Mushrooms

Mushrooms

By
Lyndey Milan
Contains
2 recipes
Published by
Hardie Grant Books
ISBN
9781742707846
Photographer
Stuart Scott

Neither vegetable nor fruit, mushrooms come from the fungi kingdom, with all manner of health benefits. Never wash them; just brush off any dirt, as it is only pasteurised compost and quite safe. There is an increasing variety on the market. The most widely available cultivated mushrooms are white agaricus, including button, cup, flat, Swiss brown and portobello (which are large Swiss browns). Speciality varieties include oyster, enoki, shimeji and king brown. Wild mushrooms are foraged and grow in the colder months and include saffron milk caps also known as pine mushrooms, and slippery Jacks (which are the only mushroom which should be peeled before use).

Mushroom ideas

Mushrooms are very versatile and can be eaten raw, cooked in a pan or on the barbecue, dehydrated, deep-fried or baked. They make delicious soups, pâtés and risottos, can be added to casseroles and stuffed. Nick Femia, from South Australian Mushrooms, marinates his in dried oregano, garlic and extra-virgin olive oil for an hour before barbecuing. Or he marinates them in red wine vinegar, extra-virgin olive oil, garlic and thyme. Try mushrooms as a carpaccio with thinly sliced fennel and a little extra-virgin olive oil and lemon dressing. Or pop sliced Swiss browns on a baking tray, scatter herbs and your favourite cheese on top and pop under the grill (broiler). Sliced and cooked in butter with garlic then swirled with cream, mushrooms make the perfect pasta sauce. Use shimeji mushrooms in a stir-fry, soup or noodle dish. Oyster mushrooms are best quickly fried and complement most proteins while enoki can be eaten raw, look great in rice paper rolls and make a nice addition to omelettes or as a garnish on risotto, mushroom ragu or tempura.

Recipes in this Chapter

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