Mushrooms
By The Editorial Team

Mushrooms are an irresistible source of extraordinary flavors and aromas. There are over a thousand varieties of mushroom known to be edible. The mushrooms which are best to be eat are a question of taste. But it is generally agreed that the finest include the Cep, Bay Boletus, Morels, Chanterelle, and Chicken of the Woods.

Cep The cep is considered best when small and tight. Good specimens are heavy for their size and have an almost leafy, richness when eaten raw. Larger ceps are best cooked in butter with a few herbs.

Bay Boletus The bay boletus shares many qualities with the cep. Young specimens are particularly good and offer a lingering richness to be enjoyed raw in salads or cooked simply to respect their flavor.

Morels The morels are springtime fungi. Both fresh and dried morels are prized for their tobacco-rich scent of sulphur and oak. This curious scent combines especially well with eggs and beef.

Chanterelle The intensely orange trumpet shape of the chanterelle has an appealing scent of dried apricots with a hint of citrus. Chanterelle is best tossed in nut brown butter, although their color and flavor remain true even after slow cooking.

Chicken of the Woods Chicken of the woods has an intriguing flavor and texture of roast chicken. When fresh, moist and fragrant, the fungus can be used to replace chicken in many recipes.

Mushrooms contain essential minerals potassium, magnesium and iron. They are high in niacin and contain other B group vitamins. Mushrooms consist of 2-8% protein and contain around 35 calories per 100g. Therefore, mushrooms are good for health and have been valued as an alternative to meat.

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