When people hear the word fungi, they automatically think itchy skin infestations. Hard to believe then that fungi could be edible. Mushrooms are some of the most versatile ingredients in cooking – lending to their hearty flavor. The following should give you ideas on the many uses of this wonderful fungi.

Five Types of Edible Mushrooms

For every mushroom that is edible, there are many that are not. Some varieties are deadly. If you are not an expert, don’t experiment. Many kinds look alike and picking from the wild is a gamble that could cost you. Stick to domesticated varieties found in supermarkets and food stores.

When visiting the produce section of a well-stocked supermarket, you will probably see white buttons, portabellas and shiitake. These three are the most popular and widely-cultivated among the mushroom varieties. Because of their unique flavor and accessibility, people use these varieties more than others. Cultivated mushrooms are assured of cleanliness and being poison-free. They are also the most beginner-friendly mainly because of their low cost, adaptable flavor, and wide accessibility.

These are inexpensive because they are so common. Many farms cultivate these by the truckful. The more exotic kinds can go up in price mainly because they cannot be grown commercially but rather found in the wild. A piece of truffle can cost more that your entire kitchen – yes, appliances, sink and all! In 2007, a piece weighing 1.5 Kg. sold at an auction for $330,000. Most truffles range from $1,000 to $5,000 a pound, what drove the price for this record-breaker was its odd shape. Truffles are an acquired taste but many swear by its intense earthy flavor. If you want to try it but you are not willing to spend too much, get yourself a bottle of truffle oil. Sprinkle it onto dishes and salads and find out what the fuss is about.

One that is not as rare – and expensive is chanterelle. Tasting like apricot and having the aroma of a flower are just some of the ways people who love this mushroom variety described it. You may have some trouble finding this in smaller chains but specialty stores and bigger supermarkets should have it.

Cooking With Mushrooms

The good thing about mushrooms is their versatility. Aside from truffles – that is basically used as a garnish or like a spice – mushrooms can be the main ingredient in a dish because of this versatility. Stuffed mushrooms with cream cheese and crab meat usually appear at cocktail parties while buttons can be seen on almost any pizza. However, mushrooms are not limited to these dishes.

Sauteing mushrooms with some garlic, onions, and red wine makes some of the best side dishes. These could also accompany steaks and take the place of the usual buttered vegetables and mashed potatoes. Italian cooking make extensive use of mushrooms in pasta sauces. Omelettes and quiches with mushrooms make quick breakfast dishes that makes you think out of the cereal box. Asian dishes too like Japanese ramen and Chinese hotpot make extensive use of the more exotic varieties.

Preparation and Storage

Before use, mushrooms need to be rinsed in water. Do this under the faucet because soaking them can quickly get them waterlogged. This is because the underside of most mushrooms have structures that are very porous. Most varieties can be stored in the refrigerator but avoid the crisper drawer. Instead, put them in a paper bag to absorb the moisture they put out. Loose mushrooms are best kept this way. If you notice a few starting to have a different consistency and appearance, throw them away. Mushrooms that have gone bad can quickly ruin the entire batch.
Mushroom have countless uses and you can have fun experimenting with different types, tastes and scents to find the best one for your favorite dishes.

Author Bio: Michelle adores just spending free time in the kitchen trying out new kinds of tasty recipes using her slow cooker recipes. One of her all time winter time faves is ground beef slow cooker recipes.

Category: Food and Drinks
Keywords: edible mushrooms,cooking with mushrooms,mushroom cooking