually, tiny white protrusions form on the mycelium and push up through the peat moss. Farmers call this pinning. The pins continue to grow becoming the mushroom caps, which are actually the fruit of the plant, just as a tomato is the fruit of a tomato plant. It takes 17 to 25 days to produce mature mushrooms after the peat moss is applied. Size is no indication of maturity in mushrooms. Perfectly ripe ones vary from small buttons to large caps. Each crop is harvested over a period of several weeks and then the house is emptied and steam-sterilized before the process begins again. The remaining compost is recycled for potting soil. The harvested mushrooms are set in carts, refrigerated and then packaged and shipped quickly to supermarkets, food processors and restaurants. The entire process from the time the farmer starts preparing the compost until the mushrooms are harvested and shipped to market takes about four months. Crimini mushrooms are grown and harvested in the same manner as the white mushroom. The reason they have a darker color is slightly denser texture is that they come from a different strain of spores. Mushrooms at a glance There are over 2,500 mushroom varieties grown in the world today. Fresh gourmet mushrooms offer a veritable palette of distinct flavors and textures to draw upon. Folklore Mushrooms, the plant of immortality? That's what ancient Eqyptians believed according to the Hieroglyphics of 4600 years ago. The delicious flavor of mushrooms intrigued the pharaohs of Egypt so much that they decreed that mushrooms were food for royalty and that no commoner could ever touch them. This assured themselves the entire supply of mushrooms. In various other civilizations throughout the world including Russia, China, Greece, Mexico and Latin America, mushroom rituals were practiced. Many believed that mushrooms had properties that could produce superhuman strength, help in finding lost objects and lead the soul to realm of the gods. Preparation Here are some easy methods for cooking mushrooms. Fresh mushrooms are truly a cook's best friend. Whether you need just a little something to dress things up or add a whole new dimension of flavor, your answer is mushrooms. Basic Preparation:
There is no need to peel mushrooms. The only trimming they may need is the stem end, if it's dry, or the tough stem portion of Shiitakes or the root of the Portabella. All other mushroom stems may be prepared along with the caps. Mushrooms can be sliced thick or thin, cut in quarters, coarsely or finely chopped using a sharp knife. For slicing or chopping large quantities, use a food processor with the slicing or wing blade attachment. If a recipe calls for just caps, twist stems loose or separate them from the caps with the tip of a knife. Sautˇing:
(The most popular way to cook mushrooms) For each eight ounces of mushrooms, melt one tablespoon butter or heat one tablespoon of oil in a large skillet. Add mushrooms. Cook and stir until golden and the released juices have evaporated, about five minutes. Don't overcrowd the skillet or the mushrooms will steam rather than brown. Microwaving:
Mushrooms cook extremely well in the microwave. Simply clean and cook as follows: Put eight ounces thickly sliced mushrooms in a microwaveable bowl (no oil or butter needed); cover and cook on HIGH (100% power) for two to three minutes stirring once. Roasting:
Place mushrooms in a shallow baking pan, Toss with a little oil and roast in a 450 F oven, stirring occasionally until brown, about 20 minutes. Use about one tablespoon of oil for each eight ounces of mushrooms. Grilling or Broiling:
(Preferred for larger capped mushrooms like Portabellas and Shiitakes) Lightly brush caps and stems with oil to keep them moist, and season with salt and pepper. Grill or broil 4 to 6 inches from heat source for 4 to 6 minutes on each side, brushing again once or twice. Seasoning:
Mushrooms are very similar to meats and other vegetables. Virtually any and all seasonings go well with mushrooms. If serving as a side dish, use seasonings compatible with the main dish. Selecting Mushrooms:
Look for mushrooms with a fresh, smooth appearance, free from major blemishes, with a dry (not dried) surface. A closed veil (the thin membrane under the cap) indicates a delicate flavor; an open veil means a richer flavor. Storing Mushrooms:
Keep mushrooms refrigerated. They're best when used within several days after purchase. Do not rinse mushrooms until ready to use. To prolong shelf life, store fresh mushrooms in a porous paper bag. Always remove plastic overlay from packaged mushrooms. Avoid air tight containers- this causes moisture condensation which speeds spoilage. Cleaning Mushrooms:
Gently wipe mushrooms with a damp cloth or soft brush to remove occasional peat moss particles. Or, rinse with cold water and pat dry with paper towels. Freezing Mushrooms:
Fresh mushrooms don't freeze well. But if it's really necessary to freeze them, first saute in butter or oil or in a non-stick skillet without fat; cool slightly, then freeze in an air tight container up to one month. Equivalency Chart | 1 pound Crimini or White mushrooms | = 5 cups sliced (lightly packaged) | | 1 pound sliced Crimini or White mushrooms | = 2 cups sauteed | | 1 pound Crimini or White mushrooms | = approximately 35 medium sized mushrooms | | 4 ounces Shiitake mushrooms without stems | = 1 1/2 cups sliced or chopped | | 6 ounces trimmed Portabella mushrooms | = 2 1/4 cups coarsely chopped | Additional Resources For more information on mushrooms, visit www.mushroomcouncil.com
Be sure to read the show on Portabella mushrooms.
Pictures of mushrooms are Copyright Mushroom Council. Recipes
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