Mastering the Art of Southern Vegetables by Nathalie Dupree & Cynthia Graubart

Author:Nathalie Dupree & Cynthia Graubart [Dupree, Nathalie]
Language: eng
Format: epub, azw3, mobi
Publisher: Gibbs Smith
Published: 2015-01-24T22:00:00+00:00

Mushrooms

Whether eaten by themselves, on top of a steak or fish, or tossed over pasta, rice, or vegetables, mushrooms are a handy part of our cuisine. Many kinds of wild mushrooms grow naturally in the South, although only experts know where to find them anymore. From South Carolina to Virginia, morel, chanterelle, and shiitake hunters closely guard their secret places. Only the trained should search for and eat wild mushrooms. For the rest of us, cultivated must do. Cultivated mushrooms have been grown sporadically in the South since at least the 1970s, perhaps even earlier.

Dried mushrooms are a convenient resource. Inspect before purchase to avoid a package of all stems and pieces. Soak in boiling liquid, which itself becomes flavorful. The broth should always be strained before using in soups, stocks, sauces, or grain dishes.

Purchasing mushrooms—Buy mushrooms that are dry and firm. Avoid any that are slimy. Wrap mushrooms loosely in paper towels and refrigerate for two or three days.

Preparing mushrooms—After years of saying otherwise, authorities now say that washing and soaking mushrooms does not cause them to absorb more water. But I still prefer brushing or wiping them clean: use a damp paper towel that has been dipped in salt, or a mushroom brush, to brush away any dirt. Another way to clean without soaking is to spray them rapidly with a sink water sprayer. Mushrooms are harder to chop when soggy.

Slice off the end of the stems if tough or wizened. They have nutrition and flavor, so save them to flavor broth.

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