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Button mushrooms are mild-flavoured cultivated white mushrooms in their smallest form, with their caps still closed. Select firm, plump mushrooms that are not slimy or bruised. Store in the refrigerator, unwashed and lightly wrapped in paper towels or in a paper bag, never in plastic.
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| To clean fresh button mushrooms: |
| Remove the grit by wiping the mushrooms with a damp paper towel or mushroom brush. For a more thorough cleaning, swish the mushrooms very briefly in water, then pat dry with paper towels. |
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Chanterelles are a part of the cantharellus family. They can be found in either sandy soil, humus, or decaying wood, usually fruiting in the late summer and autumn. The Chanterelle has a trumpet-shaped cap with a beautiful pastel orange colour - often described as either apricot, or the colour of orange sherbet. The Chanterelle's mushroom-y flavour is laced with a fruity scent, reminiscent to some of apricots. High in vitamins A and D, Chinese folk remedies have for centuries attributed curative powers to the Chanterelle, using them particularly for vision and respiratory problems.
Select firm, plump mushrooms that are not slimy or bruised. Store chanterelles unwashed-lightly wrapped in paper towels or in a paper bag, never in plastic-in the refrigerator for up to 1 week. |
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| To clean fresh chanterelles: |
| Remove grit by wiping with a damp paper towel or a mushroom brush. For a more thorough cleaning, swish the mushrooms very briefly in water, then pat dry with paper towels. |
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Chinese black mushrooms are dried mushrooms with brown caps, used in many Chinese dishes. They are sometimes sold under the name shiitake, the Japanese variety of a similarly meaty mushroom. Reconstitute Chinese black mushrooms before using. They can be stored indefinitely. |
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| To reconstitute Chinese black mushrooms: |
| Soak in warm water until softened, 20-30 minutes. |
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Chinese dried mushrooms include a wide variety of mushroom and are used extensively in Asian cooking for their flavour and aroma. Fresh mushrooms are seldom used in Chinese cooking. The Chinese prefer the dried ones, which are brownish-black in colour and have a much stronger flavour and firmer texture than ordinary mushrooms. Clean them by rinsing in cold water, then soak in warm water for 20-30 minutes before use. The mushroom water itself makes an excellent flavouring agent. Soaked mushrooms may be kept several days if drained, then wrapped in aluminium foil and refrigerated. |
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Swiss Brown (Cremini) mushrooms, similar in size and shape to common cultivated white mushrooms, have a more pronounced flavour and a rich brown skin concealing creamy tan flesh. Select firm, plump mushrooms that are not slimy or bruised. Store mushrooms unwashed -lightly wrapped in paper towels or in a paper bag, never in plastic-in the refrigerator. |
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| To clean cremini mushrooms: |
| Remove grit from the mushrooms by wiping with a damp paper towel or mushroom brush. For a more thorough cleaning, swish the mushrooms very briefly in water, then pat dry with paper towels. |
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Cuitlacoche is a fungus that attacks ears of corn and causes the kernels to swell to 10 times their normal size. Cuitlacoche has a smoky-sweet flavour with hints of corn and mushroom. It is sold canned and frozen in gourmet markets. It's used in a variety of dishes -- typically appropriate for dishes that call for cooked mushrooms. |
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Enoki mushrooms come in clusters of long, spaghetti like stems topped with tiny white caps. These delicate mushrooms have a crunchy texture and a mild taste. They grow on live or dead tree trunks, as well as on tree roots. They are available year-round in Asian markets and in most supermarkets. They can be purchased canned. They are good raw in salads and as a garnish for soups or other hot dishes. |
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King Brown mushroom is a new species cultivated in Australia. Also known as eryngii, the king trumpet mushroom is one of the largest species of the genus pluerotus (oyster mushroom family). It's called the 'king' because of its regal stout form, short gills and thick tender stem. King browns have a long shelf-life and robust flavour, from the top of the cap to the base of the stem. They team well with white and red meat, seafood, pasta and rice.
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Morel is an edible wild mushroom. It has irregular indentations, which give it a spongy or honeycombed appearance. It has a cone-shape cap, which ranges in size from 5 to 10 cm high and a hollow stem. Its colour ranges from a tan to an extremely dark brown. It has a smoky, nutty flavour. Generally, the darker the mushroom, the stronger the flavour. Dried morels and imported canned morels can be found in gourmet markets year-round. Fresh morels can be purchased throughout the year and fresh are available during the spring. |
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Oyster mushrooms, a variety of Asian mushroom, are white, grey, or pink in colour and have a tender texture and mild flavour faintly reminiscent of oysters. Select firm, plump mushrooms that are not slimy or bruised. Store mushroom unwashed - lightly wrapped in paper towels or in a paper bag, never in plastic - in the refrigerator. |
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| To clean fresh oyster mushrooms: |
| Remove grit by wiping with a damp paper towel or mushroom brush. For a more thorough cleaning, swish the mushrooms very briefly in water, then pat dry with paper towels. |
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Porcini mushrooms have a rich, meaty flavour. Also known by the French term "cèpes", they are available fresh or dried. When selecting fresh porcini, look for firm, plump mushrooms that are not slimy or bruised. Store fresh mushrooms unwashed-lightly wrapped in paper towels or in a paper bag, never in plastic-in the refrigerator. Dried mushrooms can be stored indefinitely. |
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| To clean fresh porcini mushrooms: |
| Remove grit by wiping with a damp paper towel or mushroom brush. For a more thorough cleaning, swish very briefly in water, then pat dry with paper towels. To reconstitute dried porcini mushrooms: Soak in warm water until softened, 20-30 minutes. |
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Portobello mushrooms are mature cremini mushrooms noted for their rich flavour and meaty texture. The wide, flat, deep brown caps grow as large as 13 cm in diameter. Select firm, plump mushrooms that are not slimy or bruised. Store mushrooms unwashed-lightly wrapped in paper towels or in a paper bag, never in plastic-in the refrigerator. |
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| To clean fresh portobello mushrooms: |
| Remove grit by wiping with a damp paper towel or mushroom brush. For a more thorough cleaning, swish very briefly in water, then pat dry with paper towels. |
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Shiitake mushrooms are meaty-flavoured Asian mushrooms that have flat, dark brown caps usually 5-7½ cm in diameter. The tough, thin stems are usually trimmed off and discarded. Shiitakes are available fresh or dried. When selecting fresh shiitakes, look for firm, plump mushrooms that are not slimy or bruised. Store unwashed-lightly wrapped in paper towels or in a paper bag, never in plastic-in the refrigerator. Dried mushrooms can be stored indefinitely. |
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| To clean fresh shiitake mushrooms: |
| Remove grit by wiping with a damp paper towel or mushroom brush. For a more thorough cleaning, swish the mushrooms very briefly in water, then pat dry with paper towels. To reconstitute dried shiitake mushrooms: Soak in warm water until softened, 20-30 minutes. For other mushroom varieties, see button, chanterelle, Chinese black, cremini, cultivated, oyster, porcini, portobello, straw, and tree ear mushrooms, and truffles. |
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Shimeji Mushrooms are a Japanese variety that grow naturally on fallen oak, beech and elm trees. Of the many shimejii varieties, only one is cultivated in Australia. They're a vision of beauty to see grown, as they develop in tight bunches joined at the base of the stems. The stems are almost white, with small brown-grey caps that become paler as the mushroom matures. Sold in clumps, shimeji have a delicate, mildly sweet, nutty flavour. Add them to stir-fries, sauces, Asian-style soups, broths and noodle dishes. |
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Straw mushrooms, named for the beds of straw on which they grow in China, are small, plump brown mushrooms that resemble closed umbrellas and have a mild flavour and a tender texture. Also known as umbrella mushrooms, they are most often sold canned and should be rinsed before using. |
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Tree ear mushrooms are dried mushrooms known by several names: cloud ear, wood ear, and black fungus, and by the Chinese wun yee or muer. Those labeled tree ears are crinkled, black, and about 12 mm in size. Cloud ears tend to be slightly larger and two-toned. These two fungi are not interchangeable in recipes that rely on size or shape. Dried mushrooms can be stored indefinitely. Although they have very little flavour, they're used mainly for their colour and firm, gelatinous texture. Use them in soups or stir-fry style dishes.
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| To reconstitute tree ear mushrooms: |
| Soak in warm water until softened, 20-30 minutes. |
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Truffles are a highly aromatic, yet subtly flavoured variety of wild fungus that adds distinction to a wide range of savoury dishes. The Périgord region of France is the source of what are considered the finest black truffles. Fresh truffles are available in late autumn and winter; they are also sold in jars and cans, whole or in pieces. Select firm, plump fresh mushrooms that are not slimy or bruised. Store unwashed and lightly wrapped in paper towels or in a paper bag, never in plastic, in the refrigerator. Peel black truffles before using. |
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| To clean fresh truffles: |
| Remove the grit by wiping with a damp paper towel or mushroom brush. For a more thorough cleaning, swish the truffles very briefly in water, then pat dry with paper towels. |
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