| HOME | MEET THE STAFF | PAST ISSUES | IN THE KITCHEN | ABOUT | WHERE TO FIND IT | CONTACT | ADVERTISE |
Bookmark page
 Print this
 Email this
|
Last updated: April 03. 2007 4:18PM
Edible 'shrooms: Top picks for dinner
THE BASICS: Also called portabellos, these mushrooms are a larger, hardier relative of the crimini, and can be up to 6 inches in diameter. Portabellas’ longer growing cycle yields a deep, meat-like texture and flavor. Young, small portabellas are often sold as baby bellas.
Shiitake
THE BASICS: Shiitakes, sometimes called oak, Chinese or black forest mushrooms, have caps with a soft, spongy texture, while their tough stems are used to flavor stocks. Shiitake are best if cooked, resulting in a rich, woodsy taste with a meaty texture.
Maitake
THE BASICS: Maitakes have a cluster of dark, firm and supple fronds at their base but become slightly brittle and crumbly at the edges. Maitake mushrooms, or hen of the woods mushrooms, have a distinctive aroma and a rich, woodsy taste.
Oyster
THE BASICS: Fluted and graceful, oyster mushrooms range from soft brown to gray. They are best if cooked for a delicate, mild flavor and velvety texture that can substitute for white mushrooms in cooking recipes.
Enoki
THE BASICS: Fragile, flower-like with long, slender stems and tiny caps, Enoki mushrooms grow in small clusters. The enoki also have a mild, light flavor with a slight crunch to them when eating. Stems should be separated before using, usually raw.
Crimini
THE BASICS: Known as Italian brown mushrooms, criminis are from the same family as white mushrooms – similar in appearance but with a deeper, earthier flavor. Look for a light tan to rich brown cap and a firm texture.
White
THE BASICS: Vary in color from creamy white to light brown and in size from small to jumbo. Mild and woodsy, and their flavor intensifies when cooked.
|
Here is the list of Wilmington's culinary greats who you selected from.
More fundraiser/gala photos. |
|
Looking for a special recipe for your next party? Browse all the recipes from Wilmington Magazine.
|
|
|
