Did you know that mushrooms are the only vegetable that contains vitamin D?
Ten More Facts About Mushrooms
Did you know…
- People have been eating mushrooms since Palaeolithic times
- The Ancient Egyptians believed mushrooms grew by magic, because of the way they could appear overnight
- The “Iceman” discovered in the Italian Alps in 1991 (and thought to have died 5,000 years ago) was carrying dried mushrooms with him
- Mushrooms are the second most valuable fresh vegetable crop grown in Australia, after potatoes
- More than 85% of Australian households purchase fresh mushrooms regularly; 55% of them buy at least once per week and 38% of primary grocery shoppers always have them on their shopping list. The average purchase volume is 457 grams
- In the mid 1970’s most of the mushrooms eaten in Australia were sold in cans. Today Australians eat 95% of their mushrooms fresh
- 88% of consumers love mushrooms in a stir-fry; 83% of consumers love mushrooms in a salad
- About half the child population either like or love mushrooms and over 90% of people over the age of 25 either like or love mushrooms
- 74% of mushroom eaters would probably order a mushroom entrée in a restaurant
- 98% of mushroom eaters believe mushrooms add something special to a dish
Mushroom Types
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WHITE AGARICUS MUSHROOMS The common white mushroom (Agaricus bisporus) comes in a range of different shapes, sizes, flavours and textures, because it is picked and sold at different stages of its growth. It’s useful to know which uses best suit button mushrooms, which are best for cups and which for flats, since each of these will give a different result.You can always be certain of finding white Agaricus mushrooms at your supermarket or fruit market. Modern growing techniques mean these mushrooms are available all year, so there’s never any reason to do without them. |
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Button mushrooms are the youngest type and are tightly closed around the stem. While buttons are usually the smallest white mushroom type, this is not guaranteed – the name refers to the shape and stage of growth, not the size. Buttons (sometimes called champignons) have a wonderful, delicate flavour and a fine texture. Button mushrooms are perfect to use raw in salads or with dips, and they look sensational skewered for the barbecue. They readily take on other flavours, and suit pasta dishes and stir-fries. Kids love them crumbed or tempura style. |
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Cup Mushrooms are mushrooms whose veil has just begun to open around the stem. They are deeper in colour and flavour than buttons, with a firm texture, and absolutely tops for versatility. Great to sauté, stuff, grill or barbecue. Cup mushrooms can be used whole, quartered, or sliced in soups, sauces, casseroles and stir-fries. |
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Flat mushrooms are the most mature kind and intensely-flavoured of the three white Agaricus stages. Their robust flavour is similar to that of field mushrooms. They have a dense, meaty texture and darker gills than the other Agaricus types. Flats are almost a meal in themselves, and lend themselves to simple treatments and spectacular presentation. Try flat mushrooms pan-fried with fresh herbs, or topped with crispy bacon, tomato and cheese for a grilled mushroom pizza, or use as the “patty” in a burger. Yum! |
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SPECIALTY MUSHROOMS In recent years a number of other mushroom varieties – usually referred to as exotic, gourmet or specialty mushrooms – have found their way onto the shelves of supermarkets and greengrocers. These can certainly add a touch of the exotic to your cooking, but are most cost-effective when used in combination with white Agaricus mushrooms – for example, in a mixed-mushroom pasta sauce or risotto. Popular cultivated specialty varieties include: |
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Oyster Mushrooms, also known as Pleurotus, Tree Oyster, Pleurotte and Pleurote mushrooms. Oyster mushrooms have a fluted, oyster-shell shape and soft texture. The flavour is delicate and subtle, and the flesh succulent. They are versatile, and rapidly absorb other flavours during cooking. Oyster mushrooms are best cooked quickly, and team well with seafood, chicken, veal and noodles. They are now available in white, beige, pink or yellow varieties, although the white remains the most widely available. When grown to a large size, they are sometimes sold as “abalone mushrooms”. |
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Shiitake mushrooms, also known as the Oak, Brown Oak, Chinese Black, Black Winter, Oriental Black, golden Oak, Forrest, Donko, Shiang Ku or Black Forest Mushroom. Originating from Japan, where they are known as “the King of Mushrooms”, they have a broad, umbrella-shaped cap with tan gills. The flavour is rich and “woodsy”, with a meaty texture and a distinctive aroma. Best used cooked. Remove the hard, woody stem before cooking – use these discarded stems to flavour a soup or stock. Ideal for braises, stir fries, soups and sauces – or simply tossed on the barbecue. |
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Portobello mushrooms, also known, as Portabella, Portabello or Giant Cremini mushrooms are a larger “flat” version of the Swiss Brown. The larger size, deeper flavour and dense meaty texture make them ideal for grilling or roasting. Great on the barbecue, or as part of a meatless burger. |
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Shimeji mushrooms, also known as Pioppini, Beech, Hon-Shimeji or Honshimeji mushrooms. A Japanese variety found growing on trees in the wild, shimeji have only been cultivated for a limited time, and are even newer to the Australian market as a fresh mushroom. Their colour ranges from woody brown to tawny white, becoming paler as it matures. Shimeji have a delicate, sweet flesh with a nutty flavour, and are suitable for stirfrying and panfrying. They grow, and are sold, in clumps, and must be separated from the base before using. |
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Swiss Brown mushrooms, also known as Cremini, Crimini, Honey Brown, Italian Brown, Italian mushroom, Roman Brown and Brown mushrooms. These flavoursome mushrooms are closely related to white Agaricus mushrooms, and are similar in shape with a tan to dark brown colour. The flavour is deeper and earthier than white mushrooms, and their firm flesh means Swiss browns hold their shape well when cooked. Excellent for pasta sauces, risotto and casseroles, or marinate and add to an antipasto platter. |
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Enoki mushrooms, also known as Enok, Enokidake, Enokitake, Golden Needle, Golden, Snow Puff, Velvet Foot, Velvet Stem and Winter mushrooms. These delicate, slender mushrooms have tiny button caps and long, thread-like stems and grow in clusters. They are creamy white in colour, with a mild, fruity flavour and a crunchy texture when eaten raw. Select firm, cream –coloured enoki mushrooms that are dry at the stem end. Best enjoyed raw in salads or sandwiches or used in soups, clear broths, stir-fries and Japanese dishes such as sukiyaki and shabu shabu. They are sold in clumps – separate and trim the base before using the stems and caps. |
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Chestnut mushrooms have a brown outer skin, a firm texture and a strong, nutty flavour. They are similar in conformation to the cultivated white mushroom, to which they are related. Their lower moisture content makes them an excellent choice for pates, breads and pastries. Chestnut mushrooms, which are available infrequently, are most likely to be sold as buttons or flats. |
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Maitake mushrooms, also known as Hen-of-the-Woods, Ram’s Head, Sheep’s Head, Kumotake and Dancing mushrooms. Maitake is another Japanese variety, with a distinctive aroma and pleasant, earthy flavour. Maitakes may be slightly brittle and crumbly at the edge – this is normal, not a sign of age. This mushrooms, which is a new variety to Australians, is said to have many health benefits. |
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Nameko mushrooms also originate in Japan, and are now beginning to appear fresh in Australia. Nameko mushrooms have a light flavour and an unusual gelatinous texture. Most often served in miso soup. |
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Dried mushrooms are mostly imported from Europe and Asia (especially from China). They need to be soaked in hot water before use, to help release their flavour. Another method is to pulverize the dried mushrooms in a food processor and add the resulting power to dishes. |
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Truffles are an edible fungus, but not technically a mushroom. They are among the world’s most prized foods, and are traditionally gathered from the forests of Europe. Truffles are expensive, whether black or white, canned or fresh, so they’re best used in ways that left a little go a long way – to flavour oil, scent eggs or rice, to flavour sauces or event grated raw into salads. They are highly perishable, so use fresh truffles within a few days of purchase. Imported truffles are available fresh or canned. There is also a fledgling local industry in Tasmania, which has achieved small but promising harvests. |
Growing Mushrooms
Grow mushrooms in the garden:- Leave large mushrooms which are going brown in a paper bag. Then chop roughly and dig into the garden or the compost heap when the weather is warm and wet. You'll have mushrooms sprouting up in a few days.
Perhaps you have mushrooms that come up in your garden. If you go walking early in the morning, you might find fairy rings on the footpath or at the park. I particularly like the big red Fly Agaric toadstools which have red caps and white spots. I can imagine the brownies from the Enchanted Wood living underneath. Unfortunately Fly Agaric are VERY poisonous so don't touch them. Never try to eat mushrooms you find growing wild, unless a grown-up knows for sure they are OK. Many are poisonous. You can safely grow your own mushrooms to eat though - yum!
Mushroom Growing Kits. (They cost about $10 -$15.) A dark place for the mushrooms to grow. (Under the house is often a good spot.)
Follow the instructions on the kit box step by step. It is very easy. You will be soaking the peat that the mushrooms grow through so that the spores in the grey coloured compost will germinate and start to grow.- It may take quite a few weeks for the little mushrooms to appear in the dark, protected spot you have chosen for them, but then they will grow very fast and after about 5 or 6 days you can pick some.
- Lift the mushrooms and their stalks gently from the compost with a slight twisting motion. Try not to disturb the peat because more mushrooms will continue to grow for weeks.
- Mushrooms are delicious fried in butter with a little salt and pepper. They are yummy on toast for breakfast and are very good for you.
Purchasing Mushrooms
White Agaricus mushrooms are available year round, anywhere fruit and vegetables are sold. Fresh white Agaricus mushrooms should have a firm texture, white to cream colouring and a dry surface. Avoid withered or damp mushrooms.
Some specialty mushrooms, especially Swiss browns, shiitake and oyster mushrooms, also enjoy wide distribution.
Specialist gourmet and Asian food stores stock a wide variety of exotic fresh, dried and canned mushrooms.
If you are not able to find the exact type of mushrooms you are looking for, feel free to replace the variety with a readily available mushroom.
(This is particularly useful if you are using a cookbook published overseas.)
For example, shiitake are an acceptable substitute where a recipe calls for nameko, cinnamon caps or trumpet royale; Swiss browns or Portobello mushrooms can substitute for the sulfur mushrooms (sometimes called chicken-of-the-woods, or matsutake; and oyster mushrooms can be used in place of maitake or fresh chanterelles.
Storing Mushrooms
Mushrooms are best stored unwashed in brown paper bags in the refrigerator, preferably on the lowest shelf. Bags should be available from your mushroom retailer.
Generally it is important that mushrooms are packaged in materials that allow them to breathe, so they don’t “sweat” and become slimy.
At the same time, the material should ensure mushrooms do not dry out too much. Ordinary plastic bags encourage sweating, although special modified atmosphere bags are currently under development.
Alternatively use a cloth bag or clean tea towel to wrap the mushrooms.
Preparing Mushrooms
One of the great things about mushrooms is that there is practically no waste, so you get exactly what you have paid for! And mushrooms are incredibly quick and easy to prepare.
- If you are eating your mushrooms raw, wipe them over with a clean, damp paper towel, or rinse quickly under cold running water and pat dry with paper towel.
- If you are cooking mushrooms, simply use a soft pastry brush to gently brush any dirt from the surface and, if necessary, trim the dry end of the stem.
- Mushrooms prepared ahead of time can be sprinkled with a little lemon juice to prevent discolouration.
- The stem is a good source of flavour and nutrients so there is no need to remove the stem.
- On the occasions that you do need to remove the stem, chop it and add to stuffings, casseroles, soups and sauces
Find out more at www.mushrooms.net.au