As edible fungi mushrooms have culinary, nutritional and health benefits. Available in wide variety - Shiitake, Morel, Morchella, Porcini, Portabella, Chanterelle, Oyster, Black Trumpet, Matsutake, Crimini, Reishi and Agaricus, they are relished for their culinary appeal. Mushrooms contain many essential amino acids but can vary in nutrition.. As a group they contain some unsaturated fatty acids, provide several of the B vitamins, and vitamin D. Some even contain significant vitamin C, as well as the minerals potassium, phosphorus, calcium, and magnesium. There was a time when all you could find in stores was the white button mushroom. Those days are over and now you can find an amazing variety of mushrooms from all over the world. Dried, canned and frozen mushrooms are available in a range of flavors from meaty and aromatic morels, fleshy and fresh chanterelles, small and sweet mousserons, and the shiitake gems. There is a world of culinary delights offered by mushrooms, from dried to canned to frozen.
Truffles are often mistaken for mushrooms but in fact they are hard-to-find edible fungi that grow on the roots of trees, particularly oaks. Truffles are rare luxury items and there is nothing quite like fresh truffles. Having a wild, earthy flavor it is best enjoyed when seasoned sparingly and served with neutral flavors. They bring something exotic and special to your table. The secret to preparing is very simple seasonings and they can be enjoyed in soups, omelets, cassoulets, and on salads. Of several types of truffles, the two most popular are the black and the white truffle that are rich in potassium and iron. Fresh truffles are generally available only locally. Some stores carry canned truffles preserved in water. Truffles should always be stored in the refrigerator. The most popular ways to cook truffles are sautéing, heating in a pot, and braising.
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