YOU’VE probably heard cooks describe fresh mushrooms as sponges. Yes, that does mean they will become waterlogged if washed. But on the positive side, it also means mushrooms will combine exceedingly well with the flavour of every single ingredient added to the cooking pot – be they subtle or strong – while imparting their own satisfying umami earthiness to the blend. Mushrooms are endlessly adaptable to the whim of your inner celeb-chef.
- Fry mushrooms with ginger, garlic, chillies, as well as both woody and soft herbs.
- Braise mushrooms with good stock, wines, ciders or even teas.
- Serve mushrooms with vegetables from asparagus to zucchini – fungi is a friend to veg of every shape, size and texture.
- Combine mushrooms with proteins – great with eggs and bacon, chicken salads, stir-fries and every other savoury recipe you can conjure from sun-up to sundown.
There isn’t a savoury ingredient, herb, stock or sauce we can think of that doesn’t go well with fresh mushrooms. If you don’t know where to start as you’re spoiled for choice with fungi, remember that Mince & Mushroom Pies (pictured) are always a favourite. Click here for the the recipe. Start compiling a shopping list for Mince & Mushroom Pies by clicking on the recipe link, or find other mushroom-forward pies here.
Information and image credit: The South African Mushroom Farmers’ Association
