#NationalMushroomDay #MushroomDay
National Mushroom Day pays tribute to the famous fungi with over 14,000 different varieties (depending on the definition of what is considered a “mushroom”). While some mushrooms are highly poisonous if eaten, a number of others are commonly eaten. Edible mushrooms are a versatile food that can be stuffed, breaded, grilled, or sauteed and can be eaten with a wide range of foods such as salad, soups, casseroles, eggs, pasta, or pizza.
Wikipedia tells us that mycophagy, the act of consuming mushrooms, dates back to ancient times. Edible mushroom species have been found in association with 13,000-year-old archaeological sites in Chile. Ötzi, the mummy of a man who lived between 3400 and 3100 BCE in Europe, was found with two types of mushroom. The Chinese value mushrooms for supposed medicinal properties as well as for food. Ancient Romans and Greeks, particularly the upper classes, used mushrooms for culinary purposes. Food tasters were employed by Roman emperors to ensure that mushrooms were safe to eat.
Here’s some info about common edible mushrooms.
Chanterelle: Prized for a fruity aroma, chanterelles range from yellow, orange, and brown to pale white or black. The funnel-shaped caps have wrinkles instead of gills on the underside, which should be washed quickly but carefully before using.
White: The most common type, white mushrooms range in size from tiny – called button, which are harvested when young and have the mildest flavor – to jumbo, which can be stuffed and baked. Creamy white to pale tan, they have a firm texture and a delicate flavor.
Oyster: Velvety and trumpet-shaped, oyster mushrooms have delicate brown, gray, or reddish caps on gray-white stems. They have a peppery flavor that becomes very mild when cooked. Young, small specimens are considered the best.
Portobello: Up to 6 inches across, portobellos have a big, steak-like taste and texture; in fact, the huge, umbrella-like caps are often eaten as vegetarian burger substitutes. Remove the woody stems before eating.
Shiitake: With meaty tan to dark-brown umbrella-like caps, shiitakes have a distinctively smoky flavor and taste best when cooked. Available fresh or dried, they work well in stir-fries as the flavor doesn’t fade next to ginger and garlic. Although the stems are too tough to eat and should be removed from the heads before cooking, you can use them to flavor stocks and sauces before discarding.
Cremini: Similar to white mushrooms but with a firmer texture and deeper flavor, creminis are actually immature portobellos. The button-like caps range from pale tan to rich brown. The stems are edible.
Lion’s Mane: Hericium erinaceus is one of the more interesting looking types of mushrooms out there. In place of the traditional mushroom cap is a large clump of teeth, which are spine-like structures a few millimeters long. They have a wonderfully chewy texture and taste slightly reminiscent of seafood. These are tough and watery mushrooms that need longer periods of heat to cook off moisture and make them chewy. The extra cooking time is well worth it.
You can find mushrooms at the Santa Fe Farmers’ Market! Southwest Mushrooom Cultivators and Woven Web Farm are our key mushroom vendors. Freshie’s often has mushrooms for sale.
Here are a few recipes that feature mushrooms:
Beef Strogonoff
Mushroom-Spinach Soup With Cinnamon, Coriander and Cumin
Oyster Mushroom Étouffée
Chicken or Turkey with Wild Rice Casserole
Winter Squash and Wild Mushroom Curry
A Cobbler of Vegetables and Chicken or Turkey
Mushrooms as the Main Event
