Mushrooms have always had to be the second in command.It was always the roasts that stood out as the buttons and portobello were relegated to sides and appetizers.Not anymore. There are dishes that are making them stand out.
Regular contributor and cookbook author Floence Fabricant wrote about these earthy gems in yesterday's New York Times Wednesday Food section.For too long fungi have not been highlighted.Now thanks to more and more vegetarians and vegans,they re the shining stars of the culinary world. In fact East Village restaurant Third Kingdom has a menu of nothing but mushroom dishes.Owner Ravi DeRossi has said the response has been overpowering and not just for vegans.Omnivores are leaning towards mushroom dishes too.He compares mushrooms to steak because they have the same earthy minerality and and beefiness filet mignon and T-bones have. This makes for a substantial chew along with being rich in protein along with being rich in selenium that creates antioxidants Vitamin D which boosts immune function and potassium which helps maintain and regulate blood pressure.MUshrooms are also versatile to cook whether in the home or at a restaurant. They can be simply air fried like steaks or turned into a patty with ground beef at the meat seller 50 Cut.Owner Pat LaFrieda takes oyster , trumpet shiitake and lion;s mane and bends them in with chopped round to mimic the taste and texture of an all beef hamburger
Mushroom dishes abound throughout New York city and state eateries as well. Brasserie Fouquet offers a mushroom pot pie.Crisp fried mushrooms are in demand at Saratoga Springs.Even a seafood heavy state like Rhode Island is embracing the fungi craze.They offer a portobello Milanese , done the same way as veal Milanese.The mushrooms are first marinaded then dipped in egg and breaded. Ms Fabricant includes their recipe along with a mushroom au poivre from Cafe Chelsea in Manhattan.Both are perfect for vegan Christmas dinners.Keep in mind that raw mushrooms can be toxic. Don't try making any salads with them.They can be deadly.Always cook them first.Besides they don't taste good raw. That extra frying or sauteing improves the flavor, especially if they're done in a mix of garlic and butter. Keep in mind that most mushrooms come in airtight containers They need to breathe. It's important to quickly transfer them to a net bag so air can hit the,, NEVER out any mushroom in the vegetable draw. They cannot be frozen either. The best bet is dehydrating them for a longer life. Mushrooms need to be thoroughly cleaned. Wash away any bits of dirt thats; found and trim the stems. Lay them to dry on a paper towel before cooking.
Mushrooms are now the star of the table.Try them in the same manner as steaks.Theyre a tasty alternative to meat - good for you and thoroughly delicious.New York Times Wednnesday Food
Posts
