Fruit and Vegetable Guide
Description: Edible varieties of this fungus include button, cremini, portobello, shiitake, oyster, and chanterelle. Dried mushrooms are available year round.
Selection: Mushrooms should be dry and firm, never slimy. Specialty mushrooms should smell woodsy, not moldy or sharp.
Storage and handling: Blot excess moisture with paper towels. Place mushrooms in a paper bag (never plastic) and refrigerate several days. When ready to eat, use a damp paper towel to remove any dirt or brush gently with a vegetable brush. Wash only especially dirty mushrooms, since they absorb water and will become soft quickly.
Preparation: Halve, quarter, slice or dice as desired. For shiitakes and portobellos, remove the stem. Mushrooms can be broiled, grilled, roasted or sautéed. Sauté by melting butter, adding halved or quartered mushrooms, increasing heat to medium-high, and cooking until juices have evaporated and mushrooms are browned, about 8 minutes. To use dried mushrooms, immerse them in boiling water and set aside for 20-30 minutes. Drain. Remove stems and chop as desired.
Serving suggestions: Add sliced raw mushrooms to tossed salads. Season cooked mushrooms with salt, pepper and fresh herbs. Chop and add to soups and sauces (SIS, p. 58).
Nutrients: Vitamin D, riboflavin, niacin.
1 lb raw = 2-4 cups
© 2011 Mennonite Central Committee