Mushrooms are fungi that grow in the dark. There are tens of thousands of types of mushrooms – some of which are edible and some of which are toxic. About 300 types of mushrooms are sold in stores (fresh and dried), but the most common type found in the grocery store is the white or button mushroom. Mushrooms add a great taste and texture to all kinds of recipes. They can be used in a variety of ways – such as added to gravies, sauces, soups, and other dishes – adding zest and flavor.
Mushrooms are also great when served alone and require very little preparation. Wash and cut off the bottom portion of the stem if it has dried, and either slice the caps and stems or leave whole, depending on the method of cooking. Put some butter in a pan and add mushrooms so they fill the pan about two inches deep. Simmer the mushrooms over low heat until they are covered with their own juice (this may take 10 minutes). Then, cook briskly for about five minutes, until tender, making sure not to overcook.
In general, mushrooms provide a good source of protein, fiber, a substantial amount of the B vitamins, copper, and other minerals. One cup of raw mushrooms has only about 20 calories.
One very rare type of mushrooms is the morel mushroom, which is in the same family as truffles. They are in season from early spring to late June. You can generally find morel mushrooms at your local farmer’s markets during the spring. Some types of morel mushrooms can be found as late as July and August. Morel mushrooms resemble a natural sponge and are hollow and dome-shaped and vary from yellow to brown to gray/almost black. They have a nutty flavor with a crisp and chewy texture.
Rebecca
