The Mushroom Cookbook: More Than Sixty Easy, Imaginative Recipes (Basic Ingredients)

72 Pages·1995·15.875 MB·English

by  Nicola Hill

nnmrQ
*lf our
uceDVA/IyP Price
CLEARANCE
Tha Muahroom Cookhoo *9 nr
MORE- THAN SIXTY
EASY, IMAGINATIVE RECIPES
•■%, •' HHir
sr m '% s K , ’ r i . k,
Hpfi gl / ’’V'T^' |gk * ■ PHp MM:-, Pr A/ |T» M'-m ^ |M»r
9KM
»> j m KjPL
i kk
,. ' tL* - H2 ^SL, 1
It
4
I j |
B A S I C N G R E D I E N T S
_-THE_
MUSHROOM
COOKBOOK
EDITED BY NICOLA HILL
Simple, healthy, and full of flavor,
mushrooms are a valuable ingredient
for creating superb meals.
many different mushroom varieties,
their appearances, seasonal availability,
and best culinary uses. Advice on
, selecting and storing mushrooms is also
included, and full-color illustrations
complement the text.
The more than sixty delicious recipes
within range from Wild Mushroom
Soup and Stuffed Mushrooms to
innovative recipes for Mushroom and
Green Pepper Casserole, salads, entrees,
and other tempting delights.
Step-by-step directions, full-color
photographs, and microwave
instructions for appropriate recipes
make The Mushroom Cookbook
essential for every kitchen.

Digitized by the Internet Archive
in 2018 with funding from
Kahle/Austin Foundation
https://archive.org/details/mushroomcookbookOOOOhill
s
_ JJJ£ _
MUSHROOM
COOKBOOK

\N IMPRINT OF 2‘-'IS®
RUN PRESS BOOK PUBLISHERS
adelphia London
Copyright © 1994 Reed International Books Limited CONTENTS
All rights reserved under the Pan-American and International
Introduction 5
Copyright Conventions. This book may not be reproduced in whole
or in part in any form or by any means, electronic or mechanical, Varieties of Mushroom 6
including photocopying or by any information storage and retrieval
Recipes
system now known or hereafter invented, without written
permission from the publisher. Soups 12
Canadian representatives: Pates 15
General Publishing Co., Ltd.,
Salads 16, 56
30 Lesmill Road, Don Mills, Ontario M3B 2T6.
Appetizers 23
10 9876543
Kabobs 24, 55
Digit on the right indicates the number of this printing
Library of Congress Cataloguing in Publication Number 94-67591 Side Dishes 26
ISBN 1-56138-491-7 Curry 31
Printed in Singapore
Morels 32
Reprinted 1995 Fondue 38
Ravioli 42
Acknowledgements
Commissioning Editor: Nicola Hill Pasta 43
Editors: Isobel Holland & Jo Lethaby
U.S. Consultant: Jenni Fleetwood Rice 46
Art Editors: Meryl James & Sue Michniewicz
Quiche 50
Production Controller: Sasha Judelson
Photographer: Nick Carman Brioche 51
Home Economist: Jennie Shapter
Pie 52
Stylist: Jane McLeish
Illustrator: Roger Gorringe/Garden Studio Souffle 54
Information on cultivated mushrooms supplied by Victoria
Lloyd-Davies; and wild mushrooms by Dr. David Pegler Chicken, Turkey, & Pork 55
Fish & Shrimp 59
This edition published in the United States of America in 1995
by Courage Books Marinated Mushrooms 62
an imprint of Running Press Book Publishers
Ketchup & Sauce 63
125 South Twenty-Second Street
Philadelphia, PA 19103-4399 Index 64
Notes
Warning: Collected wild mushrooms should always be shown to,
and approved by, an experienced mushroom collector. Never eat
any mushroom where there is any doubt in recognizing the species.
Microwave methods are based on microwave ovens
with a High Power output of 800 watts.
All the jellies, jams and preserves should be processed in a boiling
water-bath canner according to the U.S.D.A. guidelines.
- THE -
MUSHROOM
INTRODUCTION
Collecting Wild Mushrooms *There is no need to soak or peel cultivated
*First learn to recognize the poisonous species. mushrooms. The skin contains valuable nutrients.
* Always collect mushrooms in baskets or cotton Simply brush off any peat or rinse quickly in a
bags, NEVER in plastic bags. colander under cold running water. However, it is
*Do not mix different species. best to soak wild mushrooms to remove any grit.
*Do not collect mushrooms after prolonged *While all cultivated mushrooms can be eaten
heavy rains. Mushrooms, soaked in rainwater, raw, most people prefer to cook larger varieties.
quickly lose both color and form. Cook mushrooms quickly to seal in their flavors,
*Do not collect young mushrooms, or add them to casseroles, for the
unless mature examples are also last 20 minutes of cooking.
present. They are difficult to *Do not remove the stems from
recognize as they lack the charac¬ cultivated mushrooms, although if
teristic appearance of the mature advised do remove them from wild
mushroom. Similarly, do not mushrooms. If a recipe requires that
collect old, decaying specimens. stems are removed, do so but cut the
^Collected mushrooms should be stems flush with the gills.
shown to and approved by an ^Mushrooms can be cooked by
experienced mushroom collector. almost any method, from the
*Contaminated mushrooms such as barbecue to the microwave.
those with mold or ones collected
near roadsides, can result in food poisoning. Mushroom Nutrition
*Species not previously tried before should only Mushrooms are nutritious. They contain few
be eaten in small quantities. calories and no cholesterol. Mushroom protein is
superior to other vegetable proteins because of
Buying and Cooking Mushrooms its essential amino acid content. The white
*Buy mushrooms often and in small quantities. mushroom (Agaricus bisporus) ranks above all
*Eat mushrooms as fresh as possible. other vegetables, except beans, peas and lentils,
*Store mushrooms in the refrigerator, in a paper in its amino acid content. Mushrooms are easily
bag or wrapped in paper towels. Do not wash digestible and contain vitamins B12, folic acid
before storing and handle as little as possible. and minerals, particularly potassium.
5
-THE-
MUSHROOM
VARIETIES
Cep - (Boletus edulis) - wild Chanterelle - (Cantharellus
This is an excellent edible cibarius) - wild
mushroom. It has a robust, firm This striking pale orange to
mushroom cap, is found on the egg-yolk yellow mushroom is
ground in the autumn in pine, generally found amongst mosses
oak and chestnut woods. The under beech and oak trees, from
smooth cap can grow up to June to October. It is also
7 inches across, it is strongly known under the name of
convex in form and colored “Girolle.” The depressed cap
light brown to bronze. Under has a wavy, inrolled margin,
the cap the whitish surface is and the more brightly colored
flat and covered with minute underside bears thick, well¬
pores, each of which forms the spaced ridges. It has a strong
opening to a vertical tube. The odor of apricots, which can be
Chestnut mushroom
stem is thick with a fine white retained by gentle cooking. The
network pattern on the upper mushrooms are also suitable for
surface. This is a good species drying and pickling. It is one of Crimini Mushrooms (Agaricus
however cooked, with a delicate the most popular of the edible Brunnescens)
flavor. The mushrooms are mushrooms. Crimini mushrooms are also
frequently dried on strings and known as Italian or Roman
used in soups after soaking, or Chestnut mushroom - (Agaricus Brown mushrooms. They are
pickled. brunnescens) - cultivated light tan to dark brown in
These are similar to the culti¬ color with a deep earthy flavor.
vated white mushrooms, but Their meaty, rich flavor is
the strain is slightly different, more intense than the white
producing a mushroom with a mushroom. Crimini mushrooms
brown outer skin, a firm texture are excellent with beef, in stir-
and a stronger, more nutty fries and vegetable sautes.
flavor. Chestnut mushrooms
have a higher percentage of dry Enoki-take - (Flammulina
matter so they are excellent in velutipes) - cultivated and wild
pates, breads and pastries. These Enoki mushrooms have long
mushrooms are picked and sold thin stems joined at the base,
at two stages of their growth - with a tiny button mushroom
closed caps which are round at the top of each stem. Only
with closed veils, and Hats which trim off the base; both the stems
are larger with the dark brown and the caps are edible. Enoki
Cep gills clearly visible. mushrooms should be eaten raw.
6