WELCOMREADINGS

MUSHROOMS & TRUFFLES

This WELCOMREADING endeavours to provide information on

several famous varieties of mushrooms and truffles , tips on
selecting, storing, and cooking them
 Mushrooms: Elegant, Earthy, Enigmatic.

Mushrooms, the plant of immortality? That’s what ancient Egyptians

believed according to the Hieroglyphics of 4600 years ago. The
delicious flavor of mushrooms intrigued the pharaohs of Egypt so
much that they decreed that mushrooms were
food for royalty and that no commoner could ever
touch them. This assured themselves the
entire supply of mushrooms. In various
other civilizations throughout the world
including Russia, China, Greece, Mexico and
Latin America, mushroom rituals were
practiced. Many believed that mushrooms
had properties that could produce super-
human strength; help in finding lost objects and lead the soul to the
realm of the gods.

France was the leader in the formal cultivation of mushrooms. Some

accounts say that Louis XIV was the first mushroom grower. Around
this time mushrooms were grown in special caves near Paris set
aside for this unique form of agriculture.

From France, the gardeners of England found mushrooms a very

easy crop to grow which required little labor, investment and space.
Mushroom cultivation began gaining popularity in England with more
experimentation with spawn and publicity in journals and magazines.

In the late 19th century, mushroom production made its way across
the Atlantic to the United States where curious home gardeners in the
East tried their luck at growing this new and unknown crop. However
growers had to depend on spawn imported from England, which by
the time it reached the U.S. was of poor quality.

They're ideal for today's contemporary cooking styles also in classical

cuisine. Great cooks are well aware of mushrooms' versatility and
creative potential.
 Gourmet Mushrooms

There are over

2,500 mushroom
varieties grown in the
world today.
Broadly Mushrooms
are categorized in
two – Wild and
Cultivated

Portabellas
(Portobellos),
Shiitakes, Criminis
and White
mushrooms are the
most commonly used cultivated varieties, but the more exotic wild
mushrooms - Morels, Oyster mushrooms, Beech mushrooms, Enokis
and Maitakes - are becoming increasingly popular.
 WHITE Agaricus bisporus

The Agaricus bisporus is the most commonly cultivated species of

mushroom in the United Sates. The “wild” Crimini and Portabella
mushrooms are also cultivars of this species. The White mushroom
has a 10-week growing cycle from development and preparation to
the final harvest.

The Agaricus has a smooth round cap that is creamy white to beige
in color. Sizes range from small buttons to jumbos (“stuffers”). They
are pleasingly mild and woodsy when raw; and their flavor intensifies
when cooked. Freshly picked White mushrooms have closed veils
(caps that fit closely to the stem) and delicate flavor; mature Whites,
with open veils and darkened caps, develop a richer, deeper taste.
They are very versatile, and are best used in soups, sauces, stir-fry’s,
pastas; grilled or sauté for side or main dishes; or raw with dips and
salads.

The Agaricus is a good source of riboflavin, niacin, and other B

vitamins, and a source of two important minerals, copper, and
potassium. But perhaps their most important benefits are that, despite
their deep, earthy flavor, they are low in calories, low in sodium,
contain virtually no fat, are cholesterol free and high in crude fiber.

White mushrooms remain fresh 5-7 days. They should be refrigerated

in paper bags.

Preparation: Wipe gently with a damp cloth or soft brush to remove

any dirt and cut off any stems that seem woody.
 BEECH

The most recent addition to Franklin’s line of fresh mushrooms,

Beech has a shrimp-like flavor, and offers many of the same health
benefits of Maitake. Enjoy on salads, in stir-fries, or as a decorative
garnish.

Beech are low in calories and sodium and are cholesterol free. They
are a good source of fiber, protein and carbohydrates. In medical
research, they have shown a positive effect on the human immune
system.

Preparation: Wipe gently with a damp cloth or soft brush to remove

dirt.

CRIMINI (Agaricus bisporus)

Long favored by European cooks, the Crimini is closely related to and
similar in appearance to the Agaricus. The Crimini has a naturally
dark cap which ranges in color from light tan to rich brown and has a
very firm texture with a deeper, denser, earthier flavor than White
mushrooms. Also known as the Italian Browns, they are a button type
mushroom similar to the common White variety, but with a longer
shelf life. When cooking, they can be substituted or combined with
white mushrooms in any recipe. Simply reduce the quantity slightly to
compensate for their richer flavor. Crimini mushrooms are low in
calories and sodium and are cholesterol free. They also offer the
positive benefits of B-complex vitamins, fiber, protein, potassium and
folic acid.

Criminis should remain fresh for 5-7 days. Keep refrigerated in paper
bags.

Preparation: Wipe gently with a damp cloth or soft brush to remove

dirt.

ENOKI (Flammulina veluptipes)

It is believed that the Enoki were discovered in the high mountains of

Japan about 300 years ago. Enoki could be found in the wild mostly
during winter when vegetables were scarce; they were eaten as a
vegetable substitute and prized highly. Enoki mushrooms are also
called winter mushrooms. As its name indicates, it requires cold
temperatures for its growth and is traditionally enjoyed during the
winter. Enoki mushrooms are now cultivated in the United States.
They are creamy white and fragile with long, thin stems and tiny
button caps that grow in clusters, which are joined at the base. Their
flavor is mild with a slightly crunchy texture. These toothpick-like
mushrooms taste like a combination of lemons and grapes and have
virtually no calories. Used as a garnish, they are visually outstanding
floating atop soups or placed throughout a salad or as an addition to
stir-frys. Enoki are rich in vitamins B1 and B2, and also contain
enzymes that are converted into vitamin D in the body.

Enokis last for up to 14 days. Keep refrigerated in paper bags.

Preparation: Trim roots at cluster base. Rinse quickly in cool water

and drain. Separate stems before serving.

MAITAKE (Grifola frondosa)

This flavorful gourmet mushroom, indigenous to Northern Japan, has

been esteemed in Japanese herbology for centuries to strengthen the
body and improve overall health. Maitakes have a cluster of dark
fronds with a firm texture at the base, becoming slightly brittle and
crumbly at the edges. The mushrooms have a distinctive aroma with
a rich, woodsy taste. The name Maitake comes from Japanese,
meaning “dancing mushroom,” because foragers danced with joy
when they found the mushroom; the legend says that the Maitake
could be traded for its weight in silver. Recent research suggests that
it may be the most immunostimulant of all mushrooms. Reports
indicate that Maitake has anti-cancer, anti-viral, and immune-system
enhancing effects. It may also reduce blood pressure and blood
sugar.

Maitake usually last 7-10 days. Keep refrigerated in paper bags.

Preparation: The whole mushroom can be utilized in cooking without

any waste. Instead of cutting, it can be hand peeled into many
individual fan shaped petals. If the mushroom becomes dry due to
long storage, simply soak them in water for 30 minutes. This
rehydration process does not cause any loss in flavor and the
soaking water can be used for soups, stocks or sauces.

OYSTER (Pleurotus spp.)

Called Hiratake in Japan, many different varieties of the exotic Oyster

mushroom can be found throughout North America, Europe and Asia.
The fluted, graceful oyster shell shape and delicate, briny flavor are
best praised in a poem written during the Sung dynasty, that calls the
Oyster “the mushroom of flower heaven.”
The Oyster was once available only in parts of the world where they
appear on trees in late summer; now, however, they are grown year-
round at Franklin Farms in natural organic beds with no chemical
additives. These mushrooms grow in bunches, attached at the base
of their slim, white stems. Their color varies greatly ranging from
cream to fawn to gray-brown or deep slate gray-blue. The cap of the
Oyster fans out from the stem into a slightly rounded sphere that
resembles the shape of an oyster shell. When raw, Oyster
mushrooms have a rich, peppery flavor. Their texture is smooth and
buttery.

The Oyster mushroom contains 8 kinds of amino acids, as well as

Vitamins B1 (thiamin) and B2 (riboflavin). It has every mineral and
salt required by the human body, such as calcium, phosphorous and
iron. Oyster mushrooms are high in folic acid which is reported to
prevent and cure anemia. They are a good source of fiber and
protein. Preliminary studies suggest that Oyster mushrooms may
inhibit tumors. Furthermore, new research suggests that they may
help in decreasing levels of serum cholesterol.

Oysters should remain fresh 5-7 days. Keep refrigerated in paper

bags.

Preparation: Wipe gently with a damp cloth or soft brush to remove

dirt. The entire mushroom can usually be used. (The stems of very
large ones, being a bit tough, may need trimming.) Oysters may be
used raw, but many believe that sautéing brings out their flavor.

In recipes, they can be substituted or combined with white

mushrooms. Their delicate flavor makes them perfect in chicken,
veal, pork or seafood dishes.

PORTABELLA
The Portabella is the most robust of the Agaricus family, and is
rapidly gaining popularity because it is both versatile and nutritious.
The large size became popular in Italy many years ago. Introduced to
the United States in 1981. Portabella can be served with beef or veal,
but also has enough substance to be served as a main course or
appetizer. Impressive in size and appearance, the Portabella
mushroom is a larger, hardier relative of the White and Crimini
mushrooms and can range up to 6 inches in diameter. Portabellas
have a longer growing cycle, resulting in a deep, meat-like texture
and flavor.

Freshly harvested Portabella caps are light tan, rounded, with

somewhat uneven edges and visible gills on the underside. As they
mature, the caps become flatter, their surface darkens becoming
slightly wrinkled. These mushrooms are still good to buy and use- in
fact, their flavor will be richer and more intense. Portabella
mushrooms are sold in most super-market produce departments,
either loose (usually with stems attached), packaged- with caps only
or sliced. Size varies, but that’s no indicator of taste or texture.

Portabella mushrooms are fat free, saturated fat free, sodium free,
cholesterol free and low in calories. They are a useful part of any
health-conscious diet since they are high in fiber and riboflavin, and a
good source of niacin, copper and pantothenate. They also offer the
positive benefits of B-complex vitamins, protein, potassium and folic
acid.

Portabellas should hold 7-10 days. Keep refrigerated in paper bags.

Preparation: Wipe gently with a damp cloth or soft brush to remove
dirt and cut the root of the Portabella

SHIITAKE (Lentinus edodes)

The shiitake has been prized for centuries in China and Japan, not
only for its savory flavor but also for its medicinal benefits. Because it
grows traditionally on oak logs, its name “shii,” means oak, and
“take,” mushroom. Today, it is one of the most popular and widely
available specialty mushrooms in the United States.

In Asia, the medicinal powers of the shiitake have been used for
hundreds of years by ancient healers. Today, modern medicine
verifies age-old wisdom. The shiitake has high levels of vitamins B1
(thiamin), B2 (riboflavin), B3 (niacin), B12, D, and pantothenic acid. In
addition, it is a good source of protein and fiber. They are rich in
minerals, especially calcium; and contain eighteen amino acids - of
which seven are essential amino acids. The shiitake is also an
important source of complex carbohydrates, or polysaccharides,
which are reported to enhance the immune system. Research
suggests that the curative polysaccharide Beta 1,3 glucan component
known as Lentinan is responsible for the Shiitake’s immuno-
stimulatory activity.

One of the most common anti-cancer drugs in Japan, Lentinan is

used in combination with other types of chemotherapy in the
treatment of lung cancer, melanoma, stomach cancer, breast cancer
and colorectal cancer. It appears to be effective in helping to
suppress cancer recurrence, and in prolonging the lifespan of cancer
patients. New studies link the shiitake as an adjuvant therapy during
chemotherapy, as it may decrease cytotoxicity and unwanted side
effects associated with chemotherapy. Lentinan has also shown to be
helpful in reducing the chromosomal damage caused by anticancer
drugs.

The immune-boosting, anti-viral properties of Lentinan are used to

help AIDS and heart-bypass patients fight off infections, by
stimulating various parts of the body's defense system. Furthermore,
Japanese research confirms that the eritadenine compound found in
Shiitake mushrooms lowers serum cholesterol by encouraging body
tissues to absorb cholesterol and lower the amount circulating in the
blood. One Japanese experiment illustrated the benefits of eating 90
grams (about 3 ounces) of fresh Shiitake, in that it lowered serum
cholesterol 12 points in one week. Furthermore, all cholesterol
increases, induced by adding butter to the diet, were counteracted.
Shiitake are used in the treatment of a myriad of ailments including
high blood pressure, heart disease, high cholesterol, chronic fatigue
and viral infections. All this, and a very low calorie count, about 4
calories per ounce.

Shiitakes can last up to 14 days. Keep refrigerated in paper bags.

Preparation: Just before using, trim off the stems, as they are tough
and not recommended for eating. If you have quite a few, they can be
saved and used to make mushroom stock or added to a vegetable or
chicken broth. Never cook Shiitake over high heat, as this will cause
them to toughen. When cooked, Shiitake release juices gradually and
then reabsorb them. The result is a very tender mushroom.

Shiitake can be substituted for white mushrooms in any recipe.

Simply use half of the amount called for, as the flavor of the shiitake
is more intense.

Morel (Morchella Esculenta) Not a true mushroom, the morel is easilr

recognizable by its brown , sponge like cap, pitted with hollows in
which the spores are produced. It can be found in Woodland
clearings during spring and early summers and can also be bought,
dried or canned.

Some of the other popular varieties are Padi Straw Mushroom, Wood
or Cloud ear , Boletus Cep , Giant Puffball , Horse Mushroom ,
Parasol Mushroom etc.

SELECTION & STORAGE

Selecting Mushrooms: Look for mushrooms with a fresh, smooth

appearance, free from major blemishes, with a dry (not dried)
surface. A closed veil (the thin membrane under the cap) indicates a
delicate flavor; an open veil means a richer flavor.

Storing Mushrooms: Keep mushrooms refrigerated. They're best

when used within several days after purchase. Do not rinse
mushrooms until ready to use. To prolong shelf life, store fresh
mushrooms in a porous paper bag. Always remove plastic overlay
from packaged mushrooms. Avoid air tight containers- this causes
moisture condensation which speeds spoilage.

Cleaning Mushrooms: Gently wipe mushrooms with a damp cloth or

soft brush to remove occasional peat moss particles. Or, rinse with
cold water and pat dry with paper towels.

Freezing Mushrooms: Fresh mushrooms don't freeze well. But if it's

really necessary to freeze them, first saute in butter or oil or in a non-
stick skillet without fat; cool slightly, then freeze in an air tight
container up to one month.

COOKING MUSHROOMS

Fresh mushrooms are truly a cook's best friend you need just a little
something to dress things up or add a
whole new dimension of flavor, your answer
is mushrooms

Basic Preparation: There is no need to

peel mushrooms. The only trimming
they may need is the stem end, if it's dry, or
the tough stem portion of Shiitakes or
the root of the Portabella. All other mushroom stems may be
prepared along with the caps.

Mushrooms can be sliced thick or thin, cut in quarters, coarsely or

finely chopped using a sharp knife. For slicing or chopping large
quantities, use a food processor with the slicing or wing blade
attachment.

If a recipe calls for just caps, twist stems loose or separate them from
the caps with the tip of a knife.

Sautéing: (The most popular way to cook mushrooms) For each

eight ounces of mushrooms, melt one tablespoon butter or heat one
tablespoon of oil in a large skillet. Add mushrooms. Cook and stir until
golden and the released juices have evaporated, about five minutes.
Don't overcrowd the skillet or the mushrooms will steam rather than
brown.

Microwaving: Mushrooms cook extremely well in the microwave.

Simply clean and cook as follows: Put eight ounces thickly sliced
mushrooms in a microwaveable bowl (no oil or butter needed); cover
and cook on HIGH (100% power) for two to three minutes stirring
once.

Roasting: Place mushrooms in a shallow baking pan, Toss with a

little oil and roast in a 450 F oven, stirring occasionally until brown,
about 20 minutes. Use about one tablespoon of oil for each eight
ounces of mushrooms.

Grilling or Broiling: (Preferred for larger capped mushrooms like

Portabellas and Shiitakes) Lightly brush caps and stems with oil to
keep them moist, and season with salt and pepper. Grill or broil 4 to 6
inches from heat source for 4 to 6 minutes on each side, brushing
again once or twice.

Seasoning: Mushrooms are very similar to meats and other

vegetables. Virtually any and all seasonings go well with mushrooms.
If serving as a side dish, use seasonings compatible with the main
dish.
Mushrooms in Chinese Cuisine: Mushrooms are a very important
ingredient in Chinese Cuisine, Appetisers, Soups and Main Courses
with Mushrooms are a delight for the Vegetarian. E.G. Hot & Sour
Soup, Stir-fried Seasonal greens in Oyster Sauce, Spicy bean Curd
with Mushrooms. Mushrooms also combine well with meats E.G.
Stewed duck with Black Mushrooms in Oyster Sauce, Chicken &
Black Mushroom Soups , Chicken & Bamboo Shoot Noodles with
Mushrooms, Sliced Tenderloin with Baby Corn and Mushrooms. In
Chinese Cuisine Wild Mushrooms are more Popular than the
cultivated ones

Mushrooms in Continental Cuisine: Continental Cuisine would be

incomplete without mushrooms. From Classical dishes like Poulet
Saute Chausseur, Champignon Florentine, Chicken Stroganoff, etc.
to the contemporary dishes

Mushrooms in Indian Cuisine: Dum Ke Khumbh, Mushroom Harra

Piyaz, Mixed Vegetable Taka Tin, Dhingri Muttar, Mushroom Kundan
Kaliya, Subz khushk Parda, Mushroom ke Kabab, Lagan Ka Mela,
Mushroom Rajma Galouti Kebab, Gucchi (Morrel) Biryani, Gucchi
Mattar Pulao etc. are the first choice for Vegetarians.

TRUFFLES

Truffles have fascinated people for thousands of years. Their

attraction is a tantalizing taste and aroma, which once experienced,
can never be forgotten. The taste and aroma of commercially
collected truffles is so intense that they are used as a flavoring
instead of a separate dish. Magical powers and virtues have even
been attributed to truffles. They have been collected for at least 3600
years. Growing underground, they are difficult to find and very
expensive as a result. Every spring, truffle hunters in Europe take to
the woods, hoping that the sensitive noses of their trained pigs and
dogs will lead them to buried treasure.

Look for: Firm truffles with no signs

of blemishes, bruises, or soft spots.
These highly prized mushrooms begin to
lose their famous perfume soon after
harvest, so pick ones with the
strongest scent, an indication of freshness. Truffles also are sold
canned, frozen, and in jars. If you want to use truffles in the off-
season, it is best to buy frozen ones from a reputable specialty store
or mail-order company. The canned versions are cooked before
sealing and have little to no truffle flavor. The cheapest alternative is
to use flavored oil. The oils vary in staying power, price, and taste.
When choosing truffle oil, buy small amounts of a few brands and
sample them.

Tips: Use truffles soon after purchase to take full advantage of the
pungent aroma and taste. Store up to three days tightly wrapped in a
sealed container in the refrigerator. If longer storage is necessary
keep them buried in rice or in a sealed container alongside
unwrapped butter or fresh eggs — the truffles' aroma will flavor the
foods, making your investment more worthwhile. Brush loose dirt and
dust off the surface before using. Some recipes call for peeling dark
truffles; save the peel, which can be added to sauces and soups.
White truffles are almost always eaten raw, usually shaved over
pasta, rice, or eggs, while the more pungent black truffles are usually
served cooked.

Did you know? These hard-to-find fungi have been highly prized
since antiquity. Black truffles are harvested in the Périgord and
Quercy regions of France and in Umbria in Italy. White truffles come
from Italy's Piedmont region. Soon, farmers in the American south
plan to begin harvesting white truffles.

Truffles grow underground on the roots of trees (usually oak, but

sometimes chestnut, hazel, or beech) and are sniffed out by specially
trained pigs or dogs. Traditionally pigs — with their keener sense of
smell — were used, but dogs have slowly replaced the swine
because they are less likely to eat
the truffles when they find them.
In southern France, hunters
without dogs or pigs look for the
presence of a certain species
of fly, which is attracted to the
smell and lays eggs along the
base of truffle- bearing trees.
Some well-trained hunters even
claim to recognize a tree with a good truffle supply by its shape,
which is said to be stunted or squat. As soon as a truffle is located,
the farmer carefully brushes back the dirt and checks ripeness. If the
fungus isn't ripe, it is covered with dirt for future harvest.

Do not put truffles in sealed plastic bags. If you do they will mold, get
slimy, and smell bad! NEVER EAT ANY TRUFFLE, OR OTHER
FUNGUS, UNLESS IT HAS BEEN IDENTIFIED BY AN EXPERT!
You might confuse the button stage of a poisonous mushroom with a
truffle, or be allergic.