This is not new but I just want to share how versatile mushrooms can be. They go well with anything and they grow everywhere in other countries but sadly not in Singapore. It pairs well with pastas, risottos, poultry, red meat, eggs for breakfast. Different mushrooms serve different purpose- Portobellos, Chanterelles, Morchella (Morels), Ceps (Porcinis), Shimeiji, Button, King Oyster (French Horn), Shiitake, Cremini Girolles damn the list goes on. Not forgetting truffles, but that's only for the rich, in my opinion I don't find it necessary for that price, and to me it's only on the menu because the rich are paying for it.
This box here is about $50.
I like to see how fresh ingredients can get. Like how Thomas Keller crosses the street to his farm to get the hen's egg and walks back to The French Laundry to poach it for service. The eggs are still warm! If only this is possible in Singapore, I'll gather ingredients for dinner at least once every week from the wild..
Look, which kind of vegetable has such a diverse range of colours.
As mentioned, FORAGING! Wild mushrooms that you can eat.
MORELS
When gathering morels, care must be taken to distinguish them from the poisonous false morels, including Gyromitra esculenta, Verpa bohemica, and others. Although the false morels are sometimes eaten without ill effect, they can cause severe gastrointestinal upset and loss of muscular coordination (including cardiac muscle) if eaten in large quantities or over several days in a row. They contain a gyromitrin-like toxin (an organic, carcinogenic poison) that is produced by the mushroom.
The key differentiating features of false morels in comparison to morels include:[26]
When gathering morels, care must be taken to distinguish them from the poisonous false morels, including Gyromitra esculenta, Verpa bohemica, and others. Although the false morels are sometimes eaten without ill effect, they can cause severe gastrointestinal upset and loss of muscular coordination (including cardiac muscle) if eaten in large quantities or over several days in a row. They contain a gyromitrin-like toxin (an organic, carcinogenic poison) that is produced by the mushroom.
The key differentiating features of false morels in comparison to morels include:[26]
- The false morels can be told apart from the true morels by careful study of the cap, which is often "wrinkled" or "brainy", rather than honeycomb or net-like. Gyromitra esculenta has a cap that is generally darker and larger than the true morels (Morchella sp.).
- The caps of early morels (Verpa sp.) are attached only at the apex (top) of the cap, unlike true morels which have caps that are attached at or near the bottom. The easiest way to tell the false from the true variety, is to simply look inside the stem.
- False morels contain a cotton-ball looking substance inside their stem while true morels are hollow inside.
- The caps of the false morel can be easily twisted in comparison to the normal morel.
- False morels are often a brown, reddish color.
How to prepare mushrooms?
You never soak mushrooms unless you are re-hydrating dried mushrooms because they absorb very well. This is a problem when you are trying to saute them because if you're pan is not hot enough to create the desired caramelization, the mushrooms will release the absorbed water and you'll have boiled mushrooms. On top of that if the pan is too hot, your mushroom will either be burnt, or overcooked.
For buttons mushrooms, just use your fingers and gently push the stalk back and forth and it will come out nicely. Then start to rich for the skin inside and peel outwards. When buying button mushrooms, people often choose this and that because of the outer appearance. Yes of course, white ones are fresher but they are all the same after you peel them and you can save the brushing.
For most other mushrooms, use a brush to brush off the remaining particles and soil. In the past people shave or peel truffles and this generation value truffles too much to peel them when they cost about $2600 US a pound in season so they just brush the truffles clean. OR you can peel the truffles and use the trimming for sauce! A truffle reduction or glaze would be good. As I said, remember how versatile mushrooms can get? As you know truffles are pungent and strong and a little goes a long way. So throw the trimmings into canola or ground nut oil which has neutral flavor and you'll have truffle flavored oil!
NOTE: Research says truffle oil does not come from truffles. I'll have to read the description when I get a bottle.
But, I have to say it does come with the actual taste and smell of truffles.
Remember: Do not throw away the stalks after you cut shimeiji or removed them from the other mushrooms. Freeze all of them and when you have enough, simmer them and you'll have a very flavorful sauce base. Like a mushroom stock.
You never soak mushrooms unless you are re-hydrating dried mushrooms because they absorb very well. This is a problem when you are trying to saute them because if you're pan is not hot enough to create the desired caramelization, the mushrooms will release the absorbed water and you'll have boiled mushrooms. On top of that if the pan is too hot, your mushroom will either be burnt, or overcooked.
For buttons mushrooms, just use your fingers and gently push the stalk back and forth and it will come out nicely. Then start to rich for the skin inside and peel outwards. When buying button mushrooms, people often choose this and that because of the outer appearance. Yes of course, white ones are fresher but they are all the same after you peel them and you can save the brushing.
For most other mushrooms, use a brush to brush off the remaining particles and soil. In the past people shave or peel truffles and this generation value truffles too much to peel them when they cost about $2600 US a pound in season so they just brush the truffles clean. OR you can peel the truffles and use the trimming for sauce! A truffle reduction or glaze would be good. As I said, remember how versatile mushrooms can get? As you know truffles are pungent and strong and a little goes a long way. So throw the trimmings into canola or ground nut oil which has neutral flavor and you'll have truffle flavored oil!
NOTE: Research says truffle oil does not come from truffles. I'll have to read the description when I get a bottle.
But, I have to say it does come with the actual taste and smell of truffles.
Remember: Do not throw away the stalks after you cut shimeiji or removed them from the other mushrooms. Freeze all of them and when you have enough, simmer them and you'll have a very flavorful sauce base. Like a mushroom stock.
That's all I have to share for now. Feel free to tweet me if you have any questions! That way I can reply faster. Cheers!