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Mushrooms can do so much more than add color to a salad
Mushroom Council research says heavy consumers buy 73% of fresh mushroom volume as cooks use moisture, browning and scraps for deeper flavor.
- National Mushroom Day, Oct. 15, highlights mushroom versatility, as Mushroom Council research published this month found that heavy consumers buy 73% of fresh mushroom volume.
- Mushrooms are about 90% water, a moisture level closer to what you'd expect from a cucumber, requiring cooks to manipulate moisture to build depth.
- Simmer stems and scraps for about 30 minutes to create stock, or use dried Shiitake powder to add savory depth, as drying concentrates mushroom flavor efficiently.
- Duxelles, a French preparation, creates a concentrated mass after cooking mushrooms for 20 minutes or more, while compound butter offers another way to finish proteins with similar depth.
- Restaurants drop crispy Maitake or Shiitake mushrooms onto finished dishes at the last second for contrast, using a very hot pan and patience to create a chip-like texture.
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31 Articles
31 Articles
The Paintsville Herald+30 Reposted by 30 other sources
Mushrooms can do so much more than add color to a salad
The mushroom in a basic sauté is one version of an ingredient that can do far more. Other techniques take that same mushroom to places ... Read moreThe post Mushrooms can do so much more than add color to a…
Coverage Details
Total News Sources31
Leaning Left5Leaning Right6Center18Last UpdatedBias Distribution62% Center
Bias Distribution
- 62% of the sources are Center
62% Center
L 17%
C 62%
R 21%
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