MUSHROOMS IN THE KITCHEN
How to wash and prepare the mushrooms
Before using the mushrooms, they should be washed well to remove the damaged parts and traces of soil or organic matter that may be in them. They absorb water in large quantities so that, if the washing is not done properly, they can absorb too much and become too soft.
If they have dirt or other debris, the best way to wash them,, is to scrub them with a damp cloth and then pass them quickly under running water so as the water pressure can remove the dirt.
They should not be left to soak for too long in order them not to absorb too much liquid. They can also be cleaned using vinegar to clean their surface. After cleaning them, we will rinse them with a little water.
Following the washing process, mushroom must be cut adequately. First, we will remove the stem that is often too hard or contains traces of soil or too much dirt.
Once removed, this part will be put apart from the cap. Fundamentally, the cap is good for most dishes, while the stem is usually set aside for making soups or fillings.
To cut the cap, we will put each mushroom horizontally with the stem placed at the bottom and, using a sharp knife, we will make vertical parallel cuts, so that the cap will be cut into parallel slices about 2 or 3 mm thick.
Wild mushrooms can be collected only for a while. To dispose of mushrooms throughout the year, Man has learned to cultivate them.
In the market we can buy cultivated mushrooms. Mushroom cultivation has managed to lower prices and bring this food to most families.
Among the most common mushrooms we can find in the market, we have the common mushroom varieties (Agaricus bisporus) and other more sophisticated varieties such as Crimini and Portabello. Mushrooms (Agaricus bisporus var. Brunnescens).
This is a larger and more musky smelling variety from Paris. When collected when fully open, it has a broad and thick cup that you can eat better when roasted or fried. (See recipe for grilled mushrooms)
Crimini Mushrooms are actually Portabello mushrooms collected in an immature state and are therefore smaller and more tender.
Also they be used for making canelloni, casseroles, croquettes, and other preparations with "no animal flesh" being a very good resource on vegetarian cooking. (See recipe of Stewed mushrooms)
No less rich is the cream of mushrooms, which is usually sold in packets but can be done at home in a very easy (see recipe cream of mushrooms)
Photo of vegetable pate with mushrooms
Other mushroom recipes:
More information about mushrooms in the listing above.
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This material is for informational purposes only. In case of doubt, consult the doctor.
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