Types of Wild Mushrooms
are the most common wild mushrooms at the markets and usually used in menus in the United States. It has a slightly spicy taste along with its woodsy flavour and holds its firm texture better compared to most mushrooms when it is cooked.
Like all other mushrooms, chanterelles must be cleaned with just a soft brush before using. Avoid washing it in water, if possible, since it can absorb a lot of water quickly.
Chanterelles are mostly available in North American. Foraging starts in warmer climes as early as late spring, moves north through the summer and fall when they are at their peak in most areas, and then are available from warmer areas again through early winter.
Like most wild mushrooms, it is usually found in late summer and fall in most areas of U.S. and Canada. White, big and shaggy-looking, lion’s mane has a delicate mushroom flavor and loses its volume when cooked. They are best cooked quickly over very high heat.
are named for their brilliant and striking red color, not because they taste like more of crustaceans.
Along with chanterelles, they have the highest availability in wild mushrooms. Shaped like spongy cones, morels come in different shades from ivory to deep black. They have a very slight woodsy flavour and wonderful firm yet spongy texture.
Morels can handle exposure to liquids and a good rinsing compared to other mushrooms, which is a good thing because their sponge-cell exterior often require a bit of cleaning. If you will use this kind of mushroom, feel free to rinse them quickly in water.
Moreover, morels are spring and not a fall delicacies. The exact season varies by climate, but morel foraging begins in spring.
excellent to use when chopped or sliced and sauteed in butter, just add a bit of salt at the end to release its natural taste. Its mild flavor and firm texture makes it suitable to use in tarts, soups, and other dishes button or other cultivated mushrooms are called for.
[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]
- 900 grams lean tenderloin pork, sliced thinly
- salt and pepper
- 1 cup all-purpose flour
- 1/3 cup extra virgin olive oil
- 3 T butter
- 6 cloves garlic, chopped
- 1 pc Portobello mushroom, sliced
- 4 pcs shiitake mushroom, sliced
- 4 pcs fresh button mushrooms, sliced
- 1/3 cup white wine
- 1 T fresh thyme
- 1/4 cup cream
- 1 t truffle oil (optional)
- Season the pork with salt and pepper then dredge lightly in flour.
- In a frying pan, heat oil and butter. Pan-fry the pork until golden brown; then set aside.
- In the same frying pan, sauté the garlic until golden brown. Add the Portobello and shiitake mushrooms and sauté for another 3 minutes. Add some button mushrooms and keep sautéing. Add white wine and thyme; mix well.
- Add pork and keep simmering until wine is reduced by half. Add the cream and mix well.
- Drizzle with truffle oil, if desired. Season with salt and pepper to taste.
This post was last updated on