Some people love them – and some people just don’t want to try them. But just what is a mushroom?
They are fungi; they are set apart from plants and animals. Mushrooms contain no chlorophyll and most are considered saprophytes. That means that they obtain their nutrition from metabolising non-living organic matter. Bottom line is that they break down and “eat” dead plants, similar to the way a compost pile does.
There is no question that mushrooms have become a staple of all varieties of cooking, and they pack a seriously powerful nutrition punch.
Most of us have tried a variety of mushrooms when eating out, and while supermarkets now stock up to 20 different varieties, it seems many of us are afraid to experiment. Some have unusual shapes, some are very expensive, and most of us don't know the flavour differences.
For example, Shiitakes, Porcinis or Maitakes have become the favourites of many chefs and home cooks who use the varieties' nutty or earthy flavours to enhance meats, fish, pastas and veggies.
The body of the mushroom stores nutrients and other essential compounds, and when enough material is stored and the conditions are right they start to fruit - produce mushrooms.
Nutritionally speaking, mushrooms are high in antioxidants. They are extremely low in calories with practically no fat and notable amounts of B vitamins, phosphorus, magnesium, potassium and selenium as well as fibre. They’re about 92% water.
How should you care for mushrooms?
1. Don’t peel them. The skin is full of flavour.
2. Always use fresh mushrooms within a couple of days; do not store them in non-porous bags (use paper bags), as that will hasten their deterioration.
3. Clean mushrooms with a soft brush or slightly dampened cloth.
4. Remember too much water will destroy the mushroom. If you do wash mushrooms, rinse very briefly in cold water, shake gently to dry, and use them immediately.
5. Never wash before storing.
6. Use mushroom stems and trimming for stocks, stews, soups and sauces. When baking or grilling mushrooms, brush with olive oil first to prevent wrinkling.
Now that you know the basics, get out there are try cooking some mushrooms today! Here’s a quick (around 20 minutes) and easy week-night recipe to try!
Mushroom, Chicken & Asian Green Stir Fry
Serves 4
Ingredients
400g chicken breast fillet, trimmed
3 teaspoons fish sauce
1 teaspoon brown sugar
1 red chilli, finely chopped
juice of 1 lime
olive oil
400g button mushrooms
1 bunch broccolini, roughly chopped
100g snow peas
1 cup fresh Thai basil leaves
Preparation
1. Combine the fish sauce, sugar, chilli and lime juice in a bowl. Add the chicken and toss well to coat. Cover and refrigerate for ten minutes. (Have a glass of wine while you wait).
2. Heat a wok over high heat until hot. Place a small amount of olive oil. Drain the chicken, reserving the marinade. Add one-third of the chicken to the wok and stir-fry for two minutes or until golden. Remove to a plate and repeat twice with small bit of olive oil and remaining chicken.
3. Keep the wok hot. Add the mushrooms. Stir-fry 2-3 minutes until light golden. Add the marinade and cook for 2 minutes. Add the broccolini and stir-fry 1 minute. Then add the snow peas, and return the chicken. Mix together for 1 minute.
4. Remove from heat. Add the basil, toss to combine and serve over rice.
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