Mushrooms: not your ordinary plant or vegetable

Chef Dez On Cooking 

One of the most unique foods that we consume on a regular basis is mushrooms.
Unlike any ordinary vegetable or plant, mushrooms actually are members of the fungus family. They are produced from spores rather than seeds, and therefore lack the familiar plant traits of leaves, flowers, and roots.

 

During the development of normal plants, nutrition is absorbed by not only the root system, but also by the presence of chlorophyll in the green leaves and stems. Mushrooms, on the other hand, must find other ways to derive nutrition to aid in their maturation.
In order to do this, they adhere themselves to different organic matters and feed on the nutritional elements that are naturally found there.
Although there are thousands of different varieties of mushrooms, less than 20 species are cultivated commercially. The most standard varieties that we find in the local retail markets are the white button (common mushroom), crimini, shitake, portabella (a.k.a. portobello), oyster, and occasionally enoki mushrooms.
White button are the most commonly used mushrooms that we are all most familiar with. Therefore, they are the most recognizable mushroom and the most-widely cultivated variety.
Crimini look like brown button mushrooms, but actually are immature portabella mushrooms and thus more delicate in texture than fully-grown ones.
Shitake mushrooms originated in Asia. They are dark brown, have a smoky and somewhat nutty flavour, and the tough woody stems usually are discarded.
Portabellas (or Portobellos) are very large, with their tops ranging anywhere from seven-12 cm, and are known as the steak of all mushrooms.
Oyster mushrooms are fluted and their stems usually are grouped together. They have a mild flavour that some say is reminiscent of oysters.
Finally, enoki mushrooms are the smallest and most delicate of the varieties listed here. They grow in clusters of small white caps on long thin stems that usually are six-10 cm long.
Occasionally mushrooms are served as the principal component of a dish, such as stuffed mushrooms. However, they usually are added to a recipe as one of the ingredients or accompaniments, such as in soups, salads, omelets, and pizzas, for example.
They are available not only fresh, but also dried and canned, as well.
If you are buying dried mushrooms, rehydrate for about 30 minutes in just enough warm water to cover them, and reserve the flavoured residual liquid to add to recipes along with the refreshed mushrooms themselves.
Canned mushrooms usually are just the ones of the white common variety and come in whole, slices, or pieces.
Despite being convenient, however, canned mushrooms lack the same nutritional value as fresh ones due to the processing procedures involved. They also have a completely different flavour and texture than fresh, too.
Although fresh mushrooms don’t keep well for long periods of time, the ideal storing environment is in the refrigerator in a brown paper bag rather than in plastic. This allows for proper air circulation by letting the mushrooms “breathe.”
Trapping moisture in a plastic produce bag will cause rapid deterioration and the development of bacteria.
Mushrooms consist of mostly water and therefore can spoil very quickly if not kept in the proper environment.
Many non-cultivated wild mushrooms can be very poisonous—and even lethal. To be safe, you always should avoid eating any wild mushrooms unless you are professionally-trained to recognize the different varieties that naturally grow in the wild.
Dear Chef Dez:
What is the best way to clean mushrooms? Should I wash them like any other vegetable that I buy at the store?
Shirley G.
Mission, B.C.


Dear Shirley:
The best way to clean mushrooms for cooking is simply by rubbing them with a damp cloth. Washing them in water causes them to be over-soaked and will reduce the amount of natural flavour they have to offer.
If serving them in the raw form, some people prefer to quickly rinse them under cold water, and this can be fine as long as they are not soaked in water.
Additionally, you can add a bit of white vinegar to this rinsing water to help keep raw button mushrooms looking as white as possible.