Do you know your mushrooms? Wild, or exotic mushrooms are a delicious & dramatic addition to stir-fries, soup, risotto and pastas.
Types of wild mushrooms:
Enoki are thin and stringy white mushrooms with a pleasant mild taste. Use as a garnish for stir-fries and fish dishes, adding at the last minute to preserve shape and texture.
Eryngii are one of the largest of the oyster mushroom family and also the tastiest. It is stout and meaty. Grill with salt, pepper and butter and eat as is.
Porcini have a thick white stem with a brown cap. Their rich, nutty flavour adds depth and meatiness to risotto. Dried porcini are a great pantry staple, and need only to be reconstituted in warm water before use as above.
Shiitake have a thick brown cap and firm, meaty texture. They have a rich, earthy flavour often used in Asian soups.
Shimeji grow clumped together, small with thin, white stems and brown caps. They have an aromatic, peppery-flavour, delicious when pan-fried and added to salads or Asian dishes.
Chef’s tip: Mushrooms are absorbent so should not be soaked in water to be cleaned. Rather use a damp cloth or mushroom brush to rub them clean.