Tuesday, May 20, 2014

FOOD SPECIAL ........................MUCH ADO ABOUT MUSHROOMS


 MUCH ADO ABOUT MUSHROOMS 

Have them stuffed, stir-fried, baked, sautéed or as a chowder... here’s your guide to cooking with this versatile edible fungi


    Earlier considered an exotic ingredient by many, the local city eateries have warmed up to mushrooms in recent times. While the white button, oyster and shiitake mushrooms are commonly found at the local markets, restaurants and food connoisseurs are also dishing out recipes that include imported mushroom varieties like porcini, truffles, enoki and chanterelles. Says weight management expert Dr Amrapali Patil, “Today, we definitely have more varieties of mushrooms because we are now aware of them. Our taste for them has expanded and we have begun to experiment.”
    Apart from having high nutritional content and being low in calories, mushrooms can add a lot of flavour to several cuisines. Says diet consultant Niti Desai, “Mushrooms are very versatile and can be part of a salad, stir-fried, sautéed or made into an Indian sabzi. You can also make a mushroom paste that can be had with breads. It goes well with olive oil, spring onions, parsley, chives, basil and also Indian spices.” Here’s your guide to cooking with different varieties of mushrooms.

ENOKI
Crunchy and with a fruity aroma, these long, thin, white stems can be eaten raw or cooked in a soup. Sprinkle some lemon juice, salt and pepper on enoki if you want to have it raw.

SHIMEJI
With thin stems and light-brown coloured caps, add shimeji to your stir fries, rice, soups and sauces. But make sure they are well cooked.

CHANTERELLE
Found in either yellow, orange, brown or black colour, chanterelle mushrooms are an imported variety often used in roasts.

PORCINI
How to identify
: One of the more expensive varieties, these are available in dry and fresh varieties. While the fresh mushrooms contain mild flavour, the dried ones have a more concentrated taste. Opt for firm brown ones that have no black spots or pale undersides.
Health benifits: They are rich in anti-inflammatory properties.
Cook it with: Imparting a pungent, woodsy flavour, it can be used in a variety of dishes from risottos to soups.

INGREDIENTS THAT BLEND WITH MUSHROOMS
Due to their delicate flavour, mushrooms can be paired with spices like oregano, basil, lemongrass, citronella, ginger, garlic, pepper etc. You can also add nuts and fruits to your mushroom recipes.

BUTTON
How to identify: Cream coloured, firm to touch and succulent, these are the cheapest variety of mushrooms available. “When they are raw, they are still white and known as table, champignon mushroom. Once they mature or ripen, they turn brown and the same variety is also known as Swiss mushroom, cremini, brown cap mushroom, chestnut mushroom or Portobello,” informs diet and nutrition consultant Khushboo Sahijwani.
Health benefits:
A good source of energy boosting vitamin B, this type of mushroom also provides selenium, copper, potassium and is high in nutrients and fibre. Recent studies have reported that white button mushrooms also play a role in cancer management. “However, it may cause hypoglycemia in some people with diabetes, and lead to itching,” says Sahijwani.
Cook it with: Go for a mushroom pancake for breakfast or stuffed mushroom risotto. And the best part: You can mix this type with other varieties of mushrooms too.

SHIITAKE
How to identify: Native to East Asia, spot this variety by the dark brown or beige colour of its broad upper portion. “While cooking, use only the upper caplike part and discard the stem,” says Dr Patil.
Health benefits: “This variety has medicinal uses in ancient Chinese medicine. It is heart friendly and aids immunity boosting,” says Desai.
Cook it with:
These mushrooms are generally dehydrated. So, soak them in water before cooking. They are available as both, dry and fresh varieties. Its smoky flavour and firm meaty texture —that softens post soaking — blends well with sea food, poultry and meat. “To maximise their flavour and retain the nutrients, don’t overcook them Consuming raw shi itake mushrooms may cause allergies,” says Sahijwani.

OYSTER
How to identify:
“Shaped like an umbrella, the mushroom resembles an oyster shell and is found in colours ranging from light purple to cream,” says Dr Patil. Best when picked young — as the mushroom ages, the flesh becomes tough and the flavour acrid and unpleasant.
Health benefits: “They are good for those with obesity, diabetes and high blood pressure as they have a low sodium and starch ratio,” says Sahijwani.
Cook it with: Mildly flavoured and with anise like odour, they are often used in Japanese, Korean and Chinese recipes. Their nutritional value varies if you serve them with fat or other accompaniments like bread or meat.

KEEP IN MIND
    
Avoid wild mushrooms if you have any allergies.
    “While buying them, make sure you source them from a good vegetable vendor. Their delicate texture makes cleaning it very difficult. So, clean them well,” says Desai.
    Preferably, eat cooked mushrooms instead of having them raw. This not only increases their nutritive index but also removes toxins

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