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Marvellous Mushrooms
The earthy, exotic flavour of fresh and dried mushrooms comes alive in six elegant fall and winter dishes
 According to legend, the ancient Egyptians so adored mushrooms that the pharaohs decreed the precious morsels be kept all for themselves. Well, who can blame them? With their earthy, complex flavours, mushrooms are indeed a treat fit for royalty – but thankfully, they’ve become so readily available that they’re perfect for everyday dishes, too.
In the produce aisle, you’ll find a vast array of mushroom varieties, ranging from everyday white and brown buttons to hearty Portabellas and delicate oyster mushrooms (see our sidebar on page 38). As an introduction to the mushroom’s versatility, we’ve created six elegant recipes featuring different varieties that showcase a wide range of flavours and textures. In fact, you’ll soon discover that mushrooms make a mouthwatering companion to almost any other savoury ingredient, working their magic in every style of cuisine from Asian stir-fries to Italian pastas.
When choosing mushrooms, look for fresh, smooth, unblemished caps with a dry surface. Keep them refrigerated and try to use them within a few days, but they can keep for up to a week if stored in a paper bag (airtight containers or plastic bags will encourage spoilage). Clean mushrooms just before use by wiping them with a damp cloth or rinsing them gently under cold water and patting dry with a paper towel.
For convenience, a wide selection of dried mushrooms is also available in the produce section. These will keep for up to one year if stored in an airtight container in a cool, dry place. To reconstitute dried mushrooms, first rinse to remove any grit, then soak them in hot water for about half an hour.
Whether you choose them fresh or dried, mushrooms offer a surefire way to turn an everyday dish into a marvellous meal – even one worthy of a pharaoh!
Recipes in this article:
- BAKED GNOCCHI WITH MUSHROOMS AND GORGONZOLA CREAM SAUCE
- ROASTED STUFFED MUSHROOMS WITH PANCETTA AND PINE NUTS
- PORCINI STUFFED CHICKEN BREASTS WITH GOAT CHEESE AND HERBS
- WILD MUSHROOM BISQUE WITH PARMESAN TOASTS
- PRAWN, SHIITAKE AND OYSTER MUSHROOM STIR-FRY WITH BOK CHOY
- ROAST FILET OF BEEF WITH MUSHROOM AND PORT SAUCE
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