September is National Mushroom Month.
Lots of ways to celebrate with these vintage mushroom recipes that we have published to date.
Mycophagy, the act of consuming mushrooms, dates back to ancient times.
Edible mushroom species have been found in association with 13,000-year-old archaeological sites in Chile.
Ötzi, the mummy of a man who lived between 3400 and 3100 BCE in Europe, was found with two types of mushroom.
The Chinese value mushrooms for supposed medicinal properties as well as for food.
Ancient Romans and Greeks, particularly the upper classes, used mushrooms for culinary purposes. Food tasters were employed by Roman emperors to ensure that mushrooms were safe to eat
Mushroom Cooking Tips
- Select mushrooms that are firm with a fresh, smooth appearance. The surfaces of the mushroom should be dry, but not dried out, and appear plump.
- To prep button mushrooms, simply trim the stems. They’re usually clean enough without being washed.
- Brush off any debris from mushrooms with fingers or a damp paper towel, or rinse briefly under running water and pat dry with a paper towel. If the mushroom stem is tough, trim it before using.
- Black trumpet mushrooms bleed black when cooked, so blanch them in boiling water before sautéing them with other mushrooms.
- To get porcini to soak up less oil and butter, add a pinch of salt when cooking them. Cover the mushrooms until they start to exude their liquid, then uncover them and let the liquid evaporate.
- Store mushrooms in original packaging or in a porous paper bag for prolonged shelf life. Some mushrooms may keep for up to one week in the refrigerator.
- Sear mushrooms for a more intense roasted, charred and smoky flavor and overall aroma. Roast mushrooms to get more sweet, salty and umami tastes with caramelized, nutty, and buttery flavors.
- Mushrooms are naturally low in sodium plus their umami counterbalances saltiness so less salt can be used in a dish without compromising flavor.
- Meaty mushrooms are low in calories, fat-free, and can be a delicious substitute for higher-calorie ingredients.
Most mushrooms sold in supermarkets have been commercially grown on mushroom farms.
The most popular of these, Agaricus bisporus, is considered safe for most people to eat because it is grown in controlled, sterilized environments.
Several varieties of A. bisporus are grown commercially, including whites, crimini, and portobello. Other cultivated species available at many grocers include Hericium erinaceus, shiitake, maitake (hen-of-the-woods), Pleurotus, and enoki.
Black Trumpet Mushroom
Charcoal Burner Mushroom
Lions Mane Mushroom
Known for their delicate texture and mild flavor are Oyster mushrooms (Pleurotus ostreatus), which get their name from the fact that they typically have a broad, thin, oyster or fan-shaped cap.