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6 Kinds of Mushroom You Should Start Cooking With Today

6 Kinds of Mushroom You Should Start Cooking With Today


Reach past the buttons and those baby 'bellas—These edibles are relatively easy to find, and intensely flavorful.

Shiitake

Eating healthy should still be delicious.

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The shiitake has a deeper, more satisfying flavor than other varieties, and it has calcium, which white mushrooms do not. For the most flavor, buy dried and rehydrate them in warm water.

Chanterelle

Popular in sautés and stir-fries, this dense, slick, spongy variety of mushroom tastes nutty and sweet. Like other wild mushrooms, chanterelles contain a stronger and meatier flavor compared to cultivated mushrooms. They need to be kept cold and dry and must be consumed within a week. They're delicious roasted and pickled so their flavor can shine.

Oyster

This mild mushroom has more iron and antioxidants such as ergothioneine than shiitakes and portobellos. It stays firm when cooked, so it’s a great way to add texture to soft dishes such as polenta.

Start your day with a dose of delicious veggies.

Lion's Mane

The Lion's Mane may be one of the most intimidating mushroom varieties, but it offers far more than a visual feast. When cooked, this edible mushroom tastes a bit like seafood, and its flavor is often compared to lobster or shrimp.

This species benefits from a slow cooking time, so its spongy, chewy texture has adequate time to release its ample moisture. Try them roasted with butter (added toward the end of cooking time) or sautéed.

Hen-of-the-Woods

The hen-of-the-woods mushroom, also called maitake, has an earthy flavor—perfect for a stir-fry—and has more glutathione than the others on this list.

Morels

Cone-shaped morels have a spongy, honeycomb texture and nutty, earthy flavor. Part of same fungi family as truffles, they are tasty lightly sautéed and served alongside other spring vegetables such as asparagus and peas. To rehydrate, dried morels need to soak in warm water or broth for 30 minutes or until plump.


What Are Morel Mushrooms and How Do You Cook With Them?

Welcome to the wild world of morel mushrooms. These elusive and expensive mushrooms are only grown in the wild, making them a hot commodity among chefs and mushroom enthusiasts alike. Each spring, foragers (aka mushroom hunters) hit the wilderness to harvest these decadent mushrooms for use in fancy restaurants or to sell at local farmers&apos markets.

How do you cook these delicate fungi? What do they taste like? Learn everything you need to know about these springtime mushrooms, including how to cook with them. Read on to find out, plus get top-rated morel mushroom recipes.


Health Benefits Of Enoki Mushroom

Much like other exotic varieties such as turkey tail, maitake, lion’s mane, shiitake mushrooms, and oyster mushrooms, enoki mushrooms have been used in Eastern medicine for centuries to treat a range of ailments. Today, science is finding that there are some real benefits to adding enoki mushroom to your diet.

(For lots more useful information, be sure to check out our guide to the surprising nutritional benefits of mushrooms.)

Boosts Immune System

Like other mushrooms, enokis boast a high amount of antioxidants, which are key for fighting free radicals, protecting the immune system, and reducing oxidative stresses such as cancer, cardiovascular disease, and diabetes. (3) Studies published in 2014 demonstrate that hamsters given enoki mushroom powder and extract had antioxidant activity levels as high as 99.7%, which could prevent free radical and oxygen attacks. (4)

Promotes Weight Loss

Research has shown that edible mushrooms in general have an anti-obesity effect. (5) What’s more, enokis are a good source of conjugated linoleic acid (CLA)—a natural fatty acid typically found in meat and dairy products—that helps decrease gut fat and is thought to trigger enzymes that metabolize fat. (6) As such, enoki is becoming an increasingly popular supplement.

Reduces Blood Sugar, Hypertension & Cholesterol

The biologically active components in enoki mushroom such as dietary fiber, polysaccharides, and mycosterol have been scientifically proven to reduce blood sugar, blood pressure, and cholesterol. (7) Because enoki is rich in these compounds, consuming this edible mushroom could help regulate glucose levels, relieve hypertension, and accelerate the decomposition of cholesterol, which in turn lowers its concentration in the blood.

May Fight Cancers and Tumors

Enoki has numerous anticancer and antitumor effects thanks to its many bioactive properties including phenolic compounds, beta-glucans, and glycoproteins, just to name a few. Studies from as far back as 2006 revealed the anticancer potential of enoki extract, which was particularly effective against breast cancer cell lines. (8) More recent research demonstrates that enoki extract has reduced the spread of lung cancer cells, stomach cancer cells, and had antitumor activity. (8)

Best Ways To Use Enoki Mushrooms

  • To prepare enoki mushrooms, start by washing them. Remove any slimy or discolored pieces, then rinse with cold water. Cut off the tougher ends, much like you would the bottom portion of asparagus stalks.
  • Because of their tender texture and mild taste, it’s fairly easy to incorporate enokis into any mushroom recipe. To cook enoki mushrooms, stir-fry them with vegetables, tofu, or any other protein in sesame oil.
  • For a more creative twist, try this recipe for enoki mushroom pancakes. This simple dish will look impressive but you’ll be done in 20 minutes! (watch video below)
  • Unlike other exotic mushrooms, enoki is not expensive, so don’t be afraid to experiment and try it in different dishes. Create a grain bowl with quinoa, sweet potatoes, and enoki mushroom. Add it to noodles, rice, or simply sauté it with garlic and onion for a yummy side dish that goes with practically anything.
  • Enoki mushroom supplements (usually capsules) are becoming increasingly popular. If you decide to go this route, be sure to talk to your doctor first and look for trusted brands that use non-GMO and organic ingredients.

Can I Eat Enoki Raw?

It depends on who you ask. While some say it’s OK to eat raw enoki (usually in salads), we recommend cooking it.

But don’t just take our word for it.

Many in the medical community such as Dr. Andrew Weil recommend eating only cooked mushrooms. Renowned herbalist, botanist, mycologist, and research scientist Dr. Christopher Hobbs says “Most mushrooms should be cooked. The reason why is because they contain a tremendous amount of fiber that is mostly indigestible by us.”

What’s more, Hobbs says, “Heating it, steaming it, or cooking it even lightly can break down some of those insoluble fibers and allow better access to the nutritional aspects—the minerals and the vitamins—along with the beta glucans, which are essential to the immunomodulating activity of fungi.” (9)

Where Can I Buy Enoki Mushroom?

While availability varies from one region to another, a good place to look for enoki mushrooms is at your local Asian market. If you don’t have an Asian market near you, then check if there’s an Asian food section in your regular supermarket where you might find dried enokis.

Health food stores, farmers’ markets, and organic supermarkets such as Whole Foods are generally good spots to find fresh enoki mushrooms. It’s also worth asking the produce manager at your local grocery store to see if enoki mushroom can be special ordered. It never hurts to ask!

Enoki for Life

Whether you had never heard of enoki mushrooms before or just weren’t sure how to eat them, the bottom line is that these tender fungi are worth a try. Not only are they tasty and versatile enough for so many different recipes, but enokis also have excellent nutritional value and numerous potential medicinal purposes.

So before you reach for another handful of white button or cremini mushrooms, consider something new. For more ideas, take our mushroom quiz to find out which medicinal mushroom is right for you.

Tony Shields

Hi' I'm Tony. I've dedicated a ton of time to learn all about the amazing world of mushrooms- and would love to share that information with you! I am particularily passionate about growing mushrooms, and teaching others how to do the same.


Where to Grow Mushrooms

Mushrooms like dark, cool, and humid growing environments. When you&aposre growing mushrooms at home, a place like your basement is ideal, but a spot under the sink could also work.

Before you start growing, test out your spot by checking the temperature. Most mushrooms grow best in temperatures between 55ଏ and 60ଏ, away from direct heat and drafts. Enoki mushrooms grow better in cooler temperatures, about 45ଏ. Growing mushrooms is a good project for the winter, because many basements will get too warm in the summer for ideal conditions.

Mushrooms can tolerate some light, but the spot you choose should stay mostly dark or in low light. If you choose to grow mushrooms in your basement, it might be best to put them in a closet where they won&apost be disturbed. Some mushroom types still grow best outdoors in prepared ground or logs, which is a much longer process (six months to three years) than in controlled environments inside.


If You Love Smoked Food You Gotta Try These Recipes

Chicken, salmon, beef and pork each have a preferred type of seasoning. Smoker technique varies from meat to meat, too. You'll learn that poultry is always better if brined before smoking.

You'll find that beef and pork need more seasoning than you'd think. These are a couple of things that you'll discover from the recipes and tips articles.


How to prepare mushrooms for cooking

How to clean mushrooms

To prepare mushrooms for cooking, gently brush any dirt off of the mushrooms with a brush or a damp paper towel.

Avoid submerging the mushrooms in water if possible. Mushrooms are like little sponges and absorb water quickly. Any absorbed water will cause the mushrooms to steam, rather than brown.

However, if mushrooms are very dirty, you can give them a quick rinse. If you do this, be sure to dry them immediately.

How to slice mushrooms

Firstly, when it comes to slicing a mushroom, use a sharp knife. Because mushrooms have a rubbery texture, the sharpness is needed for a clean cut. Because of the mushroom texture dull knife will squish the slices and could cut you.In summary, a dull knife just won’t cut it!

First, put a damp towel under your cutting board to keep it from slipping. Next, place one mushroom on a cutting board. With your blade angled under the mushroom head, cut the stem off.

After removing the stem, turn the mushroom gill side down and slice the mushroom into equal slices. Repeat these steps for each mushroom. When you’ve finished, it’s time to cook them.


What you need to make this dish

  • Avocado oil - or any oil that can stand high heat
  • Pork tenderloins
  • White onion - You can also use yellow, Spanish or Vidallia
  • Mushrooms - Any kind or combination works here.
  • Garlic
  • Dry white wine - Can substitute chicken stock and 1/2 - 1 teaspoon of white wine or sherry vinegar.
  • Fresh thyme - Can substitute half the amount of dry, or to taste
  • Fresh parsley - I'm not a fan of dried parsley for this kind of dish. If you don't have any just omit it.
  • Grainy Dijon mustard
  • Heavy cream - 35%, whipping, or 18% all work.

It's always good practice to prepare and measure out all your ingredients before you start cooking.


Lithograph by Charles Philipon, from the Wellcome Collection

As I’ve discussed before, in the olden days, catsup/ketchup was about much more than tomatoes. Cookbooks from the 18th and 19th century are ripe with recipes for catsup/ketchup that contain ingredients that are decidedly non-ketchup ingredients, like walnuts, anchovies, and oysters.

In the early 19th century cookbook The Cook’s Oracle, author William Kitchiner shares seven recipes for catsup 1 . He is a fan of DIY catsup, noting at the end of his mushroom catsup recipe that

What is sold for mushroom catsup, is generally an injudicious composition of so many different tastes, that the flavour of the mushroom is overpowered by a farrago of garlic, anchovy, mustard, shallot, beer, wine, spices, &c.

Ready made catsup is little better than a decoction of spice and water, with the grosser parts of the mushrooms all beaten up to a pulp.

The basic recipe is this: prepare and mix your ingredients, boil for a little while, (sometimes) press it through a sieve to remove solids, then bottle for pantry storage (there was no refrigeration in 1818!). The catsup makers of that era knew something about enhancing flavors, with most the recipes being rich in umami through use of anchovies, tomatoes, oysters, and/or mushrooms. Additions of spices and aromatics bring additional interest. In many cases, an alcoholic beverage like brandy is used to stop the fermentation and act as a preservative.

Here are my summaries of the seven catsup recipes in The Cook’s Oracle:

  • Mushroom catsup: Kitchiner recommends that “If you love good catsup, gentle Reader, make it yourself.” This one is a complicated recipe involving mushrooms (“full grown flaps are to be preferred” — which mushroom is called a “flap”?), black pepper, allspice, and brandy (as a preservative).
  • Oyster catsup: This is one of the classic old catsups, probably somewhat similar to Chinese oyster sauce. It contains pounded oysters, white wine, salt, mace, black pepper, cayenne, nutmeg, and ginger.
  • Cockle and muscle catsup: Made in the same way as oyster catsup (I assume that muscle is his way of spelling mussel).
  • Tomata [sic] catsup: This is the variety we know best today. “It will keep for seven years,” Kitchiner writes (which is probably also true for today’s tomato ketchups). Along with tomatoes (which have been sitting for three days after salting), Kitchiner adds anchovies, shallots, black pepper and spices (mace, ginger, allspice, nutmeg, coriander), cochineal for coloring 2 , and brandy as a preservative. Interestingly, there is no sugar. Perhaps sugar was too expensive in 1818, or eaters hadn’t developed a taste for sweetness in their sauces.
  • White catsup: This one has white wine vinegar, anchovies, sherry wine, lemon peel, bay leaves, horseradish, nutmeg, cloves, white pepper, ginger, shallots and salt. Before adding the wine and aromatics, the mixture is strained. After adding aromatics, Kitchiner instructs that you should “keep it in a warm situation for ten days, shaking it up every day, and then decant it for use,” so the final catsup appears to be a somewhat clear liquid.
  • Cucumber catsup: Start with a lot of sliced cucumbers and onions, toss them with salt, and let them sit for a day and a half. Then strain out the liquid, and add to it horseradish, lemon peel, black pepper, and mace. After boiling for 15 minutes, strain again. When cool, add brandy (as a preservative).
  • Pudding catsup: This one is an outlier — it is a dessert catsup, meant for sweet dishes (mixed with melted butter). It contains brandy, sherry, mace, cloves. and capillaire 3 .

I haven’t tried these and don’t plan to, but someday I might buy a bottle of mushroom ketchup from a company like Geo Watkins or the Sauce Shop.

Advertisement in Mrs. Beeton’s Book of Household Management (1909 edition)


Loaded Creamy Mushroom Soup

Ingredients

  • 16 ounces assorted mushrooms (e.g. white, brown, etc.)
  • 4 large portobello mushrooms
  • 2 tablespoons butter
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 heaping tablespoon Dijon mustard
  • 4 cups vegetable broth
  • 1 cup heavy/whipping cream
  • 5 sprigs fresh thyme stems removed
  • 1/8 teaspoon ground cinnamon
  • 1 dash Herbs de Provence (or Italian seasoning)
  • Splash of sherry or dry white wine (optional)
  • Salt & pepper to taste

Garlic Baguette Slices/Crostini:

Other Toppings, to taste:

  • Parmesan cheese shaved
  • Truffle oil
  • Fresh chives snipped or chopped
  • Fresh parsley chopped
  • Pea shoots (optional)

Instructions

Notes

I also have another mushroom soup recipe that's similar to this one, but with fewer frills.


Children's Health: 6 Everyday Food Habits Children Should Follow

Not all habits can be changed when enough harm has already been done. It is therefore crucial to instil in children the importance of eating healthy as early as possible. Only when there is awareness can healthy habits be adopted as a conscious choice right from the start. Health experts will tell you that what we eat today shows consequences not immediately but in the years ahead of us. So here are some everyday food habits that children should start following -

1. No Skipping Breakfast

As adults, we are all guilty of skipping breakfast at some point in time because of our hurried schedule. But for children, since it is the time for their growth and development, skipping meals, especially breakfast, could hamper their health in many ways. According to a study done by King's College London, children who skip breakfast may be putting themselves at risk of malnutrition since they may not be consuming the recommended amounts of key nutrients vital for their health. As per the findings, children who didn't skip their breakfast were found to have higher daily intakes of key nutrients such as folate (important for the development of genetic material), calcium, iron and iodine (key in the development of thyroid function) than children who skipped breakfast.

Breakfast is the most important meal Image credit: Istock

2. Fatty Snacks Shouldn't be an Everyday Affair

Children love snack time. After all the running around and games, hunger pangs make them seek munchies and other treats. So, bringing home samosas or cheesy pizzas is not a good solution. As parents, it's important to plan health snacking options for the kids throughout the week. Did you know that diets rich in fat deplete the levels of a key protein known as reelin which help synapses in the brain to work properly? According to a study done by Swiss researchers, low levels of reelin hampers behavioural flexibility and memory, putting kids at a higher risk of developing Alzheimer's disease in later life, other than problems like obesity, diabetes and more.

Snack time shouldn't be fats time Image credit: Istock

3. The Dark Side of Sugar

Who doesn't love candies, bubble gums, ice creams and lollies? With sugar being tagged as the culprit behind deadly lifestyle diseases like diabetes, affecting even younger individuals, the need to watch children's sugar intake has become more crucial than ever before. An Indian survey revealed that children are consuming up to three times more sugar than recommended for their health everyday! Of course, you shouldn't completely deprive them of these sweet treats, but maybe make them aware of the dark side of sugar and its negative health consequences, and perhaps reserve sweet treats for special days or weekends.

Sugar is the evil for health Image credit: Istock

4. Eating Greens

As kids, we hated being told to eat our greens, but there is no denying the fact that greens are essential for the growth and development of children as well as the well-being of adults. Having said so, green veggies needn't always be boring. There are so many interesting ways you can spruce them up to make kids love them, such as tikkis, wraps, sandwiches, baked wafers, salads, and the like. According to experts, exposing kids to a new vegetable early in life encourages them to eat more of it compared to offering new vegetables to older children.

5. Healthier Substitutes

The word 'healthy' may not sit too well with children. Most often they correlate it to 'boring'. The objective is not to restrict them from eating their favourite foods, but to provide them with healthier substitutes for equally relishing flavours to give them the best of both worlds. For example, if they love pizza, how about making them at home using whole wheat flour and fresh, unprocessed ingredients? If they love munchies, how about baking them instead of deep-frying?

There are many healthier substitutes to popular foods

6. Loving Fruits

All fruits contain a range of nutrients that are beneficial for the body in various ways. They are the perfect sources to get one's daily dose of minerals and vitamins. Fruits should be included in children's diet to make them reap their benefits. Besides they are sweet and juicy, and wouldn't need much convincing for the kids to munch on.

While they may be young, it is still important to make them aware of a healthy diet and the different kinds of essential nutrients - carbohydrates, proteins, good fats, vitamins, minerals - that are required for the body. Only when they learn can they make better choices in the years to come.