ShareThisBy ANNA WALLNER and KRISTINA MATISIC
Tuesday, October 24, 2006
Autumn means foraging season for many wild mushroom enthusiasts. But whether you're foraging in the forest or at the grocery store, here are some tips on finding the freshest fungus for your table.
_ Button mushrooms (the little white ones) should be white, plump and free of blemishes. Make sure the gills are closed. Cremini or brown mushrooms should have smooth tops with edges that turn inward slightly. Shiitake mushrooms should be firm and dry. Portobello mushrooms should have light brown, not black gills. Oyster mushrooms should have smooth edges. Avoid those that look frayed.
_ Regardless of the type of mushroom, let your nose be your guide. Give them a little smell. There should be no ammonia or musty odor.
_ The stems of chanterelle mushrooms often hold water. Give the stem a little squeeze in the store to drain the liquid out. You'll save money at the till.
_ As mentioned above, mushrooms love to retain water. When it comes to cleaning them, don't soak them or they will taste bland and sponge-like. Either rinse them quickly or use a mushroom brush.
_ Mushrooms should be stored in a paper bag as plastic will make them go slimy.
_ Love the taste of fancy mushrooms but balk at the price? Here's a cooking tip. Combine button or cremini mushrooms with more exotic types. They'll absorb some of the flavor during cooking. Truffles are particularly expensive. Substitute a little truffle oil instead.
_ If you're shopping for out of season mushrooms, consider dried. Porcini, morel and shiitake mushrooms dry especially well. They need to be re-hydrated before cooking but are still full of flavor.
(Anna Wallner and Kristina Matisic host The Shopping Bags on Fine Living TV Network. Contact them at www.fineliving.com. For more columns visit www.scrippsnews.com)
