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Despite all tendencies towards exploratory cooking and eating, there are some areas in which I'm not particularly adventurous. For instance, I rarely venture beyond the safe confines of the three types of mushrooms pictured above (I can hear the gustatory police coming for my foodie card even as I type this). It's not so much that I'm not interested in venturing beyond my mushroom comfort zone, but it's more that it's a edible language that I haven't had the time, energy or financial means to learn (some of those exotic mushrooms can be quite pricey).
I was happy to stumble across this Mushroom Primer on the Whole Foods website yesterday, as it offers useful information on the different varieties of mushrooms, their seasonal availability, whether they typically come fresh or dried and how you might go about using them. It is a nice starting point for me and makes me want to start experimenting right now.
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10-05-2007 @6:56PM jackiecat said... I was disappointed that they didn't discuss the flavor difference between dried and fresh mushrooms. Like herbs, drying mushrooms intensifies the flavor, and also like dried herbs, there is a little something lost.
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10-08-2007 @11:09AM kevjohn said... No need to feel guilty, Marisa. The last mushrooms I ate came out of a can. But that will be the last time I do that. Yuck!
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10-08-2007 @5:23PM logicalmind said... You think canned mushrooms are bad, try canned asparagus some time. It's vile!
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