Mushrooms are the perfect food for the way we live today. They’re speedy and simple to prepare, blend well with other flavours, can be cooked almost any way you can imagine, and are winners in the, stakes too.
Mushrooms are best cooked quickly over high heat. More versatile than other specialties, they team well with seafood, chicken, veal and pork. You can also add them to soups and noodle dishes, or crumb them and deep-fry for a sensational starter. Oyster mushrooms are more perishable than other varieties, use within 1–2 days of purchase.
How to Clean Mushrooms
Mushrooms are extremely porous and soak up water like a sponge. Because they are mostly water, never soak fresh mushrooms.Since commercially-available mushrooms are grown in a sterile medium, invest in a soft mushroom brush and simply brush away any clinging growing medium rather than washing with water. If you must, wipe them with a damp paper towel.
Be aware that salt releases the water in mushrooms, so judge the salt usage accordingly for your particular recipe.
There is no need to peel mushrooms. In fact, peeling mushrooms nullifies most of their flavor. Simply trim off any damaged spots and tough or dirty stems.
Don't throw out the soaking liquid--it can add more flavor to your sauce than the mushrooms themselves. You can also pulverize dried mushrooms with a food processor or blender, then use the mushroom powder to flavor sauces and stews.
Claypot for the Mushroom noodle and chicken at P120.00
No comments:
Post a Comment