Mushrooms are one of those fall foods that can be good on their own or with other ingredients They're easy to work with
, a plus for novice home chefs
.as well as being a great sub for meats.
Many home chefs grew up with
the the white button kind. These are the most versatile, showing up in everything from salads to sides. They can easily be stuffed with a mix of their stems and bread crumbs
.For those who aren't fond of the button's flavor
, try the oyster.
It's flavor is very mild
, almost flavoring the abalone fish. Shiitake caps are popular right now, Their flavor is woodsy and they're a good source of copper
.Many home chefs have embraced
portobellos and have used them as
sub in for steaks and burgers. They are one of the most popular and probably the most versatile. They can be turned into everything from kabobs to meatloaf. For plate appeal try enoki mushrooms These are graceful white stems with tiny pearl button like heads. Like the oyster kind, they have a very mild flavor. They're crunchy to eat and commonly found in such Japanese dishes as sukiyaki and
nabemono,or Japanese hot pot
.The gem of all is the control. They are sometimes called
egg mushrooms because of their deep golden color.
All these mushrooms can actually work together. Melissa Clark has come up with a tasty recipe as seen in her A Good Appetite column in the New York Times Food section. She combines winter squash with a variety of different ones. This
create not only a blend of
flavors but a blend of textures too. She uses the common button with the posh and plush
chanterelle, oysters with shiitakes. This creates an interesting mix made more interesting with curry leaves and mustard seeds, Winter squash
, namely the butternut balances it out, creating a nice mild foil for all the heat that comes from the addition of four chilies and cayenne pepper. According to Ms. Clark home chefs can adjust the heat, making it as spicy or mild as they want it. Serve it with fragrant basmati rice or oven warmed naan bread.
Mushrooms are a wonderful addition to any fall menu. Serve just one kind or blend in
stew or curry. They are versatile and easy to work with in any recipe.
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