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IF YOU LIKE MUSHROOMS CHANCES ARE YOU LOVE WHITE BUTTON MUSHROOMS

Posted by John Rusnak in Mushrooms, Dec 29 2009

Probably the most popular of all mushrooms, white button mushrooms, sometimes known by their French name of champignons are always available fresh. However, there are those times when you’ve either forgotten to purchase them or have found the fresh ones you purchased last week are no longer useable. This is where the dried ones fit the bill for any recipe calling for white mushrooms. Keeping a supply on hand is always a good idea. You’ll also find that dried button mushrooms have a much more intense flavor than the fresh ones. Reconstitute them in hot water, stock or wine and then add them to your favorite soup, sauce, stir-fries, stuffing, or pasta dishes and don’t forget the risotto. You can also serve them as a side dish after sautéing them in garlic, shallots, parsley and thyme. Store the dried mushrooms in a cool, dark place, in an airtight container or better yet refrigerate or freeze.  

PORTOBELLO MUSHROOMS ARE VERY POPULAR

Posted by John Rusnak in Mushrooms, Dec 23 2009

Fresh portobello mushrooms are now widely available. Huge flat caps make them very popular for stuffing or grilling by themselves. However, for quick additions to many different dishes, it is hard to beat dried portobellos. With its delicious flavor profile it is easy to understand why the portobello has become the mushroom of choice for many. Portobello mushroom slices are easily reconstituted. Simply cover them with hot water, wine or stock for about twenty to thirty minutes. Drain and save the delicious liquid which can be used as well. Added to stews, casseroles, pasta sauces, vegetarian dishes, the portobello is a perfect complement. You never need to be without a supply on hand if you purchase dried slices. So don’t ever be without them. Store them in an airtight container or better yet in the refrigerator or freezer. You’ll be glad you did.

WOOD EAR MUSHROOMS ARE AN IDEAL CHOICE FOR ASIAN RECIPES

Posted by John Rusnak in Mushrooms, Dec 23 2009

Fresh wood ear mushrooms are difficult to find, but dried ones are always available for adding to many different dishes with Asian ones being a specialty. The term cloud-ear is often used to identify these mushrooms. The wood ears derive their name from the fact that they do resemble large ears. Wood ear mushrooms are also available in a shredded format. When reconstituted they have a mild and slightly nutty flavor along with a crunchy texture. When reconstituted the black and whitish colors blend together turning the mushrooms somewhat black in color. Add the reconstituted mushrooms to your favorite soups, stir-fries and casseroles. They also work very well with vegetables, rice, kasha noodles as well as with pork, beef, poultry and even seafood. To reconstitute the mushrooms add the mushrooms to a pot covering them with water. Bring the water to a boil and let the mushrooms stand for anywhere from thirty to sixty minutes. Remember that these mushrooms can expand, when reconstituted, to anywhere from five to six times its dried size. Discard the soaking liquid and add the mushrooms to your favorite dish. The mushrooms will maintain their firm and crunchy texture after reconstituting. Store your dried wood ears in a cool, dark place in an airtight container or even better in the refrigerator or freezer.

DRIED SHIITAKE MUSHROOMS ARE A PERFECT ADDITION FOR MANY DISHES

Posted by John Rusnak in Mushrooms, Dec 17 2009

Dried shiitake mushrooms are available year round. Stored in a freezer, refrigerator or in a cool, dry pantry they are at the ready for adding to many different dishes. Don’t be fooled, shiitake mushrooms are not just for Asian dishes. Used to enhance the presentation of dishes, especially pasta, sliced shiitake mushrooms as well as shiitake caps, finely ground shiitakes and matchstick-style shiitakes have become extremely popular with home chefs as well as professional cooks. These wonderful mushrooms offer a rich nutty flavor and firm texture. Be sure to use the reconstituting liquid since it is rich and flavorful. Dried shiitakes substitute very well for fresh ones. As is the case with other dried mushrooms, shiitakes are nutritionally beneficial providing carbohydrates, protein, crude fiber, riboflavin, niacin, , thiamin, vitamin A, vitamin C, vitamin B6, potassium, sodium, copper, phosphorus, calcium, iron and about 14 calories in two-thirds cup. The shiitake mushrooms are cholesterol-free and contain only a trace of fat.  It can be called the all-purpose mushroom since it complements so many dishes such as casseroles, stir-fries, sauces, soups, duxelles and pasta dishes. To reconstitute, cover with water, wine or stock. For an extra flavor booster add a tablespoon of soy sauce. Bring the mixture to a boil, remove from heat and cover. Let stand twenty to thirty minutes. Always remember that one ounce of dried mushrooms generally equals one pound of fresh mushrooms. So this is why it appears as though dried mushrooms might be expensive.

CHOCOLATE DIPPED DRIED FRUIT IS EASY TO MAKE

Posted by John Rusnak in dried and candied fruit, Dec 16 2009

For chocolate lovers dipping almost anything into melted chocolate elicits raves. However, many people are reluctant to try it. Why? Many think it is too complicated. The reality is that it really isn’t. All it takes is a little care, a candy thermometer, a double boiler and a little bit of attention. You can create a double boiler quite easily by dropping a metal or glass bowl over slowly simmering water. The process used to break the chocolate down is called tempering. Tempering is a term used when melting chocolate and then allowing it to re-form itself at the right temperature. Watching the temperature of the melted chocolate is extremely important. You don’t want it to exceed 115 degrees. Remove it from the heat and then gradually add small bits of chocolate, stirring well each time. Don’t let the temperature go below 80 degrees. If that happens you want to bring the temperature back up to about 90 degrees. This is the ideal range for dipping. These guidelines are for dark and bittersweet chocolate. Now go ahead and dip your glaceed apricots, California Blenheim dried apricots, Australian crystallized ginger rounds, candied lemon peel and candied orange peel,to take these delicious fruits to another level. Oh yes, hide some for yourself because your guests will wipe you clean!

 

THE UNIQUE LOBSTER MUSHROOM

Posted by John Rusnak in Mushrooms, Dec 10 2009

Lobster mushrooms are very interesting in appearance. Whether dried or fresh, the lobster mushroom’s color actually resembles cooked lobster. Those who have recently discovered the lobster mushroom will certainly attest to its unusual flavor and texture. More and more chefs are discovering the mushroom’s culinary attributes. Despite its appearance, the mushroom does not taste like cooked lobster, but its unique flavor enhances many different dishes. Add this culinary delight to soups, stews and terrines. It works especially well in shrimp, corn and lobster bisques. It is also a delight in omelettes containing fresh vegetables.  Store dried mushrooms in an airtight container or freeze up to one year.

OYSTER MUSHROOMS-PERFECT FOR MANY DIFFERENT DISHES

Posted by John Rusnak in Mushrooms, Dec 09 2009

Due to drying, oyster mushrooms are now available the year round. When purchasing dried oyster mushrooms, it is important to note that whole mushrooms are generally not available. Woody in flavor quality oyster mushrooms are intense in flavor and are a delicious addition to ravioli, soups and even risotto. They are also wonderful in cream sauces and pair extremely well with chicken, veal, sausage, pork and even seafood. It is important to cook the rehydrated oyster mushroom. Eating them raw is not recommended. Healthy and good for you oyster mushrooms are loaded with nutrition. They provide carbohydrates, protein, fiber as well as vitamins A, C, B6. They are also contain potassium, sodium, copper, phosphorus, calcium, iron and are low in calories. Store dried mushrooms in an airtight container or freeze up to one year.

MORELS ARE VERY SPECIAL MUSHROOMS

Posted by John Rusnak in Mushrooms, Nov 22 2009

Morels are probably the most sought after mushroom by connoisseurs. These jewels of the forest are often found in areas where there has been a forest fire. In fact it has been reported that hillsides have been deliberately set ablaze so the morels will spring up from the ash and embers.  There is no mistaking a morel for any other type of mushroom. Dried morels are easily identified by their cone-like appearance with a hollow inside and serious wrinkling. Morels are either almost black or ivory-to-tan in color. Generally picked in the springtime, the morel offers a definite smoky and earthy flavor. These flavors definitely come to the fore in whatever dish they are used. Morels are always destined for the frying pan or as an addition to many dishes. Morel mushrooms should never be eaten raw. Morels pair beautifully with light cream and wine sauces. They are superb with egg and pasta dishes. Be sure you don’t over season any dish you are preparing with morels. The flavors of the mushroom are assertive enough to stand on their own. Larger morels are also perfect for stuffing after you reconstitute them.   Reconstitute mushrooms in white or red wine, soup stock, water, consommé or milk. Use just like fresh mushrooms. Strain the soaking liquid through a coffee filter or a fine strainer. Never discard the reconstituting liquid since it is filled with morel flavor. Use in your dish or freeze in ice trays and then transfer the cubes to a plastic freezer bag. Long after the mushrooms have been used, the liquid will still be there for using in dishes. Store dried mushrooms in an airtight container or freeze up to one year.

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