From A Japanese Salad To A Multi-Shroom Scramble, How To Cook Mushrooms In The Kitchen
From a Japanese-flavored salad to roasted mushrooms with garlic and shallots, Here & Now resident chef Kathy Gunst shares three mushroom-based recipes.
From a Japanese salad to a multi-shroom scramble, Here & Now resident chef Kathy Gunst has three mushroom-based recipes to share with host Peter O’Dowd.
Mushrooms are considered a superfood: They are loaded with antioxidants and have all the nutritional benefits of a vegetable, plus those commonly found in grains, beans and meat. Loaded with vitamin B, potassium and fiber, most mushrooms only have about 20 calories per 3 ounces too. They are also extremely versatile and can be used in soups, salads, stir fries, sautés, or stuffed and on their own, like a portobello.
10 Types Of Mushrooms To Have On Your Plate
There are an abundance of different mushrooms out there — some that are poisonous, some that are edible. We thought we would share with you those of the delicious variety:
- Chanterelles are famous for their gorgeous golden yellow color and their floral, fruity, peppery flavor. This type of mushroom is great with eggs, salads and in ramen or soups.
- Creminis are baby portobellos. They are mild, light brown and more mature than white button mushrooms. Creminis can be used in all sorts of dishes too.
- Enoki mushrooms have uniquely long stems and little caps. They look like bean sprouts and are favored in Asian cuisine.
- (also called ) are prolific in northeastern regions of the U.S., as well as in Japan. “Maitake” means “dancing mushrooms” in Japanese.
