|
|
 |
Preparing mushrooms
|
| Fragrant and tasty, during the autumn season mushrooms are a common ingredient in Italian cuisine. Cooking them is not difficult, although their preparation does require a bit of attention, especially when it comes to cleaning and cutting them. |
|
|
|
|
| 1. |
Cleaning mushrooms is a delicate operation. Soil and other impurities have to be removed, using a knife, a soft brush and a damp rag. If that doesn't do the trick, you can also use water, even though most connoisseurs maintain that washing mushrooms too energetically changes the flavor. But remember, only spongy mushrooms can be washed in running water; the ones with delicate gills should only be immersed in a tub of water and always very carefully. Before cooking, be sure to lay your mushrooms out on a clean dishtowel or absorbent paper towels to dry.
|
|
|
|
|
| 2. |
The majority of mushrooms are edible and one uses both the cap and the stem (always being sure to remove the toughest parts). If the recipe calls for only the caps, don't throw the stems away, they can be used to add flavor to a soup or stew. Depending on the recipe, mushrooms can be cut into fine slices (with a very sharp knife or truffle slicer), or little cubes (for side dishes or pasta toppings). If the recipe requires you to cut the mushrooms lengthwise, we recommend cutting them whole, without removing the cap.
|
|
|
|
|
| 3. |
Mushrooms can be eaten either raw, in salads, or cooked. Serving them in salads is a good way to bring out the flavor of certain highly prized varieties, like porcini, royal agarics or cultivated meadow mushrooms, but this treatment is not recommended for all kinds of mushrooms. As a matter of fact, the majority of them contain substances that can be harmful to human beings. However, these elements are destroyed by heat and are eliminated after 10 to 15 minutes of cooking. Cooking also makes the mushrooms much easier to digest, as well as destroying any unwanted microparasites. The best utensils for cooking mushrooms are pots and pans made from stainless steel, Pyrex or terracotta. Avoid cooking utensils made from copper or aluminum because they could trigger the formation of toxic compounds. To maintain all the flavor, especially in the case of the larger varieties, we recommend cooking your mushrooms on a hot griddle or grill, serving them piping hot, topped with a golden dribble of olive oil. And remember, the thicker the mushrooms are, the further they should be kept from the flame in order to allow them to cook all the way through without drying out. Mushrooms can also be used to make tasty soups, as long as you remember not to exaggerate with the salt, pepper and spices, which could easily overwhelm their delicate flavor. Mushrooms are also great coarsely chopped and sautéed with olive oil and parsley; prepared this way they can be served as a side dish. Finely chopped they make a great topping for tagliatelle. You can use mushrooms to create a number of sauces, both tomato-based or white, with cream or butter.
|
|
|
|
|
| 4. |
Mushrooms can be conserved for extended periods of time in the freezer, either raw or partially cooked. In the case of mushrooms that will be eaten whole, after carefully cleaning them, place them in the freezer on a cardboard food tray, making sure you don't overlap them and cause them to stick together (once they are frozen, put them in a bag). In order to conserve all the flavor and texture of smaller mushrooms, it's a good idea to chop or slice them and partially cook them before freezing. Let them simmer over a low flame with a little butter or oil (without salting them), leaving them over the heat until they have lost about half their natural juices. Then let them cool and freeze them along with a little bit of their juice in freezer containers or bags. When you decide to use them, you don't even need to thaw them, just start cooking them as if they were fresh. When freezing mushrooms, you should only use the best ones, the ones that are firmest, eliminating the ones that are too mature or damaged, always checking to make sure there are no parasite larvae.
|
|
|
|
|
| 5. |
Drying allows you to conserve your mushrooms for a very long time and it could well be the best preservation method in terms of maintaining the original flavor. In this case, as well, you start out by cleaning the mushrooms, preferably without washing them. The mushrooms - both caps and stems - should be cut into relatively thick slices (about 5 mm) and laid out onto kitchen paper or a clean towel with plenty of space between them; they should then be placed outside in a warm, well-ventilated area that is not exposed to direct sunlight (which would cause them to blacken). Drying time will depend on the temperature and humidity of the air. In any case, it's best to wait until they are obviously completely dried before terminating the operation. During the drying process they should be turned frequently to make sure they dry uniformly and it's best to bring them into the house at night to avoid nocturnal humidity. You can also dry your mushrooms in the oven at about 50°C, leaving the door slightly open. They should be left in the oven for approximately 8 hours and then left out of the oven for another 8 to 10 hours, after which they should be put back in the oven for at least 12 hours, repeating this cycle until they are completely dried. Dried mushroom should be kept in cloth or paper bags or a glass jar with a hermetic seal, as they are prone to get moldy, especially if some of the mushrooms have not completely dried. Before cooking with them, dried mushrooms have to be revived in warm water for around an hour.
|
|
|
|
|
|
)
)
)
)
)
