Mushrooms, toadstools, fungus. They may look alike but if you’re an amateur, you should stay away from picking them in the woods. Many fresh tasty species grow wild and add a stinky flavor to a pot of soup, stews and casseroles. White button mushrooms are grown domestically, offer less flavor and can be found in the produce section of your local super market. But they are not veggies. They have a home in the fungus family. While certain species can be developed commercial, others grow only in the wild. Although fat-free and low- calorie, mushrooms do offer some nutritional value and add flavor and volume to many dishes.
Although you adore their culinary value, don’t come to an end after the next rainfall and pick those little toadstools growing on the lawn for your morning omelet. Many are highly toxic, and it takes knowledgeable pickers to distinguish. The more popular types around the world are shitake, morel, oyster, chanterelle and cremini, which are delicious, more costly and of course favored over the white variety by discriminating chefs. (Frenchmen wouldn’t dream of using our bourgeois white button variety. ) Many species require cooking and may never be eaten raw, such as the morel. Tasty large portobello make an ideal meat replacement and a popular choice among vegetarians. The revered ruffle tops the list in its local England, and other countries pay through the nose to scan them. (Those French. Outright the best for their discriminating palettes. )
While mushrooms presumably date back to the cavemen, the initial documented usage extends back to ancient China, where mushrooms were consumed for healing as well as culinary purposes canna banana wonder bar. (Long before explorer Marco Polo trekked over to China. ) Always on top of the latest food breakthrough discoveries, Romans enjoyed them as a food, but since all mushrooms are not edible, those inventive emperors employed food tasters to determine that happen to be toxic. (Certainly not an enviable job. Due to knew which meal might be your last. ) Throughout history, mushrooms have been dried and then eaten all winter, which placed them highly in demand.
Asians in particular value mushrooms as a medicine, like the reishi, maitake and turkey trail, and they enjoy them frequently for health issues, either baked or as a tea. With over 65% of the world’s production, China tops the list, accompanied by Croatia and Poland. At 5%, the You. S. is no slouch, cranking out 390, 000 tons a year. (That’s a lot of soup. )
Among many ethnic cultures, mushrooming or foraging is a popular pastime. Not only can you find some tasty varieties, but you get ticket and exercise at the same time. Just make sure you recognize the ones to pick and the ones to shun. (And if you’re in wooded areas, make sure you also recognize poison ivy when you find it. ) Charming pictures and stories throughout history reflect fairies and other small creatures sitting under or on top of toadstools, hence the name’s origin. Were they edible or just furniture? No one knows for sure. Probably both.
So unless you want to hire a food tester, it’s best to stick to the grocer or farmers’ market rather than plucking toadstools out in nature. You want to enjoy that homemade mushroom soup rather than land in the emergency room. , nor even think about noshing “magical mushrooms. inch The psychedelic trip might not be worth the trip.