"cremini" news and stories

Mushrooms are a cook's dream because they have the same savory goodness that comes from meat due to their amino acid content. Mushrooms come in plenty of shapes and textures, but shiitakes have a dense, firm texture and hold up well in warm dishes, like a flavorful stir fry or thick winter soup.

Mushrooms might not seem like a superfood, but even the humble button mushroom contains a dazzling array of nutrients, like B complex vitamins including niacin. Creminis, another excellent choice for your favorite winter meals, are a good source of riboflavin, pantothenic acid, thiamin, vitamin B6 and folate, all necessary for our metabolism to function normally.

Mushrooms are easy to find in your local grocery store. The ones in the bins are best, so you can pick your own. When you shop for shiitakes, look for caps that don't have dark spots and edges that aren't broken or slimy. The mushrooms caps should be dry and firm to the touch, and the gills underneath should be a clean white or beige. The stem should be firm and unwrinkled. If you're not going to use them the same day, store them in a loose plastic bag that isn't sealed since condensation will make the mushroom rot. Tuck in a dry paper towel to absorb any moisture that might be on the caps.

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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