MUSHROOMS
Mushrooms as we know them are actually living underground where they spread out their big networks of nutrient-collecting hyphae, and the edible part that we eat grows above the ground and is supposed to spread the mushroom spores to other places, which makes an efficient reproductive system. This part of the mushroom, the fruiting body, is packed with lots of water which is there mainly for the purpose of "exploding" the mushroom above the ground.
Some mushrooms are inedible, and some are actually deadly poisonous, which means that you should collect them only if you know what you are doing. Some toxic mushrooms look so alike the edible common mushrooms that they are easily mistaken for "good guys" (e.g. destroying angel mushroom resembles the common mushroom, although the difference can be seen when cut in two halves - the destroying angel is all white while the common mushroom has dark gills). Another common mistake is to pick the mushrooms that are too young to certainly judge their edibility. There are also several myths circulating about how to recognize toxic mushrooms, including bad taste, lack of parasites, or distinguished colors. These guidelines are by no means foolproof because they simply don't apply to all mushrooms. There is also a common misconception that poisonous toxins become harmless by cooking. While this may be true for some foods, this rule certainly does not apply to all mushrooms. In any case, if anyone gets poisoned by toxic mushrooms, the early symptoms include stomach pain and diarrhoea, and an immediate medical assistance is needed.
Mushrooms are rich in vitamin B, protein, and potassium, and they all have slightly different flavors that go well with many other ingredients in the kitchen. Mushrooms can also be eaten as they are or in salads. Usually, mushrooms are used together with meats since they contain flavor molecules that resemble those found in meat.
Interestingly, some of the unique substances in mushrooms are possibly cancer preventive, although more research needs to be done in this field.
When you buy mushrooms, you need to remember to get the really fresh ones. Sure, that goes for most of the foods, but the problem with mushrooms is that they become more fibrous when they rest after harvest, especially if they are kept at room temperature. They also lose some flavor in these conditions. The remedy is simple - keep them loosely wrapped in a plastic bag in refrigerator and consume them as soon as possible.
Cooking mushrooms to perfection requires some time and possibly the use of some dry heat. This means, cook them slowly so that most of the water evaporates, thus concentrating the flavor molecules. Of course, you can also squeeze out the water from the mushrooms before you cook them. Also remember that the mushrooms with dark gills will stain other foods with a dark color (which you may not like) and therefore should be cooked on their own if needed. For more information on mushroom cooking, go to our HOW TO pages.