Mushrooms, versatile and tasty - plant of the week

November 17, 12:41 PMSeattle Garden & Kitchen ExaminerJerry & Kristy

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          Button mushrooms - great for stuffing or slicing

Most people consider mushrooms to be vegetables, but in fact, they are actually a fungus. That sounds gross but really all it means is that it is an edible plant without roots, leaves, flower or seeds.

Mushrooms are available in a wide range of sizes, shapes and flavors. They are available year round and complement almost any meal, making them a great staple item.  Mushrooms are a terrific addition to a main dish or as a side dish or appetizer.

Preparation:
Mushrooms can be eaten raw (either alone or marinated), baked, broiled, grilled, microwaved, sautéed or  stir-fried. They don’t need to be peeled.

To clean them either use a mushroom brush or wipe them gently with a damp paper towel. The stems can be trimmed (especially if dry or tough) but otherwise the stems can be eaten. There are two exceptions: remove and discard the stems of shiitake mushrooms as well as the root of Portabella mushrooms

Buying and Storage Tips:  
When buying common mushrooms, look for even color and firm texture. Disregard mushrooms with soft spots are discolored or have caps that are not tightly closed.  When selecting Portobello or shiitakes, choose firm and meaty ones.

Fresh mushrooms should be stored in your refrigerator crisper and eaten within a several days. Blanched mushrooms (then covered in blanching water) can be frozen but they preserve better dried, pickled or canned.

Mushrooms will last longer if stored in the two-bag system. Put the first in a paper bag and then place that bag into a perforated plastic bag. This way they still be able to breath and not dry out.

Remember mushrooms absorb odors so they must be stored away from any other foods with strong scents. Do not prepare (clean or chop) mushrooms until ready to use.