Talking about Mushrooms

Do you like to eat mushrooms? They are one of my favourite foods. Do you even know what classification a mushroom is? A mushroom is not a vegetable although sold among all the vegetables in markets and stores, a mushroom is technically a special type of FUNGUS – not even a plant. If you can get past the fact that you are eating a fungus, mushrooms are a great and healthy addition to a good diet. You get all types of edible mushrooms from the exotic Shiitake and the delicate Enoki to the much sought after Morel with its honeycomb look, rustic porcini and portabella (also known as crimini), you get the big browns and your get the small common white button mushroom which everyone always seems to use. Sometimes you get the giant field mushrooms that pop up after thunder and rainstorms. So meaty and delicious they are amazing on the braai. And you get delicate pink, white and grey oyster mushrooms too….and extremely expensive truffels in different colours….a whole discussion on their own.

Most mushrooms are good sources of all the B vitamins, selenium, iron, and other minerals. The various kinds of mushrooms all have different flavors, shapes, and textures which makes them great to add into different dishes.

Are Mushrooms Good for You?

The antioxidant power of Mushrooms is good at neutralizing free radicals, molecules that are not good for our bodies. The common white button mushroom is so high in free radicals that it beats colourful veggies like green peppers, carrots, green beans, and tomatoes!  Best of all, mushrooms contain antioxidants that are not destroyed by cooking.

The immune boosting compounds in mushrooms don’t appear to be affected by drying so you can get the same benefit from dried and powdered mushrooms as you do from fresh.

And talking of vitamins – I have been reading a lot lately about how deficient we are in Vitamin D these days and what an important vitamin it is for our bodies. We take in vitamin D through our skin  but in modern society we don’t get as much exposure to the sun as we should, we cover up with high factor sunscreens when we are out under the sun or we cover up with clothing, our modern addiction to technology also keeps us indoors far more than we should be indoors. So we need to find alternative ways to getting our Vitamin D. Although mushrooms are not very high in vitamin D, they have a very smart hack: When exposed to UV light, mushrooms produce vitamin D. For our skin to produce the Vit D we have to spend hours under the sun which can prematurely age skin or expose us to various skin cancers so here is a reason to let the button mushrooms do it for you. Boost their Vit D content by placing them on a sunny windowsill or under a UV light bulb. Pet shops usually sell them. You just need to put your mushrooms under the light for a couple of hours before you cook and eat them. This method is so effective that it can even reverse a vitamin D deficiency.

Cooking With Mushrooms

Almost all fresh mushrooms are delicious thinly sliced and sautéed over low heat in a bit of butter or olive oil. You can add in other vegetables too as you like. I find them delicious with cherry tomatoes, onion, garlic, thyme and oregano. The more delicate exotic mushrooms like enoki can be added raw to salads for a wonderful change of pace. Or just lightly sautéed and used to garnish meals with mushroom as an ingredient.

Dried Mushrooms were an early 21^st century discovery for me. The first time I opened up a packet of dried porcini beauties I was like….WOW! That aroma! These babies pack the most awesome popping power punch of flavour ….umami in a baggie!

I use dried mushrooms in various ways and am never without at least 1 bag in my pantry. That is how much I love using them. The convenience of having these on hand is just fabulous….full on flavour for soups, casseroles, stock etc! They are very easy to work with. I have, to date, only reconstituted in water but one of these days soon I am going to grind some to a powder and add some awesomeness to meals and snacks in other ways!

Dried mushrooms can be reconstituted in warm water and then added to soups, casseroles, or stir-fries. Reserve the soaking water after removing the mushrooms. This mushroom “liquor” adds depth and richness to soups or stews—or use it as the liquid to cook rice or other grains.

Foraging and Growing

Wild mushrooms are a delicacy but unless you really know what you’re doing, don’t go out gathering on your own. Some wild mushrooms are highly toxic. These days there are mushroom forage hunts planned around Cape Town forests and in the Winelands. They are a joy to attend and such fun and interesting. Lots of information is learned.  And you end up with a basket of beauties to take home and decide what to cook with them. Then on the other hand you can buy mushroom growing farms to grow your own mushrooms. Ive not had a chance to try it yet but friends who have tell me that mushroom farming is fun and easy. I am sure my grandsons would love to try it. Maybe a project for this winter, and granny can make some fun dishes.

Here is my quick recipe for Herbed Mushroom Paté. It is a perfect accompaniment to a light al fresco meal and I hope you enjoy it as much as I do.

Do let me know in a comment below or by writing to me at winelandskitchen@showme.co.za if you have some super awesome tips and recipes using mushrooms that you would like to share with me. 2019 is all about learning more! I will feature your recipes on the portal. If possible send a photograph of the plated meal along with your email.

See more mushroom recipes:

Steak with Mushroom and Blue Cheese Sauce

Creamed Mushroom Soup 

Spinach Mushroom Feta Quiche

Creamy Exotic Mushroom and Blue Cheese Risotto 

Enjoy the rest of this beautiful summer season