What are the different types of edible mushrooms?
There are more than 10,000 varieties of mushrooms, so therefore a comprehensive answer won't be possible. For the sake of brevity, I'll limit my answers to the ones I commonly find in stores.Preparation methods can include, grilling, frying, braising, roasting, stir-fry, pan fry, and sautéing, just name a few. The potential uses are limited only by your imagination. They can be combined with other vegetables or as a compliment to a wide variety meat and seafood dishes. To my palate, there is no "wrong" choice in mushrooms. Each have their own unique flavor, appeal and versatility.Agaricus bisporus is probably the most widely recognized, easily found and most cultivated mushroom. Commonly known as white mushroom or crimini mushroom. They can be either white or brown in appearance.When these mushrooms mature, they are called Portabello mushrooms, which have a delightful, almost meat-like texture. Great for grilling.Enoki mushrooms can always be found in Asian supermarkets and are commonly used in Japanese cuisine.Oyster mushroomsShiitake mushroom, commonly used in Asian cuisine is available fresh, but is commonly found in a dried version. Just a little warm water is needed to rehydrate them. Usually the stems are removed before cooking, as they can get a little tough. Rich, full-bodied flavor, almost steak-like.Pleurotus eryngii (also known as king trumpet mushroom, French horn mushroom, king oyster mushroom, boletus of the steppes) is an edible mushroom native to Mediterranean regions of Europe, the Middle East, and North Africa, but also grown in parts of Asia.The Hypsizygus tessellatus or shimeji is an edible mushroom native to East Asia.Straw mushrooms are commonly used in Asian cuisine.Chanterelle mushrooms have a nutty and delicate taste. Usually added late in the cooking process to avoid toughening.Porcini mushrooms have a smooth, meaty texture are pungent in flavor and very expensive, when fresh.Morel mushrooms have smoky, earthy and nutty flavor. Usually quite expensive, when fresh.Ways mushrooms can be enjoyed.Stuffed (and baked)Sauteed with butter, wine and garlicIn pastasTempuraGravies and saucesPortabello mushroom burgerCream of mushroom soupIn saladsHors d'oeuvresSukiyakiWith ricePizza
How long do the mushroom Boletus edulis grow? And what weather conditions are required for them to grow?
You'll find what you need in these links. link #1) "Whether or not Boletus edulis occurs in North America is up for debate. Mushrooms meeting the general description above can be found in diverse North American ecosystems. However, molecular research has begun to reveal potential differences in ostensibly identical "Boletus edulis" collections in North America and Europe" link #2) "The fungus grows in deciduous and coniferous forests and tree plantations, forming symbiotic ectomycorrhizal associations with living trees by enveloping sheaths of fungal tissue around their underground roots. The fungus produces spore-bearing fruit bodies above ground in summer and autumn. The fruit body consists of a large and imposing brown cap which on occasion can reach at least 35 cm (14 in) in diameter and 3 kg (6.6 lb) in weight. Like other boletes, it has tubes extending downward from the underside of the cap, rather than gills; spores are released at maturity through the tube openings, or pores. The pore surface of the B. edulis fruit body is whitish when young, but ages to a greenish-yellow. The stout stipe, or stem, is white or yellowish in colour, up to 25 cm (10 in) tall and 10 cm (3.9 in) thick, and partially covered with a raised network pattern, or reticulations." link #4) "King Bolete (Boletus edulis) Habitat — a mycorrhizal, the king boletus fruits from the soil under conifers (especially spruce) and in mixed conifer/hardwood forests. It can be found growing scattered or in groups. The main fruiting occurs in the summer and fall. The King bolete has pores that look like a sponge, a feature not very common to other species of mushrooms."
Wild mushroom soup recipe?
Oh now you are asking. You need a mixture of mushrooms - Tesco is the best for different varieties. I despair of the others. Brown caps (ceps) are good too. Also include dried mushrooms - Julian Graves does packets of mixed wild mushrooms. Soak for 20 mins in warm water and throw the strained water into the soup pot. Onion and garlic (finely diced and sweated) Mushroom ketchup if possible - again Tescos. Beef, chicken or veg stock cube - your choice. mixed herbs. Pepper and smoked paprika to taste. I also use caraway seeds, but these are optional. Milk to finish. Put everything in the pot having sweated onion and garlic and bring to boil for a few minutes. Then reduce to simmer for as long or short time as you have. The longer the better as it will develop the intense flavours. Cool slightly until you can put it through a blender. Return to pan and check seasoning. Add milk to make soup go farther and warm through. Serve with a dollop of soured cream and plenty of bread. Enjoy. I think I might make some myself.
How long does it take for a mushroom to grow?
Mushrooms, the fruiting body of mycelium, are sort of grown in two stages. (For purposes of this answer, I am ignoring tree shelf fungus, which produces a body very slowly.)The first stage takes weeks, in which a proto-mushroom is formed underground. These "pin stage" or "buttons" are tiny and hidden from view down in the mycelium layer which lies under the grass, leaves, or perhaps under the bark of a dead tree. These buttons are tightly bound structures, like a compressed, dried sponge you buy from the store. And they expand when they have enough water.The second stage is where the water is introduced. Once the moisture level is high enough, the button expands with the mycelium drawing extra water to aid in the fruiting of the mushroom. Mycelium are not nearly as good at transporting water and nutrients long distances, which is why many little fruiting bodies are needed and a wet day or heavy dew-fall is needed as a trigger.Smaller mushrooms grow in about a day. Medium and larger mushrooms (think large toadstools) can grow with steady moisture over 3-4 days. I visited a mushroom field in the Seattle area over several consecutive days and the largest (see picture) took about six days to get from button to dinner plate size.
Is it bad to cook mushrooms that are slimy?
It depends on the mushroom. Some wild mushrooms are naturally slimy.If you are talking about ordinary white mushrooms, the cultivated kind you buy in a supermarket/grocery store, then as long as they aren't rotten or past the sell-by date they should be fine.Try taking them out of the fridge and let them dry out for an hour or so. If they are still slimy after that, then throw them out.Don't store your mushrooms in a pack with plastic film over it. Take the plastic wrapping off, or store them in a paper bag in the fridge.
What type of mushrooms will produce the most flavorful cream of mushroom soup?
I’m going to go against the grain a little here.You can, of course, use a myriad of mushrooms and all types of combinations that work well. However, I have found that the standard good old grocery store button mushroom can produce fantastic results. Albeit it can lean towards a one-dimensional flavor, but this can be influenced by the use of a good homemade Chicken Stock, Leek, Thyme, Salt, Bay, White Pepper, Dry Sherry and Cream to finish.The key is proportion and technique. Ideally, you want something close to 2 equal volumes of uncooked mushrooms to the volume of the stock. Start by sweating the finely chopped Leek in generous amounts of unsalted butter. Then add the sliced mushrooms. I like to go about a little thinner than 1/4″ on my slices as they will wither quite a bit but you want them to retain some body. I realize this is more of a recipe than an answer, but I want to surface the technique and how I approach it. Add the herbs, salt liberally and season lightly with the white pepper. Here’s the important part. Slowly cook the mushrooms until they are done exuding their water. Once this occurs, stir frequently and keep the flame around medium-low. You want the mushrooms to become golden. Not too deep or it becomes too dark, but you want to bring up the flavor that comes from this process. When they are “ready” deglaze with the Sherry. Evaporate the alcohol and then add the stock. Bring to a boil and simmer for about 20 minutes to let the flavor develop. At this point, you can thicken with a blonde roux or leave as-is. Finish with Cream.The thing about this is you can go too far. In pushing the boundaries, I have found you can have too many mushrooms. You want to shoot for roughly what I have mentioned, and each bite should be chock-full of them.I would make this often in the past as I could get a 10 lb box fresh from the farm for about $10 at the time. That was when I started pushing the boundaries on proportion. To this day, even though I can add all sorts of foraged mushrooms, and I do agree on the dry Boletus, they make a beautiful nutty depth of flavor, but usually when I make cream of mushroom soup, it's with Agaricus b.