Spotlight on Produce #2 - Mushrooms

Mmmm...Mushrooms! Let me count the ways I love you. I love you raw, thick and thin, whole, stuffed, deep-fried, stir-fried, and sauteed. The second installment of a new series at the WebSorceress Cooks Spotlight on Produce! The United States produces more than 853 million pounds (2000-2001 growing season) with Pennsylvania accounting for over 55% of production. That's a lot of mushrooms! I do my share of eating them with mushrooms in as many meals I can put them in. Vegetable? Even though you find mushrooms with fruits and vegetables, they are not either. Mushrooms are a fungi considered so because they are germinated by spores not seeds. They offer essential minerals and B-complex vitamins and are thought to help prevent some forms of cancer. Mushroom Info tells about experiments showing mushrooms have the ability to suppress the growth of breast cancer cells, breast tumors, and prostate cancer cells. (Source: Abstract presented at the American Institute for Cancer Research International Conference on Food, Nutrition and Cancer. July 15, 2004. Washington, D.C.) Mushrooms are high in the antioxidant Ergothioneine, twelve times more than wheat germ and four times more than chicken liver. This antioxidant may protect cells from oxidative damage that can lead to a number of diseases. Our friend the mushroom may also aid in treating certain types of cancer, boost the immune system and reduce the risk of coronary heart disease. Research is also being conducted on LEM, a substance extracted from shiitakes, that may lead to a possible therapy for HIV. These umbrella shaped fungi are a good source of riboflavin, niacin, panthothenic acid, potassium, selenium, and copper. These minerals and nutrients promote healthy skin, good vision, energy production, digestive and nervous systems regulation, hormone production, muscle and nerve function, normal heart rhythm, fluid balance, reduction in the risk of high blood pressure and stroke, normal growth and reproduction, and risk reduction for certain cancers. Whew! All that from this little fungi? They are definitely worth eating. For the Gods Some 4600 years ago, the ancient Egyptians were entranced with mushrooms. According to Mushroom Info, the pharaohs decreed them food for royalty and no commoner could ever touch them. Oh, those poor commoners. How terrible to be banned from this food. Early cultures also believed the mushroom had properties that could produce super-human strength, help in finding lost objects and lead the soul to the realm of the gods. Perfect for Dieters Mushrooms are low in calories, fat-free, sodium-free, and cholesterol-free. Five medium mushrooms have only 20 calories, three grams of carbohydrates and are virtually fat-free. They have been described as a luxurious treat as well as boosting the flavors of the meal. They compliment global cuisines are add an exotic delight to many dishes. Caring for Mushrooms Purchase fresh, smooth, blemish free mushrooms with a dry (not dried) surface. The thin membrane under the cap is called the mushroom's veil. A closed veil indicates a delicate flavor, while an open veil indicates a richer flavor. Store your mushrooms in a porous paper or damp cloth bag in your refrigerator, even the ones sold in the plastic wrap. Plastic causes condensation which speeds spoilage. This care will keep your mushrooms firmer longer and they should keep for several days. To clean the mushrooms, gently wipe with a damp cloth or soft brush. Mushrooms are like sponges so if you must, rinse with cold water and pat dry with paper towels immediately before use. Mushrooms really don't freeze well. But my research indicates you could saute them, cool slightly and freeze in an air-tight container up to a month. You do not need to peel mushrooms. However, you may wish to trim a dried stem end, the tough stems of a Shiitake or the root of a Portabella. Otherwise, the stems are edible and can be prepared along with the caps or saved for a soup stock. Variety I mainly cook with white button mushrooms, Crimini mushrooms, Portabella mushrooms, and Shiitake mushrooms. And as there are thousands of varieties I will cover these four for the basics. They are also the most popular for US consumers. Check out the references if you'd like to know more about the different varieties. Button mushrooms vary in color from white to light brown and can range in size from small to large. They are the most versatile of the mushroom family and compliment any meal. The Crimini mushrooms, also known as the Italian Button Mushroom, are firmer and have a more intense, earthy flavor than the white button mushroom. While the two are interchangeable in recipes, the Crimini compliments beef and wild game dishes better and brings a deeper mushroom flavor to the dish. Portabellas (also spelled Portobello) are mature Criminis grown only six to seven days longer. This variety are often used as a meat substitute delivering an exquisite meaty flavor and texture. You can also slice them smaller and use in place or with button mushrooms. Shiitakes are more expensive than the others listed but just using a couple will bring their distinct flavor to the dish. Other names this mushroom answers to are Oak, Chinese, Black Forest or scientifically Lentinula edodes. These mushrooms originated in Japan and vary from light tan to dark brown in color. It's best to cook these mushrooms and remove their tough stems. Celebrate the Mushroom September is National Mushroom Month and is so celebrated with its own festival in Kennett Square, PA. According to the festival's website, mushroom cultivation began there in 1896 by two florists. They will celebrate their 21st annual festival in 2006. A Fairy Ring of Mushrooms Rogers Mushrooms has over 3000 images of mushrooms. The site is based on Roger Phillips seminal work "Mushrooms and other fungi of Great Britain and Europe" and the similar book for North America. **Note, I am not a nutritionalist. The above article is a summary of my own personal research and is not intended for use as as a nutritional guide or as medical advice. For more information check out the references I used in conducting my research and then use the full information to form your own opinion and what is right for you. References: http://www.rogersmushrooms.com/ http://www.montereymushrooms.com/ http://www.mushroomfest.com/ http://www.mushroominfo.com Mushroom Math How to calculate for one pound mushroom equivalents. Mushroom Whole Trimmed Cooked White or Crimini 24-32 medium 6 cups sliced 2 cups Portabella 3-4 medium or 5-6 medium caps 6 cups diced 2 cups Shiitake 32-36 medium 8 cups sliced 2 cups Oyster 65-75 medium 8 cups sliced 2 cups Check out Weekend Herb Blogging over at Kalyn's Kitchen on Monday, February 20th for the next roundup.