*  Exported from  MasterCook  *
 
                          Information -- Mushrooms
 
 Recipe By     : Oregonian’s Food Day
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Information
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
 *****  NONE  *****
 
 The selection of mushrooms in produce departments and farmers markets is
 becoming more varied.  If you're confused by what you're buying and how to
 use and store them, here are a few tips:
 
 Look for dry, not slimy, mushrooms.  They should be firm and smell clean,
 never moldy.  At home, keep them in the refrigerator in a brown paper bag.
  Never keep them in a plastic bag, because they will turn into a slimy,
 smelly mess.  Unless they're dried, use them as soon as possible.  Don't wash
 mushrooms until you're ready to use them.
 
 Some mycological authorities recommend cooking all mushroom varieties, rather
 than eating them raw.
 
 Cepes: Usually found dried: they're also called porcini.  They are large,
 white to reddish-brown with fat, beige stems.  The flavor is like that of a
 hazelnut.  They're great in chicken, fish or pasta dishes.  Grill or marinate
 them and serve them with red meat.  They're good in sauces, too.
 
 Chanterelles: Yellowish and trumpet-shaped.  The flavor is spicy; some say
 they have a slight apricot taste.  They're also chewy.  They're fabulous
 sauteed with a little butter, or try them in vegetable dishes, omelets or
 sauces.  They'll knock your socks off in stroganoff.
 
 Enoki: The word means snow-puff in Japanese.  Cultivated ones are a bright
 white, while wild ones are large and darker.  They are flower-shaped, with a
 long stem and tiny cap.  Use them raw or toss them into stir-fry.  They're
 the perfect garnish.
 
 Morels: Some people consider these the ultimate mushroom because of their
 rich, real mushroom flavor.  They are cone-shaped and can be yellow or black.
  The darker the color, the richer the flavor.  These are fantastic cooked in
 stuffing, sauces, sautes, meat and poultry dishes.
 
 Oyster: Also known as monkey head; gray to white with a large cap.  It has
 hardly any stem.  Oysters are fragrant and especially good in seafood dishes.
  Some people think they have a slight lobster-like flavor when sauteed.  They
 are out of this world when stir-fried with scallops.
 
 Shiitake: A pretty mushroom with a large, floppy brown cap and a thick, brown
 stem.  You can grill, saute, stuff or marinate it.  Shiitakes will enhance
 any stew or meat dish.  Try them in a cream sauce.
 
 
 
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