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ALL ABOUT MUSHROOMS ShareSeptember is officially deemed as National Mushroom Month and the advent of Fall and Winter also bring to mind lots of braised dishes that have mushrooms as an ingredient. Mushrooms in general serve as a delicious savory ingredient at the same time supplying a great deal of nutrition - potassium, essential B-vitamins and selenium, a powerful antioxidant. I've discovered that roasting mushrooms in a hot oven completely changes them into the most intensely flavorful morsel of food you will ever eat. My favorite mushrooms to roast are Chanterelle and Shiitake - just remove/discard the stems; cut Shiitake caps in half or leave whole if they are small; leave Chanterelle whole unless they are very large - then cut in half and simply coat raw mushrooms with olive oil and sprinkle with salt & pepper and finely chopped fresh rosemary. Place prepared mushrooms on a cookie sheet and roast in a preheated 400 degree F. oven for approximately 20 - 30 minutes. The mushrooms will become slightly shriveled. I like to serve roasted mushrooms alongside a perfectly grilled medium-rare rib-eye steak. Here are some other ideas for roasted mushrooms:
Of all the methods used to cook mushrooms, the most popular technique by far, is to sauté them. Sautéing mushrooms in a hot skillet, browns the mushrooms and releases most of their liquid which is evaporated, resulting in a denser texture and concentrated mushroom flavor. A basic mushroom sauté follows: Sautéed Mushrooms with Garlic & Herbs
Slice mushrooms as desired. Heat a 12-inch skillet over medium heat; then add the olive oil and butter. when the butter has melted, add mushrooms. Toss to coat mushroom slices with oil. Cover pan and let mushrooms release their moisture for about 3 - 5 minutes. Uncover, add remaining ingredients and mix well. Continue to cook mushrooms until most of the moisture has evaporated. Taste for seasoning and adjust with more salt or pepper if desired. Yield: 2 or 3 side portions. Note: This mixture can also be used as a topping for bruschetta (toasted slices of an Italian bread, rubbed with garlic and drizzled with extra virgin olive oil.) Mushroom "Caviar"
Heat oil and butter in a skillet until the butter melts. Add the onion, tossing to coat evenly. over the pan and cook slowly until the onion is tender. Add the finely minced mushrooms and stir over medium heat until they begin to release their juices. Add the lemon juice, Cognac, thyme, salt and pepper. Increase the heat. Continue stirring until all the liquid has evaporated and the mushrooms are darkened, but not too browned. Remove from the heat and transfer to a mixing bowl. Stir in the sour cream. Let cool and cover the bowl and refrigerate for an hour. Serve lightly chilled or at room temperature. Spread on toasted slices of a baguette, garnish with a touch of minced parsley.
Anatomy of Mushrooms
The nation's mushroom consumption now exceeds three-quarters of a billion pounds per year. Pennsylvania and California lead in mushroom growing, but 22 other states now add significantly to mushroom availability year-round and nationwide. Much of that consumption is of the Agaricus, commonly known as the White Button mushroom. But in recent years, consumer demand along with the home cooks' growing interest in gourmet and ethnic cuisines, has brought exotic mushroom varieties to the marketplace; specialty food stores, gourmet food warehouses, and upscale supermarkets plus the ever-growing number of farmers' markets now all sell many different varieties of mushrooms. Great cooks know that mushrooms are versatile and have a tremendous creative potential to turn even the most ordinary foods like scrambled eggs, into a scrumptious dish.
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Although we may think of mushrooms
as a vegetable or fruit, they really are not. They belong to the
fungi plant group as does yeast, bread mold and truffles. It
wasn't until the 18th-century in France that commercial mushroom growing
began. The original mushroom "farms" were, and still are, located in
limestone quarries near Paris -- the reason why White mushrooms have
long been called "Champignon de Paris" by French-trained chefs.
Most widely
available fresh mushroom variety with a smooth round cap, closed
veils) and short stem. Ranging in color from creamy white to
beige in sizes from small to jumbo. 
Long
favored by European cooks, the Crimini is closely related to and
similar in appearance to the Agaricus. Look for a naturally dark
cap which ranges in color from light tan to rich brown. 
Named for the Japanese shii tree on which they once
grew wild, shiitakes range in color from tan to dark brown
umbrella-shaped caps, wide open veils and tan gills. Stems are
woody (unless mushrooms are very young) so discard before
cooking. 
These fragile mushrooms have
very small caps with long slender stems and are grown in
clusters.
Fluted and graceful, caps
resemble their unique shape of oyster shells. Colors range in
soft hues from gray to tan to off-white. Varieties include
King oyster, Blue oyster, Wild oyster, Golden oyster.
Impressively large and
the hardiest of cultivated mushrooms with flat caps and open
veils; up to six inches in diameter; grown up relative of the Agaricus
and Crimini. 
Maitake
mushrooms look like a cluster of dark fronds with a firm
textured base. 
Morels have
short, thick, hollow stems, topped with a sponge-like pointed
cap resembling honeycombs. 
