We asked Ian Garrone, founder of Far West Fungi in San Francisco, to guide us through the most common and delicious culinary specimens. Garrone comes from a family of mushroom hunters and growers, and his shop in the San Francisco Ferry Building overflows with familiar and exotic species, from the beige buttonlike cremini to the bright orange lobster mushroom, curled like a fist.
And please note: This is a buying guide, not a foraging guide. Leave foraging to the experts because misidentifying wild mushrooms can kill you , and leave eating and enjoying these amazing mushroom varieties to the rest of us. The shiitake is native to East Asia, but its popularity has led to its cultivation worldwide. It is a good source of vitamin D, niacin, and potassium.
Shiitakes are admired for their bold, savory, garlic flavor, and are so fleshy in texture that some people find them too chewy. There are a few different varieties of edible oyster mushrooms, including some that are pink or yellow in color, but the tannish-brown tree oyster is widely cultivated and common in grocery stores.
Velvety soft in texture, it has a slightly sharp flavor that blends well with chicken and fish dishes. The cremini, an immature portobello mushroom, graces tables worldwide.
A full-grown cremini, the portobello is much larger, with a fleshier texture and muskier flavor. Because of this, it is a popular substitute for meat. Fresh porcini have a limited seasonal window—they are harvested in the mountains in the spring and on the coast in the fall—but they can be found dried year-round.
Eaten within two days of picking, they have a nice crunch and are good shaved over a salad. After two days, they should only be eaten cooked. Garrone recommends looking for fresh mushrooms that are as firm as possible. When dried, porcini take on a bolder, nuttier flavor. This ruffled brown fungus grows at the base of trees, and can reach 50 pounds.
Once considered the leading medicinal mushroom, it has gained culinary popularity because of its roasted chicken flavor and slightly meaty texture.
It is rich in potassium, calcium, and magnesium, along with amino acids. Restaurants occasionally substitute abalone mushrooms for porcini because they have fewer bug issues.
Breaded and fried, they can stand in for real abalone. Shimeji pronounced shee-MAY-jhee refers to about 20 different breeds of oyster mushrooms, the most common of which go by the names brown or white shimeji. With a firm texture and a delicate shellfishlike flavor, shimeji mushrooms are ideal for pairing with any kind of seafood. These small orange mushrooms are easily identified by an unusual gelatinous coating that gives them an amber sheen. Namekos have a sweet woodsy flavor and a silky, velvety texture, and they are very popular in Japan, where they are traditionally added to miso soup.
A member of the shimeji family, pioppini mushrooms have a flavor similar to porcini but are more peppery. Their firm texture makes them a good addition to a stir-fry; you can use the whole mushroom, stem and all.
In the same family as the oyster mushroom, the king trumpet is larger and denser. Its buttery, sweet flavor makes it a good choice for grilling and as an addition to stews. This springtime mushroom is highly prized for its earthy, smoky flavor and light, veal -like texture.
One popular fresh preparation is to flour and fry morels. Chanterelle refers to a family of mushrooms including the golden, yellowfoot, and white chanterelle, as well as the black trumpet mushroom. Chop them finely and add them to eggs, stews, or anything that needs a bold flavor pickup. Black trumpets are harvested in late fall and into winter across the United States. Lobster mushrooms are better fresh than dried, and the best time to find them in the U.
Check them carefully for bugs. Garrone recommends brushing them with olive oil and garlic and grilling, or using them in lobster bisque instead of the real thing. Sucrose, also known as table sugar, is composed out of glucose and fructose. Glucose, also known as blood sugar, is the main source of energy. Lactose is a type of sugar disaccharide usually found in milk, composed of galactose and glucose. Maltose is a type of sugar disaccharide which helps regulate digestion due to its antimicrobial properties.
Galactose is one of the monosaccharides found in lactose. It is less sweet than glucose and contributes to the proper functioning of the immune system. Minerals 1. Calcium is a mineral which is very important for bone health. The recommended daily dose for adults is approximately mg. Potassium is a mineral that helps muscles contract, regulates the fluid balance in the body, helps maintain a normal blood pressure and kidney health.
Manganese is a trace mineral that assists in bone formation, skin integrity and assists the enzymes that control blood sugar. The ash content refers to the total amount of minerals contained potassium, sodium, calcium, magnesium. Phosphorus is the second most abundant mineral found in the human body, after calcium. It helps cellular reproduction and contributes to the growth and repair of tissues. Sodium helps regulate the water level in the cells, especially in the kidneys.
The amount of sodium consumed also influences blood pressure. Zinc plays an important part in cell division and in strengthening the immune system. Copper is an essential trace mineral that helps in the formation of collagen and elastin, which are essential for tissue and bone integrity.
Vitamins 1. Thiamin vitamin B1 assists the body's cells change carbohydrates into energy. It is commonly found in grain-based foods like bread and cereals. Ribolflavin vitamin B2 is one of the most important vitamins from the B complex series. It is necessary for breaking down carbohydrates and for processing amino acids and fats.
Niacin or vitamin B3 aids the body by lowering cholesterol and triglycerides fat. Like other vitamins from the B complex series, it also helps convert carbohydrates into glucose. Pantothenic acid vitamin B5 contributes to lowering cholesterol and triglycerides fat in the body. Like all B vitamins, it is involved in the conversion of carbohydrates into glucose. It also contributes to maintaining the health of the nervous system. Vitamin B6 pyridoxine is needed for the production of the neurotransmitters serotonin and norepinephrine.
The Ancho Chile Mushroom sauce is flavored with a little wine, onion and garlic and includes shiitake, cremini, and portobella mushrooms. Tofu is braised with shiitake and white mushrooms, carrot, green onions, snap peas, ginger root and a touch of sesame oil.
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