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An eater's guide to mushrooms
Whoever first thought of eating mushrooms must have learned by trial and error - they can be delicious or deadly, depending on the variety. Edible mushrooms have played a part in cooking all over the world for centuries, and especially today when so many varieties are cultivated. However, the most desirable mushrooms require a delicate balance of conditions that have, so far, been impossible to recreate in a cultivated environment. Therefore they must be picked in the wild.
The collection of wild mushrooms is practised by many European countries, including Russia, but less so in Britain and Ireland, though many edible wild mushrooms exist in the woods and fields of the UK. Great care must be taken when picking and eating wild mushrooms, as many species are deadly poisonous. If you're not sure, always have them checked by an expert first.
The number of different varieties of mushrooms available in the supermarkets today is growing all the time. They include the ordinary closed cap, button, field or portabella mushroom, cep or porcini, chanterelle, chestnut, oyster, morel, shitake, straw mushroom, and many more. Some are available in dried form, allowing for a longer shelf life. These are reconstituted by adding hot liquid and are usually used in dishes like risotto or stew.
Keeping mushrooms happy
Fresh mushrooms should be kept dry and preferably stored in brown paper instead of plastic bags. Choose firm ones with no blemishes or brown spots, which indicate they have been sitting around for a while. There's no need to wash mushrooms, as they easily absorb water. Peeling is also unnecessary. Simply brush them or wipe them clean with damp kitchen paper.
Use mushrooms to enhance an endless variety of cooked dishes, from omelettes, soups and stews to sauces, stuffings, risotto, jacket potatoes and pilaffs. Eat them stuffed and baked, deep fried or grilled as part of the classic British fry-up breakfast. They can also be used raw in salads or simply eaten on their own, sauteed in a little butter and garlic.
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