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New
Food Cookbook Chapter: New Mushrooms
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Bluefoot
- Also
known as:
Pied Bleu
- Origin
and cultivation:
cultivated
- Availability:
year-round
- Appearance:
have a blue tint in their stems
- Flavor:
classic and delicate mushroom
- Trivia:
cultivated
version of the wild blewit mushroom
- Recipes:
Poached
Trout with Bluefoot Mushroom Sauce ••••••••
Chanterelles
- Also
known as: Girolle
- Origin
and cultivation:
are not cultivated and are gathered wild around the world
- Availability:
found in the early summer and again during early winter
- Appearance:
are an orange color; size can range depending on the season and location
- Flavor:
distinctive and fruity
- Trivia:
keep and travel well which is why they are a relatively easy to find wild
mushroom
- Recipes:
Black
Fettuccine with Chanterelle Sauce ••••••••
Porcini
- Also
known as: Cèpe, Cep, Bolete
- Origin
and cultivation:
gathered wild around the world
- Availability:
available in the summer and early fall
- Appearance:
can
grow to the size of a fist
- Flavor:
perfumed
and earthy
- Trivia:
have
a symbiotic relationship with trees which is a barrier to practical cultivation
- Recipes:
Fresh
Porcini Salad Porcini
Pancetta Parsley Pignoli Penne Fresh
Porcini Bourbon Duck Risotto ••••••••
Matsutake
- Also
known as:
Pine Mushroom
- Origin
and cultivation: found
in Japan, where they are popular, and also in North America and Scandinavia; only
found in the wild
- Availability:
can
be found at farmers markets and Japanese groceries in the fall
- Appearance:
white with a knobby top
- Flavor:
resembling
cinnamon with hints of pine
- Trivia:
becoming more rare in Japan because of a pest that damages the pine trees that
matsutakes are symbiotic with, so most North American matsutake are exported to
Japan
- Recipes:
Matsutake
Rice ••••••••
Enoki
- Also
known as: Enokitake
- Origin
and cultivation: are cultivated
- Availability:
year-round in Asian markets and increasingly in supermarkets
- Appearance:
long thin white mushrooms
- Flavor:
very mild
- Trivia:
the
wild variety looks completely different and is squat and brown, cultivation in
bottles allow for thin long white enokim
- Recipes:
Grilled
Enoki Bacon Wraps | |
