The Ultimate Guide to Cooking Mushrooms (Paperback)

The Ultimate Guide to Cooking Mushrooms By Cuthbert Black Cover Image

The Ultimate Guide to Cooking Mushrooms (Paperback)


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A. White button mushroom is an edible mushroom which has two color states while immature - white and brown - both of which have various names. When mature, it is known as Portobello mushroom. White button mushroom is the immature and white variety. It's the most common and mildest-tasting from all the mushroom types.

B. Crimini mushroom also known as Cremino mushroom, Swiss brown mushroom, Roman brown mushroom, Italian brown mushroom, classic brown mushroom, or chestnut mushroom. Criminis are young Portobello mushrooms, also sold as baby portobellos, and they're just more mature white button mushrooms.

C. Portobello mushroom Also known as: field mushroom, or open cap mushroom. Portobello mushrooms are dense in texture and have a rich taste.

In Italy, they're used in sauces and pasta and make a great meat substitute. Also, if you want a bread bun-substitute, you can even use the mushroom's flat cap. They're perfect for grilling and stuffing.

D. Shiitake mushroom Also known as: Shitake, black forest, black winter, brown oak, Chinese black, black mushroom, oriental black, forest mushroom, golden oak, Donko. Shiitake have a light woodsy flavor and aroma, while their dried counterparts are more intense. They are savory and meaty and can be used to top meat dishes and to enhance soups and sauces. Shiitake can be found both fresh and dried.

E. Oyster mushroom are some of the most commonly cultivated edible mushrooms in the world. The king trumpet mushroom is the largest species in the oyster mushroom genus. They are simple to cook and offer a delicate and sweet flavor. They're used especially in a stir-fry or saut

because they are consistently thin, and so will cook more evenly than other mushrooms.

F. Enoki mushrooms are available fresh or canned. Experts recommend consuming fresh enoki specimens with firm, white, shiny caps, rather than those with slimy or brownish stalks that are best avoided. They're good raw and they're common in Asian cooking. Because they're crisp, they hold up well in soups and go well in salads, but you can also use them in other dishes.

G. Chanterelle mushroom are orange, yellow or white, meaty and trumpet-shaped. Because they're difficult to cultivate, chanterelles are usually foraged in the wild. Some species have a fruity odor, others a woodier, earthy fragrance, and still others can even be considered spicy.

H. Porcini mushroom is a meaty mushroom similar to the portobello, the porcini are mushroom types often used in Italian cuisine. Its flavor has

been described as nutty and slightly meaty, with a smooth, creamy texture, and a distinctive aroma reminiscent of sourdough.

I. Shimeji Mushroom should always be cooked: it is not a good mushroom to serve raw due to a somewhat bitter taste. Its bitterness disappears completely when cooked, and the mushrooms turn slightly nutty in flavor. This is one of those mushroom types that works well in stir-fried dishes, in soups, stews, and sauces.

J. Morel Mushroom has a honeycomb appearance on their cap. Morels are prized by gourmet cooks, particularly in French cuisine, because they are super savory and delicious

Product Details ISBN: 9781803507927
ISBN-10: 1803507926
Publisher: Cuthbert Black
Publication Date: February 4th, 2022
Pages: 340
Language: English