Mushrooms

It’s hard to find the right words to describe umami. The science says the “certain something” comes from amino acids and nucleotides like aspartate, inosinate and glutamate… whatever those are. As one of the five basic tastes — sweet, salty, bitter and sour being the others — the word means “essence of deliciousness” in Japanese. Resounding and rich, deep and intense, umami is the flavour we get from seaweed, soy sauce, parmesan cheese and… well, mushrooms.

Mushrooms are undeniably rich in umami flavour. On their own or blended with other ingredients like cream, beef or tomato sauce, mushrooms deliver a dark savouriness to a dish. In fact, they make a great substitute for meat due to their brawny character and buttery intensity.

A Crash Course

The 101

◆ Neither plant nor animal, mushrooms claim a kingdom all their own: fungi.

◆ Humans share almost 50 per cent of their DNA with fungi, making mushrooms closer to humans than plants.

◆ Move over Moby Dick! The largest living organism is a fungus, not a blue whale.

◆ Existential crisis? Blame mushrooms. As key decomposers in our ecosystem, fungi are crucial to our existence.

◆ Mushrooms are fat-free, cholesterolfree and rich in B vitamins.

In

Make Room For Mushrooms

BUTTON (white): Easily-adaptable, mild in flavour, sturdy

CREMINI (brown): Easily-adaptable, deeper flavour than button, dark and firm

PORTOBELLO: Large and dense, often used in Italian cooking, great for grilling and stuffing

SHIITAKE: Mild, woodsy flavour, dried shiitake mushrooms provide intense umami

OYSTER: More expensive, smooth and cluster-shaped, delicate briny flavour

PORCINI: Popular in Italy and France, aromatic and flavourful, great in pastas and risottos

MOREL: Prized mushroom with distinguishing honeycomb cap, must be eaten cooked ENOKI (snow puff): Thin-stemmed with small, delicate white puffs, great raw CHANTERELLE : Yellow and trumpet-shaped, peppery, great with rich butters and creams

MAITAKE (Hen of the woods): Also called “dancing mushroom,” cluster-shaped, earthy and spicy

To Clean Or Not To Clean

Pineapple on pizza? Coke or Pepsi? Flames or Oilers? Wait, that’s not a debate.

The real question is whether you should rinse your mushrooms under water or leave as is. Mushrooms are prone to absorb any liquid they encounter, which is great when that liquid is garlic butter or olive oil, but not so great when that liquid is water. To preserve their taste and texture, professional chefs suggest gently brushing mushrooms with a pastry brush or wiping them with a soft, damp towel.

COOKING WITH MUSHROOMS

DO select mushrooms that are firm to the touch.

DON’T choose mushrooms with damp-looking dark spots.

DO store your mushrooms in cool temperatures like the fridge, preferably in a brown paper bag.

DON’T salt your mushrooms too early in the cooking process. To avoid releasing too much liquid, add salt towards the end of the browning process.

DO cook them on medium-high heat for big flavour and crispy edges.

DON’T cut your mushrooms too small or thin. Mushrooms will shrink during the cooking process.

An Ode To Mushroom Toast

Sometimes the simplest of dishes are the most impressive. That’s what I was thinking as I watched my friend Jen toss two or three different kinds of mushrooms, a knob of salted butter, a generous glug of olive oil and some fresh chopped garlic into a flat-bottomed pan. The kitchen filled immediately with that promising aroma of fried garlic. Grabbing a few thick slices of toasted artisan bread, she spooned the sautéed mushroom mixture on top, capped it with a drizzle of truffle oil, a quick shave of some parmesan and voilà. Heaven. Few meals (can we call it a meal?) are as easy and unfussy as mushroom toast. The epitome of rustic charm, mushroom toast tucks in nicely at breakfast, lunch or dinner with a kind thoughtful, farmhouse elegance. Bold, rich and easy to execute, the dish will likely change every time you make it. Did I add sage last time or thyme? Was it butter or oil? Should I try this with oyster mushrooms? Ooooh, let’s add cream! No matter what you might tweak, the result is the same: mushrooms, in all their unctuous, earthy glory, shine as the real star of the show.

Mushroom

Toast on East End Sourdough

30 ml (2 Tbsp) butter

500 g (approx. 4 cups)

Portobello and cremini mushrooms, chopped

1 shallot, diced

2 garlic cloves, minced

5 ml (1 tsp) fresh thyme, chopped

15 ml (1 Tbsp) balsamic vinegar

Grated parmesan to garnish

Salt and pepper to taste

Toasted bread

Toast some thick slices of artisan bread in either a cast iron pan or in the oven. Set aside. Heat a skillet over medium to high heat and add butter. Once the butter heats up, add the mushrooms and shallot. Stir until brown, 5-6 minutes. Add the garlic and thyme and continue to sauté for 1-2 minutes. Add the balsamic vinegar, season with salt and pepper and let simmer for 1 min. Spoon a generous portion of the mushroom mixture onto the bread slices and garnish with grated parmesan cheese. Variations: Slather the bread with ricotta or goat cheese before adding mushrooms. Or top the mixture with arugula tossed with olive oil and lemon juice. Or add walnuts or pistachios to the mushroom mixture as it’s cooking.

Mushroom Mania

Name both the scientific name and the nickname for the largest organism on earth.

There is an entire species of mushrooms called Laetiporus suphureus that tastes like fried chicken. What is it more commonly known as?

Mushrooms grow above ground. Where do truffles grow?

What is Japan’s most popular mushroom?

In which popular video game do mushrooms provide a boosting power?