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Title : Know Your Mushroom Varieties And How To Cook With Them Best
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Know Your Mushroom Varieties And How To Cook With Them Best

If you do not know your chanterelle your honshimeiji? Click on the photo to enlarge and read below.

Although mushrooms may not be exactly a mystery, there are enough guys out there that leave you stumped on what to choose and how to prepare them. To help solve these pressing issues, we chatted with the chef Brad Farmerie of Public Manhattan award-winning restaurants and Saxons and parole. Farmerie loves these fungi, and not only does that already have a lot of choices on the menu, but is eager to pick up a little more to play. "Physicists diversity, colors, textures and flavors that super-cool mushrooms," says Farmerie. "They also have a quality that can replace meat, competing to be the signature dish on the table." With this in mind, details broke into 11 'essential fungi.

Maitake
Also called "maitake," this is the meatier of all mushrooms. They usually come in a cluster size of a fist, which is easy to break. I saute with olive oil and chili-infused vinegar for a brilliant accoutrement, spicy grits, an omelet or pizza. You can also fry, slow cooking or roasting them, all techniques that improve their intensely earthy flavor.

Real trumpet
The nice thing about these large and tubular, fungi also known as mushroom king, is how they maintain their shape and texture. This remains true whether you serve them on disks, crushed or peeled chains, which can be done, such as cheese sticks. "It's like chicken breast, the texture of the meat is given," says Farmerie. In public, the chef becomes trumpet mushroom in a mushroom ceviche Asian style. Also sliced ​​mushrooms in thick slices rounds, crosshatch patterns on top and grilled soup or salad garnish.

Hatchmarks cut into the surface with a sharp knife real trumpet give an elegant presentation.

Oyster
The reason for this fungus is called "oyster" is not due its taste, but rather his thick, wavy oval shape and color light gray. Frankly, the oyster is not the tastiest of mushrooms, but says Farmerie, this opens up all kinds of flavors. the other fungus It pulls out and makes a "pasta" for soups, it added to salads and grilled with butter and thyme to make a snack unexpectedly addictive.


Chanterelle
If I had to choose the most feminine Family mushrooms, chanterelles be the same. It has a soft butter taste and elegance that other fungi simply do not possess. Roasted with thyme and olive oil, saute lightly with butter, or soak in a little rice vinegar for a fine pickle.

Morillas keep their shape during cooking, so they are ideal for filling with pesto, cheese or mousse.



Morillas
"Many people do not use these because they are expensive and have a short season, "says Farmerie," but they are one of the most beautiful. " When roasted, these fungi maintain their texture and unique way, making them perfect for stuffing (as Farmerie done with scallop mousse). Because they have the same growing season as peas often see these ingredients together, and work very well with fresh seafood.


Honshimeiji
These fungi are grown epitomize Mushroom perfect, at least aesthetically. On the side flavor that are a little bland, so it serves Farmerie lightly cooked, raw or lightly pickled, usually as a side dish. You can find the same mushrooms under the names Buna shimeji, white clam shell and, more commonly, beech, because this variety tends to grow in the beech trees.



Hedgehog
One cool thing about this fungus is the "hairy" texture at the bottom. It really seems like a rolled-up hedgehog, but with much softer bristles. The taste is slightly spicy and intense, almost like a chanterelle. Cook gently to keep the mushroom flavor, texture and shape.

Shiitake
This tasty mushroom shows throughout the Asian, fresh or dried kitchen , and can provide an additional layer of umami in dashi. For Farmerie, dried shitake mushrooms are the best mushroom to make a finishing salt for fish, which is created by powdering fungus and mixed with Maldon flaky salt. The chef also uses the liquid to rehydrate dried mushrooms as a base for soup -. One sure way to give your dish a layer of wealth beyond what you get from plain old vegetable broth

abundant mousse portobello Farmerie is an excellent vegetarian alternative to liver pate.


Portobello
is likely to have had a rich portobello cap on a sandwich or a veggie burger option. While these performances are very good, actually you can do much more with this giant fungus. In public, Farmerie makes it a silky mousse meat, rich enough to deceive any carnivore. This, umami-heavy mushrooms filled with liquid also makes a great store, works well roasted, sauteed or even raw. From there it can be thrown in almost anything you need an extra-thick layer.


Porcini
An aspiration of this type of fungus and almost you can smell the forest floor, with a background of fresh yeast tickles the nose. "It's one of the only wild mushrooms can be eaten raw," says Farmerie. "It's an expensive option, but worth the money." He loves these beauties grilled or add them to a salad with a simple vinaigrette. Of course, there is always pasta with porcini cream sauce if you are looking to keep it classic.


black trumpets
These fungi have a lot of dirt, so take extra care when cleaning and preparing them. They smell the earth and have a deep and dark that give a dramatic turn. Farmerie likes to dehydrate and dust of them, creating a black powder that is sprayed on cod or does in a rich umami "black butter."

By Linnea Covingto, FoodRepublic
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