Edible Mushrooms from Around the World

People who watched the Lord of the Rings films but have not read the books, probably thought the Hobbits were a bunch of tiny drug addicts.  They were obsessed with pipe weed and their eyes nearly popped out of their heads when they came across a bunch of wild mushrooms.  “Mushrooms!” they cried as they nearly toppled one another to get their hands on them.  Although it may have seemed a bit odd for a film, the filmmakers were simply emphasizing the Hobbits’ love for delicious foods.

Note: This scene should have come with a warning:  Hobbits are highly trained in the art of mushroom hunting; this should not be tried at home.  Wild mushrooms are often toxic and can cause projectile vomiting or worse.

Whenever I travel, one of the first questions I ask wherever I go is “Where’s a good place to eat?”  Once I’ve made myself comfortable in one of the local restaurants, my eyes scan the menu, looking for one word:  mushroom.  Of course, depending on the country, they wouldn’t use the English word for mushroom, so I’d have to get some translating done.  But like Hobbits I too love mushrooms of all kinds and in my journeys I have discovered some tasty varieties.

Truffles

Ahh my favourite of the fungal family!  If you happen to be in the northern regions of Italy, the Perigord region in France, or even on the Istria peninsula in Croatia, and you happen to have a dog or a female pig with you, you can go searching for wild white truffles.  The truffles grow underground at the base of hazel, poplar, beech and oak trees, which is why you’ll need the animals to sniff them out.  Truffles are rare, expensive, and have a very distinct aroma and taste.  If you happen to get your hands on some, simply shave thin slices off them and add them to pastas, omelettes, soups, or sauces, making sure to add them at the end as to not overcook them.  Truffle oil is commonly used to flavour dishes, although more and more truffle oil these days contains no actual truffles.  Scandalous!

King Oyster

Also called king trumpet mushrooms, the king oyster comes from the Mediterranean areas of Europe, the Middle East and North Africa, and it is also grown is various regions throughout Asia.  A very meaty and versatile mushroom, which can be used in a panoply of recipes, the king oyster can be broiled, stir fried, and stewed, adding plenty of great flavour to chowders, soups and sauces, or served whole as an accompaniment to meats and seafood.

Shiitake

Shiitake mushrooms have been growing in China and Japan for thousands of years.  Extremely robust in flavour, you only need small amounts to alter a meal deliciously.  The stems are tough, so you can remove those and use them to flavour soups or to create stock.  The caps should be wiped with a moist paper towel, and can be steamed, sautéed, grilled and baked.

Portobello

The Portobello mushroom is basically a large brown version of your common mushroom, or crimini mushroom.  Once the diameter of a little brown crimini hits the 4”-6” it gets the name “Portobello.”  What’s fantastic about these mushrooms is that they are large enough to toss on the barbecue without falling through the cracks.  Simply brush them with olive oil, place on the grill for about 5 minutes on each side, sprinkle with some salt and pepper and voila!

Porcini

Easily one of the most versatile and delicious mushrooms, fresh porcini occurs naturally in Europe, Asia, North America, and although it does not occur in the southern hemisphere, it has been introduced to New Zealand and Southern Africa.  Italian chef Antonio Carluccio hails the porcini as being “the most rewarding of all fungi in the kitchen for its taste and versatility.”  It has a meaty, nutty taste, with a creamy texture, perfect for the famous porcini risotto.  Apparently dried porcini is where it’s at, as the drying process actually intensifies the flavour!

Some folks say that mushrooms have little to no nutritional value.  WRONG!  Most mushrooms are high in fibre, are a low fat source of protein, and contain B vitamins.  The best and easiest way to cook mushrooms is to sauté them.  But wait!  Over medium-high heat, add the mushrooms to the pan first before you add any butter or oil.  This will allow the mushrooms to release their liquids.  You can add some drops of water to the pan to make sure they don’t completely dry out, but only add your butter or oil once the mushrooms have shrivelled.  Typical herbs and spices for your mushrooms are: sea salt, fresh pepper, garlic, parsley, coriander, and chives.  But don’t overdo it, mushrooms are extremely tasty on their own, and are often used to enhance the flavours of dishes such as soups, pasta sauces, and risottos.

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