Wild and Farmed Gourmet Mushrooms
Chanterelles, Shiitakes and Maitakes Among Mushrooms at Fall Markets
Nov 1, 2009
Many of the mushrooms are collected in the wild by professional mushroom hunters. Others are cultivated by growers specializing in these increasingly popular edible fungi.
Fall is the height of the season for many mushrooms. Among those most commonly available in markets are the following:
- Shiitake – These are reported to be rich in protein, making them a favorite with vegetarians. They have a robust, woodsy flavor that is favored by many mushroom connoisseurs.
- Maitake – Also called “hen of the woods,” these have an earthy flavor and are believed by some to have health benefits.
- Oyster – Their more delicate flavor is often compared to oysters.
- Chanterelle – The golden caps of chanterelles are funnel shaped and can be quite large. They are prized for their flavor and are a favorite of chefs. Along with shiitake, they are among the most widely available.
Cleaning and Cooking Mushrooms
Mushrooms grown in the wild require thorough cleaning with a mushroom brush or toothbrush to remove soil and any insects that may be present. If necessary, they can be cleaned under running water immediately before using, but they should never be soaked in water. Cultivated mushrooms won’t have the forest debris of their wild counterparts, so cleaning is an easier task.
Any dark or damaged spots should be removed, and tough stems should be cut off.
Wild and cultivated gourmet mushrooms can be used in any recipe calling for mushrooms. They are also delicious simply sautéed with garlic and onions and served with meat, fish or vegetables.
To add zest to a traditional Thanksgiving dinner, these harvest season mushrooms can be added to turkey stuffing and gravy.
The different varieties can be used separately or combined in a single dish to lend a range of flavors.
Buying Mushrooms Fresh, Dried and On-Line
Besides being sold fresh, gourmet mushrooms are also available dried. In the case of shiitakes, some cooks prefer buying them dried, saying the drying process brings out the flavor.
Dried mushrooms must be re-hydrated before use.
Many growers and collectors sell both fresh and dried mushrooms on-line. Rain Forest Mushroom Co. in Eddyville, Oregon grows a number of organic varieties, most available through their web site. The picture on this page displays mushrooms from Rain Forest sold fresh at an Oregon Farmers Market. Clockwise from the left bottom corner are scallop, oyster, lion’s mane, maitake, shiitake and chanterelle mushrooms with buttercap in the center.
Rain Forest also sells growing kits so mushroom lovers can grow their own at home.
The bounty of mushrooms available is a chance for cooks to experiment and find their own favorite gourmet mushrooms.
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