« Quotations about Love III | Home | The Events of Holy Week »
Handling Mushrooms
By Peace | March 24, 2006
Dried vs. Fresh
Mushrooms have a short shelf life and are often dried to preserve them and intensify their flavor. While the price for a tiny package of dried mushrooms may make one’s hair stand on end, the shriveled, woody fragments pack a flavor wallop that is well worth the investment. No pantry should be without a few dried mushrooms: good choices are dried porcini, morels, shiitake and Chinese black mushrooms. Rinse them well to remove grit, soak in a little hot water for an hour or so, and add (along with their strained soaking liquid) to sauces, stocks, soups and stir-fries. Mushrooms are particularly welcome in vegetarian recipes, where they gift the palate with the enigmatic fifth flavor known as umami, which roughly translates as ‘fullness.’
Selecting Mushrooms: Look for mushrooms with a fresh, smooth appearance, free from major blemishes, with a dry (not dried) surface. A closed veil (the thin membrane under the cap) indicates a delicate flavor; an open veil means a richer flavor.
Storing Mushrooms:Always keep mushrooms refrigerated. They’re best when used within several days after purchase but will keep up to a week. Do not rinse mushrooms until ready to use. If purchased loose, store mushrooms in a paper bag. If purchased in packages, do not open until ready to use; store unused portion in a paper bag. Storing in air-tight containers or plastic bags will cause condensation and speed spoilage.
Cleaning Mushrooms:Gently wipe mushrooms with a damp cloth or soft brush to remove occasional peat moss particles. Or, rinse with cold water and pat dry with paper towels.
Freezing Mushrooms: Fresh mushrooms don’t freeze well. But if it’s really necessary to freeze them, first saute in butter or oil or in a non-stick skillet without fat; cool slightly, then freeze in an air tight container up to one month.
Topics: View All |
