Recipes and Information
course you can grill or saute just about any kind of mushroom
as an accompaniment, but how about making mushrooms your main
dish? Add them to your favorite sauce or
to other great flavor
butter, onion, savory, garlic, leeks, shallots, marjoram, ginger,
soy, basil, mustard, maderia, sherry, olives or red pepper. Many
people feel that one of the most complimentary herbs to pair with
mushrooms is thyme. Remember, you can always use dried (rehydrated)
mushrooms in place of fresh mushrooms!
CHICKEN OF THE WOODS
HEN OF THE WOODS
AND SALAD RECIPES
does vary, but most mushrooms remain fresh from seven to ten days.
Mushrooms can be used in soups, salads, stir-fry and pasta. They
can be sauteed, breaded or stuffed. Wipe each mushroom clean and
trim stem bottom off. For tough stems like shiitake, you can trim
the whole stem and use it as a flavor base for stock. When cleaning
wild mushrooms thorough washing may be needed to remove earth
and sand from the mushroom. To store mushrooms, refrigerate and
store in a porous bag where air can flow freely around the mushrooms.
Only cultivated mushrooms should be eaten raw.
Clean, slice and place mushrooms in a ziplock bag
to freeze if needed. You may choose to saute or blanch mushrooms
prior to freezing or you can simply slice them, lay them on a
cookie sheet not touching, store them in a bag after they have
frozen. When preparing mushrooms from a frozen state, do not thaw
them. Heat oil in a pan and cook mushrooms for 30 seconds. Remove
mushrooms from heat and let them finish cooking on their own.
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