Edible Fungi - For the love of mushrooms

I love the musky earthy smell of fresh mushrooms, plucked from the earth. Sliced into a fresh green salad, marinated in a vinaigrette, or sautéed in olive oil with fresh garlic, onions, and herbs, it's all good by me. Yummy! At various Bay Area farmers' markets look for Solano Mushrooms, J&M Farm, Far West Fungi. They have a wide array of mushrooms such as:

Chantrelle: Highly prized for exquisite flavor, color, and texture.
Clamshell: Goes well with seafood or meat, cook before eating.
Cremini: Closely related to button mushrooms, but more flavorful.
Morel: Highly prized for their rich, earthy flavor, and because their caps are hollow, good for stuffing.
Oyster: Smooth texture and subtle, oyster-like flavor.
Porcini: Prized for their meaty texture and interesting flavor.
Portobello: Larger version of cremini, good for roasting and grilling.
Shiitake: Earthy flavor like wild mushrooms, large and meaty.
Straw: Common ingredient in Chinese dishes
White, or Button: Good raw, but more flavorful when cooked.

California is second in production of mushrooms, and produces almost 20% of the total mushrooms grown in the United States. Mushrooms are produced in trays or fixed shelves (beds) filled with compost inside buildings called mushroom houses. Mushroom production involves several carefully controlled practices: composting, spawning, casing, pinning and harvesting.

Please note: There are many varieties of cultivated and wild mushrooms. It is not advisable to pick and eat wild mushrooms unless you really know what doing. Many species are very poisonous. Check with the Mycological Society of San Francisco first.

Mushroom Preparation
Select mushrooms without visible moisture on the outside. To store bulk or loose mushrooms, place in a paper bag or keep in the original package and refrigerate. Mushrooms with open veils (wide caps) have more intense flavor and are usually better when cooked. To clean mushrooms, use a soft brush to remove any traces of peat moss or soil; or rinse quickly and pat dry. Soaking fresh mushrooms or rinsing open veiled mushrooms may add excess moisture. Always cook mushrooms thoroughly, both to release their flavors and to convert their proteins into a more usable form. 

Using Dried Mushrooms
Dried mushrooms are available. You might find chanterelles, porcini, morels, shiitake, wood ear, lobster, black trumpet or mushroom mixtures. They should be stored in a cool, dry place. They are best used in small quantities to add flavor intensity to sauces, soups and stews. Re-hydrate them in warm water until they are soft before adding to other foods. The soaking liquid can add flavor as well, but should be strained before using to remove any sand. 

Mushroom Nutrition
Mushrooms are low in calories, have no cholesterol and are virtually free of fat and sodium. They also contain other essential minerals like Selenium, which works with Vitamin E to produce antioxidants that neutralize free radicals which can cause cell damage. Potassium is also found in mushrooms. It has been suggested a diet with potassium may help to reduce the risk of high blood pressure and stroke. Copper is another essential mineral found in mushrooms. Copper aids iron in making red blood cells and delivers oxygen to the body. Mushrooms also contain three B-complex vitamins; riboflavin for healthy skin and vision, niacin for aiding in the digestive and nervous systems, and pantothenic acid which helps the nervous system and in hormone production. The vitamin content of mushrooms is actually similar to the vitamin content found in meat.

Spicy Teriyaki Mushrooms

2 tablespoons water
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon white wine vinegar
2 tablespoons vegetable oil
1/4 to 1/2 teaspoon red pepper
1/4 to 1/2 teaspoon ground ginger
1 teaspoon fresh minced garlic
24 small button mushrooms (about 8 oz.), quartered
1/2 medium white onion or shallot, sliced thinly
2 tablespoons sliced green onion

In a medium skillet, sauté sliced white onions in 1 tablespoon oil until clear, about 8 minutes, on medium heat. Add mushrooms and cook until slightly browned. Combine sugar, water, soy sauce, vinegar, oil, red pepper flakes, ginger, green onion, and minced garlic. Add to mushrooms in skillet. Cook and stir over medium heat until heated through, and sauce is slightly reduced, about 10 minutes.

 
Grilled Portobello Mushrooms & Summer Squash

1/4 cup cooking oil
Salt and pepper
4 whole Portobello mushrooms, stems removed
4 thin yellow summer squash, cut lengthwise about 1/2-inch thick
Salad greens
2 bunches scallions
Toasted sesame seeds
Light citrus-flavored vinaigrette

Brush the vegetables with the oil and season with salt and pepper. Grill over a medium-hot fire for a few minutes. To serve, place salad greens on 4 plates. Arrange grilled vegetables on top of the greens and drizzle with the vinaigrette. Sprinkle with sesame seeds.

Enjoy California mushrooms all year long. Visit the following websites for more information: www.mushroomcouncil.org and www.americanmushroom.org and don't forget to visit PCFMA for great mushroom recipes.