Mushrooms: aromatic all-rounders

02-Dec-2024

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Mushrooms are a real enrichment for any diet. They not only impress with their intense flavor, but also with their impressive nutritional values. Low in calories, versatile and rich in vitamin D, they are indispensable in both fine cuisine and everyday cooking. Last updated on November 29, 2024

Edible mushrooms can be divided into two categories: Forest mushrooms and cultivated mushrooms. Cultivated mushrooms such as button mushrooms, shiitake or king oyster mushrooms are available all year round and are easy to process. Forest mushrooms, on the other hand, such as chanterelles, porcini mushrooms and morels, are seasonal delicacies. Their harvest times vary and they can often only be found fresh in summer and fall. As many wild mushrooms have poisonous doppelgangers, caution is advised when picking them - a sound knowledge of mushrooms is essential.

Healthy variety - and small pitfalls

Mushrooms are not only tasty, but also good for your health. Thanks to their high water content, they are low in calories but contain important vitamins and minerals. Their vitamin D content is particularly noteworthy. But be careful: the fiber chitin contained in mushrooms can be difficult to digest. Spices such as caraway or fennel seeds help to make them easier to digest and round off the mushroom flavor harmoniously.

Correct storage and processing

To keep mushrooms fresh for a long time, they should be stored in the fridge wrapped in a damp cloth. When cleaning them, it is often sufficient to brush them with a brush or cloth to remove dirt. If necessary, you can rinse them briefly under running water - but never soak them, as they quickly become soggy. Important: Most types of mushrooms should always be cooked thoroughly to make them digestible. Mushrooms are an exception, as they can also be eaten raw. Forest mushrooms, on the other hand, must always be cooked, otherwise they can be harmful to your health.

An overview of the most popular mushrooms

Wild mushrooms: Porcini mushrooms delight with their nutty flavor and are in season from July to October. Chanterelles are in season from June to September and, with their mild, racy aroma, are an excellent accompaniment to game dishes. Morels, which are poisonous when raw, develop their earthy, racy flavor after careful preparation - perfect for sauces.
Cultivated mushrooms: The white and brown button mushroom impress with their mild, aromatic flavor. King oyster mushrooms bring a racy, nutty note to the kitchen, while shiitake mushrooms are particularly juicy and oyster mushrooms are easy to digest.
Truffle: The noble truffle is a special treat, both in the kitchen and in price. With its intense aroma, it gives dishes that certain something and is often used sparingly as a topping or seasoning.

Whether as a fine garnish, creamy soup or spicy main ingredient - mushrooms bring the diversity of nature into the kitchen.

Note: This article has been translated using a computer system without human intervention. LUMITOS offers these automatic translations to present a wider range of current news. Since this article has been translated with automatic translation, it is possible that it contains errors in vocabulary, syntax or grammar. The original article in German can be found here.

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