Which Are The Most Common Edible Varieties Of Mushroom
All over the world the ingredients are the same yet the preparation is different and it is this difference that tweaks the taste. Every cuisine uses basics like onion, tomato, herbs, lemon, mushrooms and pepper. Did you know that mushrooms have several varieties which vary from region to region. Mushroom is one of the vegetable which requires minimal attention while it is grown. However, this is completely ironic because the edible varieties of Mushroom are used in cooking depending on their cooking time.
The common feature of all the edible varieties of Mushroom is that they infuse an earthy flavour in food and absorb the surrounding aroma completely. Some of the most common edible varieties of mushroom are:
- Button Mushrooms: These mushrooms are the found everywhere. These mushrooms have a spotted top and a pale white shoot. While cooking the top of the mushroom is used extensively in the dish since it is imparts more flavour and is easy to eat. The shoot is used while preparing stews or broths becasue it is very fibrous. While using these mushrooms do not slice them and leave exposed to air because the mushroom turns a shade of brown.
- Shiitake Mushrooms: This mushroom is grown and used widely in Eastern province. Its is black in appearance and has the texture of a leaf. Shiitake mushroom is best paired with Chinese cuisine since it blends perfectly with the soy, fish sauce, vinegar, and sugar to impart a balanced flavour. For using them it is essential to wash them thoroughly in running water. Do not soak in water it will lose its flavour.
- Oyster Mushrooms: As the name suggests, Oyster mushrooms are shapped like oysters. They are pale white or pink in color. Oyster mushrooms are very expensive to buy and need to be handled with care. Their flavor can be enhanced adding them at the end of the stir fry because oyster mushrooms are delicate. They can be shredded in a soup as a granish. Oyster mushrooms have a silken texture once they are cooked and they need not be cut with knife or sharp object.
- Porcini Mushrooms: These mushrooms are grown only in Italy. Their robust woody flavor is immensely incorporated in the pasta and stews in Italian cuisine. These golden brown delights are the crowning glory of all the mushrooms. They are very expensive. Despite being grown only in Italy, porcini mushrooms are exported to select countries due to heavy demand. If you buy the dried version of porcini mushrooms then immerse them in boiling water for five minutes and when the boiling water tunrs into a rich brown color that means that the mushrooms are ready.
It is essential that you should not soak fresh mushrooms in water since they loose flavor. However, while using mushrooms you should clean them with a wet kitchen towel.
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