Headline: Mushroom Picking
Intro: Mushrooms have become an interesting companion to meats and vegetables, breaking flavors, absorbing excesses and adding texture. They have found their way into most cuisines, from Chinese, French, Italian and even Indian. So go out, pick the perfect porcini and get cooking. Bon appetite!
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By Raunaq Roy
Those were the best of times, those were the worst of times. Those were definitely simpler times when you could walk across to a grocer you had shopped from forever and ask for a bag of mushrooms. And you hoped you got more mushrooms than dirt. Mushrooms aren't just mushrooms anymore: You've got portobello, shiitake, crimini, oyster, and even more exotic varieties showing up in supermarkets. What you don't know is how fresh they are.
With button mushrooms, lighter is better. Not only do mushrooms darken as they bruise, they dark spots are a sign of aging as well.
Look for button mushrooms that are light in color, since the mushrooms darken when they get older. Try and pick and pack that is cleanish. Properly cultivated and picked mushrooms should not be dirty. The junction where the button meets the mushroom should ideally be closed or as close to closed as possible.
Choosing specialty mushrooms, such as oysters and porcini (cépes), works in the opposite way. These should be open where the cap meets the stem. But the colouring rule stands. The gills under the cap should be light in color, not dark brown or black.
Allow all your senses to be consumed as you buys your mushrooms, from sign, you move to touch and good mushrooms are firm without being dry. Meaty, not withered. Apart from bruising also avoid mushrooms that feel slimy in any way. And last but not least, smell them. You are going to actually eat it, so do not buy 'fertilizer' as an excuse for a foul smell. Mushrooms should have a pleasant earthy whiff.
There are plenty of edible mushrooms that are cultivated worldwide. There are some varieties that are difficult to cultivate, therefore, these end up being the most prized.
Table Mushroom/Agaricus Bisporus:
Agaricus Bisporus or the Table mushroom is one of the most common types of edible mushrooms that are used in various preparations. This type of mushroom is known locally in different ways such as the Table mushroom or the Button mushroom. The problem area of this mushroom can be seen when it is sliced and exposed to air. This causes the mushrooms to turn a shade of brown.
Shiitake/Lentinula Edodes:
Also known as the Fragrant mushroom, Black mushroom or even the Black Forest mushroom. Shiitake was basically grown in China since the ancient days. Today, this mushroom is cultivated in many areas of the world and is also exported. Shiitake mushrooms also have certain medicinal properties apart from being used in different cuisines. This mushroom is widely used in Chinese cuisine as well and has also found a prominent place in Western cuisine.
Porcini/Boletus Edulis:
The Porcini is also known as the Penny bun or Cep and is a highly prized variety of mushrooms. This mushroom is basically found in Europe and areas of North America. These particular types of mushroom also have a distinct aroma and are used in various types of soups. Many claim this mushroom tastes its best when raw! It is generally sold fresh or even dried and packaged.
Giant Puffball/Calvatia Gigantea:
These round or pear shaped mushrooms are white or slightly grey in color. They grow through Summer and Fall in woods, barren areas, lawns and fields across the globe. The name has been given because this mushroom can grow to a diameter of 70 cms and can even reach 150 cms in some cases! This variety of mushroom is best eaten when it’s relatively young.
Field Mushroom/Agaricus Campestris:
This variety of mushroom is available commonly and is found in fields and grassy areas. Owing to a short shelf life is not grown for commercial purposes. The Field mushroom is also known as the Meadow mushroom and is known for its very mild taste.
Morchella:
Morchella is an edible mushroom that is considered to be amongst the prized possessions by many cooks. They belong to the genus – Morels. These mushrooms particularly grow in the same spot even after many years. These can be mildly toxic and have been blamed for some health issues, so like the puffer fish, tread with care.
