Each potpourri of gourmet mushroom cloud has its own singular flavor and texture . While like preparation methods can be used for any mushroom , using the proper seasonings and cooking clip will facilitate to draw out maximal flavor and assure a well - balanced grain .
mushroom cloud should always be cook before eating , even if only for a couple of minutes . This statement will certainly be disputed by some , but the fact remains that fungal cell walls are much more complex than works cellulose walls , making peeled mushrooms difficult to stick out . Even the pervasive button mushroom , which many eat up raw in salads , contains trace measure of toxins .
In “ On Eating Raw Mushrooms , ” published in the November 2008Mycena News , the newssheet of the Mycological Society of San Francisco , mushroom expert David Campbell wrote that button , and many other edible mushrooms , contain various hydrazine , a group of chemical chemical compound in the main considered carcinogenic . “ For the most part , these compound are heating sensitive , promptly vapourised and expunged from the fungous frame by proper cooking . ” An exception is that they can befermented in brinefor at least a week , as fermentation breaks solid food down and is a detoxifier .
Stir - sauteing and grilling are the most various cooking methods for mushrooms , but they can be incorporate into nearly any dish with just a morsel of creativity . From quiche , to soup , to omelets , to side dishes for meat - based or vegetarian meals , the sky really is the limit . Here are some suggestions for how to fix yourhomegrown mushroomsfor a delicious meal :
Grilled Mushrooms
gravid mushroom with meaty textures , such as portobello or king stropharia , are great meat substitutes , as they have a grain and flavour akin to crimson meat , and can be prepare in a manner similar to substance . light crude oil and season the gill side an hour before preparation , drizzle a bit of balsamic acetum , and wangle just a pair of moment per side on the grill or in the pan . Place on a toasted bun . The flavoring is up to your preference . bug out with Strategic Arms Limitation Talks , garlic powder ( or minced fresh garlic ) and dried herbs such as thyme , Origanum vulgare and sweet basil . Experiment from there .
Asian-Style Mushrooms
you could also take an Asian approach by drizzling Olea europaea oil , sesame oil , and tamari or soya sauce on the gills . tote up 1 to 2 tablespoons of Elmer Leopold Rice wine-colored or dry sherry , and sprinkle some black pepper and garlic powder or clean crushed Allium sativum ( 1 to 2 clove per mushroom ) . A nice bonus is a teaspoonful per mushroom cloud of Chinese five - spice powder ( cinnamon , garlic clove , toasted common fennel seed , ace anise and Szechuan peppercorns ) . Grill or roast .
Stir-Fried Mushrooms
Rather than grill , you may also let the mushroom marinade for about an time of day and coarsely hack them for bustle fry .
Mushroom Omelets
Oysters in particular are ideal for omelets . One of my favorite elbow room to deplete them is to glean them in the morning , hack them up , and gently sauté them on medium heat in butter ( or olive crude ) with a panache of Strategic Arms Limitation Talks and hack refreshed Allium sativum . I ’m careful to not overcook them , but allow the mushrooms and garlic to get a bit crunchy . Then , I either impart a couplet of eggs and scurry , or take out everything , prepare an omelette , add the mix to the omelette , fold the omelet , sprinkle a bit of shredded cheddar , and polish off the omelet when the cheese has melt and the ballock are cooked through .
