| |
A
| B | C | D | E | F | G | H
| I | J | K | L | M | N | O | P | Q | R | S
| T | U | V | W | X | Y | Z
|
|
B
Back
to Top
|
Black
Chanterelle Mushrooms
 Black
chanterelles are also known as horn-of-plenty and poor man's
truffle since they look like truffle shavings when sliced
and added to dishes. They have firm, plump edges. The most
common varieties of black chanterelle mushrooms are black
trumpets and trompette de la mort, which have an earthy and
buttery flavor. Avoid trumpets with broken, dry, or overly
moist caps. Select mushrooms with a strong perfume for an
intensely flavored dish. Choose mushrooms with a faint aroma
for a delicate flavor. Raw mushrooms will last about a week
when stored on a dish and loosely covered with a slightly
damp paper towel or cheesecloth. Since the caps trap grit
and sand, wash them thoroughly before use. To clean, cut off
the hard base of the stem and rinse and dry the caps well.
If not dried thoroughly, the mushrooms may lose their flavor.
Black
Mushrooms
Dried black mushrooms have a distinctive, slightly earthy
flavor and a chewy texture. They come in varying price depending
on the quality. The more expensive ones are thicker and have
a richer, more intense flavor. Dried mushrooms can be stored
indefinitely in a clean, dry, covered jar. They must be soaked
in warm water until soft (about 30 minutes) before using.
For thicker mushrooms, they take longer time, most probably
night, for soaking.
|
|
|
C
Back
to Top
|
Chinese
Mushroom
 Chinese
mushroom is also called Shiitake mushroom. This mushroom,
which is grown in China and Japan on the wood of dead deciduous
trees, is the most widely used mushroom in oriental cooking.
Shiitake is fried by sun or artificial heat. Dried ones should
be soaked in warm water for 20 minutes. These dried, whole
mushrooms have a distinctive flavor. The stems are seldom
eaten, as they are quite tough. They are used widely for their
flavor and aroma.
|
|
|
M
Back
to Top
|
Morel
Mushrooms
 These
rare spring mushrooms are increasingly being gathered in the
Pacific Northwest, Wisconsin, Michigan, and some parts of
the East Coast. Choose morels with dry, spongy surfaces. If
picking from the wild avoid false morels, which are identifiable
by their capped-heads and thick, chambered stems. True morels
are cone-shaped with straight, hollow stems. Though they are
easily recognized, it is best to bring along an experienced
guide on the first mushroom hunting expedition. Since the
cone of the morel is covered with a honeycomb surface, it
can be a difficult mushroom to clean. To remove the dirt trapped
in the recesses, rinse several times under running water.
Dry the mushrooms immediately after rinsing; morels left to
soak lose their flavor. While morels make an unexpected addition
to any meal, raw morel mushrooms are no good. Eating uncooked
morels may cause illness.
|
|
|
S
Back
to Top
|
Straw
Mushrooms
 They
have subtle, gentle flavor. They are completely different
to other Chinese mushrooms in both flavor and texture. They
are only available canned.
|
|
|
T
Back
to Top
|
Tree
Ears
They grow out of tree trunk, giving visual impression of floppy
ears, thus their name. They are dried, black fungi (about
1/2-inch across) valued for their chewy and crunchy texture.
They are also called black fungus, wood ears or cloud ears
depending on their size. When soaked in warm water, they triple
in bulk. Tree ears should be washed thoroughly after soaking.
Truffles
 These
highly prized fungi are famous for its pungent aroma and taste.
Choose firm truffles with no signs of blemishes, bruises,
or soft spots. These mushrooms begin to lose their famous
perfume soon after harvest, so pick ones with the strongest
scent, an indication of freshness. To avoid the loss of flavor,
use truffles soon after purchase. Truffles are available canned,
frozen, and in jars. If you want to use truffles in the off-season,
it is best to buy frozen ones. The canned versions are cooked
before sealing and have little to no truffle flavor. The cheapest
alternative is to use flavored oil. The oils vary in staying
power, price, and taste. When choosing truffle oil, buy small
amounts of a few brands and sample them. They can be stored
up to three days by being tightly wrapped in a sealed container
in the refrigerator. To store them longer, keep them buried
in rice or in a sealed container alongside unwrapped butter
or fresh eggs - the truffles' aroma will flavor the foods,
making your investment more worthwhile. Brush loose dirt and
dust off the surface before using. Some recipes call for peeling
dark truffles; save the peel, which can be added to sauces
and soups. White truffles are almost always eaten raw, usually
shaved over pasta, rice, or eggs, while the more pungent black
truffles are usually served cooked.
|
|
|
