The Fungus Among Us

Debate exists about whether to wash mushrooms because of their aforementioned propensity to absorb water. Many suggest wiping them with a damp cloth or with a special mushroom brush.

However, as long as you don't soak them in water and you dry them after washing, you can rely on your faucet. But don't wash them until you're ready to use them. Store them in the fridge up to three days in contact with circulating air.

No vacuum sealed plastic bags please. Mushrooms do not need to be peeled. Trim the stem end except for shitakes, whose stems are woody and inedible and must be removed entirely.

Mushrooms contain selenium, potassium, copper, and B-complex vitamins, and are purported to have anti-cancer properties. Nowadays however, everything either causes cancer or fights cancer.

Mushrooms can be cooked in innumerable ways although the dry heat methods are best. They are loaded with water and techniques that release it will intensify the mushroom's flavor.

Sautéing is my personal favorite. Mushrooms add an earthy flavor to food. I like mushroom dishes with burgundy, an earthy-flavor friendly wine.

MUSHROOM STOCK

Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.

DUXELLES

Duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter. It is used to flavor soups and sauces, as a garnish, and a stuffing. Take a thinly pounded pork chop, veal or chicken cutlet, or even a flank steak. Spoon the precooked duxelles down the center. Roll the meat and then sauté or roast it.

SAUTEED PORTOBELLO CAPS WITH GRILLED ARTICHOKES

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