Writer Katherine Mansfield observed life would be simpler "if only one could tell true love from false love as one can tell mushrooms from toadstools".
Well, New Zealanders' love affair with mushrooms is real. Mushrooms are Kiwi's fourth most popular "vegetable" (it's really a fungi) after potatoes, tomatoes and lettuce. We spend more than $37 million annually on mushrooms.
The common white button mushroom, sometimes called champignon de Paris, is the most popular variety. The mild, woody flavour of white buttons makes them an ideal raw food with dips, in salads or as snacks. They can also be grilled, fried, sauteed or used in hot savoury dishes or sauces.
Swiss browns can vary in colour from pale tan to rich brown. They have a slightly stronger, more earthy flavour than white button mushrooms but can be used in similar ways.
Flat portobello mushrooms are simply larger, more mature Swiss browns with a richer flavour. This dark, open mushroom is ideal for stuffing with savoury mixtures, then baking. They can also be sliced and grilled, fried, barbecued or stir-fried.
Store mushrooms at 2-5C.
Keep them covered and away from refrigerator fans. Remove the mushrooms from plastic packaging, unless it is the specially designed perforated plastic type. Brown paper bags will absorb moisture and keep mushrooms fresher.
You don't usually need to peel cultivated mushrooms. Just wipe both the cap and stalk with a paper towel. Or use a mushroom brush. It's the "wild" field mushrooms that require washing and, sometimes, peeling.
Dried mushrooms - shiitake and porcini - are available from most good supermarkets. They add depth of flavour to recipes. Soak them in warm water for 30 minutes before use. Squeeze dry and chop - and try to use the soaking water in the same recipe as it is full of flavour.
RECIPES
BRUNCH MUSHROOM STACK
2 large tamarillos
1 tablespoon brown sugar
Salt and freshly ground black pepper to taste
4 rashers streaky bacon
4 large portobello mushrooms, stems removed
Butter or canola oil for frying
1 cup baby salad greens
1 tablespoon each: balsamic vinegar, olive oil
Peel and halve the tamarillos lengthwise. Sprinkle with brown sugar and season.
Twist the lengths of streaky bacon. Grill, microwave or pan-fry, until crisp.
Brush the mushrooms with melted butter or oil. Heat a little more butter or oil in a large frying pan. Pan-fry the mushrooms until just tender. Pan-fry the tamarillos at the same time, until just heated through.
Toss the salad greens in the combined vinegar and olive oil.
To assemble, place the mushrooms on serving plates and top with a few salad greens, tamarillos and bacon. Great served with a garlic-flavoured hummus and toasted ciabatta. -Serves 4
VEGETARIAN MUSHROOM LASAGNE
This can be assembled the day before and baked just before serving.
300g each: eggplant, fennel bulb
4-6 tablespoons olive oil
Freshly ground salt and pepper to taste
1/4 cup (10g) dried porcini or shiitake mushrooms
3/4 cup hot water
4 shallots, diced
750g portobello mushrooms, chopped
2 teaspoons each: crushed garlic, chopped rosemary, thyme leaves
2 1/2 cups cheese sauce (see recipe following)
200g-225g fresh lasagne sheets
100g each: bocconcini, Parmesan cheese, grated
Preheat the oven to 190C.
Peel the eggplant and dice. Thinly slice the fennel. Place in roasting pan and toss with 2-3 tablespoons of olive oil. Season. Roast for 20-30 minutes, stirring occasionally, until the eggplant is cooked and the fennel is tender.
Soak the dried mushrooms in the hot water for 30 minutes.
Heat 2-3 tablespoons of oil in a frying pan. Saute the shallots gently, until softened. Add the mushrooms and saute until soft and the moisture has evaporated. Drain the soaked porcini or shiitake - reserving the soaking water - and squeeze dry. Chop finely. Add to the frying pan with the garlic and herbs. Season.
Cut the lasagne to make 3 sheets to fit the baking dish. If thick, precook each sheet in a frying pan of simmering water, until just tender.
Lightly oil a 27cm x 21cm baking dish. Place 1 sheet of pasta on the base. Top with 1/2 the vegetables and of the sauce. Top with another sheet of pasta, the remaining vegetables, bocconcini and another of the sauce. Top with the final pasta sheet and the remaining sauce. Sprinkle with the parmesan. Cover and refrigerate until ready to cook.
Preheat the oven to 190C. Bake the lasagne for 30 minutes or until cooked. Great dinner party fare served with a tossed green salad.
CHEESE SAUCE :
50g butter
1/3 cup flour
2 cups milk
water from the soaked mushrooms
100g tasty cheddar cheese, grated
Melt 1/2 the butter in a saucepan or bowl suitable for the microwave. Stir in the flour. Combine the milk and mushroom water. Gradually stir into the flour. Cook, stirring often until very thick. Stir in the cheese. -Serves 6
CREAMY MUSHROOM SOUP
Avocado oil has a bright green colour and looks great drizzled over soups.
1 large onion
250g Swiss brown mushrooms
50g butter
4 tablespoons flour
2 cups each: chicken or vegetable stock, Milk
Freshly ground salt and black pepper to taste
2 tablespoons each: finely chopped parsley, avocado oil
Finely dice the onion. Remove the stems from the mushrooms. Finely slice the caps. Coarsely chop the stems.
Melt the butter in a heavy saucepan. Saute the mushroom caps until soft. Remove to one side. Add the remaining butter. Saute the mushroom stems and onion, until softened.
Sprinkle in the flour and cook for 3 minutes, stirring. Slowly stir in the stock. Bring to the boil and simmer gently for 30 minutes. Puree the mixture in a blender or food processor or rub through a sieve.
Return to the saucepan. Add the milk, salt and pepper and the cooked, sliced mushroom caps. Heat through. Serve sprinkled with the parsley and drizzled with a little of the avocado oil.
-Serves 4
MUSHROOM TOPPING FOR CROSTINI
Dried porcini or shiitake mushrooms can be added to the mushroom mix. Soak in warm water for 30 minutes, squeeze dry then chop.
2-3 tablespoons olive oil
3 shallots, diced
5 cups finely chopped mixed mushrooms eg, Swiss brown, white button, shiitake (if available)
2 cloves garlic, crushed
1/4 cup cream
1 teaspoon each: finely chopped rosemary leaves, grated lemon rind
Freshly ground salt and black pepper to taste
1 cup grated mozzarella cheese
Heat the oil in large frying pan over medium-high heat. Add the shallots. Saute for 1 minute. Add the mushrooms. Saute until beginning to brown and the juice has evaporated. Add the garlic and saute for 1 minute. Remove from the heat.
Stir in the cream, rosemary and lemon rind. Season. Cool. Mix in the cheese. This can be made 2 days ahead. Store in an airtight container in the refrigerator.
Preheat a grill. Top toasted crostini with heaped tablespoons of the mushroom mixture. Place on baking trays. Grill until the cheese begins to melt and brown. Can be garnished with freshly grated Parmesan cheese and chopped parsley. Serve warm as a nibble.
- Makes 2 cups, enough for about 30 crostini
www.janbilton.co.nz
The magic of mushrooms (+recipes)
AdvertisementAdvertise with NZME.