By David H. Urmann
Mushrooms are of 2 different types; the edible and the poisonous mushrooms. Edible mushrooms not only provide nutrients, but also have a palatable taste.
Edible mushroom is a mushroom harvested regularly and can be safely eaten. Since it has an enjoyable earthy taste and meaty texture, many famous cuisines largely use mushrooms in cooking such as:
Chinese
European
Japanese
Aside from their pleasant taste the edible mushrooms can be added to foods. They also give you health benefits because they are great source of essential nutrients. These include:
Thiamine
Riboflavin
Niacin
Biotin
Cobalamins
Ascorbic acid
Fiber
Also, they are good source of essential minerals, which often are not found in our highly processed-food and these are:
Iron
Magnesium
Phosphorus
Potassium
Selenium
Moreover, mushrooms do not contain fat or cholesterol and they naturally have low sodium content.
Various supermarkets and groceries sell commercially cultured edible mushrooms these days. However, the need to go there in order to find deliciously appetizing mushrooms can longer not be done on your part. Actually, what you only need to do in search of edible mushrooms is to learn a few things about them so as to differentiate them from dangerously poisonous species that can cause violent vomiting, nausea, diarrhea, abdominal pain, blurred vision and many more. Information includes:
Mushrooms distinguishing features
Where the mushrooms grow
When the mushrooms can be found
Here are four types of edible mushrooms you should know:
1. Puffballs are grown and seen during summer and fall. They can be found in:
Lawns
Open woods
Pastures
Barren areas
Decaying wood
On soil
The features:
Round or pear-shaped
May or may not have a stalk-like base
Whitish, tan or gray in color
1" to 12" in diameter, though sometimes larger
These mushrooms have been mistaken at from a distance for everything from golf balls to sheep. Also, when young, its interior part is solid and white; then it slowly will become yellow and will turn brown when mature. Then this will turn to a mass of dark, powdery spores. As precautionary measures, the mushroom should be sliced from top to bottom and the interior should be examined to know that it is completely white and featureless inside, like a slice of white bread. A yellow or brown color that is seen will eventually spoil the flavor. There should be no sign of a developing mushroom with a stalk, gills and cap when examined. To cook these puffballs, remove the outer skin, in case of tough ones. Slice, dip in butter, and fry.
2. Shaggy Mane or commonly called as the lawyer's wig usually grows in grass, soil or wood chips and mostly seen in lawns and pastures during:
Spring
Summer
Fall
Features of the mushrooms:
Long, white cylinder cup
Shaggy, upturned, brownish scales
Whitish gills
Fragile
Crumbled easily
4" to 6" tall
Additionally, when shaggy mane reaches maturity, its gills and cup dissolve slowly into a black, inky fluid. Only the standing stalk will remain. Hence, the best time to harvest shaggy mane is before its cup turns black. You should eat it on the same day that you pick it. To cook this mushroom, you can saute it with butter and season with nutmeg or garlic. Combination of this with scrambled eggs or chicken dishes is also good.
3. Coral Fungi are mostly found during summer and fall in:
Wooded areas
On the ground
On decaying logs
This mushroom has:
Clamp branching stem
Coral appearance
Tan, whitish or yellowish in color
Pinkish or purple in color, but only few
Up to 8" high in size
It is important to note that few of these mushrooms have a laxative effect. And also, coral fungi that taste bitter, bruise brown when handled or have gelatinous bases should be avoided because this may cause trouble. In cooking, sautι the most tender parts of the mushroom - the tips and the upper branches. You can combine these with vegetables or white sauce.
4. Bearded Toot Mushrooms are also called Bear's head. And these are mostly seen during summer and fall on:
Trees
Logs
Stumps
Its distinct features:
Clamps of hanging white "fur"
Resembles polar bear's paw
Pure white when young and fresh
Yellowish in color when aged
4" to 12" across
Since it has noticeable size and whiteness, it is so easy to spot against the dark logs on which it grows. It has also no poisonous look-alikes. All other several closely related species that are more open and branched are good edibles.
You should eat only the young and white ones because the older, yellowed ones are sour. To prepare a simple menu with this, slice and parboil until tender, then drain and serve with cheese sauce.
For more information on Mushroom Field Guides please visit our website.
Source:www.isnare.com |
