October 24, 2014

by Jason Ford
Ford on Food

Shimeji, Shitake, Oyster, Pink Salmon, Golden Oyster, White Coral, Wood Ear, Swiss Brown, Portobello, Field, Flat, Horn of Plenty, Straw, Cep, Chanterelle, Morel and Enoki. Some of these mushrooms are as hard to pronounce as they are to spell.

But how lucky are we to now be able to by all of these varieties from the local grocery store?

Commercially cultivated white mushrooms have been available in most western countries since the 1930s, but a myriad of gourmet varieties (such as the Asian selections) have only just emerged in the last few decades.

There are approximately another 2000 edible varieties available throughout the world.

Mushrooms are overwhelmingly popular because of their ease of preparation, cost effectiveness, distinct flavour, versatility and year-round availability.

They are a significant source of B complex vitamins and are a popular vegetarian substitute for meat.

I work on the principle that mushrooms go with anything and everything.

Mushrooms taste great with seafood, chicken, beef, lamb, pork, eggs and other vegetables.

There is virtually no other vegetable that can match the versatility of mushrooms.

* * *

Asian Style Sautéed Mushrooms

Method:

  1. Heat 2 tablespoons of extra virgin peanut oil.
  2. Fry off 1 finely sliced onion.
  3. Add 2 crushed garlic cloves and 150g finely sliced Swiss, 150g Field and 150g White mushrooms.
  4. Cook out for 3 minutes and add 100g of Enoki mushrooms, toss for 1 minute and stir in 50mls of Kecap Manis Sauce and 30mls of Sweet Chilli Sauce.
  5. Serve on top of your favourite barbequed steak, with a fluffy omelet for breakfast or just eat with fresh bread.

Serves 6.