"mushroom" news and stories

Love mushrooms but sick of the same-old same-old? Here are three to try.

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.

Photo: Ataradrac, Flickr.

In an ode to the regal chanterelle mushroom, Flickr user Atadarac swapped in yellow chanterelles for tomatoes in a dish seemingly inspired by the crusty simplicity of bruschetta. Boasts photographer and cook Sarah, "This was so simple and easy, but my husband summed the taste up when he said, 'Wow. This tastes like something you'd get at a really expensive restaurant.' " In truth, we suspect this has something to do with the usage -- and unadorned presentation -- of high-quality ingredients, popularized by celebrity chefs du jour like Mario Batali and Tom Colicchio.

Find this recipe and more at Sarah's farmers'-market-friendly blog, Winnipeg Eats.

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Sloppy Joe. Photo: gezellig-girl.com, Flickr

• Aww... Sloppy Joe loses its spotlight to a cousin -- the salsa-infused Sloppy Jose.
• Avocados can be whipped into more than just guacamole -- try some Avocado Fries.
• Peppers are hitting farm stands, including the tiny and tasty Yum Yum peppers.
• Mushroom lovers rejoice -- it's National Mushroom Month. Get your 'shroom on with Mini Quiche Caps.
• Houston writer Greg Morago says, "Don't be sheepish about eating lamb."
• Meijer makes Moose Tracks mint-flavored.
• Picking out the right ears and dishing up Corn-Corn Muffins.
• Good Stuff finds a green-onion recall, food events and funky dishes.

Risotto, like polenta and grits, is one of those dishes to which the maxim "patience is a virtue" is frequently applied. And this photo, taken by Elise at Simply Recipes, beautifully illustrates why. A bowl of creamy, nutty grains of perfectly cooked rice, crowned with mushrooms that have been sautéed and cooked in cognac and cream, is glorious payoff for the constant care that risotto requires. While the idea adding cup after cup of stock to a pot of slowly cooking rice may not be everyone's idea of fun, results such as this one prove -- to borrow yet another maxim -- that good things do indeed come to those who wait.

[Via Simply Recipes]