Franklin County

   April 2008
 

Look beyond Morel mushrooms

With the arrival of spring,mushroom hunters are scouting their favorite haunts, but even domestic mushrooms can be set aside for future enjoyment.

Mushrooms are fungi that grow from microscopic spores. The most commonly cultivated varieties are portabella, shiitake, crimini and white mushrooms.

Gather wild mushrooms with caution, since some varieties are poisonous. Team with an experience mushroom hunter to ensure safe selection.

Choose domestic mushrooms that are firm and evenly colored with tightly closed caps. The thin membrane under the cap is known as the veil. A closed veil indicates a delicate flavor while an open veil indicates a richer flavor. The veil opens as moisture is lost, concentrating the mushroom’s essence.

The average shelf life of mushrooms depends on the variety. A brown or black veil indicates the mushroom is past its prime.

Refrigerate mushrooms in a porous paper bag. Avoid airtight containers because moisture condensation causes the mushrooms to spoil rapidly. Mushrooms take up strong odors, so store away from onions or garlic.

To clean mushrooms, gently wipe with a damp cloth or soft brush. Or, rinse with cold water and pat dry with paper towels. Avoid soaking mushrooms. Mushrooms bruise easily so they should be handled with care.

Freezing. Use small to medium mushrooms and quarter, slice or leave whole. Prepare mushrooms by steaming, blanching or sautéing to inactivate enzymes that can cause color and texture deterioration.

To blanch, place mushrooms in boiling water mixed with either 1 teaspoon lemon juice or 1-½ teaspoons citric acid to each pint of water. Blanch 3 minutes for slices, 3-½ minutes for quarters and buttons, and 5 minutes for whole mushrooms.

To steam, dip for 5 minutes in 1 teaspoon lemon juice or 1 ½ teaspoons citric acid in a pint of water. Steam whole mushrooms for 5 minutes, quarters and buttons for 3-½ minutes, and slices for 3 minutes. Cool promptly, drain, pack into containers, seal and freeze.

To sauté, heat mushrooms in small amounts in butter or margarine in open fry pan till almost done. Set pan of mushrooms in cold water to cool promptly. Pack into containers, seal and freeze.

For breaded mushrooms, cool mushrooms, dip in beaten egg, milk or water, and then roll in flour, a mixture of cornmeal and flour, or cracker or breadcrumbs. Place coated mushrooms in a single layer on a cookie sheet and freeze for 6 hours. Immediately place in freezer boxes or freezer bags, removing excess air from container. Store in freezer for up to two months.

Source: Freezing Unusual Fruits and Vegetables (GH 1507) http://muextension.missouri.edu/xplor/hesguide/foodnut/gh1507.htm.

Mushroom varieties. Common mushroom varieties appearing in farmers markets and grocery stores include:

Beech. Petite, with all white or light brown caps, the Beech has a crunchy texture and a mild, slightly sweet, nutty flavor.

Crimini. The crimini, or Italian brown mushroom, is similar in size to the common white mushroom. Crimini have a dark brown cap, slightly firmer texture, and an earthier flavor. Refrigerate and use within 5-7 days.

Enoki. The Japanese mushroom, enoki, grows in clusters of long, spaghetti like stems that are topped with tiny white caps. Cut the stems away from the roots at the bottom and separate before using. Refrigerate and use within 14 days.

Maitake. The maitake, or hen-of-the-woods, is a cluster of dark, feathery fronds. They have a deep mushroom flavor, with subtle seafood undertones. Refrigerate and use within 7-10 days.

Morels. Morel mushrooms are cone shaped with sponge-like caps. Depending on the season morels can be black, brown, yellow, beige or white. Morels have an earthy, nutlike flavor and tender texture. Refrigerate and use within 10-14 days.

Portabella. Because the brown caps are so large (6-inches in diameter),  portabellas they have a dense, chewy texture and a deep, meaty flavor. Refrigerate and use within 7-10 days.

Porcini. Porcini, or cepe mushrooms have a spongy, taupe-colored cap. They range in size from 1-10 inches.

Shiitake. Shiitake have a broad umbrella-shaped, dark brown cap. Refrigerate and use within 14 days.

White. White mushrooms vary in color from creamy white to light brown. They range in size from small to jumbo. Their flavor intensifies with age and cooking. Refrigerate and use within   5-7 days.

Source: Adapted from More Mushrooms, Please! By Sandra Bastin, PhD, RD, LD
Extension Food & Nutrition Specialist, Kentucky Cooperative Extension Service.  2006.
Issued 10-2001, Updated 09-2006
 

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