MUSHROOM

Introduction:
Certain mushroom varieties grow in the vicinity of trees whilst others grow on
decaying substrates or live symbiotically with living plants.

Facts:
Mushrooms are low in calories, about 90% water, low in fat. They also may contain
up to 3% useful proteins, depending on the species. Cultivated mushrooms,
however, contain very little vitamins C and K. They may be dried, pickled, frozen, or
canned.

Mushroom varieties:

Button mushrooms: The smallest most immature form of the cultivated mushroom.

Wood ears: A gelatinous species cultivated in China.

Morel: They are cone-shaped with a crinkled spongy cap but are hollow inside.
These are dried and then used. Kashmir region of India produces some very good
quality morels.

Chanterelles: Found in the woods. It smells faintly of apricots.

Cep: These are known as porcini in Italy. These meaty bunch shaped mushrooms
have fine suede like texture and a good flavour.

Shiitake: Chinese tree fungus from oak logs and Shii trees.

Oyster: These are ear-shaped fungi grow on rotting wood.

Enokitaki: This is a Japanese mushroom which have pin-sized heads, but are pale
in colour with white snowy cap.

Handling Mushrooms:

Mushrooms are usually wiped free of dirt and debris, but certain ones require
soaking and washing to remove the dirt and insects imbedded in their deep crevices.
Few rarely need peeling, and some have stems that should not be eaten.

Uses:

Mushrooms are used for various purposes in various cuisines around the world.
They are used in soups, salads, main course dishes, and snacks and pickled in
many variations.

The book of Ingredients: Pages 96 and 246

BAC 1111 Food Production Theory Page 1 of 1

Mushroom– Handout Aug 2016