There is much room in my heart for mushrooms
Nature alone is antique and the oldest art a mushroom. — Thomas Carlyle
Mushrooms are one of my favorite ingredients in the kitchen because there are many varieties to choose from and various ways of cooking them. Mushrooms are fungi or primitive plants that get their energy from humus, the partially decomposed tissues of more complex vegetation. Mushrooms grow near trees and dark areas, getting their sustenance from the ground to survive. The plants draw sugar from tree roots while releasing phosphorus which aids the growth of the tree. The cell walls are made of chitin, the same external skeleton found in insects. Throughout history it has been used for medicines and with the advancement of science, new ways of cultivating them helps produce mushrooms in large quantities. Mushrooms also contain a high concentration of glutamic acid or natural form of MSG, which enhances the flavor of many dishes. Very low in kilojoules, they are virtually fat-free and provide good amount of potassium, niacin, B complex, and selenium. Some studies have suggested that certain types help boost the immune system to fight cancer and infections. Shiitake mushrooms contain lentinan, which helps increase immune activity, and eritadenine, which lowers cholesterol by enhancing cholesterol excretion. The Chinese tree ear mushroom inhibits blood clotting and also lowers cholesterol; thus it’s good for the heart. Most contain selenium which works with vitamin E to help lower the risk of prostate cancer. When eating, it is best to consume mushrooms without drinking alcohol because this can be deadly.
When buying look for plump, unblemished mushrooms with the cap closed tightly around the stems. Avoid discolored, wide-open caps with dark gills. Handle with care as they bruise easily. The washed type that comes in plastic is less flavorful than the fresh ones. Flavor develops as it grows, with the largest variety having the most taste. To store, wrap mushrooms in a paper bag and keep in the refrigerator for a maximum of five days. When ready to use rinse and wipe well to remove dirt particles. You can soak in water but not more then 10 minutes as the mushrooms tend to get waterlogged. For long cooking such as soup or stews, use dry mushrooms and soak in water for 30 minutes then add the water to where the mushrooms were previously soaked to the dish. Never peel them, as you will lose valuable nutrients and the flavor will diminish.
There are various methods of cooking, but simply cooking mushrooms lessens the toxin level. The most common way is stir-frying for three to five minutes in oil or butter. For broiling, use the large variety and brush with butter and add seasoning. Add to baking dish and broil five minutes per side. The mushrooms will be juicier if you start hollow side first then turn the sap side down. For grilling use Portobello or porcini mushrooms because the meaty texture goes well with barbecue, adding bite to the meal. In France, the horn of plenty of mushrooms or trompette de la mort (trumpet of death) gets its name from its abundant number during Halloween.
Ribbon with Wild Mushroom Trifolati
1) 100 grams ribbon pasta or any pasta of your choice, cook according to package directions, 12 Chinese or Japanese mushrooms (wash and soak in water, when soft, remove ends, cut into strips), 1 can button (1 cup) mushrooms (drained), 10 pieces oyster or abalone mushrooms (white fan liked shape, wash slice into strips), 1/2 cup Magnolia Gold butter, 1 tbsp. garlic, 1 1/2 tsp. white pepper, 1 can (290 grams) cream of mushroom soup, 1 cup all-purpose cream, 1 box (225 grams) grated Magnolia Quickmelt cheese for topping, 1/2 cup sliced leeks or spring onions.
2) Sauté garlic in butter until light brown. Add mushrooms, salt and pepper. Cook for a while then add mushroom soup and all-purpose cream. Stir until creamy. Pour over pasta, top with grated cheese and leeks.
Discovery of the Week
Mommy’s Malabon Pride sells the best Original Dolor’s Kakanin, super-soft mini puto and delicious cassava cake. Located at various SM outlets, the kakanin brings back childhood memories of when I would eat huge servings after school. For information, visit www.dolorskakanin.com.
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For schedule of classes and recipes visit our website www.sylviareynosogala.com.
