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| There are around 3,000 varieties of mushroom in the world. |
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| To store mushrooms, keep them uneashed in a paper bag in the fridge. When you're |
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 | Grocery |
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| Mushroom Madness |
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| Although mushrooms are often grouped with vegetables, they are actually funghi, in a class of their own. Most mushrooms we see on supermarket shelves are cultivated ang grown all year round on farmns all over the world. True wild mushrooms, however, are foraged only in the autumn by mycologists (mushroom experts andm enthusiasts). Among the most popular varieties of musroom are these capped treasures....... |
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| Matsutake (Pine) |
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| Relatively large, dark brown with a thick, meaty stem, Matsutake only grow in the wild and are a sign of autumn to the Japanese. Sometimes compared to Porcini but a great deal rarer (and more expensive), Matsutake have a distinctive pine fragrance and delicate flavour. The longer Matsutake are kept, the less fragrant they become so they should be used immediately or at least within three days of purchase. |
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| Portabella (also known as Portobello) |
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| The Portabella mushroom is a larger, hardier relative of the White and Crimini and can grow up to six inches in diameter. Portabellas have a longer growing cycle than Whites and Criminis resulting in a deep, meat-like texture and flavour. They should keep fresh for up to 10 days. |
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| Crimini (Italian Brown) |
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| Crimini mushrooms are similar in appearance to the Whites because they come from the same family (Agaricus). They have a naturally light tan to rich brown cap and a very firm texture. They boast a deeper, denser, earthier flavour than White mushrooms. Criminis should remain fresh for 5-7 days. |
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| Oyster |
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| Fluted and graceful, Oyster mushrooms range from soft brown to grey in colour. They are best if cooked. Oyster mushrooms have a delicate, mild flavour and velety texture and should remain fresh for 5-7 days. |
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| Shiitake (Oak, Chinese, Black Forest) |
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| Shiitakes range in colour from tan to dark brown and have broad, umbrella-shaped caps, wide open veils and tan gills. Shiitake caps have a soft, spongy texture. When cooked, Shiitake mushrooms are rich and woodsy with a meaty texture. Before using, discard stem (this can be used in cooking). Shiitake should remain fresh for up to 14 days. |
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| White Mushrooms |
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| White mushrooms vary in colour from creamy white to light brown and in sizes from small (button) to jumbo. They are pleasingly mild and woodsy; their flavour intensifies when cooked. Freshly picked White mushrooms have caps that fit closely to the stem and a delicate flavour; mature Whites develop a richer, deeper taste. Whites should remain fresh fro 5-7 days. |
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| Maitake (Hen of the Woods) |
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| Maitakes have a cluster of dark fronds, firm and supple at the base, becoming slightly brittle and crumbly at the edges. Maitake mushrooms have a distinctive aroma with a rich, woodsy taste. They usually last about 7-10 days. |
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| Morel |
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| Morel mushrooms have short, thick, hollow stems, topped with sponge-like pointed caps. Morels can be tan, yellow or black and have a rich, nut-like flavour. They last for up to two weeks. |
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| Beech |
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| Beech mushrooms are petite with either all white or light brown caps. The Beech has a crunchy texture and a sweet and nutty flavour. They last for 7-10 days. |
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| Enoki |
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| Enoki are fragile and flower-like with slender stems and tiny caps. They grow in small clusters and have a mild flavour and a slight crunch. Before using trim roots at cluster base, separate stems before serving. Enokis last for up to two weeks. |
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